Comparison of food ingredients according to different cultivation methods of green pepper Capsicum annuum produced in Kochi Prefecture

Abstract

[Purpose] In this study, we analyzed the nutritional content and taste after cooking using hydroponic and soil-grown samples of the main variety of green peppers from Kochi Prefecture,Miogi,and analyzed the differences in food ingredients due to differences in cultivation methods. We analyzed the differences. [Method] Samples of Miogi's "hydroponic" and "soil cultivated" green peppers grown in Kochi Prefecture in 2022 were used to determine the sugar content, protein content, vitamin C content, mineral content, and polyphenol content. was measured. The electronic taste system α-ASTREE (Alphamos Japan) was used for taste analysis. [Results] As a result of component analysis of two types of green peppers grown using different cultivation methods, the amount of carbohydrates and protein were both higher in the soil cultivation method, and vitamin C was higher in the hydroponic cultivation method. The amount of polyphenols was higher in soil culture when fresh, and higher in hydroponic culture when boiled. Both raw and boiled peppers had a good flavor when grown in soil, and were less bitter when grown hydroponically.