Abstract
This research was conducted to explore the influence of cold shock on the firmness, a quality marker in chili pepper during 0-21 d storage and determine mechanism by cold shock impacted pectin. Chili peppers were exposed to cold shock precooling (0±2°C water/ice mixture) for 0-, 30-, 90- and 150-min, respectively. Results showed that cold shock alleviated loss of firmness throughout storage. Firmness was positively associated with sodium carbonate-soluble pectin content (r=0.44), methylation degree of CDTA-soluble pectin (r=0.82) and water-soluble pectin (WSP, r=0.87), but negatively associated with WSP content (r=-0.76), and the activities of β-galactosidase (r=-0.72) and pectinlyase (r=-0.74). Cold shock for 90min was determined to be optimal. This study confirms the applicability of cold shock precooling to maintain firmness and thereby to extend the shelf life of chili pepper.
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