Balakrishnan, SThomas, K GKAU2019-03-192019-03-191984171145http://krishikosh.egranth.ac.in/handle/1/5810098924PGInvestigation was carried out at the College of Horticulture, Vellanikkara, during 1983-84, to standardise techniques for retention of green colour in processed pepper by adopting treatments of kinetin (10, 20 ppm), magnesium sulphate (1, 2, 5, 5%), ascorbic acid (0.025, 0.05%), citric acid (0.05%), sodium metabisulphite (1% SO2) and blanching (10, 12.5, 15 minutes). Mechanical and solar dehydration methods were also compared. The study revealed that improvement of the blanching media through addition of magnesium sulphate inducing an alkaline condition was desirable. Antioxidants such as ascorbic acid and citric acid were effective in improving green colour retention in berries through retardation of oxidative process responsible for blackening of berries in the dehydration process. The phenolic inhibitor, sodium metabisulphite was also effective in this regard. But kinetin was not found effective. Among the dehydration methods, mechanical dehydration that too Cross – Flow Air Oven method was superior. All the chemical constituents in pepper berries studied, showed a fluctuating trend during the period of development. Except chlorophyll volatile oil and non-volatile ether extract no other constituents suffered loss during processing. The processed produce of 10% moisture could be successfully stored for three months under Vellanikkara condition. Harvesting spikes at 5 ½ months maturity for the preparation of dehydrated green pepper proved to be economical. Among pepper cultivars studied, the data were in favour of Karimunda than Panniyoor – 1, whose produce was also of acceptable quality.ennullThesis