ISSN : 0975-3710
EISSN : 0975-9107
KERIMENLA1*, A. SEMA2
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 : 02-11-2020 Accepted : 26-11-2020 Published : 30-11-2020
Volume : 12 Issue : 22 Pages : 10392 - 10394
Int J Agr Sci 12.22 (2020):10392-10394
Keywords : Naga King Chilli, Blanching, Shelf life, Extractable colour
Academic Editor : Dr Vijay Prajapati, Dr Upesh Kumar Patel
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
An experiment was carried out to study the “Effect of blanching and different drying methods on colour retention of Naga King Chilli” in the laboratory, Department of Horticulture, School of Agricultural Sciences and Rural Development, Nagaland University, Medziphema Campus during 2016-17 and 2017-18. The samples were collected from a farmer’s field in Dimapur district of Nagaland, India. The results showed that, the blanching treatment had significant influence on the colour retention. The colour value gradually decreased with the storage time. The colour retention was highest in blanched samples and lowest in unblanched samples on all dates of observation. Besides, the different drying methods (sun drying, 50°C, 60°C and 70°C) had significant influence on the colour retention of dried naga king chilli fruits. The colour value gradually decreased with the storage time. The highest was recorded from samples dried at 60°C and lowest in sundried samples on all dates of observation
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