Food and Fermentation Industries >

2026 , Vol. 52 >Issue 15: 391 - 400

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045077

Evaluation and comprehensive analysis of the fruit quality of different types of peppers

  • GUANG Yelan ,
  • FEI Dan ,
  • XIE Min ,
  • ZOU Binling ,
  • DU Zhiming ,
  • LI Daojie ,
  • ZHOU Yaomin
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  • 1(Institute for Quality & Safety and Standards of Agricultural Products Research, Jiangxi Academy of Agricultural Sciences, Jiangxi Provincial Key Laboratory for Quality and Safety of Agricultural Products, Nanchang 330200, China)
    2(Jiangxi Agricultural Technology Extension Center, Nanchang 330046, China)

Received date: 2025-11-06

  Revised date: 2026-01-06

  Online published: 2026-08-20

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Abstract

In order to study the quality differences of different types of peppers, this study conducted a comprehensive quality evaluation of 23 peppers from 6 types by analyzing their appearance, nutritional quality, and volatile flavor compounds.Research has shown that there are significant differences in the quality of pepper varieties, with Yulong Chaotian having the highest vitamin C content, Anyuan Hongla No.1 having the highest capsaicin and total polyphenol content, and Big Screw 37-94 having the highest soluble sugar content.The comprehensive quality of pepper varieties was evaluated using principal component analysis and hierarchical clustering analysis.The results demonstrated that Anyuan Hongla 1 exhibited the optimal quality among processing-oriented pepper varieties, while cultivars 23E184, Gao’an Jiao 1, Yugan Pepper, Xuanluo 2020, and Ganjiao 34 showed superior quality performance in the fresh-consumption category.Using HS-SPME-GC-MS spectrometry technology, 183 volatile flavor compounds were identified in peppers.OPLS-DA classified 23 peppers into four categories:Chaotian pepper was classified as the first category, Xianjiao pepper was classified as the second category, Luosi pepper and pickled pepper were classified as the third category, and Yangjiao pepper and Niujiao pepper were classified as the fourth category.Based on VIP>1.8, 17 differentially volatile flavor compounds were screened from 23 pepper samples, including 7 aldehydes, 5 acids, 4 alcohols, and 1 terpene.These compounds provide candidate targets for screening the characteristic markers of different types of peppers.This study systematically evaluated the differences in quality indicators and volatile flavor compounds among 23 pepper samples, providing a data basis for quality evaluation of different types of peppers and a reference for pepper variety breeding and product identification.

Key words： pepper; quality; volatile flavor compounds; comprehensive evaluation

Cite this article

GUANG Yelan , FEI Dan , XIE Min , ZOU Binling , DU Zhiming , LI Daojie , ZHOU Yaomin . Evaluation and comprehensive analysis of the fruit quality of different types of peppers[J]. Food and Fermentation Industries, 2026 , 52(15) : 391 -400 . DOI: 10.13995/j.cnki.11-1802/ts.045077

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