Evaulation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Old traditional Serbian pepper landraces (Nizaca, Lokosnicka and Tursijara), grown in South Serbia and produced by seed sowing or transplanting, were evaluated in this study. Besides the basic morphological properties and composition, the features characterizing fruit color and pericarp anatomy were determined in order to analyze and systematize the traits relevant from the aspect of traditional end use of examined landraces. Landraces Lokosnicka and Nizaca, characterized with higher force needed to puncture fruit skin, larger number of mesocarp layers, thicker endocarp and thicker collenchyma tissue, followed with higher total soluble solids content are more suitable for intended traditional use than Tursijara. Production from transplants should be favored in order to obtain more uniform, darker red fruit color, ASTA value, higher TSS content as well as higher yields. There are genetic differences of the some quality differences between the cultivars. Lokosnicka has higher mesocarp layers, thicker endocarp and collenchyma tissue. Practical Applications Pepper fruits dried in traditional way slowly in a draught are used in preparation of local ethno-gastronomic specialities, with special position in local customs related to dietary habits during the spring Orthodox fasting period. Intact fruit skin is also the prerequisite for successful utilization in traditional culinary specialties-stuffed dry pepper fruits previously soaked in water that remain whole during cooking and baking. Structure and texture of pepper fruit skin and pericarp can consequently be considered as one of the key aspects of technological quality of pepper based on which landraces were selected for described traditional preservation technique. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different predrying process (type of landraces, production methods) on qualities of pepper fruit. The data shown would provide scientific rationales for obtaining high-quality whole fruit pepper as material for stuffing.