The flavor of fresh jalapeno peppers was defined and quantified by means of combined gas chromatography-mass spectrometry. The cultivar .I100 was utilized. Jalapeno flavor was attributed to 2-isobutyl-3-methoxypyrazine. The compound is distributed unevenly throughout the pepper pod. Values ranged from 0 in the seed to 88.33 rig/g in the outer wall on a dry weight basis. Thermal processing leads to an altered or cooked flavor. Capsaicin, the compound responsible for the heat, is also unevenly distributed in the pod. Gas chromatographic analysis of fresh pepper parts revealed values ranging from 0.21 mg/lOOg in the outer wall to 18.37 mg/lOOg in the pod cross walls. All portions of the pepper are perceived as hot after thermal processing. However, capsaitin remains concentrated in the cross wall region. Microscopic examination of the pepper tissue revealed no specialized structure housing either the flavor or heat components. These are considered to be normal metabolites of the fruit and found as an integral part of the plant cells.
This study was designed to objectively describe the chemical and physical attributes of three pinto cultivars grown at Thrall and El Paso, TX, and Twin Falls, ID. The relationships of these attributes were established through analysis of variance and correlation coefficients. Shear values were found to be the more reliable quality attribute. The expected relationship between rehydration and shear was not found. Maximum imbibition did not yield the most tender product. The amount of water imbibed varied by location. Beans from El Paso that suffered a late frost failed to imbibe water until heat treatment was applied. Firmness was found to be related to calcium and magnesium contents. Sensory preference scores rated the Texas-grown cultivars over the Idaho-grown cultivars. Whole, reddish-brown beans of a mild distinguishable flavor were preferred.
Nursery trade plays a major role in the long-distance spread of Phytophthora ramorum, the causal agent of Sudden Oak Death (SOD) and ramorum blight of ornamental plants. Under federal regulations, nurseries found positive for P. ramorum must destroy infected plants and treat infested soils. The use of steam is an effective method to thermally inactivate P. ramorum from nursery soils as demonstrated at the National Ornamental Research Site at Dominican University (NORSDUC) and one commercial nursery in the Central Valley of California. Heating up the top soil layer (0-30 cm) to 50°C for 120 minutes resulted in complete thermal inactivation of P. ramorum. Consequently, the commercial nursery was released from federal quarantine. Steaming can be a fast, reliable and sustainable option for treating nursery soils. Accepted for publication 21 January 2014. Published 13 March 2014.
Quality characteristics of processed jalapeno pepper cultivars were established. An optimum jalapeno pepper was described to be 7 cm long, 3 cm wide, light green in color and a capsaicin level of approximately 1.6 mg/l OOg dry weight.
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