Infrared spectroscopy for the quality assessment of Habanero chilli: a proof-of-concept study

Habanero chillies (Capsicum chinense cv Habanero) are a popular species of hot chilli in Australia, with production steadily increasing. However, there is limited research on this crop due to its relatively low levels at present. Rapid methods assessing fruit quality could be greatly beneficial both for assurance purposes and use breeding programs or experimental growing trials. This work investigated the potential using infrared spectroscopy assessment 20 Australian samples, including prediction dry matter content, total phenolic ferric reducing antioxidant capsaicin/dihydrocapsaicin content. Near-infrared spectra (908–1676 nm) taken from fresh showed strong estimation root mean standard error cross-validation (RMSECV) 0.50% FW. A moving-window partial least squares regression model was applied optimise spectral window used content prediction, best-performing being between 1224 1422 nm. near-infrared not estimate samples. Mid-infrared (4000 ? 400 cm? 1) collected dried, powdered material slightly more promise phenolics ratio capsaicin:dihydrocapsaicin, R2cv 0.45 RMSECV 0.32 latter parameter. Although further refinement required, method may able detect samples high/low contents capsaicin:dihydrocapsaicin ratio.