Physicochemical factors affecting firmness of pasteurized jalapeno pepper rings

Physical and chemical properties that influence textural properties of past eurized pepper rings of four jalapeno pepper cultivars were determined. Har dness, cohesiveness, gumminess and chewiness were positively correlated wit h moisture and wall thickness, and negatively associated with water soluble pectin and alcohol insoluble solid (AIS) contents: After 90 days' storage, Veracruz peppers were firmer than the other cultivars due to their greater levels of chelator soluble pectin and bound calcium, and lower levels of w ater soluble pectin. Texture measurement of fresh peppers was not a reliabl e predictor of firmness for pasteurized peppers.