September 10, 2025Revista Facultad Nacional de Agronomía MedellínOpen Access

Postharvest conditions of Capsicum annuum and their effect on hot sauce added Ananas comosus

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Using dehydrated chili with pineapple improves sensory attributes of hot sauce.
Treatments with dehydrated chili showed higher pH and flavor acceptability than fresh chili.
Physicochemical analysis revealed that dehydrated chili increased product stability and consumer preference.
Balancing chili condition and pineapple percentage is crucial for optimizing overall hot sauce quality.

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Implication

This study evaluates how postharvest conditions of Capsicum annuum influence the sensory properties of hot sauce, suggesting optimal ingredient ratios for improved outcomes.

Cite This Study

Aspiazu et al. (2025) studied this question.

synapsesocial.com/papers/68c23b4ab210217d64784b67 https://doi.org/10.15446/rfnam.v78n3.118619

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Implication

This study evaluates how postharvest conditions of Capsicum annuum influence the sensory properties of hot sauce, suggesting optimal ingredient ratios for improved outcomes.

Postharvest conditions of Capsicum annuum and their effect on hot sauce added Ananas comosus

Key Points

Discussion

Implication

Cite This Study

Postharvest conditions of Capsicum annuum and their effect on hot sauce added Ananas comosus

Key Points

Discussion

Implication

Cite This Study