104C-16 |
Influence of induced maturation on the content of capsaicinoids in habanero peppers (Capsicum chinense Jacq.) of Yucatan, Mexico |
J. Gonzalez-Badillo and F. J. HERRERA-RODRÍGUEZ. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Av. Juárez No. 421 Cd. Industrial, Mérida, Yucatán, 97288, Mexico Once the hot habanero pepper on the plant reaches the stage of physiological maturity, degradation in its capsaicinoid content commences. Apparently an induced maturation of the fruit off the plant allows the reduction of this capsaicinoid content to be practically insignificant. The aim of this work was to evaluate the capsaicinoid content (capsaicin and dihydrocapsaicin), referred to in Scoville degrees, from capillary gas chromatography with a selective detector of masses (GC/SDM), in physiologically mature peppers which were submitted to induced maturation under a controlled atmosphere (temperature and humidity). The fruit was cultivated and harvested in three different regions of the State of Yucatan (Caucel, Hocaba and Cuzama). It was then exposed with calcium carbide at 0.5%, as a generator of acetylene and a promoter of the induced maturation, for 0, 12, 18, 24 and 36 hours and stored at 30°C and 15°C in hermetically sealed containers for 5 days. Random samples were evaluated at 0, 48 and 120 hours, that is, at the beginning, middle and end of the maturing process. Significant differences were obtained regarding the origin of the samples, exposition temperature and sample time; the exposition times were considered statistically equal using a level of confidence of 95%. The difference in origin is largely a result of the type of cultivated soil, plant management and post-harvest handling (Betts et al,1999). At a temperature of 30°C, acceleration in the metabolic processes of the fruit is reported, since the capsaicinoid content registered the highest values. At a temperature of 15°C, inhibition of these processes is observed (Contreras and Yahia, 1998). Depending on which market the fruit is produced for (fresh or industrialized), with the temperature parameters and the number of maturing days, it is possible to control the degradation of the capsaicinoid content in Habanero peppers matured with calcium carbide.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
|