ENHANCING HOT PEPPER PRODUCTION AND UTILIZATION IN MISSISSIPPI.
Two field experiments were used to determine the yield potential of 'Long Pod' cayenne hot peppers due to foliar application of 528 ppm each of chlormequat chloride. ethephon, and ancymidol. Applications were either made at bud formation, fruit development or fruit ripening periods. At last harvest, samples of marketable red-ripe fruits from the border rows of both 'Long Pod' cayenne and “Oriental-l” hot pepper plots were used for hot pepper sauce formulations. Two sets of 32 panelists each, were used to evaluate both the newly formulated experimental (ICES-1 and EHS-2) and commercial (CHS-1 and CHS-2) hot peppers sauces for quality. In 1990, marketable yield was highest due to chlormequat chloride. and for application made at fruit ripening. In 1991, marketable yield was highest due to ancymidol application, and for application made at fruit ripening. Mean sensory scores for hot sauce appearance, flavor and texture were generally highest for experimental hot sauces, whereas pungency scores were highest due to “CHS-1” commercial hot sauce.