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The need for growing pepper cultivars to suit pepper products.
Lewis, Y. S. and Krishnamurthy, N. and Nambudiri, E. S. and Amma, B. S. K. and Shivashankar, S. and Mathew, A. G. (1976) The need for growing pepper cultivars to suit pepper products. Indian Spices, 13 (1). 4-8, 13 ref..
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Abstract
Selection of pepper cultivars is often made on agronomic grounds, with little regard to the quality of the finished spice; with increasing need to meet stringent chemical standards, cultivar selection on a quality basis is necessary. Figures are given for volatile oil % and non-volatile ether extract content of 13 Indian pepper cultivars. Points to be noted in pepper production are discussed, with reference to black and white peppers, bottled green peppers and oleoresin. Black pepper is produced by mild heat treatment to stimulate the enzymes responsible for the coloration; over blanching will inactivate them entirely. Coating the dried pepper with oil is not recommended. White pepper, traditionally made from ripe berries, can also be made from black pepper-corns by de-hulling and from green berries with skins softened by cooking. The former method results in a high % of broken and crushed corns, however. White pepper with an intact skin can also be made by drying well-blanched berries, with further mild bleaching.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ESSENTIAL-OILS; pepper, var. & essential oils in; BREED-; pepper, var. & quality of black; pepper, var. & quality of white; PEPPER-; var. & quality of black pepper; var. & quality of white pepper |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Feb 2022 04:54 |
| Last Modified: | 16 Feb 2022 04:54 |
| URI: | http://ir.cftri.res.in/id/eprint/7041 |
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