Beltsville, Maryland, USA
October 24, 2024
Deteriorated and healthy fresh-cut pepper tissue, as evidenced by tissue softening or absence of softening, respectively, on fresh-cut jalapeño pepper slices. Softening scores were acquired based on color differences through a digital imaging system with segmentations classified by pixel colors: light green (cut pericarp surface); dark green (cut external surface); red (tissue softening); and light blue (lignification).
A recent study by the USDA reveals new insights into how different cultivars of jalapeño peppers impact the quality of fresh-cut products. The research, conducted at the USDA Beltsville Agricultural Research Center, highlights the significant role that specific attributes of jalapeño cultivars play in determining the shelf life, flavor, and overall quality of fresh-cut peppers.
During the past 40 years, the US fresh-cut product market has experienced a consistent increase in demand because consumers prioritize health and convenience. Increased interest in fresh-cut products and ready-to-eat vegetables has led to innovations in breeding, product selection, and packaging. However, despite the increased popularity of bell pepper and chile pepper (Capsicum annuum L.), research of fresh-cut jalapeño pepper is limited.
Researchers hoped to identify jalapeño cultivars that could be suitable as a raw fresh-cut product and explore measures beyond tissue membrane electrolyte leakage (EL) of processed products that may be useful for the identification of cultivars suitable for fresh-cut applications
Multiple jalapeño pepper cultivars were analyzed, with a focus on their physical, chemical, and sensory characteristics. Key findings indicate that factors such as firmness, moisture content, capsaicin levels, and antioxidant capacity vary significantly among different cultivars, directly affecting the fresh-cut product quality.
Key Findings:
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Firmness and Texture: Certain cultivars exhibited superior firmness, resulting in better texture retention in fresh-cut products.
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Moisture Content: Varieties with optimal moisture content were found to have extended shelf life and reduced spoilage.
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Capsaicin Levels: The heat intensity, influenced by varying capsaicin levels, was identified as a critical factor in flavor profile and consumer preference.
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Antioxidant Capacity: High antioxidant levels in specific cultivars contributed to better preservation and enhanced nutritional value of the fresh-cut products.
The research demonstrated that other quality analyses, including measurements of tissue softening via an imaging analysis, and physical analyses of tissue firmness can also be used as indices for the freshness of fresh-cut jalapeños. The results suggest that fruit size, wall thickness, and skin toughness might be useful as predictive measures in the field for the selection of jalapeño genotypes with superior fresh-cut quality.
The implications of this study are far-reaching, paving the way for more targeted breeding programs aimed at developing jalapeño pepper cultivars with desirable traits for the fresh-cut market. Additionally, processors can use this information to select the best cultivars for their products, ensuring a higher quality offering for consumers.
The full article can be found on the Journal of the American Society for Horticultural Science electronic journal website at: https://doi.org/10.21273/JASHS05346-23
Established in 1903, the American Society for Horticultural Science is recognized around the world as one of the most respected and influential professional societies for horticultural scientists. ASHS is committed to promoting and encouraging national and international interest in scientific research and education in all branches of horticulture.
Comprised of thousands of members worldwide, ASHS represents a broad cross-section of the horticultural community — scientists, educators, students, landscape and turf managers, government, extension agents and industry professionals. ASHS members focus on practices and problems in horticulture: breeding, propagation, production and management, harvesting, handling and storage, processing, marketing and use of horticultural plants and products. To learn more, visit ashs.org.
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