<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The quality of black pepper (Piper nigrum L.), the ’king of spices’, is largely dependent on the postharvest handling and processing methods. Pungency and aroma are the most important qualities of black pepper, which are attributed to its oleoresin and volatile oils, respectively. Conventional open sun drying and shade drying were tested for different pretreatment curing of black pepper. The quality improvement and reduction in drying duration were exhibited for the sun-dried samples. The highest oleoresin content (8.15% w/w) was recorded in direct open sun-dried samples, whereas in shade-dried samples it was as low as 6.96% w/w. The highest essential oil content of 2.00 mL/100g (v/w) was obtained from the berries blanched for 2 minutes and sun-dried samples. Blanching followed by direct sun drying of berries had the highest acceptability score relative to the overall quality. Therefore, the physicochemical quality analyses performed proved that blanching and sun drying are effective in producing high-quality black pepper for export.</p>
</abstract>

The quality of black pepper (Piper nigrum L.), the ’king of spices’, is largely dependent on the postharvest handling and processing methods. Pungency and aroma are the most important qualities of black pepper, which are attributed to its oleoresin and volatile oils, respectively. Conventional open sun drying and shade drying were tested for different pretreatment curing of black pepper. The quality improvement and reduction in drying duration were exhibited for the sun-dried samples. The highest oleoresin content (8.15% w/w) was recorded in direct open sun-dried samples, whereas in shade-dried samples it was as low as 6.96% w/w. The highest essential oil content of 2.00 mL/100g (v/w) was obtained from the berries blanched for 2 minutes and sun-dried samples. Blanching followed by direct sun drying of berries had the highest acceptability score relative to the overall quality. Therefore, the physicochemical quality analyses performed proved that blanching and sun drying are effective in producing high-quality black pepper for export.

Effects of Processing Methods on the Quality of Black Pepper (<italic>Piper nigrum</italic> L.)

Contemporary Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effects of Processing Methods on the Quality of Black Pepper ( L.)

The quality of black pepper (Piper nigrum L.), the ’king of spices’, is largely dependent on the postharvest handling and processing methods. Pungency and...

Effects of Processing Methods on the Quality of Black Pepper (Piper nigrum L.)

Online veröffentlicht: 07. Dez. 2022

Seitenbereich: 195 - 202

Eingereicht: 30. Sept. 2021

Akzeptiert: 29. März 2022

DOI: https://doi.org/10.2478/contagri-2022-0026

Schlüsselwörter
black pepper, blanching, drying methods, curing, quality

© 2022 Biruk Hirko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effects of Processing Methods on the Quality of Black Pepper (Piper nigrum L.)

Online veröffentlicht: 07. Dez. 2022

Seitenbereich: 195 - 202

Eingereicht: 30. Sept. 2021

Akzeptiert: 29. März 2022

DOI: https://doi.org/10.2478/contagri-2022-0026

Schlüsselwörterblack pepper, blanching, drying methods, curing, quality

© 2022 Biruk Hirko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
black pepper, blanching, drying methods, curing, quality