Effect of Varieties, Solar Drying and Zeer Pot Refrigeration Lining Media on Physico – Chemical Characteristics of Chili Pepper Fruits
Emmanuel Kwaku Asamani *
Department of General Agriculture, Sunyani Technical University, P.O. Box 206, Sunyani, Ghana and Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Bonaventure Kissinger Maalekuu
Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Patrick Kumah
Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Francis Appiah
Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
*Author to whom correspondence should be addressed.
Abstract
Chili peppers are used as food and contain food nutrients such as vitamins A and C, fibre, folic acid and potassium for proper human growth and development. In addition, they are used by industries for manufacturing alcoholic, culinary and pharmaceutical products however they are perishable and undergo physico - chemical changes to cause postharvest loss of chili peppers. Therefore, the main objective of the study was to investigate the effect of varieties, solar drying and zeer pot refrigeration lining media on physico – chemical characteristics of chili peppers. A 2 x 3 x 3 factorial experimental design in Randomized Complete Block Design (RCBD) was used to collect data for laboratory analyses. The study found – out that, varieties of chili peppers had significant effect (p < 0.05) on physico – chemical characteristics of chili peppers with red cayenne significantly recorded the best pericarp thickness (0.21mm), porosity (72.3%) total soluble solids (2.42%) and pH (5.38) but titratable acidity (0.56%) of chili pepper fruits was significantly (p < 0.05) higher in scotch bonnet. Also, on effect of solar drying on physico – chemical characteristics of chili pepper fruits, there were significantly (p < 0.05) better thickness of pericarp (0.23mm), total soluble solids (2.47%), titratable acidity (0.62%) and pH (4.64) shown in unblanched solar dried chili pepper fruits while the best porosity (71.19%) was noted in controlled chili pepper fruits. Again, on effect of lining media of zeer pot refrigeration on physico – chemical characteristics of chili pepper fruits, thickness of pericarp (0.22mm) was significantly (p < 0.05) higher in wood shavings used as zeer pot refrigeration lining media but total soluble solids (2.03%) and porosity (69.27%) were best indicated in styrofoam used as zeer pot refrigeration lining media. Titratable acidity (0.54%) and pH (5.00) were better shown in sand used as lining media of zeer pot refrigeration.
Keywords: Varieties, solar drying, zeer pot refrigeration, physico–chemical and chili peppers