The change of tasty materials of Capsicum frutescens var in Chopped Chili fermentation

Abstract

Abstract: Fresh Capsicum frutescens var as material, chopped chili with natural fermentation was studied in the paper. The tasty materials such as total sugar, reducing sugar, total acid and amino acid nitrogen of chopped chili were determined according to different NaCl content and different fermentation time. So did frangibility value change before and after chili process. The result indicated that the tasty materials of chopped chili presented some regular changes in different NaCl content and different fermentation time. The total sugar, total acid and amino acid nitrogen of adding 10% NaCl chopped chili were the highest when fermentation four weeks. The frangibility value reduced significantly when fresh chili was produced into chopped chili（P=0.003）.However, there was no significantly difference between different NaCl content of chopped chili product（P=0.440）.

CLC Number:

TS207.3

References

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