lndexing Qualify Parameters in Black Pepper Cultivars

Abstract

Piperine, oleoresin and essential oil show marked variations in different pepper cultivars and are Indicative of chemical quality (Govindarajan. 1977). In black. pepper a portion of non protein nitrogen is found in piperine, an alkaloid responsible for pungency. Oleoresin defined .as the total soluble extractive In a specific solvent is a concentrate of all the pungency and,flavour component. Volatile oil which is essentially the flavour moeity of the Spice and piperine the pungent principle are the important quality attributes of black pepper. Most pepper cultivars, except Kanmunda and Panniyur·1 have restricted distribution. Systematic collection and evaluation of all the pepper cultivars from the slates of Kerala and Karnataka has been taken up by the Central Planlation Crops Research Institute. Regional Station, Calicut. To facilitate easy accessibility of quality parameters 10 researchers and technologists 69 pepper cultivars are Indexed based on the scale devised for this purpose and are categorised in to high, medium and low quality types based on piperine, oleoresin and essential oil levels.