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