Oleoresin recovery, quality characterization and storage stability in chilly (Capsicum spp.) genotypes
| dc.contributor.advisor | Abdul Vahab, M | |
| dc.contributor.author | Mini, C | |
| dc.contributor.author | KAU | |
| dc.date.accessioned | 2019-03-15T09:08:13Z | |
| dc.date.available | 2019-03-15T09:08:13Z | |
| dc.date.issued | 1997 | |
| dc.description | PhD | en_US |
| dc.description.abstract | An investigation on “oleoresin recovery, quality characterisation and storage stability in chilli (Capsicum spp.) genotypes” was undertaken in the department of Olericulture, College of Horticulture, Vellanikkara during 1993 – 96 with the objective of standardising the solvent for chilli oleoresin extraction, identifying capsicum species or cultivars for maximum oleoresin yield with respect to season and stage of harvest and understanding the quality parameters of oleoresin as affected by storage. Among the six solvents tried viz. acetone, ethyl alcohol, dichloro ethane, hexane, benzene and ethyl acetate, ethyl acetate was standardised as the best solvent in respect of time and efficiency of extraction. Evaluation of nine genotypes for oleoresin under three different seasons at three stages of harvest maturity identified Arka Lohit as the highest yielder of oleoresin. Genotypes were higher in oleoresin content winter. Considering the fruit yield and oleoresin recovery together, summer was the best season for total oleoresin yield. The genotypes were on par in oleoresin yield in summer and winter when fruits were harvested at full ripe or withering stage. During rainy season, oleoresin content was maximum at withering stage. The colour and pungency increased with fruit maturity. The capsaicin content of the genotypes varied from 1.1 % to 2.2 % indicating its suitability for oleoresin required for pharmaceutical industry. Colour value was highest in the paprika type, KTPL – 19. The storage studies of oleoresin revealed that the type of container did not influence the colour loss. The oleoresin stored in dark was higher in colour value compared to samples kept open. For capsaicin, open condition of storage was better than dark storage. Delaying the harvest to withering stage and storing the oleoresin in polythene containers for eight months under open conditions can be recommended for increased pungency. Storage is not advisible for colour retention. | en_US |
| dc.identifier.citation | 170949 | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810098640 | |
| dc.keywords | Olericulture, storage of chilly, studies of chilly. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Department Of Olericulture, College Of Horticulture, Vellanikkara | en_US |
| dc.sub | Horticulture | en_US |
| dc.subject | null | en_US |
| dc.theme | Studies of chilly | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Oleoresin recovery, quality characterization and storage stability in chilly (Capsicum spp.) genotypes | en_US |
| dc.type | Thesis | en_US |