Exploration And Control Method Of Color Deterioration Of Dried Chili Peppers During Storage

Taking Xinjiang Qitai Sipingtou dried pepper as the research object,the trends of its browning-related indexes were measured under various environmental conditions(protection from light at 25 ℃,protection from light at 37 ℃,light at 37 ℃ and protection from light at 45 ℃),and the endogenous determinants and sequence of color deterioration during storage were theoretically investigated by using the path analysis method.In order to obtain the best storage environment,the dried chili peppers were selected in four different storage environments: high temperature light,high temperature light,room temperature light and room temperature light,and the changes of their quality indexes were measured.To investigate the protective effect on the dried pepper quality under the environment of room temperature and light avoidance、high temperature and light avoidance,and determine the optimal packaging method,three different packaging methods:nitrogen-filled packaging、vacuum packaging、ordinary heat sealing were adopted.The main research contents are as follows:(1)By measuring the changes of factors related to pigment degradation and browning reaction during storage of dried peppers under different storage conditions.And the correlation analysis was used to determine the influence degrees of each factor on the browning combined with path analysis method to comprehensive analysis.To determine the determinants of color deterioration of dried peppers under different storage conditions: At 25 ℃ and protected from light,ascorbic acid(vitamin C)content had the greatest direct effect on browning,and the interaction of amino acid and ascorbic acid(vitamin C)content was the primary determinant of browning degree;At 37 ℃ protected from light,37 ℃ light,and 45 ℃protected from light,the 5-HMF content had the greatest direct effect on the browning degree.The primary determinants of browning degree were 5-HMF content,the interaction between amino acid with 5-HMF content,and 5-HMF content.(2)The quality trends of dried chili peppers were studied under four storage environments of hightemperature light,high-temperature light,room-temperature light and room-temperature light for 125 days.The results showed that the browning degree of dried pepper in different storage environments showed an increasing trend with time.The quality indexes such as capsicum red pigment,capsaicin,soluble sugars,soluble protein,ascorbic acid(vitamin C),water activity and rehydration ratio showed decreasing trends,and the change rates were all related to temperature and light.Compared with the high temperature environment,the browning degree was less,and the nutrients,rehydration ability and texture were better retained in the room temperature environment.Compared to light environment,light-proof environment helped to retain ascorbic acid(vitamin C),capsicum red pigment.The four different storage environments adversely influenced the quality of dried peppers in the following order: high temperature light > high temperature light avoidance > room temperature light > room temperature light avoidance.(3)The quality of dried chili peppers was compared by three different packaging methods: nitrogenfilled packaging,vacuum packaging,and normal hot seal packaging,which were stored at different storage temperatures(high temperature 37 ℃ to avoid light,room temperature 25 ℃ to avoid light)for 125 days.The results showed that compared with the normal hot seal packaging,nitrogen-filled packaging and vacuum packaging could significantly(P<0.05)delay the quality degradation of dried chili peppers,and the inhibiting effect on the browning degree of dried chili peppers reached 16.61% and 8.80%.Retention of nutrients such as vitamin C,paprika red pigment and capsaicin was significantly(P<0.05)improved by 5% to 30%.And the retention rate of nitrogen-filled packaging than vacuum packaging,with a difference of 3% to 8% in room temperature and avoiding light,and a difference of 5% to 10% in high temperature and avoiding light.In terms of rehydration ratio and water activity,the protection effect of vacuum packaging and nitrogen-filled packaging difference between 3% to 4% under normal temperature and light,and 4% to 7% under high temperature and light conditions.And at the later stage of storage in a high temperature and light-proof environment,vacuum-packed dried peppers were found more brittle and fragile.Therefore,in a comprehensive comparison,nitrogen-filled packaging is the most suitable packaging method for dried peppers.