Effects of Harvesting Stage on Quality and Yield of Young Chili Fruit

Abstract

Nowadays, trend of spicy taste consumption is decreasing. However, consumers have still required taste and flavor of chili. The aim of this experiment was to evaluate the quality fruit characteristic, nutritional value (vitamin C and chlorophyll content), pungency level, yield and sensory preferences in order to find out the suitable young chili stages and consumer acceptance. The experiment was conducted on 7 accessions of chili including CA-1119,
CA-319, CA-2344, CA-944-a, CA-165, CA-2419 and CA-403 harvested at 7, 9, 12, 15 and 60 (fruit maturity stage) days after anthesis (DAA). The results showed that the fruit weight, fruit width, fruit length and fruit thickness of all accessions were increased with the age of the chili fruit and the highest value was found at 60 DAA, except
CA-2419, the fruit size and thickness were not significantly different at 12 to 60 DAA. Every accession had the lowest chlorophyll content at 60 DAF. Chili fruits started to accumulate capsaicinoid (capsaicin and dihydrocapsaicin) from 12 DAF, except CA-2419, the capsaicinoid content was accumulated at 7 DAA. The capsaicinoids contents were increased with chili fruits development and the highest value was contained at 60 DAA. The results of sensory taste showed that the foul-smelling had decreased but the crispness and the pungency had increased with the age of chili fruits. The highest pungency level was found at fruit ripening stage. Yield/rai increased with the age of the chili fruit and showed the maximum value at 60 DAA, except CA-2419, the yield/rai at 15 DAA was not significantly different with 60 DAA. In conclusion, the appropriate harvest time of young chili fruits was 15 DAF, because vitamin C content was higher than other young chili ages, and it had less spicy and high preference score.