Fermented Xiaomila (Capsicum frutescens L.) is one of the traditional food, which is favored by consumers in Southwest China. In order to study the quality characteristics of Xiaomila, nine cultivars were selected. The color, texture, pungency, VC, and free amino acid of Xiaomila before and after fermentation were quantitatively analyzed, and multivariate data analysis was applied to investigate the effect of cultivars on the quality of fermented Xiaomila. The results showed that the quality indicators were L* value (61.06-69.32), a* value (-6.62--4.02), b* value (44.26-52.20), hardness (1.87-12.92 N), capsaicin (0.24-6.19 mg/g), dihydrocapsaicin (0.13-3.15 mg/g), VC (49.20-69.83 mg/100g), total free amino acids (274.44-467.79 mg/100g). After fermentation, the L* value decreased, and the a* and b* values increased. In addition, chlorophyll, hardness, chewiness, capsaicin, and VC content decreased, but the content of carotenoid, total free amino acids and taste-active amino acids increased. The results of multivariate data analysis showed that fermentation significantly changed the quality characteristics of Xiaomila and reduced the differences among different cultivars to a certain extent. Comprehensive analysis showed that P5 and P6, with high hardness and low spiciness, were suitable for the development of fermentation products with low spiciness. P1, with moderate spiciness and the highest content of taste-active free amino acids, was more suitable for the processing of traditional fermented pepper.
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