Multilevel appraisal, quality parameters and suitability of promising chilli cultivars (Capsicum annuum L.) for conventional products
| dc.contributor.advisor | Rama K.Naik | |
| dc.contributor.author | Kashibai S.Khyadagi | |
| dc.date.accessioned | 2016-07-23T10:42:23Z | |
| dc.date.available | 2016-07-23T10:42:23Z | |
| dc.date.issued | 2009 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/69488 | |
| dc.publisher | UAS Dharwad | en_US |
| dc.sub | Food Science and Nutrition | |
| dc.these.type | Ph.D | |
| dc.title | Multilevel appraisal, quality parameters and suitability of promising chilli cultivars (Capsicum annuum L.) for conventional products | en_US |
| dc.type | Thesis | en_US |