The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation

The fermentation of chile peppers (Capsicum annuum cv. Mesilla Cayenne) is dependent on several factors: temperature, acidity, salt concentration, dissolved air, microbial flora, carbohydrate and enzymes. This study measured the effect of two levels (8 or 15 g/100 g) of calcium citrate (CaCit, [Ca3(C6H5O7)2]), calcium chloride (CaCl2) or sodium chloride (NaCl) added to 24 h after pepper was mashed. Viscosity, pH, alcohol, soluble solids and microbial contamination were measured at day 1 and day 21 of fermentation. After 21 days of fermentation the Ca Cit 15 and CaCl2 8 treatments improved viscosity compared to control (P⩽0.05), but were not different from other calcium treatments or NaCl 15. The addition of calcium in the form of CaCl2 at 8 or 15 g/100 g affected the fermentation of pepper mash by releasing more soluble sugars, increasing alcohol and reducing pH compared to control or other treatments. Also CaCl2 treatments were effective in controlling microbial growth. Further studies are needed to evaluate color, texture, consistency and flavor of the combination of 8 g/100 g NaCl and 0.04 g/100 g CaCl2 added to cayenne pepper mash to assess the value in an industrial setting.The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation.