Multilevel appraisal, quality parameters and suitability of promising chilli cultivars (Capsicum annuum L.) for conventional products
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Date
2009
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UAS Dharwad
Abstract
An investigation on chilli cultivars was conducted during 2006-09 with the objectives
of documenting existing information on chilli cultivars, products and storage practices
followed at household, marker and entrepreneurs level, chillies were analyzed for physicochemical
composition at three maturity stages, assessment of shelf life quality of fresh green
chillies and screening suitability of promising cultivars for conventional products were
included. Promising seventeen cultivars developed by Agricultural University, private and
public sectors were selected for study. Conventional products were prepared at different
maturity stages and evaluated for sensory qualities by panels of rural and urban sectors. Base
line survey indicated majority of consumers and entrepreneurs preferred long slender,
wrinkled, pungent, less pungent and sweet chillies. The physico-chemical composition varied
between cultivars, maturity stages and their interaction. The moisture and chlorophyll content
decreased significantly with advancement of maturity stage. Whereas fiber, fat, ash, ascorbic
acid, capsaicin, oleoresin, total carotenoid, b-carotene, anthocyanin content increased. Fresh
green chillies can be stored at low temperature (5-6°C) with minimal physiological weight
loss upto 56 days. Low pungent cultivars Byadagi dabbi, Byadagi kaddi, SH-5, D Deluxe and
Hero were found suitable for coated fried mirchi preparation at green and ripe stage whereas
SH-12 and H.No.9646 only at green. All the cultivars found suitable for ranjaka preparation
at green, ripe and dry stage except cultivar SH-5 which found suitable at dry stage. For
pickle, all the cultivars at green and ripe stage and at dry stage for masala khara preparation.
For kharindi making, all the cultivars at green stage and less pungent cultivars at ripe stage
found suitable. The high capsaicin containing cultivars Arka Harita, G-4, Pusa Jwala,
H.No.9646, Indam-10, Namadari, Godavari, SH-12 and BSS-275 were suitable for capsaicin
extraction. High total colouring matter b-carotene, total carotenoid and anthocyanin
containing cultivars were found suitable for edible colour extraction.