Blackening in green pepper berries

Variyar, Prasad S.; Pendharkar, M. B.; Banerjee, Aparajita; Bandyopadhyay, Chandrakanta

doi:10.1016/0031-9422(88)84081-0

Cited by 22 publications

(21 citation statements)

References 6 publications

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“…A study by Variyar et al (1988) found that the browning of pepper berries is due to the enzyme-catalysed oxidation of 3,4-dihydroxy phenylethanol glycoside by an o-diphenol oxidase present in the berries. This enzyme was also found to be active toward the aglycone of 3,4-dihydroxy phenylethanol glycoside.…”

Section: Ppo Activity Changementioning

confidence: 98%

“…The black colour that the pepper acquires upon drying is due to the oxidation of colourless phenolic compounds present in the skin. Polyphenolase (o-diphenol oxidase), present in the fruit wall, converts the colourless phenolic substrates (3,4-dihydroxy phenyl ethanol glycoside) in the cells into black polymeric compounds (Variyar et al, 1988).…”

Section: Ppo Activity Changementioning

confidence: 99%

“…A preliminary report by Lewis et al (1976) identified a possible cause in the enzymatic oxidation of polyphenols present in the skin of the berries. Variyar, Pendharkar, Banerjeea, and Bandyopadhyay (1988) found that the blackening of fresh green pepper berries was due to the enzyme-catalysed oxidation of 3,4-dihydroxy phenylethanol glycoside by an o-diphenol oxidase present in the berries. This enzyme was also found to be active toward the aglycone of 3,4-dihydroxy phenylethanol glycoside.…”

Section: Introductionmentioning

confidence: 98%

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Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries

Tan

et al. 2013

Food Chemistry

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Section: Ppo Activity Changementioning

confidence: 98%

Section: Ppo Activity Changementioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries

Tan

et al. 2013

Food Chemistry

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“…The black colour that ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 6 pepper acquires on drying is due to the oxidation of colourless phenolic compounds present in the skin. Polyphenolase (0-diphenol oxidase) present in the fruit wall converts these colourless phenolic substrates (3, 4 dihydroxy phenyl ethanol glycoside) present in the cells to black polymeric compounds (Variyar et al, 1988). The fresh and dry yield are depends on temperature and humidity during flowering, soil moisture, fertilizer availability, standards, rainfall etc., (Govindarajan, 1979).…”

Section: Post Harvesting/processingmentioning

confidence: 99%

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices

Balasubramanian

Roselin

Singh

et al. 2015

Critical Reviews in Food Science and Nutrition

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Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

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“…Nilai pH menentukan besarnya aktifitas enzim fenolase. Menurut Variyar et al (1988) enzim fenolase aktif pada kisaran pH 3,0-8,5 dan optimal pada pH 7. Fenolase merupakan enzim yang bertanggung jawab terhadap reaksi pencoklatan pada cabai serta buah-buahan dan sayur-sayuran lainnya.…”

Section: Tingkat Penerimaan Konsumen Secara Keseluruhan Terhadap Cabaunclassified

Study on Processing of Dried Chili Into Block Chili

Hidayat

Saeed

Dewi

2013

JAGOIND

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The research objective is to obtain the drying period of various capacities dryer to reach the best moisture content in the process of blocks dried chili production and gaining the consumer acceptance to the product. This study used a completely randomized design (CRD) ABSTRAKPenelitian bertujuan untuk memperoleh lama pengeringan pada berbagai kapasitas pengering untuk mencapai kadar air yang terbaik dalam pembuatan cabai blok secara kering dan memperoleh penerimaan konsumen terhadap cabai blok dengan proses pengolahan secara kering. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu kapasitas bahan dan lama pengeringan dan pengulangan sebanyak tiga kali. Parameter yang diamati adalah perubahan berat selama pengeringan, kadar air, uji organoleptik dan pengukuran tingkat keasaman (pH). Hasil penelitian menunjukkan bahwa lama pengeringan yang diperlukan dalam pembuatan cabai blok secara kering untuk mencapai kadar air yang terbaik adalah pengeringan selama 8 jam pada kapasitas 0,3 gr/cm 2 , 10 jam pada kapasitas 0,5 gr/cm 2 dan 10 jam pada kapasitas 1 gr/cm 2 . Penerimaan konsumen tertinggi terhadap warna, aroma dan keseluruhan terdapat pada cabai blok dengan kadar air 41-60%, sedangkan untuk aroma terdapat pada cabai blok dengan kadar air 61-80%.Kata kunci : cabai blok, lama pengeringan, kapasitas pengeringan, penerimaan konsumen

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Blackening in green pepper berries

Cited by 22 publications

References 6 publications

Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries

Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices

Study on Processing of Dried Chili Into Block Chili

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