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Technological characteristics of Capsicum spp. soft - flesh forms
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Soft-flesh types of Capsicum fruits may be used for the production of juice and paste which are characterized by high biological quality. Separation of soft parts of pericarp tissue from inedible parts is a mechanical process making it possible to preserve full nutritive and aesthetic qualities. The research material consisted of two lines of fruits selected from Capsicum frutescens L. x C. annuum L. interspecific hybrids. The fruits were generally evaluated with respect to their technological practicability and essential differences in biotechnological performance were ascertained, the performance being understood as share of paste in the weight of the fruits. Extreme values were 64% and 75%. The tested genotypes differed to a great extent in the contents of soluble substances. The analysis of sugars made with respect to pasteurised paste showed a low level of the compounds. The most characteristic capsaicinoid compounds for Capsicum were present in various concentrations depending on the origin of the material. HPLC analysis made it possible to determine the level of the most significant compounds form the group of capsaicinoids being capsaicin and dihydrocapsaicin. The overall contents of capsaicinoids expressed in ppmH oscillated between 303 and 3243. As converted into generally known and applied Scoville Units 1000, the level was 4.6 and 48.6 respectively. The 32/3 line with big fruits proved to be the most interesting with respect to yield volume and biotechnological performance. The low level of capsaicinoids makes the paste delicate and not irritating for mouth and alimentary tract.
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 Record created 2007-11-27, last modified 2019-06-17

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