TL;DR

Goal of the study:

The main objective of this study was to evaluate physicochemical properties of Tabasco pepper(C. frutescens) during a two-year fermentation period as affected by the aging material including wooden barrels and plastic barrels. Physicochemical properties like dry weight, pH, titratable acidity, capsaicin level, and sugar level was investigated in a two-year red Tabasco pepper (C. frutescens) fermentation process.

Conclusion:

As a conclusion, all the physiocochemical [sic] properties of pepper mash fermented in wood and plastic barrels was not significantly different. Therefore, plastic barrels can be a substitution for wood barrels in pepper fermentation process and produces high qualities pepper mash for sauce production

Also interesting:

Capsaicin content, as determined by the method outlined by Bajaj (1980), was generally higher in ripe pepper fruit than green pepper fruit. The capsaicin content range from 37.6 to 497.0mg/100g in ripe fruits and 278 to 404.5mg/100g in green pepper fruit. In contrast, Wheat (1987) found Tabasco peppers at the mature green stage had a significantly higher capsaicin concentration than the orange and red stages of maturation. This is in agreement with Mathew et. al. (1971) study that reported capsaicin concentration was lowest in the young green immature fruit. However, once this fruit is fully mature. It had the highest capsaicin content just prior to beginning the ripening stage. After the ripening stages begin, as seen by a change in color from green to red, the capsaicin concentration decreased (Mathew et al., 1971).