Effects of Added Calcium on Texture and Quality of Canned Jalapeno Peppers

Jalapeno peppers were canned and treated with calcium chloride, calcium hydroxide, and calcium lactate. Concentrations of 0.2, 0.3, and 0.4% of calcium were used. After 3 months of storage time, the peppers were evaluated for texture, quality, and nutritional composition. Calcium hydroxide was an inadequate firming compound in this experiment because of its neutralizing effect on the acid content and the precipitation found in the can after storage. Calcium chloride at a concentration of 0.2% was found to be the most desirable firming compound because under the test conditions it did not impart a bitter taste and because its solubility properties are better than those of calcium lactate. Higher concentrations failed to significantly increase the firmness of peppers. The treatments produced no adverse effects on the flavor or the vitamin and mineral content, with the exception of calcium, in canned jalapeno peppers.