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http://localhost:8080/xmlui/handle/123456789/923| Title: | EVALUATION OF CHEMICAL QUALITY IN BLACK PEPPER AND TURMERIC - A REVIEW |
| Authors: | ZACHARIAH, T JOHN |
| Issue Date: | 7-Dec-2017 |
| Citation: | Proceedings in National Seminar on Post Harvest Technologies of Spices, pp.83-88 |
| Abstract: | National Research centre for Spices, Calicut has carried out the evaluation of the chemical quality constituents of black pepper cultivars, While pepper and turmeric germplasm. The popular cultivars were indexed based on the level of essential oil piperine and oleoresin. The chemical quality of black and white pepper were compared. The turmeric germplasm were evaluated for its curcumin and dry recovery. The effect of climate , location, rainfall etc. on the quality traits are discussed. |
| URI: | http://hdl.handle.net/123456789/923 |
| Appears in Collections: | CROP PRODUCTION |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| REPRINT-044.pdf | 194.68 kB | Adobe PDF |  View/Open |
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