Abstract
Hot chili peppers are used in a number of commercial food and industrial applications. 'Habanero' chili pepper (Capsicum chinense Jacq.) from the Yucatan Peninsula is known for its distinctive, very hot flavor; a result of the region's climate and soil conditions. A study was done of the effect of ripeness stage at harvest and refrigerated storage on 'Habanero' chili shelf life and quality characteristics. Pepper fruit were harvested at three ripeness stages: green; green ripe; and beginning changing to orange. Samples of all three stages were stored at room temperature (22°C) and evaluations made of quality changes to the fruit during a 15-day period. Ripe green peppers were stored at 7°C over a 35-day period in perforated polyethylene bags. Samples were taken periodically, left to ripen at 22°C and evaluations made of general appearance, weight loss, acidity, vitamin C content, skin color, firmness and total capsaicinoid content. Results indicate that optimum ripeness stage for harvest is green ripe as the peppers develop enhanced quality characteristics and have a longer, 10-day, shelf life at 22°C. Peak 'Habanero' chili quality under storage conditions was attained using refrigeration of green ripe fruits for 20 days followed by ripening for 5 days at 22°C.
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