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Chemical analysis of pepper varieties, stalks and husks.

Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1963) Chemical analysis of pepper varieties, stalks and husks. Spices Bulletin. pp. 21-26.

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Abstract

In our earlier publications, we had covered the analysis of 22 varieties of pepper. The analysis of the remaining varieties, namely Karinkotta and Karimunda are detailed in the present paper, thus completing the chemical data on aU the 24 varieties of pepper grown in India. It was of interest to study the changes at different stages of maturity of the fruit. We have recorded data on two varieties namely, Kalluvally and Balankotta, together with the analysis of the stalk portions and the husk which is obtained as a by-product during the processing of black pepper to white pepper.

Item Type: Article
Uncontrolled Keywords: pepper, chemical analysis
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jul 2013 06:42
Last Modified: 24 Jul 2013 06:42
URI: http://ir.cftri.com/id/eprint/3384

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