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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 4 (2019)

Effect of chemical treatments and drying methods on quality attributes in chilies cv. Indam-5

Author(s):

K Rajendra Prasad S Amarendra Reddy and P Narayan Reddy

Abstract:

An experiment was conducted on color chili variety Indam-5 to find out the effective chemical treatment and drying method for better quality dry chilies. The result showed that there was significant difference among the drying methods and postharvest chemical treatments for all the quality parameters except in weight loss during drying (%), pod length (cm) and pod circumference (cm). Oven drying (40 h) was found to be efficient method as compared to sun and polyhouse drying in time to reach 8-10% moisture. Lowest percent (5.85) of damaged pods, highest percent of oleoresins (8.91), highest capsaicin (0.52%) recorded in oven drying. Minimum (6.91%) percent of damaged pods, maximum content of oleoresin (8.78%), highest capsaicin (0.50) and Capsanthin (38828) were recorded in Calcium chloride treated pods. Among the interactions, calcium chloride with polyhouse drying resulted the minimum (5.18%) percent of damaged pods, maximum content of oleoresin (9.82%), maximum Capsanthin (40650) than other treatments.

Pages: 1539-1541  |  290 Views  123 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
K Rajendra Prasad S Amarendra Reddy and P Narayan Reddy. Effect of chemical treatments and drying methods on quality attributes in chilies cv. Indam-5. J Pharmacogn Phytochem 2019;8(4):1539-1541.

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