新疆地区辣椒自然干制的关键节点品质分析

目的:新疆是全国主要的干制辣椒生产与出口基地之一，其干制过程主要采用自然干制方法，然而由于过度依赖经验且缺乏科学的理论指导，干制成品易出现破碎、发霉等问题，因此亟需对辣椒自然干制过程品质变化进行系统分析，规范干制辣椒生产技术流程。方法:针对新疆地区量大面广的红龙系列羊角椒（红龙18、红龙23），选取了其自然干制过程中三个关键节点:平铺（干制起点）、拢小堆、拢大堆（干制终点），跟踪了四个不同干制批次，监测辣椒的品质变化，包括水分含量、水分活度、籽肉比、糖含量、总酚含量、抗氧化能力、色价、质构、发霉率、微生物组成等指标。结果:辣椒干制终点水分含量低于13%，干制过程中辣椒的糖含量、总酚含量、抗氧化能力会显著性降低（P<0.05），辣椒色价显著性升高（P<0.05），干制终点辣椒的色价为29左右。辣椒品种、采收时间、干制时长均会影响干制辣椒成品的品质。发霉辣椒中真菌以曲霉属和根霉属为主。结论:干制起点的辣椒水分含量是影响辣椒干制过程品质变化的最关键因素，建议采用“挂果晾晒”、延迟干制起点的时间来降低初始水分含量，提高干制效率、提升品质、降低发霉率。本研究将为“新疆辣椒自然干制技术规程”的制定提供理论依据。

Quality Analysis of Key Nodes of Natural Drying Chilis in Xinjiang Region

Objective: Xinjiang is one of the main producers and exporters of dried chilies in China. Dried chilies in Xinjiang are mainly dried by natural drying methods, however, relying too much on experience and lacking scientific theoretical guidance, the dried products are prone to problems such as breakage and mold. Therefore, it is urgent to monitor the quality changes in the drying process of chilies and to standardize the technical process of dried chili production. Methods: The Honglong series of rambutan peppers (Honglong 18 and Honglong 23), grown on a large scale in Xinjiang, were selected. Three key points in the natural drying process have been selected: Flattening (starting point of drying), gathering of small piles and gathering of large piles (end point of drying). The study followed four batches and monitored changes in the quality of chilies, including moisture content, water activity, seed to flesh ratio, sugar content, total phenolic content, antioxidant capacity, color value, texture, moldiness and microbiological composition. Results: The moisture content of the chilies at the end of drying was below 13%. The drying process significantly reduced the sugar content, total phenolic content and antioxidant capacity of the chilies (P<0.05) and significantly increased the color value of the chilies (P<0.05), eventually reaching around 29. The variety of chilies, the time of harvest and the length of drying would all affect the quality of the finished product. The dominant fungi in moldy chilies were Aspergillus and Rhizoctonia spp. Conclusion: The moisture content of chilies at the beginning of drying was the key factor affecting the quality of chilies during drying. It was recommended to use "hanging and drying" to reduce the initial moisture content, improve the drying efficiency, enhance the quality and reduce the mold rate. This study would provide a theoretical basis for the development of the "Natural Drying Technology for Chilies in Xinjiang".