Changes in ascorbic acid, glutamic acid, and sugar contents during storage in 'Botankoshou' (Capsicum annuum L.), a local chili pepper variety from Nagano Prefecture, were determined using a portable RQflex reflectometer. The measured components were compared with 'Kyounami' sweet peppers as a reference. Ascorbic acid, glutamic acid, glucose, and the total value of glucose and fructose were measured with on using a RQflex reflectometer. In addition, brix were measured by portable refractometer. While the values for each component were higher in 'Botankoshou' than in 'Kyounami' sweet pepper, the values of glucose and brix were the same between pepper varieties. Among the 'Botankoshou' fruit of different ages, the values were higher in mature 'Botankoshou' than in immature fruit. Generally, an increase in the length of storage resulted in a decrease in the flavor and antioxidant components of the peppers. Similarly, compared to 23°C, storage at 4°C also resulted in a decrease in flavor and antioxidant components. Concentrations of ascorbic acid, glucose, and fructose all decreased in the first seven days of storage, while those of glucose and brix only started decreasing after 13 days. Taken together, these findings illustrate the importance of Botankoshou storage conditions after harvest and during transport to market.

No abstract