INFLUENCE OF MATURITY STAGES ON SHELF LIFE OF DIFFERENT PROCESSED PRODUCTS PREPARED FROM NAGA KING CHILLI (CAPSICUM CHINENSE JACQ.)

KERIMENLA¹*, A. SEMA^2
1Department of Horticulture, School of Agricultural Sciences and Rural Development (SASRD), Nagaland University, Medziphema, 797106, Nagaland, India
²Department of Horticulture, School of Agricultural Sciences and Rural Development (SASRD), Nagaland University, Medziphema, 797106, Nagaland, India
* Corresponding Author : kerihorti@gmail.com

Received : 01-11-2020     Accepted : 26-11-2020     Published : 30-11-2020
Volume : 12     Issue : 22       Pages : 10389 - 10391
Int J Agr Sci 12.22 (2020):10389-10391

Keywords : Naga King Chilli, Shelf life, Processed products, Whole dried pod, Paste, Powder
Academic Editor : Dr P. R. Tank
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Horticulture, School of Agricultural Sciences and Rural Development (SASRD), Nagaland University, Medziphema, 797106, Nagaland, India
Author Contribution : All authors equally contributed

The present experiment was carried out in the laboratory, Department of Horticulture, School of Agricultural Sciences and Rural Development, Nagaland University, Medziphema Campus during 2016-17 and 2017-18. The objective was to evaluate the influence of maturity stages on different processed products (whole dried pod, paste and powder) with 3 replications and stored at ambient condition. The results showed that, the maturity stages had significant influence on the shelf life of whole dried pod, paste and powder. For whole dried pod, the highest was recorded from turning stage and lowest from red stage. For paste and powder, the highest was recorded from red stage and lowest from matured green stage

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