Zhang Ruihao, Lv Junheng, Li Pingping, Mo Yunrong, Zhou Huidan, Wu Rui, Li Mengjuan, Cheng Hong, Zhang Hong, Wen Jinfen, Gui Min, Deng Minghua
Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Horticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China.
Sci Rep. 2024 Sep 16;14(1):21639. doi: 10.1038/s41598-024-72464-2.
Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 °C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 °C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.
干黄辣椒因其优良的品质和风味而深受消费者喜爱。产品质量取决于干燥和储存方法。在本研究中，干黄辣椒采用自然风干和热风干燥方法进行处理，然后在三种条件下储存：常温、避光常温以及10℃避光储存12个月。分析了这一时期生物活性化合物的变化，试图揭示不同处理与这些化合物之间的相关性，旨在为保持辣椒制品的生物活性化合物提供参考。结果表明，热风处理的样品脂肪酸含量较高，风味更浓郁。在储存期间，10℃避光储存的样品在保存可溶性固形物、总蛋白含量、总酚、辣椒素类物质和大多数脂肪酸方面更有效。
