Effects of Drying Procedure, Cultivar, and Harvest Number on Capsaicin Levels in Dried Jalapeño Peppers
نویسندگان
چکیده
An issue that needs to be addressed is how to harvest and process peppers in order to obtain the highest capsaicin extraction for use in non-food applications. This study was undertaken to investigate this issue using jalapeño peppers as the test material. The objective of this study was to investigate the effects of cultivar, fruit color, harvest sequence, and drying parameters (pod physical condition, drying air temperature) on the levels of capsaicin in jalapeño peppers.
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