Effect of water stress on functional and marketable properties of roasted big jim chile pepper (Capsicum annum) in the Southern USA


  • Nancy Flores New Mexico State University
  • Efrén Delgado New Mexico State University
  • Stephanie Walker New Mexico State University
  • Juan Rojas-Contreras Instituto Tecnológico de Durango
  • Gerardo Antonio Pámanes-Carrasco CONACYT-ISIMA-UJED


This study aimed to evaluate the effect of water stress on some properties of roasted Big Jim chile. A flooded furrow irrigation system for chile peppers was performed with 4 treatments with different frequency days of irrigation:  every 7, 9, 11 and 13 days for W1, W2, W3 and W4, respectively in a completely randomized design. Capsaicinoids were increased by water stress (P<0.05) showing increases about 160%; however, roasting process reduced the capsaicinoids content (P<0.05). Contents of linoleic, palmitic and arachidonic acids were not affected (P>0.05). Water stress reduced hexanal and linalool in about 64 and 72%, respectively (P<0.05), whereas 2-isobuthyl-3-methoxypyrazine increased (P<0.05). Water stress increased pungency and capsaicinoids content in chile, whereas the roasting process reduced pungency and no recatogarization on pungency is made.






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