metabolomic profiling of red chili (𝐶𝑎𝑝𝑠𝑖𝑐𝑢𝑚 𝐴𝑛𝑛𝑢𝑚 l) puree stored in a fish-pond by gas chromatography-mass spectrometry (gc-ms)

Chili puree, a highly valued horticulture crop, faces challenges related to rapid deterioration due to its high water content. processing chili into puree has been proposed to extend its shelf-life. however, fresh chili puree quickly rots when left in ambient circumstances due to microbial growth fueled by its water content. to address this issue, the use of fish ponds as an alternative and environmentally friendly storage method has been investigated. this study explored the metabolome changes and preservation mechanism of chili puree stored in a fish pond compared to conventional refrigerator storage. metabolites in chili puree were determined by mass spectrometry analysis after being separated using a gas chromatography system. the chemical composition and changes in the puree during storage can be understood by comprehensively measuring metabolites with the chemometric technique. even though it is known that the sensory parameters of ground chilies stored in the refrigerator are relatively the same as those of ground chilies stored in a pool for five weeks, it is known molecularly that the distribution of metabolites in the two samples is different starting from the fourth week. insights gained from this research can lead to tailored storage conditions that maximize preservation potential and ensure the quality and safety of the preserved chili puree. this study highlighted the potential of fish ponds to extend the shelf life of chili puree while minimizing waste and resource usage.