scholarly journals Post harvest processing and value addition of dry chilli (Capsicum annuum L.)

2021 ◽  
Vol 17 (1) ◽  
pp. 106-113
Author(s):  
G. Srinivas ◽  
P. S. Champawat ◽  
V. D. Mudgal ◽  
S. K. Jain ◽  
D. Sharma
Keyword(s):  
Capsicum Annuum ◽  
Chemical Components ◽  
Value Addition ◽  
Polyphenol Compounds ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
The World ◽  
Postharvest Treatments ◽  
Capsicum Species ◽  
Therapeutic Properties

Chilli is an important spice crop and India is one of the leading producer and exporter of chilli in the world. Chilli is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the chilli may vary considerably depending on the location of cultivation and postharvest treatments. Chilli contains polyphenol compounds such as capsaisin capsorubin, zeaxanthin and cryptoxanthin are responsible for colour in Capsicum species that accounts for its characteristic aroma and therapeutic properties. Post harvest losses in chilli are estimated to be 25-35 per cent. Due to post harvest losses farmers lose both in quality and quantity of the chilli. This compromises farmer’s ability to market their produce. The aim of this chapter was to get the best post-harvest handling technology for chilli in the present scenario.

scholarly journals Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

2013 ◽  
pp. 75-86 ◽  
Author(s):  
Zarko Kevresan ◽  
Jasna Mastilovic ◽  
Snezana Sinadinovic-Fiser ◽  
Natasa Hrabovski ◽  
Tanja Radusin
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Maturity Stage ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
Aldehydes And Ketones ◽  
Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

scholarly journals Alternations in Biochemical Components in Chilli (Capsicum annuum L.) Plants Infected with Chilli Leaf Curl Viral Disease

2021 ◽  
pp. 146-152
Author(s):  
A. N. Chaubey ◽  
R. S. Mishra
Keyword(s):  
Capsicum Annuum ◽  
Viral Disease ◽  
Disease Outbreak ◽  
Healthy Plant ◽  
Yield Losses ◽  
Chlorophyll Contents ◽  
Capsicum Annuum L ◽  
The World ◽  
Significant Yield ◽  
Leaf Curl

Chilli (Capsicum annuum L.) is an important spice crop grown all over the world. Chilli leaf curl, a viral disease outbreak in almost every chilli grown area causing significant yield losses. An experiment was conducted to analyze the biochemical changes in infected and healthy plant of chilli. The chlorophyll a, b and total were highest in healthy leaves then infected leaves. Moreover, severely infected leaves have lower amounts of chlorophyll contents. Out of nine cultivars total phenol and tannin contents were found maximum in Gucchedar, POL-75 and Byddagi Kaddi in comparison to highly susceptible cultivars Musa Badi, Phuley Joyti and NPKT-2.

scholarly journals Utilization of Liquid Smoke from Cocoa pod husk (Theobroma cocoa L) for Germination of Red Seed (Capsicum annum L)

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Sri Harti ◽  
Ashri Indriati ◽  
Savitri Dyah
Keyword(s):  
Capsicum Annuum ◽  
Growth Potential ◽  
Quality Analysis ◽  
Chemical Components ◽  
Carbamic Acid ◽  
Physical Quality ◽  
Liquid Smoke ◽  
Capsicum Annum ◽  
Capsicum Annuum L ◽  
Cocoa Pod Husk

Research has been carried out on the use of cocoa pod husks for making liquid smoke. Liquid smoke is the result of condensation from direct or indirect combustion vapors from materials that contain lignin, cellulose, hemicellulose and other carbon compounds. This research was conducted to determine the effect of liquid smoke from cocoa pod husk on the germination of red chilli seeds (Capsicum annuum L). The first stage of this research is the manufacture of liquid smoke from the cocoa pod husk using pyrolyzer. The resulting liquid smoke is subjected to chemical and physical quality testing, and is applied as a liquid fertilizer for red chilli seeds (Capsicum annuum L). The test results of making liquid smoke from the cocoa pod husk showed that the yield of liquid smoke produced was 19%. The results of the analysis of the chemical quality of liquid smoke in the third grade by using GCMS detected 30 chemical components, the main component as a liquid smoke characteristic is acetic acid, phenol, carbamic acid compounds. The results of the physical quality analysis of liquid smoke show a very strong smell, reddish brown, and black sediment in the form of tar. The results of the testing of liquid smoke on the germination of red chilli seeds showed that the concentration of liquid smoke (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4% , 4.5% and 5%) have a very significant effect on the maximum growth potential and germination of red chili seeds (Capsicum annum L).

scholarly journals ATTITUDES OF SERBIAN CONSUMERS TOWARDS DIFFERENT PEPPER FRUITS

2021 ◽  
Author(s):  
Dario Đ Danojević ◽  
Svetlana Glogovac ◽  
Sladjana Medic-Pap ◽  
Djordje Moravcevic
Keyword(s):  
Capsicum Annuum ◽  
Bell Pepper ◽  
Hot Pepper ◽  
Fruit Colour ◽  
Fruit Type ◽  
Capsicum Annuum L ◽  
Lack Of Information ◽  
Pepper Fruit ◽  
The World ◽  
Hot Peppers

Pepper (Capsicum annuum L.) is one of the major vegetable species in the world. In Balkan cuisines, as well as in Serbia, pepper has a very diverse use. Knowledge about consumers habits and preferences is of great importance for a breeding process as well as in the market-orientated production. Because of the lack of information about consumers preferences towards pepper types, in the Serbian market, the present research was conducted. Four hundred and two participants, classified into groups, according to gender, age and education, answered the survey questions. According to this research, the most preferred pepper type in Serbia is kapia, while the bell pepper is the second chosen type. Also, obtained results showed that the most favourite colour of pepper fruit is red. There is a tendency in higher importance of fruit type than fruit colour. The highest percentage of hot pepper consumers prefer medium hot peppers. The obtained trend shows that women generally prefer less spicy pepper fruits than men.

scholarly journals Marketing Problems of Radish, Ridge Gourd and Lady’s finger

2019 ◽  
Vol 8 (4) ◽  
pp. 2100-2104
Keyword(s):  
Food Security ◽  
Community Development ◽  
Vegetable Crops ◽  
Value Addition ◽  
Post Harvest ◽  
The World ◽  
Lady’S Finger ◽  
Employment Generation ◽  
Price Spread ◽  
Marketing Problems

India is the second largest producer of vegetables in the world. Growing vegetables sector provides opportunities for employment generation, attain income and food security and increase income through value addition. The soil and climate of Goalpara district of Assam is conducive for producing a variety of vegetable crops. Among the eight Community Development (CD) Blocks, Matia CD Block is one of the major producers of Radish, Ridge gourd and Lady’s finger vegetable crops. However, due to the absence of efficient marketing facilities and processing units farmers do not receive remunerative prices. As most of the vegetable crops are perishable, their harvest and marketing are very crucial for boosting the development of these crops. It was found that about 4.03 per cent of Radish, 3.57 per cent of Ridge gourd and 3.22 per cent of Lady’s finger’s scope for increasing producer’s share in consumer’s price and also observed that absence of proper marketing facilities in post harvest operations from farmers to the consumers are found responsible for the wide price spread.

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