Quality and Processing Attributes of Selected Jalapeno Pepper Cultivars

Abstract

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.

Capsaicin production in sweet bell and pungent jalapeno peppers

“…Scoville heat unite correlated well with capsaicin content for the four cultivars (P> R = 0.9301) but did not correlate as well with the extractable lipids of the cross wall (P > R = 0.6275). The correlation between organoleptic pungency and capsaicin content was higher than that found by Weisenfelder et al (1977). They showed a correlation coefficient of 0.67 between organoleptic pungency and milligrams of capasaicin when they measured 12 cultivars of jalapeno pappers.…”

Physicochemical Factors Affecting Firmness of Pasteurized Jalapeno Pepper Rings

“…Jalapeno varieties vary in their physical and chemical properties. Large jalapeno cultivars had the lowest firmness values, while small cultivars retained firmness better after processing (Weisenfelder et al 1978). Unfortunately, other physicochemical factors of raw peppers that influence texture of processed peppers have not been studied.…”

Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños

“…Increased usage of peppers in foods has created a need for nutritional information. Peppers are a good source for vitamins A and C (Bureau and Bushway, 1986;Mejia et al, 1988;Wimilisiri and Wills, 1983;Weisenfelder, 1978), but limited information is available on vitamin A and C content in fresh or processed peppers. Also, the vitamin content of new pepper cultivars has not been determined.…”