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Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production

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Abstract

Twelve hybrids obtained by crossing of different Hungarian cultivars and the Spanish ‘Jaranda’, ‘Jariza’ and ‘Jeromín’ have been studied. The aim of this work was to select those peppers with high capsaicinoids content, and good agronomic and industrial characteristics, as ‘Jeromín’, the only local cultivar used for pungent (hot) paprika, has a low and irregular pungency depending on the year. The crop productive characteristics, ASTA colour, carotenoid pigment content and pungency of the paprika has been studied and elaborated following the traditional procedure of La Vera (Extremadura, Spain). The productive characteristics and pigment concentration of the crossings were, in general, similar to that of local cultivars, and all of them could be suitable for hot paprika production, because their capsaicinoid content was higher than that of ‘Jeromín’ (78 mg kg−1 dwt of total capsaicinoids). The most pungent hybrids were Kibedicsipos × Jariza, Jeromín × Szegedi178 and Jaranda × Szegedi179, with a total capsaicinoid content of 1,240, 1,107, and 997 mg kg−1 dwt, respectively. Their paprikas showed a carotenoid pigment content higher than that of ‘Jaranda’, which is considered as a high quality paprika.

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Acknowledgments

We express our sincere gratitude to the Junta de Extremadura (Regional Government) for supporting this Research Project (IPR00B009), to the Spanish Ministerio de Asuntos Extreriores by funding the project, Scientific-Technical Cooperation between Spain and Hungary E25/2001 and to Ms. Ascensión Gómez for her aid in carrying out the analysis of the samples.

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Authors and Affiliations

  1. Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. Cáceres s/n, 06071, Badajoz, Spain

    M. Concepción Ayuso & M. Josefa Bernalte

  2. Instituto Tecnológico Agroalimentario, Consejería de Infraestructuras y Desarrollo Tecnológico, Junta de Extremadura, Apdo. 20107, 06080, Badajoz, Spain

    Mercedes Lozano, Vicente Montero de Espinosa, M. Milagros Pérez & M. Teresa Hernández

  3. Centro de Investigación Finca “La Orden”, Consejería de Infraestructuras y Desarrollo Tecnológico, Junta de Extremadura, 06187, Badajoz, Guadajira, Spain

    M. Isabel García

  4. Department for Natural Resources, Research and Biotechnology Division, Ministry of Agriculture and Rural Development, Kossuth Lajos tér 11, 1055, Budapest, Hungary

    Norbert Somogyi

Authors
  1. M. Concepción Ayuso
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  2. M. Josefa Bernalte
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  3. Mercedes Lozano
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  4. M. Isabel García
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  5. Vicente Montero de Espinosa
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  6. M. Milagros Pérez
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  7. M. Teresa Hernández
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  8. Norbert Somogyi
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Correspondence to M. Concepción Ayuso.

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Ayuso, M.C., Bernalte, M.J., Lozano, M. et al. Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production. Eur Food Res Technol 227, 557–563 (2008). https://doi.org/10.1007/s00217-007-0756-z

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  • DOI: https://doi.org/10.1007/s00217-007-0756-z

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