EurekaMag.com logo
+ Site Statistics
References:
47,893,527
Abstracts:
28,296,643
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Quality criteria of pepper grades from pure cultivars


, : Quality criteria of pepper grades from pure cultivars. Indian Perfumer 33(2): 147-150

Results on the analysis of different grades of pepper from four pure cultivars for their important quality factors are reported. GL special grade of all the varieties shows higher values for piperine, volatile oil and extractives content. Panniyur shows better quality characteristics compared to other cultivars.


Accession: 002200259

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Sumathykutty M.A.; Rajaraman K.; Narayanan C.S.; Mathew A.G., 1990: A glc study on volatile oils from different pepper grades from pure cultivars. Gas liquid chromatographic study of oils of pepper grades obtained from four isolated cultivars is reported. Garbled Light Special of cv. Karimunda recorded highest monoterpene content. Kalluvally grades analysed for the maximum caryophyllene cont...

Mathai C.K., 1980: Chemical quality of the agmark grades of black pepper berries. Fifteen export grades (Agmark) of Indian black pepper were studied for their chemical quality. The most popular grades MG I and II are quite rich in flavor components and medium in starch, whereas the heaviest and largest (TGEB) are rich in starch...

Kislyi, Vv, 1980: Quality criteria in grades of coniferous sawtimber. Lesnaia promyshlennost': 0) 26

Edossa Etissa, 1997: Yield and quality of pepper cultivars. Since 1970, the adaptability of 5 cultivars (SL3.80, Pa4.80, KU5.80, Cr17.19 and Br32.79) of pepper (Piper nigrum) to Ethiopian conditions has been studied at 3 state farms in Ethiopia. At Bebeka, pepper grew vigorously, but failed to survive at J...

Uncini, L.Z.rbini, P.; Sozzi, A., 1977: Keeping quality of some sweet pepper cultivars. Annali (8): 273-280

Ramírez-González, M.Delores.; Chávez-Ramírez, G.; Herrera-García, L.; De la Rosa-Gálvez, A.; Zacarías-García, R.; Tapia-Hernández, M.; Ortiz-Montalvo, A., 2004: Analysis of the criteria used to assign grades in two Mexican medical schools as indicators of quality in the assessment of student learning. Proceedings of the Western Pharmacology Society 46: 95-99

Heine, H., 1990: Yield and quality of pepper cultivars for cultivation under glass. In glasshouse trials conducted during 1985-89, red pepper cultivars were grown at 2-4 sites, with sowing dates in mid-Apr. to mid-May and harvesting 4.5 months later. Data are tabulated on early yield (the first 4 weeks' harvest) and total yi...

Valsikova, M.K.pec, K.B.ezovicky, L., 1982: Changes in the quality of preserved sweet garden pepper of different cultivars. Rostlinna vyroba Ceskoslovenska akademie zemedelska Ustav vedeckotechnickych informaci pro zemedelstvi 28(12): 1315-1320

Jose, A.I.; Nambiar, P.K.V., 1972: Studies on the chemical composition and quality criteria of black pepper. All 16 Piper nigrum varieties tested satisfied Agmark specifications for nonvolatile ether extract, total ash and acid-insoluble ash. Crude piperine content ranged from 4.8 to 10.2% and data on this and on volatile ether extract were used in group...

Weisenfelder, A.E.; Huffman, V.L.; Villalon, B.; Burns, E.E., 1978: Quality and processing attributes of selected jalapeno pepper cultivars. Quality characteristics of processed jalapeno pepper cultivars were established. An optimum jalapeno pepper was described to be 7 cm long, 3 cm wide, light green in color and a capsaicin level of approximately 1.6 mg/100g dry weight.