贵州不同品种鲜椒品质的对比研究

为贵州各类辣椒制品的生产提供优质原材料,选择不同品种鲜椒进行感官形态和理化检测分析研究。结果表明:贵州主产的簇生椒、圆锥椒等中体型辣椒与长椒、樱桃椒、树椒等在感官和理化方面存在着较大的差异,其表现出:感官上,不同品种鲜椒椒长、椒重以及籽粒比重差异较大,辣味强度明显不同,相同采收期成熟度存在明显差异;理化上,各种辣椒水分含量均较高(最高91.15%,最低79.66%),营养极为丰富,各品种间原果胶及其粗纤维的含量存在差异性,原果胶长椒最高(2.55%),牛角椒最低(1.41%),其它品种介于二者之间;簇生椒粗纤维高达7.76%。总体使鲜椒表现出较强的硬脆度。

Comparative study on fresh capsicum quality of the different strains in Guizhou

In order to provide high - quality raw materials for various of capsicum products of Guizhou,physical and chemical analysis were studied on different kinds of fresh capsicums. The result showed that:C. F. Var. fasciculatum sturt,C. F. Var. Conoides Irish etc medium somatotype and C. F. Var. longum,C. F. Var. Cerasiforme which were the main production in Guizhou existed obvious difference in physical and chemical analysis,and the sensory evaluations were largely different,too. Moisture content was high in all capsicums(the highest moisture was 91. 15%,and the lowest was 79. 66%). The nutrition was very abundant,the protopectin and crude fiber contents were different in these capsicums(protopectin in C. F. Var. longum was 2. 55%,and in Cayenne pepper was 1. 41%)and crude fiber in C. F. Var. fasciculatum was 7. 76%,which made the fresh capsicum present rather strong hardness and fragility.