ArticleFood chemistry: X2026
Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The impact of cutting prior to drying on quality of chili pepper remains understudied. Effects of cutting-drying (precut into 1.5 cm segments) and traditional whole-drying (intact drying post-harvest) at 50, 60 and 70 °C, respectively on the quality of Erjingtiao chili pepper were investigated. Cutting-drying reduced drying time by 67-77%, with 60 °C being most efficient, which prevented browning of pepper pulp and seed, retained total phenols, capsorubin and sugars in pulp, and led to higher total protein but lowered the total phenols and free amino group in seed. The fatty acids in seed were significantly higher under cutting-drying (e.g., increased 44-145% of total fatty acids) but declined with temperature. The taste characteristics of pulp and seed were not evidently changed, but the flavor characteristics and the volatile compounds of pulp were obviously altered. Thus, cutting-drying at 60 °C is a promising method for dried chili pepper with improved efficiency and quality.
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