Studies on the effect of pretreatments and drying methods

An investigation entitled "Studies on the effect of pre-treatments and drying methods on shelf life and nutritional quality of green chilli powder" was carried out in the Department of Post Harvest Technology at College of Horticulture, Dr.Y.S.R. Horticultural University, Venkataramannagudem, West Godavari District of Andhra Pradesh during 2016-17 with an objective to finding out best pre-treatment and drying method for improving the quality and shelf life of green chilli powder prepared from different varieties. Four pre-treatments viz., blanching, blanching + 0.01% KMS, blanching + 1% CaCl2 and blanching + 1% ascorbic acid were used in this experiment. Two varieties viz., CA 960 and LCA 655 were dried by using two drying methods i.e tray drying and sun drying. The experiment was conducted in Completely Randomized factorial design with the above three factors at unequal levels and replicated thrice. The physico-chemical and organoleptic quality of green chilli powder were evaluated at 15 days intervals up to 60th day of storage period.

Autorentext

Siriki Pavani asistió a la Universidad de Horticultura Dr. Y S R. West Godavari, Andhra Pradesh, India.

Klappentext

An investigation entitled "Studies on the effect of pre-treatments and drying methods on shelf life and nutritional quality of green chilli powder" was carried out in the Department of Post Harvest Technology at College of Horticulture, Dr.Y.S.R. Horticultural University, Venkataramannagudem, West Godavari District of Andhra Pradesh during 2016-17 with an objective to finding out best pre-treatment and drying method for improving the quality and shelf life of green chilli powder prepared from different varieties. Four pre-treatments viz., blanching, blanching + 0.01% KMS, blanching + 1% CaCl2 and blanching + 1% ascorbic acid were used in this experiment. Two varieties viz., CA 960 and LCA 655 were dried by using two drying methods i.e tray drying and sun drying. The experiment was conducted in Completely Randomized factorial design with the above three factors at unequal levels and replicated thrice. The physico-chemical and organoleptic quality of green chilli powder were evaluated at 15 days intervals up to 60th day of storage period.