Multilevel appraisal quality parameters and suitability of promising chilli cultivars Capsicum annuum L for conventional products

Abstract

An investigation on chilli cultivars was conducted during 2006-09 with the objectives newlineof documenting existing information on chilli cultivars, products and storage practices followed newlineat household, marker and entrepreneurs level, chillies were analyzed for physico-chemical newlinecomposition at three maturity stages, assessment of shelf life quality of fresh green chillies newlineand screening suitability of promising cultivars for conventional products were included. newlinePromising seventeen cultivars developed by Agricultural University, private and public sectors newlinewere selected for study. Conventional products were prepared at different maturity stages and newlineevaluated for sensory qualities by panels of rural and urban sectors. Base line survey newlineindicated majority of consumers and entrepreneurs preferred long slender, wrinkled, pungent, newlineless pungent and sweet chillies. The physico-chemical composition varied between cultivars, newlinematurity stages and their interaction. The moisture and chlorophyll content decreased newlinesignificantly with advancement of maturity stage. Whereas fiber, fat, ash, ascorbic acid, newlinecapsaicin, oleoresin, total carotenoid, b-carotene, anthocyanin content increased. Fresh newlinegreen chillies can be stored at low temperature (5-6°C) with minimal physiological weight loss newlineupto 56 days. Low pungent cultivars Byadagi dabbi, Byadagi kaddi, SH-5, D Deluxe and Hero newlinewere found suitable for coated fried mirchi preparation at green and ripe stage whereas SH- newline12 and H.No.9646 only at green. All the cultivars found suitable for ranjaka preparation at newlinegreen, ripe and dry stage except cultivar SH-5 which found suitable at dry stage. For pickle, newlineall the cultivars at green and ripe stage and at dry stage for masala khara preparation. For newlinekharindi making, all the cultivars at green stage and less pungent cultivars at ripe stage found newlinesuitable. The high capsaicin containing cultivars Arka Harita, G-4, Pusa Jwala, H.No.9646, newlineIndam-10, Namadari, Godavari, SH-12 and BSS-275 were suitable for capsaicin extraction. newlineHigh total colouring matter b-ca