EFFECT OF STORAGE MEDIA AND PRESERVATIVES ON THE PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITIES OF SCOTCH BONNET

Abstract

The study evaluated the effect of different storage media on the physicochemical, microbial and sensory attributes of Scotch bonnet (Capsicum chinense) for six months. The Scotch bonnet samples were subjected to different treatments. Samples treatments: A (2.5% sea salt+ 2% white sugar), B (5% sea salt + 2% white sugar), C (10% sea salt + 2% white sugar), D (0.5% clove + 5% garlic + 5% ginger), and E (Control i.e distilled water). These analyses were carried out: pH, acidity, carotenoids content, sensory evaluation and microbiological assessment. The lycopene and beta-carotene contents of the samples ranged from 0.144-0.429 and 1.005-3.241mg/100ml respectively, while the total titratable acid (TTA) contents ranged between 0.027-0.198%. The pH (5.08-6.46) level was observed to fall within the normal range in most treated groups all through the storage period. Results of the organoleptic analysis showed that there were significant differences (p<0.05) in the firmness of the scotch bonnet among the tested samples, with group D having the highest score of 3.9. However, there was no significant difference in aroma, appearance, colour and overall acceptance for all samples. Treatment D outperformed other preservative methods in reducing spoilage and toxigenic microflora, thereby extending the shelf life of fresh Scotch bonnet peppers. The spices demonstrated potentials in minimizing pathogenic spoilage, which contributes to improved food safety and prolonged shelf-life. These findings suggest that spice-based treatments, particularly the combination of clove, garlic, and ginger, offer a viable natural preservation strategy for extending pepper shelf-life.