STORAGE STUDIES OF DRIED CHILLIES UNDER COLD STORE AND AMBIENT CONDITIONS DOCTOR OF PHILOSOPHY IN AGRICULTURE

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1 STORAGE STUDIES OF DRIED CHILLIES UNDER COLD STORE AND AMBIENT CONDITIONS BY K. UMA JYOTHI, M.Sc.(Hort.) THESIS SUBMITTED TO THE ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF DOCTOR OF PHILOSOPHY IN AGRICULTURE DEPARTMENT OF HORTICULTURE COLLEGE OF AGRICULTURE RAJENDRA NAGAR ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD JULY 2004

2 CERTIFICATE K. Uma Jyothi has satisfactorily prosecuted the course of research and that the thesis entitled STORAGE STUDIES OF DRIED CHILLIES UNDER COLD STORE AND AMBIENT CONDITIONS submitted is the result of original research work and is of sufficiently high standard to warrant its presentation to the examination. I also certify that the thesis or part thereof has not been previously submitted by her for a degree of any university. Date: ( C. RAVISANKAR) Major Advisor Professor and Head Department of Horticulture Agricultural College Bapatla.

3 CERTIFICATE This is to certify that the thesis entitled STORAGE STUDIES OF DRIED CHILLIES UNDER COLD STORE AND AMBIENT CONDITIONS submitted in partial fulfillment of the requirement for the degree of Doctor of philosophy in Agriculture in the major field of Horticulture of the Acharya N.G. Ranga Agricultural University, Rajendranagar, Hyderabad is a record of the bonafide research work carried out by Mrs. K. UMA JYOTHI, under our guidance and supervision. The subject of the thesis has been approved by the Student s Advisory Committee. No part of the thesis has been submitted by the student for any other degree or diploma. The published part has been fully acknowledged. All the assistance and help received during the course of the investigation has been duly acknowledged by the author of the thesis. ( C.RAVISANKAR) Chairman of the Advisory Committee Thesis approved by the Student s Advisory Committee. Chairman : Dr.C.RAVISANKAR Professor and Head Department of Horticulture Agricultural College. Bapatla Member: Dr. Y. N. REDDY Professor and University Head Department of Horticulture College of Agriculture Rajendranagar Hyderabad. Member: Dr. Y.RAMA RAO Senior Scientist (Horticulture) Mango Research Station, Nuziveedu. Member :Dr. N.SUBBA RAO, Principal Scientist (Soil Science and Agril.Chemistry) Regional Agricultural Research Station, Lam Farm, Guntur.... Member :Dr. Ch.V.V.SATYANARAYANA Scientist (Agril. Process and Food Engineering) Post Harvest Technology Centre Agricultural College Campus, Bapatla.

4 CONTENTS CHAPTER TITLE PAGE NO I INTRODUCTION 1 II REVIEW OF LITERATURE 5 III MATERIALS AND METHODS 40 IV RESULTS 58 V DISCUSSION 228 VI SUMMARY 283 LITERATURE CITED 288 APPENDIX 297

5 LIST OF TABLES Table. No Title Page No 1. Source of the cultivars Physical characteristics of the dried chilli cultivars The effect of storage conditions on oleoresin content of chilli 59 cultivars after one month of storage. 4. The effect of storage conditions on oleoresin content of chilli 59 cultivars after two months of storage. 5. The effect of storage conditions on oleoresin content of chilli 62 cultivars after three months of storage. 6. The effect of storage conditions on oleoresin content of chilli 62 cultivars after four months of storage. 7. The effect of storage conditions on oleoresin content of chilli 65 cultivars after five months of storage. 8. The effect of storage conditions on oleoresin content of chilli 65 cultivars after six months of storage. 9. The effect of storage conditions on oleoresin content of chilli 68 cultivars after seven months of storage. 10. The effect of storage conditions on oleoresin content of chilli 68 cultivars after nine months of storage. 11. The effect of storage conditions on capsanthin content of chilli 71 cultivars after one month of storage. 12. The effect of storage conditions on capsanthin content of chilli 71 cultivars after two months of storage. 13. The effect of storage conditions on capsanthin content of chilli 75 cultivars after three months of storage. Contd...,

6 Contd. Table. No Title Page No 14. The effect of storage conditions on capsanthin content of chilli 75 cultivars after four months of storage. 15. The effect of storage conditions on capsanthin content of chilli 80 cultivars after five months of storage. 16. The effect of storage conditions on capsanthin content of chilli 80 cultivars after six months of storage. 17. The effect of storage conditions on capsanthin content of chilli 83 cultivars after seven months of storage. 18. The effect of storage conditions on capsanthin content of chilli 83 cultivars after nine months of storage. 19. The effect of storage conditions on capsaicin content of chilli 86 cultivars after one month of storage. 20. The effect of storage conditions on capsaicin content of chilli 86 cultivars after two months of storage. 21. The effect of storage conditions on capsaicin content of chilli 89 cultivars after three months of storage. 22. The effect of storage conditions on capsaicin content of chilli 89 cultivars after four months of storage. 23. The effect of storage conditions on capsaicin content of chilli 92 cultivars after five months of storage. 24. The effect of storage conditions on capsaicin content of chilli 92 cultivars after six months of storage. 25. The effect of storage conditions on capsaicin content of chilli 95 cultivars after seven months of storage. Contd...,

7 Contd. Table. No Title Page No 26. The effect of storage conditions on capsaicin content of chilli 95 cultivars after nine months of storage. 27. The effect of storage conditions on moisture content of chilli 98 cultivars after one month of storage. 28. The effect of storage conditions on moisture content of chilli 98 cultivars after two months of storage. 29. The effect of storage conditions on moisture content of chilli 101 cultivars after three months of storage. 30. The effect of storage conditions on moisture content of chilli 101 cultivars after four months of storage. 31. The effect of storage conditions on moisture content of chilli 104 cultivars after five months of storage. 32. The effect of storage conditions on moisture content of chilli 104 cultivars after six months of storage. 33. The effect of storage conditions on moisture content of chilli 107 cultivars after seven months of storage. 34. The effect of storage conditions on moisture content of chilli 107 cultivars after nine months of storage. 35. The effect of storage conditions on seed germination of chilli 111 cultivars after one month of storage. 36. The effect of storage conditions on seed germination of chilli 111 cultivars after two months of storage. 37. The effect of storage conditions on seed germination of chilli 114 cultivars after three months of storage. 38. The effect of storage conditions on seed germination of chilli 114 cultivars after four months of storage Contd...,

8 Contd. Table. No Title Page No 39. The effect of storage conditions on seed germination of chilli 117 cultivars after five months of storage. 40. The effect of storage conditions on seed germination of chilli 117 cultivars after six months of storage. 41. The effect of storage conditions on seed germination of chilli 120 cultivars after seven months of storage. 42. The effect of storage conditions on seed germination of chilli 120 cultivars after nine months of storage. 43. The effect of storage conditions on seedling vigour index of chilli 123 cultivars after one month of storage. 44. The effect of storage conditions on seedling vigour index of chilli 123 cultivars after two months of storage. 45. The effect of storage conditions on seedling vigour index of chilli 126 cultivars after three months of storage. 46. The effect of storage conditions on seedling vigour index of chilli 126 cultivars after four months of storage. 47. The effect of storage conditions on seedling vigour index of chilli 129 cultivars after five months of storage. 48. The effect of storage conditions on seedling vigour index of chilli 129 cultivars after six months of storage. 49. The effect of storage conditions on seedling vigour index of chilli 132 cultivars after seven months of storage. Contd...,

9 Contd. Table. No Title Page No 50. The effect storage conditions on seedling vigour index of chilli 132 cultivars after nine months of storage. 51. Changes in oleoresin content of chilli cultivars subsequent to 135 termination from cold store. 52. Changes in capsanthin content of chilli cultivars subsequent to 137 termination from cold store. 53. Changes in capsaicin content of chilli cultivars subsequent to 139 termination from cold store. 54. Correlation studies of different quality parameters of chilli cultivars The effect of storage and chemical treatments on oleoresin content 141 of chilli Cv. LCA 334 after one month of storage. 56. The effect of storage and chemical treatments on oleoresin content 141 of chilli Cv. LCA 334 after two months of storage. 57. The effect of storage and chemical treatments on oleoresin content 144 of chilli Cv. LCA 334 after three months of storage. 58. The effect of storage and chemical treatments on oleoresin content 144 of chilli Cv. LCA 334 after f our months of storage. 59. The effect of storage and chemical treatments on oleoresin content 147 of chilli Cv. LCA 334 after five months of storage. 60. The effect of storage and chemical treatments on oleoresin content 147 of chilli Cv. LCA 334 after six months of storage. 61. The effect of storage and chemical treatments on oleoresin content 151 of chilli Cv. LCA 334 after seven months of storage. 62. The effect of storage and chemical treatments on oleoresin content 151 of chilli Cv. LCA 334 after nine months of storage. Contd...,

10 Contd. Table. No Title Page No 63. The effect of storage and chemical treatments on capsanthin content 154 of chilli Cv. LCA 334 after one month of storage. 64. The effect of storage and chemical treatments on capsanthin content 154 of chilli Cv. LCA 334 after two months of storage. 65. The effect of storage and chemical treatments on capsanthin content 160 of chilli Cv. LCA 334 after three months of storage. 66. The effect of storage and chemical treatments on capsanthin content 160 of chilli Cv. LCA 334 after four months of storage. 67. The effect of storage and chemical treatments on capsanthin content 163 of chilli Cv. LCA 334 after five months of storage. 68. The effect of storage and chemical treatments on capsanthin content 163 of chilli Cv. LCA 334 after six months of storage. 69. The effect of storage and chemical treatments on capsanthin content 166 of chilli Cv. LCA 334 after seven months of storage. 70. The effect of storage and chemical treatments on capsanthin content 166 of chilli Cv. LCA 334 after nine months of storage. 71. The effect of storage and chemical treatments on capsaicin content 169 of chilli Cv. LCA 334 after one month of storage. 72. The effect of storage and chemical treatments on capsaicin content 169 of chilli Cv. LCA 334 after two months of storage. 73. The effect of storage and chemical treatments on capsaicin content 173 of chilli Cv. LCA 334 after three months of storage. 74. The effect of storage and chemical treatments on capsaicin content 173 of chilli Cv. LCA 334 after four months of storage. Contd...,

11 Contd. Table. No Title Page No 75. The effect of storage and chemical treatments on capsaicin content of 176 chilli Cv. LCA 334 after five months of storage The effect of storage and chemical treatments on capsaicin content of 176 chilli Cv. LCA 334 after six months of storage. 77. The effect of storage and chemical treatments on capsaicin content of 179 chilli Cv. LCA 334 after seven months of storage. 78. The effect of storage and chemical treatments on capsaicin content of 179 chilli Cv. LCA 334 after nine months of storage. 79. The effect of storage and chemical treatments on moisture content of 182 chilli Cv. LCA 334 after one month of storage. 80. The effect of storage and chemical treatments on moisture content of 182 chilli Cv. LCA 334 after two months of storage. 81. The effect of storage and chemical treatments on moisture content of 185 chilli Cv. LCA 334 after three months of storage. 82. The effect of storage and chemical treatments on moisture content of 185 chilli Cv. LCA 334 after four months of storage. 83. The effect of storage and chemical treatments on moisture content of 188 chilli Cv. LCA 334 after five months of storage. 84. The effect of storage and chemical treatments on moisture content of 188 chilli Cv. LCA 334 after six months of storage. 85. The effect of storage and chemical treatments on moisture content of 191 chilli Cv. LCA 334 after seven months of storage. 86. The effect of storage and chemical treatments on moisture content of 191 chilli Cv. LCA 334 after nine months of storage. Contd...,

12 Contd. Table. No Title Page No 87. The effect of storage and chemical treatments on seed germination of 194 chilli Cv. LCA 334 after one month of storage. 88. The effect of storage and chemical treatments on seed germination of 194 chilli Cv. LCA 334 after two months of storage. 89. The effect of storage and chemical treatments on seed germination of 197 chilli Cv. LCA 334 after three months of storage. 90. The effect of storage and chemical treatments on seed germination of 197 chilli Cv. LCA 334 after four months of storage. 91. The effect of storage and chemical treatments on seed germination of 201 chilli Cv. LCA 334 after five months of storage. 92. The effect of storage and chemical treatments on seed germination of 201 chilli Cv. LCA 334 after six months of storage. 93. The effect of storage and chemical treatments on seed germination of 204 chilli Cv. LCA 334 after seven months of storage. 94. The effect of storage and chemical treatments on seed germination of 204 chilli Cv. LCA 334 after nine months of storage. 95. The effect of storage and chemical treatments on seedling vigour index of 207 chilli Cv. LCA 334 after one month of storage. 96. The effect of storage and chemical treatments on seedling vigour index of 207 chilli Cv. LCA 334 after two months of storage. 97. The effect of storage and chemical treatments on seedling vigour index of 210 chilli Cv. LCA 334 after three months of storage. 98. The effect of storage and chemical treatments on seedling vigour index of 210 chilli Cv. LCA 334 after four months of storage. Contd...,

13 Contd. Table. No Title Page No 99. The effect of storage and chemical treatments on seedling vigour 214 index of chilli Cv. LCA 334 after five months of storage The effect of storage and chemical treatments on seedling vigour 214 index of chilli Cv. LCA 334 after six months of storage The effect of storage and chemical treatments on seedling vigour 217 index of chilli Cv. LCA 334 after seven months of storage The effect of storage and chemical treatments on seedling vigour 217 index of chilli Cv. LCA 334 after nine months of storage Changes in oleoresin content of chilli Cv. LCA 334 treated with 220 chemicals subsequent to termination from cold store Changes in capsanthin content of chilli Cv. LCA 334 treated with 222 chemicals subsequent to termination from cold store Changes in capsaicin content of chilli Cv. LCA 334 treated with 224 chemicals subsequent to termination from cold store Contents of oleoresin, capsanthin, capsaicin, moisture, seed 230 germination and seedling vigour index of chilli cultivars before placing in storage Oleoresin content of chilli cultivars at different months after storage Capsanthin content of chilli cultivars at different months after storage Capsaicin content of chilli cultivars at different months after storage. 240 Contd...,

14 Contd. Table. No Title Page No 110. Moisture content of chilli cultivars at different months after storage Seed germination of chilli cultivars at different months after storage Seedling vigour index of chilli cultivars at different months after storage Contents of oleoresin, capsanthin, capsaicin, moisture, seed 256 germination and seedling vigour index of chilli Cv. LCA 334 treated with chemicals before placing in storage Oleoresin content of chilli Cv. LCA 334 treated with chemicals at 258 different months after storage Capsanthin content of chilli Cv. LCA 334 treated with chemicals at 262 different months after storage Capsaicin content of chilli Cv. LCA 334 treated with chemicals at 265 different months after storage Moisture content of chilli Cv. LCA 334 treated with chemicals at 269 different months after storage Seed germination of chilli Cv. LCA 334 treated with chemicals at 273 different months after storage Seedling vigour index of chilli Cv. LCA 334 treated with chemicals 277 at different months after storage.

15 LIST OF FIGURES Figure No Title Page No 1. The effect of storage conditions on oleoresin content of chilli cultivars 233 at different months after storage 2. Oleoresin content of chilli cultivars at different months after storage The effect of storage conditions on capsanthin content of chilli cultivars 237 at different months after storage 4. Capsanthin content of chilli cultivars at different months after storage The effect of storage conditions on capsaicin content of chilli cultivars 241 at different months after storage 6. Capsaicin content of chilli cultivars at different months after storage The effect of storage conditions on moisture content of chilli cultivars 244 at different months after storage 8. Moisture content of chilli cultivars at different months after storage The effect of storage conditions on seed germination of chilli cultivars 247 at different months after storage 10. Seed germination of chilli cultivars at different months after storage The effect of storage conditions on seedling vigour index of chilli cultivars 251 at different months after storage 12. Seedling vigour index of chilli cultivars at different months after storage. 251 Contd...,

16 Contd. Figure No Title Page No 13. The effect of storage conditions on oleoresin content of chilli Cv. LCA treated with chemicals at different months after storage. 14. Oleoresin content of chilli Cv. LCA 334 treated with chemicals at 259 different months after storage. 15. The effect of storage conditions on capsanthin content of chilli Cv. LCA treated with chemicals at different months after storage. 16. Capsanthin content of chilli Cv. LCA 334 treated with chemicals at 263 different months after storage. 17. The effect of storage conditions on capsaicin content of chilli Cv. LCA treated with chemicals at different months after storage. 18. Capsaicin content of chilli Cv. LCA 334 treated with chemicals at 266 different months after storage. 19. The effect of storage conditions on moisture content of chilli Cv. LCA treated with chemicals at different months after storage. 20. Moisture content of chilli Cv. LCA 334 treated with chemicals at 270 different months after storage. 21. The effect of storage conditions on seed germination of chilli Cv. LCA treated with chemicals at different months after storage. 22. Seed germination of chilli Cv. LCA 334 treated with chemicals at 274 different months after storage. 23. The effect of storage conditions on seedling vigour index of chilli Cv. LCA treated with chemicals at different months after storage. 24. Seedling vigour index of chilli Cv. LCA 334 treated with chemicals at 278 different months after storage.

17 LIST OF PLATES Plate No Title Page No 1. Priyanka commercial cold store-front view Priyanka commercial cold store-inside view with staking of bags Effect of storage conditions on chilli Cv. LCA 357 after one month of 76 storage. 4. Effect of storage conditions on chilli Cv. LCA 357 after three months of 76 storage. 5. Effect of storage conditions on chilli Cv. LCA 357 after six months of 76 storage. 6. Effect of storage conditions on chilli Cv. LCA 357 after nine months of 76 storage. 7. Effect of storage conditions on chilli Cv. Paprika type after one month 77 of storage. 8. Effect of storage conditions on chilli Cv. Paprika type after three months 77 of storage. 9. Effect of storage conditions on chilli Cv. Paprika type after six months. 77 of storage. 10. Effect of storage conditions on chilli Cv. Paprika type after nine months 77 of storage. 11. Effect of storage conditions on chilli treated with calcium chloride 2% 155 after one month of storage. 12. Effect of storage conditions on chilli treated with calcium chloride 2% 155 after three months of storage. Contd...,

18 Contd. Plate No Title Page No 13. Effect of storage conditions on chilli treated with calcium chloride 2% 155 after six months of storage. 14. Effect of storage conditions on chilli treated with calcium chloride 2% 155 after nine months of storage. 15. Effect of storage conditions on chilli treated with sodium benzoate % after one month of storage. 16. Effect of storage conditions on chilli treated with sodium benzoate % after three months of storage. 17. Effect of storage conditions on chilli treated with sodium benzoate % after six months of storage. 18. Effect of storage conditions on chilli treated with sodium benzoate % after nine months of storage. 19. Effect of storage conditions on chilli without any chemical treatment 157 after one month of storage 20. Effect of storage conditions on chilli without any chemical treatment 157 after three months of storage. 21. Effect of storage conditions on chilli without any chemical treatment 157 after six months of storage. 22. Effect of storage conditions on chilli without any chemical treatment 157 after nine months of storage.

19 LIST OF ABBREVIATIONS % per cent AGMARK ASTA Ca(OH) 2 CD CFTRI cm CV Cv. EMC EOA ERH et al. G I g GRAS HDPE ISI K 2 Kg Max. mg Agricultural produce grading and marketing American Spice Trade Association Calcium hydroxide Critical difference Central Food Technological Research Institute Centimetre Co-effecient of variation Cultivar Equilibrium moisture content Essential Oil Association Equilibrium relative humidity Co-workers Galvonised iron gram Generally recognized as safe compounds High Density Polyethylene Indian Standard Institute Reaction rate constant Kilogram Maximum milligram

20 MgO Milton Min ml mm MPP NS O F O C OD RH S.Em SO 2 viz., Magnesium oxide Sodium chloride and Sodium hypo chlorite@2% Minimum Milli litres millimetre Metalised Polyester Polyethylene Non significant Degree Fahrenheit Degree Celsius optical density Relative humidity Standard error of mean Sulphur dioxide Namely

21 ACKNOWLEDGEMENTS I express my profound sense of gratitude and heartfelt regards to my guide, teacher and philosopher, Dr. C Ravisankar, Professor and Head, Department of Horticulture, Agricultural College, Bapatla for suggesting the problem, intellectual and inspiring guidance, ceaseless perspiration, unstinted attention, constructive criticism and transcendent suggestions throughout investigation for whom I am highly indebted. I feel it as a great previlage to place on my record of heart my profound etiquette to him. I express my sincere thanks to Dr. Y. N. Reddy, Professor and University Head, Depatment of Horticulture, College of Agriculture, Rajendranagar, Dr. N. Subbarao, Principal Scientist and Head, Department of Soil Science and Agricultural Chemistry, Regional Agricultural Research Station, Lam, Guntur, Dr. Y. Rama Rao, Senior Scientist (Horticulture) and Head, Mango Research Station, Nuziveedu and Dr. Ch.V.V. Satyanarayana, Scientist (Agricultural Process and Food Engineering), Post Harvest Technology Centre, Agricultural College Campus, Bapatla, members of the advisory committee for their valuable guidance and encouragement during the period of work. I record with gratitude my sincere thanks to Dr. A. Satyanarayana, Director of Extension, Acharya N G Ranga Agricultural University, Rajendranagar, Hyderabad for suggesting the problem and Dr. B. Rosaiah, Associate Director of Research, RARS, Lam for the encouragement given during the period of my work.

22 I owe my effusive thanks to Sri J. N. Bavaji, Senior Scientist (Breeding) and Head (Retired) and Dr. N. Nagabhushana Reddy, Professor of Horticulture, S.V. Agricultural College, Tirupathi and Dr. Khalid Ahmed, Senior Scientist (Entomology) and Head, Chillies Improvement Project, Regional Agricultural Research Station, Lam, Guntur for all the help and guidance given during the period of my work. I particularly thank Smt. T. Usha Rani, Scientist (Soil Science and Agricultural Chemistry), Regional Agricultural Research Station, Lam, Guntur for her timely help in the bio-chemical analyses during the period of my work. With an overwhelming sense of affection and gratitude, I place it on the record of my heart, the help and support given by the AEOs Sri S. Sreedhar, Sri S. Chenna Reddy Sri G. Nayak and Record Assistants Smt. Manga Devi and Sri Y. Yebu, Chillies Section, Regional Agricultural Research Station, Lam, Guntur during the period of my work. I am in dearth of words to express my genuflect love and affection towards my father Sri K.V. Ratnaji Rao, mother Smt. K.V. Sasirekha, Father-in-law Sri C. Ramesh Kumar, Mother-in-law Smt. C.V.Manomohini, husband Sri C.V.D.N.Vittal, and children C. Deepthi and C. Ravi Teja for their caring shoulder, unbound love and constant encouragement, without which this thesis would not have seen the light of the day.

23 I am highly thankful to my colleagues and friends, Smt. B.K.Maha Lakshmi, Smt. T.Vijaya Lakshmi, Smt.S.Surya Kumari, Smt S.Bharathi, Smt. S. Sarada, Smt.N.Rajasree, Smt. K. Kanaka Durga, Smt. S.Ratna Kumari and Sri A..Anka Rao for their help during my study. Finally, I express my sincere thanks to T. Kamala, Sailoo s Computer Centre, Guntur for clear and meticulous typing of thesis. I am very thankful to the Acharya N.G. Ranga Agricultural University for allowing me to pursue higher studies on deputation and facilities provided for conducting the research work. Place : Date : ( K. UMA JYOTHI )

24 DECLARATION I, K. Uma Jyothi, hereby declare that the thesis entitled STORAGE STUDIES OF DRIED CHILLIES UNDER COLD STORE AND AMBIENT CONDITIONS submitted to Acharya N.G.Ranga Agricultural University, Rajendra Nagar, Hyderabad for the degree of Doctor of Philosophy in Agriculture in the major field of HORTICULTURE is the result of original research work done by me. I also declare that any material contained in the thesis has not been published earlier. Date: (K. UMA JYOTHI)

25 ABSTRACT Author : K.UMA JYOTHI Title of the thesis : STORAGE STUDIES OF DRIED CHILLIES UNDER COLD STORE AND AMBIENT CONDITIONS Degree : Doctor of Philosophy Faculty : Agriculture Discipline : Horticulture Major Advisor : Dr. C. RAVISANKAR University : Acharya N G Ranga Agricultural University An experiment entitled STORAGE STUDIES OF DRIED CHILLIES UNDER COLD STORE AND AMBIENT CONDITIONS was conducted at the Chillies Improvement Project, Regional Agricultural Research Station, Lam, Guntur and in the Priyanka Cold Store, Chilakaluripet Road, Guntur during the year The study consisted of two aspects viz; the quality of chilli cultivars under cold store and ambient conditions and evaluation of post harvest chemical dips of ripe chilli with storage in cold store and ambient conditions on quality parameters. The fresh ripe chilli cultivars viz: LCA 334, LCA 357, LCA 206, LCA 235, Paprika type, Guntur Grand and Wonder Hot were collected and Sun dried till the moisture came down to 8-10 per cent. Then the dried chilli was packed in gunny bags in two sets. One set was kept in cold store and the other set at ambient condition. Samples were drawn at monthly intervals and subjected to bio-chemical analysis viz; oleoresin, capsanthin, capsaicin, seed germination, seedling vigour index and moisture percentage. The data of three

26 replications were analysed statistically in a randomized block design with factorial concept. The results showed significant differences among the cultivars for all biochemical quality parameters viz oleoresin,capsanthin and capsaicin. After drying, the initial bio-chemical analysis revealed that the cultivar LCA 235 for oleoresin, Wonder Hot for capsanthin and LCA 334 for capsaicin were found to be promising. Irrespective of storage condition, all the cultivars showed a declining trend in storage for all the quality parameters studied. The storage of dried chilli under cold store proved better in retention of quality parameters than the ambient condition. On storage, the chilli cultivars LCA 206 for oleoresin, LCA 235 for capsaicin and LCA 357 for capsanthin were found to be promising in retention of quality. The pungent cultivars viz; LCA 235, LCA 206, LCA 334 and LCA 357 recorded higher germination percentage and vigour index of their seed taken at different intervals of storage. Here again, the chilli stored in cold store proved superior to ambient storage. The chilli of different cultivars exhibited fluctuation in moisture percentage irrespective of storage condition due to its hygroscopic nature. Significant differences were observed among the chemicals employed for pretreatment of fresh ripe chilli after their drying. Among the chemicals employed for pretreatment, calcium chloride 2% for oleoresin, sodium benzoate 0.1% for capsanthin and capsaicin with required optimum moisture content proved better in recording higher values initially after drying. A declining trend was observed in all quality parameters studied irrespective of pre-treatment with chemical or water dipping method. Irrespective

27 of chemical treatment, the storage of dried chilli under cold store was proved to be better. The fresh ripe chilli treated with calcium chloride 2 % and kept under cold store for oleoresin and colour and sodium benzoate 0.1% for capsaicin were found to be superior. At all stages of storage, germination percentage and vigour index of the seed extracted from the chilli kept at cold store were found to be superior statistically over those of ambient storage irrespective of chemical treatment. With regard to moisture per cent, the chilli treated with different chemicals showed fluctuation in storage. However, the fluctuations were less in cold store compared to ambient storage conditions. Irrespective of cultivar/ chemical treatments, chilli stored for six months in cold store and removed in the month of October after six months of cold store recorded better retention of biochemical quality parameters compared to termination of storage after two months of cold store i.e., in the month of June. Correlation coefficient studies of the cultivars revealed statistically significant negative correlation between moisture percentage and seed germination.

28 CHAPTER - I INTRODUCTION Chilli (Capsicum annuum L) including paprika is valued for its colouring matter, oleoresins and pungent principles. Although it is consumed as vegetable as well as spice all over the world, chilli and paprika are employed mostly as curry powder, paste, pickles, sauces and ketchups. The major countries producing chillies are Egypt, Ghana, Nigeria, Chunesia, Mexico, United States of America, Argentina, Indonesia, Pakistan, Sri Lanka, Turkey, Bulgaria, Hungary, Italy, Rumania, Spain, Ugoslovekia, besides India. The chilli crop covers an area of lakh hectares in the World with a total production of lakh tonnes ( ). In India, chilli is grown in an area of 9.15 lakh hectares with an annual production of lakh tonnes and productivity is estimated as 1112 Kg/ ha. India exports chillies to United States of America, United Kingdom, Canada, Italy, Netherlands, Singapore, Saudi Arabia, UAE, Isreal, Japan and West Germany in the form of dry chilli, powder and oleoresins. However, only 6 per cent of chilli produced in the country is exported, the rest is consumed domestically. Export of value added products like dry chilli, chilli powder, seed oil and oleoresins have an expanding world market. Chilli is valued mostly for its pungency and colour. Fruits with deep red colour without pungency are considered as paprika. The trade and use of paprika in powder form is increasing rapidly. The biochemical analysis of quality parameters of important chilli varieties revealed that chilli oleoresins can be beneficially separated into two fractions

29 2 viz; high pungency fraction and colour fraction. The pungency fraction contains almost all the capsaicin present in total oleoresin, while the colour fraction is the one which is devoid of pungency and is rich in colouring matter. Hence, in the recent past paprika is gaining importance for export due to its value added products viz; oleoresin, colour etc. Traditionally in South India after harvest, the fruits are spread uniformly on mats, roof tops, tarpaulins or on floor and sun dried to a moisture content of less than 10 per cent. The dried chillies are stored in gunny bags for marketing. During this period, the deterioration in quality is more due to improper packing and storage. Adopting mechanical solar driers and thermal driers etc. the drying process is hastened for retaining the good colour and glossy texture. The dried chilli should be kept at the moisture level of 10 per cent. Discoloured and disease affected fruits are removed regularly for obtaining quality produce. The most important factors affecting colour retention during storage are temperature and sunlight. At high temperature, deterioration of colour is more rapid and is more in cases when chillies are exposed to air and sunlight. Moisture also has an important role in colour retention of whole and ground chillies. Excess or low moisture has an adverse affect on colour retention. CFTRI, Regional Centre, Nagpur has developed a method for preparation of good quality chillies. In this process, the harvested ripe chillies having uniform colour are collected in perforated plastic buckets and the produce is blanched in boiling water for a minute to inactivate enzymes and soften the pericarp before drying and later dipped in water based emulsion prepared by dissolving 125g potassium carbonate, 50ml groundnut oil, 5g gum acacia, 0.05g butylated hydroxyl anisole (BHA) in 5 litres of water for 5 minutes and then dried in Sun

30 3 on cement floors or bamboo mats or any clean surface. In this case, the rate of drying is faster and the produce retained colour and pungency on storage. During summer, the cold storage is recommended which will aid in colour retention and guard against infestation. Storage of chilli in cold store is extensively followed around Guntur as the produce fetches premium price due to excellent colour retention. The use of commercial cold store for chilli storage has now become almost a general practice among farmers. The largest number of cold stores in Asia is in Guntur are 62 during and it is estimated that the number would increase further to about 70 cold stores by The capacity of each cold store varies from to lakh bags and the capacity of cold store in Guntur varied from 50 to 60 lakh bags (each bag is about 35-40kg capacity). Guntur chilli market yard is the largest in Asia. Temperature in the cold store is maintained in the range of C and relative humidity is about per cent. The present practice by farmers is to store in cold store from February March when most of the crop is harvested. The usual cold storage period lasts about 9 months Storage beyond this period is not generally preferred unless the prices are very low. In view of the facts above mentioned, it is felt necessary to undertake an investigation to evaluate certain selected cultivars of chillies of commercial importance in terms of their oleoresin content, colour, pungency, moisture content, germination and vigour index of their seed as influenced by both cold store and ambient storage

31 4 conditions. Further, it is also necessary to study the effect of pretreatment of ripe fresh chilli with certain chemicals on the biochemical quality parameters under both storage conditions. Accordingly, the investigation was carried out with the following objectives. 1. To compare the quality parameters of dried chilli at different intervals of storage under both cold store and ambient conditions. 2. The find out the suitability of dried chilli cultivar for cold store. 3. To evaluate the degree of deterioration of dried chilli quality subsequent to termination of cold store after second and sixth month 4. To find out the effective chemical which extends storage coupled with quality retention.

32 CHAPTER II REVIEW OF LITERATURE Chillies like other spices contribute towards flavour and stimulation of chemical sense of taste and odour. This is an important cash crop for two important commercial qualities. If some varieties are famous for red colour because of the pigment capsanthin, others are famous for biting pungency attributed to capsaicin. India is the only country rich in many varieties with different quality factors. Chillies are mostly used in dry form. In India, the dried chillies are stored in gunny bags for marketing. Dried chillies generally available in the market are prepared by conventional sun drying irrespective of selection of suitable varieties or chemical/physical treatments for general improvement in quality.there is no quality control and the produce undergoes discolouration during storage. The quality of chilli produce is mainly influenced by selection of genotype/cultivar, kind of storage besides physical / chemical treatment. The available literature on these aspects relevant to the present study is reviewed under the following heads. 2.1 GENETIC VARIATION Oleoresins In food and beverage industry, chilli has acquired a great importance in the form of oleoresin which permits better distribution of colour and flavour in food as compared to

33 6 chilli powder (Anonymous, 1968). The food industry generally prefers to use large, highly coloured and less pungent chillies for the preparation of oleoresins. Oleoresin, in general contains capsaicinoids, carotenoids, colouring principles, fatty components, proteins, vitamins etc., the relative proportion of which depends on the kind of capsicum, the anatomical parts used and method of extraction (Verghese et al., 1992). Chilli oleoresin, which is prepared from dried chilli powder by solvent extraction represents the complete flavour or the true essence. Considerable variability exists among the chilli cultivars with respect to oleoresin recovery. Mathew et al. (1971) analysed the oleoresin yield of some major chillies in the world, which included three varieties from India, four varieties from Africa, two varieties from Japan and one from Bahamas and reported that the oleoresin yield varied from 8.7 to 16.5 per cent. In 1972 Lewis reported distinct differences in quality and yield of oleoresin among varieties of chillies. Mathew and Sankaracharya (1974) found that the Indian chilli could be used to produce a product equivalent to oleoresin red pepper, which has limited demand in food industries. Bajaj et al. (1980) conducted studies on the evaluation of 24 entries of chillies and reported that the oleoresin content among the entries varied from to expressed in terms of ASTA units. The highest (295.2 ASTA units) was recorded by G-4, whereas the lowest (29.52) by Kalyanpur Red No.1. Raina and Teotia (1986) analysed chillies of Jammu and Kashmir and reported variability in oleoresin recovery. Teotia and

34 7 Raina (1986) observed a variation of 9.6 to 18.0 per cent in oleoresin recovery of chillies grown in Himachal Pradesh. Pradeepkumar (1990) reported that the oleoresin content varied from 18.7 per cent in C.annuum to 31.7 per cent in C. chinense., C. frutesens had oleoresin content of 27.3 per cent. The F1 hybrids with high oleoresin content were C.frutescens x C.chinense (35.37 per cent) and C. annuum x C. chinense (34.4 per cent). Pruthi (1993) analysed 15 chilli cultivars grown in different regions of India and reported that the oleoresin content varied from 6.2 to 12.4 per cent on moisture free basis. Tirupathireddy and Mahendranathreddy (1994) reported that the chilli cultivar LCA 235 contained 13.5% oleoresin. Indira et al. (1994) reported a range of 14 to 28 per cent oleoresin in chilli accessions belonging to C. annuum, C. baccatum and C. chinens. Lakshmanachar (1993) found that the varieties with low seed content and free of stalk and calyx were suited for chilli oleoresin production. Gbolade et al. (1997) indicated that the Nigerian chillies could be used to produce oleoresin capsicum for use in pharmaceutical preparations. Govinda Reddy et al. (1999) evaluated 12 chilli varieties and reported that the highest oleoresin content (14.4%) was recorded by Sel-1, followed by LCA 235 (13.5%). Among the varieties, the lowest oleoresin content (11.6%) was recorded by DPL (C1) Capsanthin ( EOA Colour value)

35 8 There is a great demand for the natural chilli fruit colour, which is used in processed foods in place of synthetic colours. Colour is one of the important quality attributes in the spice trade. Basically the colouring matter of chillies is a mixture of carotenoids, yellow and red pigments which encompass carotenes and xanthophylls, the former structured with carbon and hydrogen and the latter with carbon, hydrogen and oxygen. Capsanthin and capsorubin are the red pigments and the yellow include beta carotene, cryptoxanthin and zeaxanthin (Zechmeister and Cholnoky, 1937). The red colour of chillies is mainly due to the carotene pigments like capsanthin, capsorubin, Zeaxanthin, violaxanthin, cryptoxanthin, Beta carotene etc. (Zeichmeister and Cholnoky, 1950). Nearly 37 pigments from capsicums were isolated. Out of them only 21 pigments are identified (Cholnoky et al., 1955) Capsanthin is the major pigment in chillies constituting about 35 per cent of the total pigments (Curl, 1962). Considerable variability exists among the genotypes with respect to colour values. Research done by various workers on colour value is reviewed here under. Lease and Lease (1956) reported that the green capsicums do not have capsanthin. Brown capsicums such as chocolate coloured Mexican pasilla and Mulato, simultaneously contain chlorophyll and capsanthin, a mixture of red and green that produces a brown colour. Davies et al. (1970) indicated wide variation in the total carotenoid content as well as the ratio of carotenoid components. The varieties with higher chlorophyll compounds in their fruits had also more carotenoid pigments.(laszlo,1970)

36 9 Pankaj and Magar (1978) evaluated 10 varieties of chillies and reported that the colouring matter varied from to mg. per cent in whole fruit and to mg per cent in pericarp. They further reported that the Byadgi and Kashmiri are richer in colour than some of the paprika varieties of the world. Narayanan et al. (1980) reported that in Mundu, pericarp contained EOA colour value of and dessipiment contain EOA colour value of In Jwala, pericarp contained EOA colour value of and dessipiment contained EOA colour value of Bajaj et al. (1980) informed wide variation in extractable colour among the 24 chilli entries. It varied from (Kalyanpur Red No.1) to (76= ) expressed in ASTA units.the cultivars/genotypes possess a dominant role in determining the quality attributes like colour (Purseglove et al. 1981) Teotia and Raina (1987) showed a variation of 73.3 to mg percentage in total extractable colour among the seventeen samples collected from commercial chilli growing areas of Punjab. Srivastava et al. (1990) indicated that the cultivar A-8 had brightest red colour and recorded (0.3 OD). Cultivar A-12 was found to have the lowest total colour and recorded only 0.14 OD among the 33 chilli cultivars evaluated. Joshi et al. (1993) reported that Paprika types are generally high in colour value. Gomez et al. (1998) made a comparative study on pigments and kinetics of pigment degradation in paprika derived from Ocal, Datler, Belrubi and LT Datler varieties of pepper (Capsicum annuum ) cultivated in green house conditions, during storage in

37 10 darkness and at different temperatures and degrees of humidity. They reported significant difference with respect to degradation rate and pigment content between the cultivars in most of the storage conditions assayed. Govindareddy et al. (1999) reported significant difference in colour value of different cultivars of chillies. The highest colour value was recorded by LCA 235 (94.0 ASTA units) whereas Sel-1 recorded the lowest colour value of 76.0 ASTA units Capsaicin The hot flavour of chilli is caused by capsaicin and allied constituents which have good counter irritant function. It is used in pharmaceuticals and cosmetics for this property and perhaps helps in absorption and movement of bowels. The pungent principle of chillies is capsaicin, an acid amide of vanillylamine. Capsaicin is considered as double-edged sword providing nutritional and toxic effects. Physiological and pharmacological effects have been studied. The actions on digestive, cardiovascular, respiratory and nervous system are fairly well known. Because of its specific excitatory and neuro toxic properties on c-fibres, capsaicin has been extensively used as a main tool for neuropharmacological studies concerning pain and thermoregulation. Hence, this molecule is emerging to target diseases associated with deep pain. The molecule action of capsaicin is mediated by neuropeptides such as

38 11 neurokinins and glutamate (Kal Caulibaly et al., 1998). Considerable variability exists among the different chilli cultivars is reviewed here under. Tirumalachar (1967) reported that the capsaicin is an alkaloid present in chillies responsible for the pungency of chilli. He observed a considerable variability in capsaicin content of sun dried fruits of some N.P. varieties of chilli. The range being to mg per 100 mg of the powdered sun dried fruits. The difference between the varieties were statistically highly significant. He attributed the difference to genotypic differences. According to Balbaa et al. (1968) capsaicinoid content increased with fruit maturation in relation to increase in dry matter content. Fruits in summer also reported to posses higher pungency. Mathew et al. (1971) compared some Indian varieties of chillies with African varieties with regard to quality. They reported that the African varieties were found rich in capsaicin content. Pankaj and Magar (1978) evaluated 10 selected and commercially important varieties of chillies and reported that the capsaicin content varied from to per cent in whole fruit, to 1.53 per cent in pericarp and to per cent in seeds. Among the varieties, NP 46-A and Pusa Jwala contain the highest capsaicin of 0.87 and 0.91 per cent respectively and are very pungent. The two varieties, Byadgi and Kashmiri were found to be less pungent containing only and per cent capsaicin,

39 12 respectively. Dry fruits of Capsicum genus containing capsaicinoids of 0.4 per cent and above should be called chillies and those below capsicums (Thain et al.,1980) Narayanan et al. (1980) reported that the pericarp contained almost all the pungency whereas the chilli seeds contained only traces of pungency with a capsaicin to mg per 100g content of per cent. The pungency of pericarp was mostly concentrated in the dessipiment. They analysed the cvs. Mundu and Jwala. In Cv. Mundu, pericarp contained capsaicin of 0.17 per cent and dessipiment contain capsaicin of 6.6 per cent. In Cv. Jwala, pericarp contained capsaicin of 0.58 per cent and dessipiment contained capsaicin of 7.7 per cent. Bajaj et al. (1980) reported a wide variation in capsaicin content among 24 different genotypes studied. Paprika and chilli pepper contained comparatively less quantity of capsaicin than Cayenne and other hot peppers. The capsaicin content between different genotypes varied from 0.15 (Kalyanpur Red No.2, JED bulk, and lines S and S ) to per cent (K 2) on dry weight basis. Purseglove et al. (1981) reported that the cultivars/genotypes possess a dominant role in determining the quality attribute like pungency. Balasubramanian et al. (1982) evaluated 53 chilli cultivars for their capsaicin content. The capsaicin content of cultivars varied within the wide limits of 0.09 to 0.59 per cent, the highest was present in the culture No. 516.They further reported a positive

40 13 correlation between capsaicin, log length of leaves, breadth of leaves, surface area of leaves, number of fruits per plant and weight of fruits per plant. Maurya et al. (1984) reported that in chillies, the Manipur variety was proved to be highly pungent followed by Assam Local and NP They attributed the difference in capsaicin content to the genetic variability existing among the cultivars. Govindarajan (1985) reported that Indian chillies have moderate pungency with capsaicin per cent and are not suitable for the manufacture of high capsaicin oleoresin for pharmaceuticals and export. However, the capsaicin content of Pusa Jwala is 0.7 per cent, thus is a prized raw material for manufacture of high capsaicin oleoresin in the world market. Govindarajan (1986) concluded that the pungency factor (capsaicinoids concentration) fluctuates in the fruits of Capsicum annuum from 0 to 1.86 per cent (w/w) and in C.frutescens from 0.26 to 1.21 per cent.a variation of 0.24 to 0.54 per cent in capsaicin content among 17 samples collected from commercial chilli growing areas of Punjab( Teotia and Raina,1987) Nisar Ahmed et al. (1987) reported that the maximum capsaicin content was noticed in Byadgi variety followed by Chincholi, Sankeshwar and Selection series; variation in capsaicin content among the varieties might be attributed to the genetic and physiological factors which determine the quality of fruit besides moisture content. According to Sankaranarayana (1987), the pungency in chillies was directly related to the

41 14 size of the fruit and smaller the fruit, the more pungency. Capsaicinoid content increased with fruit maturation in relation to increase in dry matter content. Tewari (1988) reported that the Cv. Pusa Sadabahar was a superior quality chilli with 12 per cent capsaicin content in oleoresin compared to 8 per cent of capsaicin in oleoresin of Cv. Pusa Jwala. The content of capsaicin in Indian chillies is 0.2 to 0.3%. They belong to medium pungency type and are not suitable for oleoresin manufacture requirement for pharmaceutical industry. Ideal extraction material for the industry should contain about 1 per cent capsaicin (Tewari, 1990). Amitkrishnade (1992) reported that the maximum amount of capsaicin was found in the inner walls (placenta and dessipiment) of capsicum fruits and showed that the pericarp and seeds contained practically no capsaicin and also reported that capsaicin crystals were observed in the secretion organs of the dried fruit. Varghese et al. (1992) reported that the pungency was influenced by factors such as cultivar, geographic location, climatic and environmental conditions, harvest, maturity and processing procedures. The pungency factor varied among the fruits of the cultivars of the same species and of a single cultivar. Joshi et al. (1993) reported that the paprika types are generally low in pungency. Tirupathireddy and Mahendranathreddy (1994) reported that the chilli cultivar LCA 235 contained per cent capsaicin in dried fruits. Lindsey and Bosland (1995) reported that the pungency varied between cultivars, geographical areas and even between plots in the same field.

42 15 Gbolade et al. (1997) determined the capsaicin content of fresh and dried chillies (Capsicum frutesens cultivars Ata Were and Sombo and C. annuum cultivars Rodo and Tatase), obtained from a local market in Nigeria. The most pungent chilli was C frutesens cv. Ata Were with 0.49 and 0.37% capsaicin in fresh and dried fruits, respectively. Govinda Reddy et al. (1999) evaluated 12 chilli varieties for capsaicin and reported that the highest capsaicin content was recorded by LCA 235 (0.525) and LCA 206 (0.465) and the lowest amount of capsaicin by TC 2 (0.141) Moisture Chillies are highly hygroscopic and continuously under go changes in moisture content either loosing moisture or gaining moisture from the surrounding atmosphere. A number of studies have been carried out to establish a relationship between equilibrium moisture content (EMC) and equilibrium relative humidity (ERH) (Karon and Hillary, 1949 and Beasly and Dickens, 1963). The equilibrium moisture is important for ensuring whether the produce will gain or lose moisture under a given set of temperature and relative humidity conditions determining the fate of moisture loss and establishing a lower limit to which the products can be dried. Lease and Lease (1962) reported that there was no correlation between the moisture content and the initial colour, colour retention and pungency of red pepper. Singh et al. (1974) reported that the hygroscopic material when it comes into contact with

43 16 atmospheric air, absorbs or desorbs the moisture from the surroundings until it reaches equilibrium. In chillies, they studied the equilibrium moisture content and relative humidity relationships. It was observed that E.MC depends upon type of material, the temperature and relative humidity of the air. They reported that the isotherms were of characteristics trend BET type II, called S shaped sigmoid isotherms. Teotia and Raina (1987) collected seventeen representative samples of red chillies from different districts of Punjab and analysed for moisture content. They reported that the moisture content in the samples ranged from 5.06 to per cent and were found to be within the prescribed AGMARK / ISI limit of 10 per cent except one sample Seed germination and vigour index Seeds are predominantly utilised for the cultivation of crop. The success of crop production commences with use of high quality seeds, which comprises of high viability and high vigour. Seed germination and vigour are the basic requirement for proper crop stand establishment and efficient productivity. The need to store seeds for long periods of time arose with the development of improved agricultural practices and plant breeding programmes. Seed viability in storage is a genetic character and is influenced by species and varieties (Delouche et al., 1973) Variation in seed longevity has been extensively documented.

44 17 Harrington (1972) summarized that data available for species with short lived seeds and seed longevity of ten years or more. Seeds of the certain general are known to have survived for 100 years or more. For example, Albizia for 147 years (Ramsbottom, 1942), Cassia for 158 years (Becqueral, 1934), Goodia for 105 years Ewart, 1908) and Trifolium for 100 years (Youngman, 1952) were reported. Difference in seed longevity among cultivars of the same species is reviewed here under. Toole and Toole (1954) indicated that the seeds of Black Valentine bean stored better than the seeds of Brittle Wax. According to Bass (1973), seed longevity differed significantly among cultivars of bean, tomato, cucumber, peas, sweet corn, watermelon and papaya seeds. Seeds of 27 muskmelon cultivars varied in their keeping quality within and among storage conditions over a 12 year period. Bass (1980) informed that the seeds of some genera retained their viability much longer than others during storage and because of variations in keeping among cultivars, germination of stored seeds must be monitored regularly. Mehta and Ramakrishna (1986) indicated the highest germination in seeds obtained from red ripe fruits of chilli Cv. Co-1 and Co-2 after 12 months at ambient conditions. Doijode (1990) conducted studies on seed longevity of different genotypes of chilli and reported that Cvs. Musalwadi, Local, Sel-1, BR Red and KCS-1 were considered as good storers whereas, Pant C-1,LCA 235 and LCA 206 as moderate storers under ambient condition.

45 STORAGE CONDITIONS Specific studies on the storability of chillies are rather very limited. The work done on the storability is reviewed here under Oleoresins Narayanan et al. (1964) conducted packaging and storage studies and determined the stability of black pepper oleoresin packed in 30 and 125 ml aluminium bottles at different temperature and humidity. Govindarajan et al. (1986) reported that with good storage methods, the quality of oleoresin was maintained for fairly long periods. Gopalakrishna and Babylatha (2000) conducted storage studies on raw and roasted samples of chillies (Capsicum annuum) whole and deseeded at 5 0 C in the refrigerator and in an incubator at 37 0 C. They reported a loss of 8 per cent in oleoresin in whole chillies of Guntur variety. In case of raw and roasted chilli pericarp powder, the loss of oleoresin was more in samples stored at 37 0 C than the samples stored at 5 0 C Capsanthin (EOA Colour value) Storage has a marked influence on the colour of the dried chillies though it has little effect on their pungency. Since colour is one of the main determinants of the price, which a producer receives and it may be months before the dried ground product reaches

46 19 the consumer, the problems of loss of colour during the necessary storage period is one that needs be cared of. The temperature less than C is the best for quality retention of red bell peppers compared to 30 0 C The loss in aroma and flavour at 30 o C was due to deteriorative chemical changes and enzymatic reactions. The formation of brown water soluble pigments, the formation of cysteic acid and taurine from cysteine and the loss of amino acids and carotenoids (Daoud and Luh, 1967). Chen and Gujmanis (1968) showed that the deterioration of extractable colour pigments of dehydrated ground chilli peppers during storage was due to an auto oxidative process having the kinetics of second order reaction. Consequently, the reaction rate constant, (K2) was used to evaluate the effect of a number of variables, such as moisture content, storage atmosphere and ethoxyquin treatment. It also provided a means of comparing the relative colour stability of different pepper varieties. Rosalita and Francis (1969) studied the degradation of carotenoid pigments in bleached paprika. They observed that the bleaching of paprika by sun light resulting in a loss of nearly 96 per cent of total colour expressed as beta carotene. The quantitative changes afforded by bleaching involved the presence of 17 more pigments than that observed in the original unbleached paprika sample. Bleached samples gave more isomers and oxidative products.

47 20 Philip and Francis (1971) had given a scheme of oxidation of capsanthin by oxygen. Oxidation of capsanthin involves primarily the oxidation of hydroxyl groups followed by scission of the chain at the carbon-carbon alpha to inchain carbonyl group. Once the keto compounds are formed, they are rapidly decomposed into colourless compounds or react with other compounds to give dark coloured compounds. Krishnamurthy and Natarajan (1973) reported that oleoresin stored in dark was higher in colour value compared to samples kept in open condition. Sunlight exhibited profound effect in bleaching the colour and brings about discolouration of red pigments. They further reported that the drying and storage at higher temperature accelerated the rate of colour destruction. The blackening of whole chillies was found to be accelerated by the higher storage temperatures. The loss of colour was markedly slower at low temperature storage. Kanner et al. (1978) reported poor stability of carotenoids in stored chilli oleoresins as a major economic problem. Discolouration and blackening in chillies stored at higher temperature and higher moisture contents was reported by Sankaranarayana (1987) Rani (1996) determined capsanthin content of 21 and 29 Capsicum annuum genotypes in 1980 and 1981 respectively after one year of storage. Capsanthin contents differed significantly in both years and decreased during storage. Storage loss of capsanthin was lowest in Cv. Duncale.

48 21 Gomez (1998) reported that the rate of pigment degradation increased for all paprika types at higher storage temperatures and decreased as relative humidity increased. Significant differences with respect to degradation rate and pigment content were found between the cultivars in most of the storage conditions assayed. Gopalakrishna and Babylatha (2000) conducted storage studies on raw and roasted samples of chillies Capsicum annuum (whole and deseeded ) at 5 o C in the refrigerator and in an incubator at 37 o C. The deterioration of chillies in colour was faster compared to other spices. They reported a loss of 70 per cent in colour in whole chillies of Guntur variety in comparison to 85 per cent in colour in roasted whole chillies. In case of raw and roasted chilli pericarp powder, the loss of colour was more in samples stored at 37 o C than the samples stored at 5 o C. Puranaik et al. (2001) carried out packing and storage studies in commercial varieties of Indian chillies viz; Guntur and Byadgi whole chillies and reported that the colour retention was good in both MPP ( Metallised Polyester Polyethylene) and HDPE (High Density Polyethylene) packings stored at 4-5 o C (refrigerator) than at ambient conditions. They also reported that the retention of colour in MPP pouches was better than HDPE pouches at 4-5 o C and at ambient conditions irrespective of varietal differences Capsaicin

49 22 Pungency is one of the most important characterstic attribute of the genus Capsicum. A consistent pungency level is important for processors and consumers. Capsicum pungency is the result of genotype by environment interaction. Pruthi (1969a) reported that the loss of 3.68 to per cent of capsaicin in three grades of Hungarian Paprika powder after 13 months of storage at room temperature. Charazka et al. (1981) reported that the chilli extracts stimulating high pungency are well preserved for nine months at room temperature and for longer periods at 0 o C. According to CFTRI Annual report (1982), loss of capsaicin content by per cent in case of chillies dried at different conditions of temperature and storage in non air-tight packages for one year in comparison to the sealed samples. The samples procured from the local market had a capsaicin content which was 50 per cent to that of the sealed samples stored for one year, indicating that the effect of storage condition and the packaging was more pronounced to that of the temperature at which the chillies were dried. Laxmichand et al. (1990) reported that the loss of capsaicin in chilli cultivar Pant C1 after one year of storage was more in chilli samples dried and stored with stalk than the samples without stalk. The loss of capsaicin from open chilli samples was up to per cent whereas minimum loss of capsaicin was seen in sealed chilli samples (39.69 %).

50 23 Laxmichand et al. (1990) indicated that the loss in capsaicin content in a local cultivar of chilli increased during storage. The loss of capsaicin in opened samples was 37.6 and 41.4 per cent and in sealed samples 33.6 and 37.9 per cent when dried at 52 o C and 65 o C respectively. The retained moisture levels (6-10%) in the dried chillies might be responsible for the loss of capsaicin though at a slower rate. Rani (1996) determined the capsaicin contents of 21 and 29 Capsicum annuum genotypes in 1980 and 1981 respectively after one year of storage. Capsaicin contents differed significantly in both years and decreased during storage. Storage loss of capsaicin was the lowest in IHR Mini (1997) reported that the analysis of samples at different periods in varying containers showed that the capsaicin content of oleoresin samples was reduced to about 45 to 67 per cent within one month. After that a gradual increase was noticed in capsaicin content. But polythene bottles were superior in preserving a higher pungency value, followed by pet jar after 8 months of storage. Reduction in capsaicin content of oleoresin was higher in open condition, irrespective of bottles upto one month. Gopalakrishna and Babylatha (2000) conducted storage studies on raw and roasted samples of chillies Capsicum annuum (whole and deseeded) at 5 o C in the refrigerator and in an incubator at 37 o C. The deterioration of chillies in pungency was faster compared to other spices. They reported a loss of 20 per cent in capsaicinoids in whole chillies of Guntur variety in comparison to 27 per cent in capsaicinoids in roasted whole chillies. In

51 24 case of raw and roasted chilli pericarp powder, the loss of capsaicinoids was more in samples stored at 37 o C than the samples stored at 5 o C. Puranaik et al. (2001) carried out packaging and storage studies in commercial varieties of Indian chillies viz; Guntur and Byadgi whole chillies and reported that the both MPP (Metallised Polyester Polyethylene) and HDPE (High Density Polyethylene) packaging and storage conditions showed a decreasing trend irrespective of storage conditions with respect to capsaicin content. In other words, the capsaicin content gradually decreased in Guntur and Byadgi chillies in both the packagings under control, ambient and accelerated conditions Moisture Most controllable factors affecting the produce during storage were temperature and sunlight. At high temperature the deterioration of colour in chillies become more rapid. The blackening of whole chillies is accelerated by the higher storage temperatures. The loss of colour is markedly slower at low temperature storage. Moreover, when the refrigerated samples brought to higher temperatures, the samples suffered from accelerated colour loss. Moisture also has an important role in the colour retention in whole and ground chillies. Excess or low moisture level has adverse affect on the colour retention properties

52 25 of chillies. Higher moisture content than the permissible limit during storage of spices leads to many problems. Chen and Gutmanis (1968) observed that the chilli powder samples stored with moisture content of 9 to 10 per cent retained better colour compared to samples stored with a lower moisture contents of below 7.0 per cent in oxygen atmosphere. Maharaja et al. (1969) studied the storage behaviour of whole chillies stored in sealed cans for 6 months. They observed that the stored samples with moisture contents of 11.0 to 12.9 per cent gave higher colour values expressed as Beta carotene than did samples stored with moisture contents below 9.0 per cent. They also reported that the whole chillies stored with moisture contents of 11.0 to 12.0 per cent turned black whereas samples with moisture contents below 7.0 per cent turn pale. Krishnamurthy and Maharaja (1973) indicated that the spectral curves of the colour extract of the blackened samples showed a shift in the absorption maximum and there was an increase in carbonyl compound, indicating the possibility of non enzymatic browning reaction. These studies indicate that the moisture has a profound effect on the deterioration of colour in chillies. Pure Nail et al. (2001) conducted sorption isotherm studies and indicated that moisture contents of 10.5 per cent (ERH 64 %) for Günter and 9.6 per cent (ERH 57%) for Badge chillies were quite safe for the storage at ambient conditions. At moisture level

53 26 of more than 14 per cent (RH 75%) for Günter and 11.2 per cent (RH 64%) for Badge chillies induced mould growth. They also concluded that the Günter chillies had better sorption behaviour than Badge. This might be due to the textural differences among the varieties Germination and vigour index Chilli seeds are short lived under ambient conditions. Reduction is widely accepted criterion for the seed deterioration, which is predominantly governed by storage condition. High temperature and moisture hasten the process of deterioration. Research on the storage requirement of various kinds of seeds was documented by Harrington (1972), Roberts (1972), Bass (1973) and Justice and Bass (1978). Seeds of some species which are short lived under natural conditions can be stored for several years when carefully dried and stored under low temperature and relative humidity or in a sealed moisture proof container. Roberts and Abdalla (1968) informed that the higher the oxygen concentration, the shorter the life span of seeds for the most of the species studied. High seed moisture at higher temperature hastened the process of seed deterioration resulting loss of viability. Villareal et al. (1972)

54 27 Justice and Bass (1978) reported that the environmental factors viz., temperature, light and relative humidity which are interrelated have influenced the seed longevity. Seed moisture contents and storage temperature are the major environmental factors affecting the preservation of stored seed. Bass (1980) reported that the seeds must be dried to a low moisture content without damage, the lower the moisture content and storage temperature, the longer the viability. He further reported deterioration in germinating ability and vigour of paprika seed if stored for longer than one or two years. Somes (1984) reported deterioration in germinating ability and vigour of paprika seed if stored longer than one or two years. Doijode (1985) informed that the germination of seed was affected by physiological changes which were associated with ageing and environmental factors like temperature and relative humidity. Reduction is widely accepted criterion for the seed deterioration, which is predominantly governed by storage conditions.high temperature and moisture hastened the process of deterioration. It is also associated with changes at cellular level which increase electrolyte leaching. Doijode (1988) reported that the seed longevity of chilli Cv. Arka Mohini significantly differed with storage temperatures. The germination was more than 96% in seeds stored at 5 0 C and -18 o C as compared to zero in ambient stored seeds. Low temperature storage maintains seed viability for five years. Thakur et al. (1988) reported that the sweet pepper seed stored till third year under temperate climate may be utilized

55 28 safely as it retains optimum germination standard. Thereafter the ageing process considerably reduces and delays germination. Doijode (1990) emphasized that the seed viability was significantly affected by the storage period in chilli Cv.Arka Lohit. The percentage of germination decreased with increase in storage period. High percentage of germination was maintained for the first three years, subsequently it declined rapidly and none of the seeds from stored fruits were germinable during fifth year of storage. Seedling vigour indices I and II were also decreased with increase in storage period. Doijode (1991) conducted studies on fruits of chilli cv. Arka Lohit and stored in cloth bags and glass containers at ambient conditions (16-35 o C and 25-90% relative humidity). He reported that the seeds from basal region exhibited high germinability over middle and top portions in fruit, stored both in cloth and glass containers. Germination characterstics of 134 seed samples of chillies (7-8% initial moisture content) from Hungary, stored for 1 or 7 years at 0-4 o C and were compared. Differences between samples stored for 1 or 7 years for percentage of germination and seedling abnormality were not significant. Germination averaged 92.2 per cent after 7 years of storage.( Simay and Horvath,1992) Pandita and Shantanagarajan (2001) reported that the chilli Cv. Pusa Sadabahar, seed extracted from fruits picked at red ripe stage and allowed 10 days post harvest

56 29 ripening had better germination both at 13 0 C and 25 0 C, seedling vigour and field emergence than over ripe control. 2.3 EFFECT OF CHEMICAL TREATMENTS Specific studies on the effect of chemical treatments on fresh ripened chilli produce on initial quality, quality retention, moisture content and germinability on chillies are rather very meagre. However, the available literature is reviewed here under Oleoresins Papakumari (2001) reported that the chemical emulsions showed significant effects on oleoresin content in chilli variety LCA 235 with a maximum oleoresin content (11.66 %) by Potassium sulphate emulsion treatment Capsanthin (EOA Colour value) It is well established fact that any stored biological product like spices is subjected to deterioration depending upon number of time dependent variables. It is also influenced by storage techniques and treatment given to the produce. Lease and Lease (1956 ) reported that antioxidants such as santoquin,ltocopherol, butylated hydroxyl anisole, propyl gallate and ascorbic acid were effective for

57 30 the retention of red colour in chilli powder during storage. When butylated hydroxyl anisole, as antioxidant was added, it markedly improved the colour retention of cured pods. Further, they reported that the changes of colour in paprika during processing and storage with subsequent browning could be attributed to oxidative attack catalysed by light.( Lease and Lease,1962) Chen and Gujmanis (1968) observed that chilli powder samples stored with moisture contents of 9 to 10 per cent retained better colour than did samples stored with lower moisture contents of below 7 per cent in oxygen atmosphere.treatment of chilli pods with ethoxyquin (Santoquin) afforded both substantial protection against colour deterioration and an improvement in surface colour during storage. Natarajan et al. (1969) reported that the treatment given to whole chillies with butylated hydroxyl anisole, propyl gallate or ascorbicacid did not show a very significant effect on the preservation of colour during storage. Laul et al. (1970) informed that the chillies treated with potassium carbonate alone showed poor colour retention. The product was dull and unpleasant in appearance whereas the chillies treated with Potassium carbonate and olive oil showed sharp colour and glossy appearance. They mentioned that the presence of oil brings out the colour. While Krishnamurthy and Natarajan (1973) reported that capsanthin which is the ketocarotenoid of chillies have strong adsorption affinity with adsorbants like CaCO 3, Ca(OH) 2 or MgO.

58 31 Pruthi et al. (1980) informed that the simplest method of fresh vegetable preservation was treatment of vegetables in brine solution ( % salt % acetic acid, ppm SO 2 ) at room temperature for 6-9 months. Harold Egar et al. (1981) reported that chillies, peppers-cayenne pepper and paprika when treated with mineral oil, it improved the lustre of fruits. Pawar et al. (1985) reported that blanching and sulphitation were the important pretreatments for drying and dehydration of fruits and vegetables. These treatments not only helped in accelerating the drying process but also helped in maintaining the quality of produce during processing and storage. Sulphitation retarded browning, retained the colour and ascorbic acid. Nagargoji (1986) reported that the use of pre and post harvest additive treatments helped in extending shelf life of fresh vegetables. Shivhare et al. (1987) reported that when chillies smeared with oil of Mahuwa (Madhuca longifolia) imparted glossiness Lindsay (1985) reported that the bicarbonate salts are widely used in the food industry at levels unto 2 per cent for leavening, PH control, and taste and texture development. Bicarbonate salts have efficacy against aerobic and anaerobic bacteria and yeasts that are food borne (Corral et al., 1986) and against oral pathogens (Miyasaki et al., 1986) Kachru et al. (1990) reported that the freshly harvested green chillies were cleaned after destalking. The berries were thoroughly cleaned in water and steeped in saturated

59 32 brine solution containing chemicals. While curing the enzymatic action was inhibited and the brown discolouration was prevented. Mohammad et al. (1991) dipped the red and yellow fruits of two local cultivars in sodium hypochlorite (95 or 190 mg/l) or in benomyl, calcium chloride, alum, milton (sodium hypo chlorite and sodium chloride solution 2% ) or vitamin-c each at 500 mg/l. After dipping, the fruits were packed in perforated low density polythene bags and stored at 10 o C and per cent relative humidity for up to 15 days. Red fruits appeared to be more susceptible to decay than yellow fruits. After 15 days storage, percentage decay was lowest with 10 and 2 per cent in red and yellow fruits dipped in Milton respectively compared with 76 and 68 per cent decay respectively in un-dipped control red and yellow fruits. CFTRI Annual Report, Mysore (1993) reported an improved technique for preparation of good quality dry chillies. The ripe chillies dipped in water based emulsion containing K 2 CO 3 for five minutes and dried in the sun on cement floors, bamboo mats etc. The dried chillies had better retention of colour and pungency on storage and given a hygienic and superior quality product and higher yield of finished product due to minimum breakage. Bicarbonate salts have broad spectrum antimicrobial properties and are generally recognised as safe (GRAS) compounds.dipping commercially harvested sweet red peppers for 2 minutes in 1 or 2 per cent potassium bicarbonate reduced decay

60 33 development after storage and shelf life simulation to a commercially accepted level of 5 to 8 per cent compared with untreated or water dipped controls. Higher concentration of PBC (3%) significantly reduced fruit quality (Fallik et al., 1997). Significant effects on colour retention by calcium carbonate emulsion was reported by Papakumari (2001) Capsaicin Papakumari (2001) reported that the chemical emulsions showed significant effects on capsaicin content of chilli variety LCA 235 recording a maximum capsaicin content by Potassium sulphate emulsion and less per cent of damaged pods by Potassium nitrate emulsion Moisture Specific studies on the effect of chemical treatments on fresh ripe chilli on moisture content are very meagre. However the available literature is reviewed hereunder. Toivona and Bower (1999) studied the effect of pre-harvest foliar sprays of calcium chloride on quality and shelf life of two cultivars of sweet bell peppers (Capsicum annuum L) viz; Oriole and Bell Boy and reported improved firmness retention in storage., decreased decay, increased pericarp wall thickness and insoluble pectic fractions of both cultivars but had no effect on water loss in storage. They further reported

61 34 that calcium could improve firmness retention through enhancing the pectic components of cell walls and pericarp wall thickness Germination and vigour index Solanki and Joshi (1985) informed that the seed germinability decreases with increase in storage period in four year old seeds of cucumber (Cucumis sativus) and Capsicum by application of potassium dihydrogen 3 per cent. Choudhri and Siddique (1986) reported the toxic effect of sodium chloride, sodium sulphate and sodium carbonate salinity on germination of seeds of Eclipta alba Hassk. Per cent germination decreased with increasing concentration of salt solutions, sodium carbonate was most toxic followed by sodium chloride and sodium sulphate. Nautiyal et al. (1989) reported that the percentage of germination and seedling growth of 4 groundnut cultivars were decreased with increasing salinity levels produced with different salts. Sodium carbonate was the most toxic salt for both germination and seedling growth and sodium sulphate was the least toxic. Calcium chloride, sodium chloride and magnesium sulphate were intermediate between the above two salts.

62 35 Depestre and Gomez (1990) studied the sodium chloride influence on sweet pepper germination and reported that the seed germinatrion decreased when soil salinity level increased. It was only 4 per cent in Espanola Lillian variety when going from 0 to 0.5 per cent, decrease was 24.5 per cent in SC 81 pepper variety. 2.4 INTERACTION OF POST HARVEST CHEMICAL TREATMENTS AND STORAGE Chen and Gujmanis (1968) observed that chilli powder samples stored with moisture contents of 9 to 10 per cent retained better colour than did samples stored with lower moisture contents of below 7 per cent in oxygen atmosphere. Treatment of chilli with ethoxyquin (Santoquin) afforded both substantial protection against colour deterioration and an improvement in surface colour during storage. Natarajan et al. (1969) reported that the treatment given to whole chillies with Butylated hydroxyl anisole, propyl gallate or ascorbic acid did not show a very significant effect on the preservation of colour during storage. CFTRI Annual Report (1993) revealed that an improved technique for preparation of good quality dry chillies. The ripe chillies dipped in water based emulsion containing K 2 CO 3 for five minutes and dried in the sun on cement floors, bamboo mats etc. The dried chillies had better retention of colour and pungency on storage and given a hygienic and superior quality product and higher yield of finished product due to minimum breakage.

63 36 Hedge and Anahosur (2001) treated chilli fruits with 10, 25 and 50 per cent saturated solution of Sodium chloride for 10, 15 and 30 minutes and stored in different storage conditions ie; gunny bag, paper bag and under sunshine. They reported that storing chilli fruits after treatment with either 50 per cent or saturated salt solution for 30 minutes under sunshine was the best in getting healthy dried fruits, higher retention of colour and higher pungency. 2.5 CORRELATIONS Specific studies on the correlations of quality aspects on chillies are rather very meagre. However, the available literature is reviewed hereunder. Usharani (1983) reported significant difference among 73 Capcicum annuum L. genotypes for 20 traits and presented the phenotypic and genotypic coefficients of variability, heritability, genetic advance, correlation coefficients among the genotypes and path coefficient anlaysis of the traits studied. She concluded that the balanced selection pressure should be exerted on fruit number and length to improve fruit yield, pungency and pigment content simultaneously. Ravanappa et al. (1997) confirmed the negative relation between yield and quality of green chilli varieties Nagavi, Pusa Jwala and Kadroli. The interaction effects of

64 37 varieties and spacing treatments with respect to yield and quality parameters were nonsignificant. Gomez et al. (1997) reported correlation between different evaluation methods for determining ASTA units on the basis of red carotenoid or total carotenoid content and visual colour assessments in paprika pepper varieties (Capsicum annuum L.) Caunagarsia and Wall (1998) reported that ground paprika samples from C. annuum cultivars B-18 and NuMex Sweet were adjusted to different pre storage moisture contents and stored at ambient temperature ( C) and humidity (24-42%) for 4 months. Moisture content, water activity, extractable colour and surface colour were determined before storage and at monthly intervals during storage. Pre- storage moisture contents equilibrated during storage, at the end of the storage period all samples had moisture contents of approximately 10%. Samples with 6 or 9% pre-storage moisture contents showed 92 and 90% extractable colour loss, respectively, for B-18, and 84 and 83% colour loss, respectively, for Nome Sweet. Samples with higher pre storage moisture contents showed less colour loss. After 4 months storage, colour losses of samples with 15 and 18% pre storage moisture contents were 50 and 32%, respectively, for B-18, and 51 and 30%, respectively, for NuMex Sweet. Surface colour was also affected by moisture content. Zewdie and Bosland (2000) reported positive genetic correlation between the capsaicinoids and the values ranged from 0.4 to 0.8. The estimated number of effective

65 38 factors were 0.4 for nordihydro capsaicin, 0.6 for honodihydro-capsaicin, 0.9 for isomer of dihydrocapsaicin, 1.1 for dihydrocapsaicin, 2.8 for total capsaicinoids and 6.2 for capsaicin. Different gene actions and a different number of effective factors involved in the capsaicinoids inheritance imply that different genes are controlling the synthesis of each capsaicinoid.

66 40 CHAPTER III MATERIAL AND METHODS The present investigation was undertaken on the storage of dried chillies in relation to quality parameters viz; oleoresin percentage, capsanthin (EOA colour value) and capsaicin percentage, moisture and germinability viz; germination and vigour index in two different storage conditions i.e., ambient and cold store conditions. The study consisted of two aspects. 1. Storage behaviour of chilli cultivars pertaining to quality under cold store and ambient conditions. 2. Evaluation of post harvest chemical treatments of ripe chilli on storage of dried chilli pertaining to quality under cold store and ambient conditions. The primary object of these studies was to find out the quality of dried chilli of different cultivars at different intervals of storage in cold store and at ambient conditions and secondarily to find out the effectiveness of chemical treatments which extends storage coupled with quality retention. The material used and methods followed in conducting the experiment are presented in this chapter.

67 STORAGE BEHAVIOUR OF CHILLI CULTIVARS PERTAINING TO QUALITY UNDER COLD STORE AND AMBIENT CONDITIONS Material used The chilli cultivars viz; LCA 235, LCA 206, LCA 334 and LCA 357 were collected from Chillies Improvement Project, Lam and the cultivars viz; Guntur Grand and Wonder Hot and Paprika type were collected from progressive farmers of Ponnekallu village of Guntur district. The source and physical characteristics of the dried chilli cultivars used in the present study are furnished in Table 1 & 2. Fifty kilograms of fresh ripe chilli cultivars viz., LCA 334, LCA 357, LCA 206, LCA 235, Guntur Grand, Wonder Hot and Paprika type were collected and sun dried till the moisture was below eleven per cent. Later, the entire material in each cultivar was divided into two lots and one lot of these seven cultivars were packed separately in gunny bags and kept in the Priyanka Cold Store, Guntur (Plate 1 and 2) and the other lot was also packed similarly in gunny bags and kept under room temperature of the cold store plant. 3.2 EVALUATION OF POST HARVEST CHEMICAL TREATMENTS OF RIPE CHILLI ON STORAGE OF DRIED CHILLI PERTAINING TO QUALITY UNDER COLD STORE AND AMBIENT CONDITIONS. For the second experiment, 500 kilograms of fresh ripe chilli fruits of LCA 334 were collected from progressive farmer of Ponnekallu village near Guntur

68 42

69 43

70 44

71 45 and the produce was divided into ten equal lots of 50 kg each. Eight lots were dipped in the chemical solutions separately as detailed below and the rest two were used as controls (untreated and water treatment) Procedure adopted for the preparation of different chemical solutions The following chemicals were employed in the present study for the pre-treatment of the fresh ripe chilli. Preparation of chemical solutions of the present study are presented below Ascorbic acid 0.5 % The solution was prepared by dissolving 15 g of ascorbic acid in 3 l of water. The sticking agent, gum acacia of g was dissolved in small quality of water separately and then added to the above chemical solution Sodium chloride 2% Sixty grams of sodium chloride was dissolved in 3 l of water to get 2 per cent solution. The sticking agent, gum acacia of g was dissolved in small quantity of water separately and then added to the above chemical solution.

72 Potassium carbonate 2% Sixty grams of potassium carbonate was dissolved in 3.0 l of water to get 2 per cent solution. The sticking agent, gum acacia of g was dissolved in small quantity of water separately and then added to the above chemical solution Calcium chloride 2% Sixty grams of calcium chloride was dissolved in 3 l of water to get 2 per cent solution. The sticking agent, gum acacia of g was dissolved in small quantity of water separately and then added to the above chemical solution Sodium hypochlorite 2% Sixty milliliters of sodium hypochlorite was added to 3 l of water to get 2 per cent solution. The sticking agent, gum acacia of g was dissolved in small quantity of water separately and then added to the above chemical solution Sodium chloride 1% + Sodium hypochlorite 1% Thirty grams of sodium chloride and thirty millilitres of sodium hypochlorite were dissolved in 3 l of water. The sticking agent, gum acacia of g was dissolved in water separately and then added to the above chemical solution.

73 Sodium benzoate 0.1% Three grams of sodium benzoate was dissolved in 3 l of water to get 0.1 per cent solution. The sticking agent, gum acacia of g was dissolved in small quantity of water separately and then added to the above chemical solution Sodium carbonate 2% Sixty grams of sodium carbonate was dissolved in 3 l of water to get 2 per cent solution. The sticking agent, gum acacia of g was dissolved in water separately and then added to the above chemical solution. After preparation of the above chemical solutions, the fresh ripe chilli fruits of LCA 334 were dipped in the prepared chemical solutions for 10 minutes and the excess solutions were drained out. All the treated fruits were arranged in G.I trays and sun dried till the moisture reached to 8-10 per cent. Then after drying, the dried chilli was divided into two lots separately for each treatment and packed in gunny bags separately. One lot was kept in Priyanka Cold Store, Guntur and the other lot at ambient temperature condition of the cold store plant. For both the experiments, three samples were drawn separately from each lot at monthly intervals both from the chilli stored in cold store as well as from those stored at ambient condition. Each sample represents one replication. After drawing

74 48 the samples at monthly intervals, they were analysed for quality parameters viz., oleoresin, capsanthin (colour value), capsaicin and moisture percentage and germinability viz., germination percentage and seedling vigour index 3.3 EXPERIMENTAL DESIGN Storage behaviour of chilli cultivars pertaining to quality under cold store and ambient conditions The experiment was conducted in a randomizwed block design with factorial concept and replicated thrice. The experiment consists of two factors. They are, Factor I: Storage conditions 1. Ambient condition (S1) 2. Cold store (S2) Factor II: Varieties/ Hybrids 1. LCA 334 ( Cv. 1) 2. LCA 357 ( Cv. 2) 3. LCA 206 ( Cv. 3) 4. LCA 235 ( Cv. 4) 5. Paprika type ( Cv. 5) 6. Guntur Grand ( Cv. 6) 7. Wonder Hot ( Cv. 7)

75 Evaluation of post harvest chemical treatments of ripe chilli on storage of dried chilli pertaining to quality under cold store and ambient conditions. The experiment was conducted in a randomized block design with factorial concept and replicated thrice. The experiment consists of two factors. They are Factor I: Storage conditions 1. Ambient condition (S1) 2. Cold store (S2) Factor II: Chemical Treatments 1. Ascorbic acid 0.5% (C 1) 2. Sodium chloride 2% (C 2) 3. Potassium carbonate 2% (C 3) 4. Calcium chloride 2 % (C 4) 5. Sodium hypo chlorite 2% (C 5) 6. Sodium chloride 1% + Sodium hypo chlorite 1% (C 6) 7. Sodium benzoate 0.1 % (C 7) 8. Sodium carbonate 2 % (C 8) 9. Water dip (C 9) 10. Absolute control (C 10)

76 50 The samples were drawn at monthly intervals from both cold store and ambient conditions for a period of 9 months and were analysed for biochemical constituents viz; oleoresin, capsanthin, capsaicin, moisture, germination and vigour index. 3.4 WEATHER CONDITIONS The storage studies were conducted from May 2001 to January A daily record of temperature and relative humidity prevailing in the cold store and ambient condition were recorded and the means were calculated month-wise and presented in Appendix DATA RECORDED Oleoresin (%) Percentage of oleoresin was estimated as per the procedure outlined by Roserbrook et al. (1968) and the procedure was presented in the following flow chart.

77 51 25 g of chilli powder was taken in to glass column whose bottom was plugged with cotton Later covered the powder filled glass column with cotton at the top end 25 ml acetone in small lots was added The filtrate was collected in to a beaker and transferred to 250 ml measuring flask Volume of the filtrate was made up to 250 ml with acetone The extract was transferred to a weighed 250 ml beaker The solvent was evaporated on water bath The beaker was cooled and weighed Difference in weights was the oleoresin content in 25 g powder

78 Capsanthin (EOA colour value) The capsanthin content was estimated as per the procedures outlined by Roserbrook et al. (1968) and the procedure was presented in the following flow chart. The extracted oleoresin of 1g was taken into a 100 ml volumetric flask Volume was made up to 100ml with acetone. 1.0ml solution was pipetted out into a second 100ml volumetric flask Again it was made upto 100ml with acetone to get 0.01% strength Absorbance of 0.01% solution was measured at 458nm in Spectrophotometer The reading was multiplied with to get EOA colour value Capsaicin (%) To estimate the capsaicin the following reagents were used. a) Folin ciocalteus reagent b) Saturated sodium carbonate solution c) Standard capsaicin solution b) Preparation of saturated sodium carbonate solution Anhydrous sodium carbonate of 35 grams was added to 100ml of water and dissolved at o C. It was allowed to cool over night. Later the super saturated solution was seeded into crystals of sodium carbonate and after completion of this crystallization, the liquid was filtered through glass wool.

79 53 c) Preparation of standard capsaicin solution The standard capsaicin of 10mg was dissolved in 100ml methanol. The capsaicin content was determined by the procedure outlined by Bajaj and Kaur (1979) The procedure for preparation of calibration curve (standard curve) and estimation of capsaicin content in the samples were presented in the following flow charts. i) Calibration curve of capsaicin Standard capsaicin solution was prepared Dilutions of standard capsaicin viz; 0ml, 0.2ml, 0.4ml, 0.6ml, 0.8ml, 1.0ml, 1.2ml and 1.4ml were taken into test tubes These were evaporated to less than 0.5ml volume at 65 0 C temperature on water bath To each test tube 0.5ml Folin Ciocalteus reagent was added Followed by the addition of 6.5ml distilled water to each test tube Above solutions were allowed to stand for 3 minutes A saturated sodium carbonate solution of 1.0ml was added to each test tube and mixed thoroughly on a vertex mixer

80 54 The contents were transferred to 10ml volumetric flasks and the volume was made up to 10ml with distilled water Absorbance was read at 760nm after one hour at room temperature Standard curve graph of capsaicin was prepared by plotting concentration of capsaicin with corresponding absorbance values obtained ii) For estimation of capsaicin in samples Chilli powder of 500mg was taken into beaker Acetone of 25ml was added and shaken for 10 minutes Allowed to stand for 2 minutes Filtered through glass wool plugged in a short stemmed funnel The volume of the filtrate was made upto 25ml with acetone

81 55 Extract of 2ml was passed through a basic alumina column washed with 5ml acetone Pure capsaicin was eluted with methanol-acetone-water, mixture (75:25:1) and 50ml of elute was collected 10ml of the above elute was evaporated to semi dryness on water bath Colour was developed as detailed in calibration curve The values of absorbance read from spectrophotometer were interpreted in the standard curve Percentage of capsaicin in the samples was determined

82 Moisture Moisture in the dried chilli was estimated as per the standard AOAC method (1960)and expressed in percentage Germination Germination was studied as per recommended methods (ISTA, 1993). Germination count was taken on 13 th day. Three replications of 100 seeds each were used for each treatment. It was expressed in percentage Vigour index Vigour index was computed by adding seedling shoot length and root length in centimetres and multiplied by percentage germination as suggested by Abdulbaki and Anderson (1973). Vigour Index : (seedling shoot+ root length in cm) X germination percentage. 3.6 STATISTICAL ANALYSIS The experimental data were analysed statistically by the method of analysis of variance as outlined by Panse and Sukhatme (1978). Statistical significance was tested by F value at 5 per cent level of significance. Critical differences at 5 per cent were worked out, where F test was found significant. The results were presented in the form of tables and graphs whereever necessary.

83 57 Multiple correlation studies were made for the following characters viz: oleoresin, capsanthin, capsaicin, germination and moisture percentage in fruits and their significance was tested at 5 per cent level (Snedecor and Cochran, 1967).

84 PLATE 1: PRIYANKA COMMERCIAL COLD STORE FRONT VIEW PLATE 2: PRIYANKA COMMERCIAL COLD STORE, - INSIDE VIEW WITH STACKING OF BAGS

85 CHAPTER IV RESULTS An experiment entitled Storage studies of dried chillies under cold store and ambient conditions was conducted at Chillies Improvement Scheme of Regional Agricultural Research Station, Lam, Guntur during The study consisted of two experiments viz; (i) Storage behaviour of dried chilli cultivars pertaining to quality under cold store and ambient conditions. (ii) Evaluation of post harvest chemical treatments of ripe chilli on storage of dried chilli pertaining to quality under cold store and ambient conditions The data on various observations taken were statistically analysed and the results are presented in this chapter. 4.1 STORAGE BEHAVIOUR OF DRIED CHILLI CULTIVARS PERTAINING TO QUALITY UNDER COLD STORE AND AMBIENT CONDITIONS Oleoresin content (per cent) One month after storage The data pertaining to oleoresin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of May (one month after

86 59

87 60 storage) are presented in Table 3. The results of the table showed significant differences between storage conditions, cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 9.47 per cent, whereas those stored at ambient temperature recorded 8.59 per cent. Among the cultivars, LCA 206 and LCA 235 recorded the maximum oleoresin content of and per cent respectively and were found on par with each other but significantly superior over other cultivars. The cultivar Wonder Hot recorded the lowest oleoresin content of 7.5 per cent. The other cultivars were in between. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 235 at ambient temperature and LCA 206 in cold store had the highest oleoresin content with 10.2 and 11.4 respectively. Whereas, the least oleoresin content was found with Wonder Hot both at ambient condition (6.5%) and in cold store (8.5%) Two months after storage The data pertaining to oleoresin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of June (two months after

88 61 storage) are presented in Table 4. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 9.19 per cent, whereas those stored at ambient temperature recorded 7.76 per cent. Among the cultivars, LCA 206 and LCA 235 recorded the maximum oleoresin content of and 9.45 per cent respectively and were significantly superior to other cultivars. The cultivar Wonder Hot recorded the lowest oleoresin content of 7.4 per cent. The other cultivars were in between. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. At ambient and in cold store conditions, the cultivar LCA 206 had the highest oleoresin content with 9.4 and 11.0 per cent respectively. Whereas, the least oleoresin content was found with Wonder Hot at ambient condition (6.4%) and Guntur Grand in cold store (8.2%) Three months after storage The data pertaining to oleoresin content of chilli as influenced by ambient and cold store in different cultivars in the month of July (3 months after storage) are

89 62

90 63 presented in Table 5. The results of the table exhibited significant differences between storage conditions, among the cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 8.80 per cent, whereas those stored at ambient temperature recorded 7.22 per cent. Among the cultivars, LCA 235 and LCA 206 recorded the maximum oleoresin content of 9.10 and 9.05 percent respectively and were found significantly superior over other cultivars. The cultivar Wonder Hot recorded the lowest oleoresin content of 7.3 per cent. The other cultivars were in between. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 206 at ambient temperature and LCA 235 in cold store had the highest oleoresin content with 8.2 and 10.4 respectively. Whereas, the least oleoresin content was found with Wonder Hot at ambient condition (6.3%) and Guntur Grand in cold store (8.0%) Four months after storage The data pertaining to oleoresin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of August (four months

91 64 after storage) are presented in Table 6. The results showed significant differences between storage conditions, among the cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 8.60 per cent, whereas those stored at ambient temperature recorded 6.83 per cent. Among the cultivars, LCA 206 and LCA 235 recorded the maximum oleoresin content of 9.05 and 8.75 per cent respectively and were significantly superior to other cultivars and were found on par with each other. The cultivars Guntur Grand and Wonder Hot stored at ambient temperature condition recorded the lowest oleoresin content of 6.8 and 6.9 per cent respectively. The other cultivars were in between. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. At ambient temperature, the cultivar LCA 206 and in cold store, LCA 206 and LCA 235 had the highest oleoresin content with 8.2 and 9.9 per cent respectively. Whereas, the least oleoresin content was found with Wonder Hot at ambient condition (5.6%) and Guntur Grand in cold store (7.6%) Five months after storage The data pertaining to oleoresin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of September (five months

92 65

93 66 after storage) are presented in Table 7. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 8.16 per cent, whereas those stored at ambient temperature recorded 6.37 per cent. Among the cultivars, LCA 235 recorded the maximum oleoresin content of 8.70 per cent, followed by LCA 206 with 8.55 per cent and were found on par with each other and significantly superior to other cultivars. The cultivars Guntur Grand and Wonder Hot recorded the lowest oleoresin content of 5.6 and 6.4 per cent, respectively. The other cultivars were in between. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. At ambient temperature, the cultivar LCA 206 and in cold store LCA 235 had the highest oleoresin content with 8.0 and 9.8 per cent respectively. Whereas, the least oleoresin content was found with Wonder Hot and Guntur Grand at ambient condition (5.0%) and with Guntur Grand in cold store (6.2%) Six months after storage The data pertaining to oleoresin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of October (six months after

94 67 storage) are presented in Table 8. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 8.11 per cent, whereas those stored at ambient temperature recorded 5.93 per cent. Among the cultivars, LCA 206 and LCA 235 recorded the maximum oleoresin content of 8.45 and 8.40 per cent respectively and were significantly superior to other cultivars. The cultivars Guntur Grand and Wonder Hot recorded the lowest oleoresin content of 5.27 and 6.0 per cent, respectively. The other cultivars were in between.. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 206 kept at ambient temperature and LCA 235 in cold store had the highest oleoresin content with 7.8 and 9.8 per cent respectively. Whereas, the least oleoresin content was found with Wonder Hot at ambient condition (4.2%) and with Guntur Grand in cold store (6.0%) Seven months after storage The data pertaining to oleoresin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of November (seven months

95 68

96 69 after storage) are presented in Table 9. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 7.96 per cent, whereas those stored at ambient temperature recorded 5.17 per cent. Among the cultivars LCA 206 registered the maximum oleoresin content of 8.35 per cent and was found significantly superior to other cultivars. The cultivar Guntur Grand recorded the lowest oleoresin content of 4.9 per cent. The other cultivars were in between. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 206 at ambient temperature and LCA 235 in cold store had the highest oleoresin content with 7.6 and 9.7 per cent respectively. Whereas, the least oleoresin content was found with Wonder Hot at ambient condition (3.8%) and with Guntur Grand in cold store (5.6%) Nine months after storage The data relating to oleoresin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of January (nine months

97 70 after storage) are showed in Table 10. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The oleoresin content of chilli kept in cold store recorded a mean oleoresin content of 7.76 per cent whereas those stored at ambient temperature recorded 4.79 per cent. Among the cultivars, LCA 206 recorded the maximum oleoresin content of 8.10 per cent and was found significantly superior to other cultivars. The cultivars Guntur Grand and Wonder Hot recorded the lowest oleoresin content of 4.60 and 5.25 per cent respectively. The other cultivars were in between. The oleoresin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 206 at ambient temperature and LCA 235 in cold store had the highest oleoresin content with 7.2 and 9.6 per cent respectively. Whereas, the least oleoresin content was found with Wonder Hot at ambient condition (3.8%) and with Guntur Grand in cold store (5.2%) Capsanthin (EOA colour value) One month after storage The data pertaining to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of May (one month after

98 71

99 72 storage) are presented in Table 11 and Plate 3 & 7. The results of the table showed significant differences between storage conditions and among the cultivars and nonsignificant differences among their interaction effects. The capsanthin content of chilli kept in cold store recorded a mean EOA colour value of , whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, Wonder Hot recorded the maximum EOA colour value of and was found significantly superior over other cultivars. The cultivar LCA 334 recorded the lowest EOA colour value of The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, the cultivar Wonder Hot had the highest capsanthin content both at ambient condition (35380 EOA colour value) and in cold store (40260 EOA colour value).whereas the least capsanthin content was found with LCA 334 both at ambient condition (13120 EOA colour value) and in cold store (16470 EOA colour value) Two months after storage The data pertaining to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of June (two months after storage) are presented in Table 12. The results of the table showed significant differences

100 73 between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsanthin content of chilli stored in cold store recorded a mean EOA colour value of whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, LCA 357 recorded the maximum EOA colour value of 33550, followed by Paprika type with EOA colour value and were found on par with each other and LCA 357 was found significantly superior to all the other cultivars. The cultivar LCA 334 recorded the lowest EOA colour value of The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, the cultivar LCA357 had the highest capsanthin content both at ambient condition (32940 EOA colour value) and in cold store (34160 EOA colour value). Whereas the least capsanthin content was found with LCA 334 both at ambient condition (10980 EOA colour value) and in cold store (15657 EOA colour value) Three months after storage The data pertaining to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of July (three months after

101 74 storage) are presented in Table 13 and Plate 4 & 8. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The capsanthin content of chilli kept in cold store recorded a mean EOA colour value of , whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, LCA 357 recorded the maximum EOA colour value of and was found significantly superior over other cultivars. The cultivar LCA 334 recorded the lowest EOA colour value of The other cultivars were in between. The capsanthin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 357 had the highest capsanthin content both at ambient condition (30500 EOA colour value) and in cold store (34160 EOA colour value). Whereas, the least capsanthin content was found with LCA 334 both at ambient condition (10370 EOA colour value) and in cold store (15860 EOA colour value). The cultivar LCA 357 differed significantly with other cultivars in cold store, while it was at par with Wonder Hot at ambient condition.

102 75

103 76

104 77

105 Four months after storage The data pertaining to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of August (four months after storage) are presented in Table 14. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The capsanthin content of chilli kept in cold store recorded a mean EOA colour value of , whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, LCA 357 recorded the maximum EOA colour value of and was found significantly superior over other cultivars. The cultivars LCA 334 and LCA 235 recorded the lowest EOA colour value of and 12607, respectively. The other cultivars were in between. The capsanthin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 357 had the highest capsanthin content both at ambient condition (29686 EOA colour value) and in cold store (32940 EOA colour value). Whereas, the least capsanthin content was found with LCA 235 at ambient condition (9557 EOA colour value) and with LCA 334 in cold store (15250 EOA colour value).the cultivar LCA 357 differed significantly with other cultivars in cold store, while it was at par with Wonder Hot at ambient condition.

106 Five months after storage The data pertaining to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of September (five months after storage) are presented in Table 15. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The capsanthin content of chilli kept in cold store recorded a mean EOA colour value of , whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, LCA 357 recorded the highest EOA colour value of and was found significantly superior over other cultivars. The cultivars LCA 235 and LCA 334 recorded the lowest EOA colour value of and , respectively. The other cultivars were in between. The capsanthin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar LCA 357 had the highest capsanthin content both at ambient condition (28060 EOA colour value) and in cold store (32940 EOA colour value). Whereas, the least capsanthin content was found with LCA 235 both at ambient condition (7930 EOA colour value) and in cold store (14643

107 80

108 81 EOA colour value). The cultivar, LCA 357 differed significantly with other cultivars in cold store, while it was at par with Wonder Hot at ambient condition Six months after storage The data pertaining to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of October (six months after storage) are presented in Table 16 and Plate 5 & 9. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The capsanthin content of chilli kept in cold store recorded a mean EOA colour value of 21219, whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, LCA 357 recorded the maximum EOA colour value of and was found significantly superior over other cultivars. The cultivars LCA 235 and LCA 334 recorded the lowest EOA colour value of 9150 and 10980, respectively. The other cultivars were in between. The capsanthin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar, Wonder Hot had the highest capsanthin content at ambient condition (26230 EOA colour value) and with LCA 357 in

109 82 cold store (31720 EOA colour value). Whereas, the least capsanthin content was found with LCA 235 and LCA 206 at ambient condition (5490 EOA colour value) and with LCA 235 in cold store (12810 EOA colour value).the cultivar, LCA 357 differed significantly with other cultivars in cold store, while it was at par with Wonder Hot at ambient condition Seven months after storage The data pertaining to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of November (seven months after storage) are presented in Table 17. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The capsanthin content of chilli kept in cold store recorded a mean EOA colour value of , whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, LCA 357 recorded the highest EOA colour value of and was significantly superior over other cultivars. The cultivars LCA 235 and LCA 334 recorded the lowest EOA colour value of and , respectively. The other cultivars were in between.

110 83

111 84 The capsanthin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar Wonder Hot had the highest capsanthin content at ambient condition (25620 EOA colour value) and with LCA 357 in cold store (31720 EOA colour value). Whereas, the least capsanthin content was found with LCA 235 both at ambient condition (3073 EOA colour value) and in cold store (12810 EOA colour value).at ambient condition Wonder Hot and in cold store LCA 357 differed significantly from other cultivars Nine months after storage The data relating to capsanthin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of January (nine months after storage) are presented in Table 18 and plate 6 & 10.The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The capsanthin content of chilli kept in cold store recorded a mean EOA colour value of , whereas those stored at ambient temperature recorded EOA colour value. Among the cultivars, LCA 357 recorded the maximum EOA colour value of and was significantly superior over other cultivars of the study. The cultivar

112 85 LCA 235 and LCA 334 recorded the lowest EOA colour value of and , respectively. The other cultivars were in between. The capsanthin content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar Wonder Hot had the highest capsanthin content at ambient condition (19215 EOA colour value) and with LCA 357 in cold store (31110 EOA colour value). Whereas, the least capsanthin content was found with LCA 235 both at ambient condition (2130 EOA colour value) and in cold store (12200 EOA colour value). At ambient condition, Wonder Hot and in cold store LCA 357 differed significantly from other cultivars Capsaicin (%) One month after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of May (one month after storage) are presented in Table 19. The results of the table showed significant differences between storage conditions, among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent, whereas those stored at ambient temperature recorded per cent.

113 86

114 87 Among the cultivars, LCA 334 recorded the maximum capsaicin content of per cent and found significantly superior to other cultivars. The cultivar Paprika type recorded the lowest capsaicin of per cent. The other cultivars were in between. The interaction effects between storage conditions and cultivars were non significant. However, the cultivar LCA 334 had the highest capsaicin content both at ambient condition (0.694%) and in cold store (0.712%). Whereas the least capsaicin content found with Paprika type both at ambient condition (0.450%) and in cold store (0.487%) Two months after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of June (two months after storage) are presented in Table 20. The results of the table showed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent whereas those stored at ambient temperature recorded per cent.

115 88 Among the cultivars, LCA 334 recorded the maximum capsaicin content of per cent and was found significantly superior to other cultivars. The cultivar Paprika type recorded the lowest capsaicin content of per cent. The other cultivars were in between. The interaction effects between storage conditions and cultivars were non significant. However, the cultivar LCA 334 had the highest capsaicin content both at ambient condition (0.673%) and in cold store (0.712%). Whereas the least capsaicin content found with Paprika type both at ambient condition (0.413 %) and in cold store (0.469 %) Three months after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of July (three months after storage) are shown in Table 21. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent, whereas those stored at ambient temperature recorded per cent.

116 89

117 90 Among the cultivars, LCA 334 recorded the highest capsaicin content of per cent and was found significantly superior to other cultivars, whereas the lowest capsaicin content of per cent was recorded by Paprika type. The other cultivars were in between. The interaction effects between storage conditions and cultivars were non significant. However, the cultivar LCA 334 had the highest capsaicin content both at ambient condition (0.638%) and in cold store (0.675 %). Whereas the least capsaicin content found with Paprika type both at ambient condition (0.356 %) and in cold store (0.450%) Four months after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of August (four months after storage) are presented in Table 22. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent, whereas those stored at ambient temperature recorded per cent.

118 91 Among the cultivars, LCA 334 recorded the maximum capsaicin content of per cent and was found significantly superior to all the other cultivars. It was followed by LCA 235 with per cent and were found on par with each other. The lowest capsaicin content of per cent was recorded by Paprika type. The other cultivars were in between. The interaction effects between the storage conditions and cultivars were non significant. However, the cultivar LCA 334 had the highest capsaicin content both at ambient condition (0.600%) and in cold store (0.656%). Whereas the least capsaicin content found with Paprika type both at ambient condition (0.356%) and in cold store (0.432%) Five months after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of September (five months after storage) are presented in Table 23. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent, whereas those stored at ambient temperature recorded per cent.

119 92

120 93 Among the cultivars LCA 334 and LCA 235 recorded the maximum capsaicin content of per cent and were found significantly superior to all the other cultivars. The lowest capsaicin content per cent was recorded by Paprika type. The other cultivars were in between. The interaction effects between storage conditions and cultivars were non significant. However, the cultivar LCA 235 had the highest capsaicin content at ambient condition (0.544%) and with LCA 334 in cold store (0.600%). Whereas the least capsaicin content found with Paprika type both at ambient condition (0.282%) and in cold store (0.356%) Six months after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of October (six months after storage) are presented in Table 24. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent, whereas those stored at ambient temperature recorded per cent.

121 94 Among the cultivars, LCA 235 recorded the maximum capsaicin content of per cent followed by LCA 334 with per cent and were found on par with each other. The cultivar Paprika type recorded the lowest capsaicin content of per cent. The other cultivars were in between. The interaction effects between storage conditions and cultivars were non significant. However, the cultivar LCA 235 had the highest capsaicin content at ambient condition (0.500%) and with LCA 235 and LCA 334 in cold store (0.581%). Whereas the least capsaicin content found with Paprika type both at ambient condition (0.263 %) and in cold store (0.356%) Seven months after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of November (seven months after storage) are presented in Table 25. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent, whereas those stored at ambient temperature recorded per cent.

122 95

123 96 Among the cultivars, LCA 235 recorded the highest capsaicin content of per cent followed by LCA 334 with per cent and were found on par with each other and significantly superior to all the other cultivars. The lowest capsaicin content of per cent was recorded by Paprika type. The other cultivars were in between. The interaction effects between storage conditions and cultivars were non significant. However, the cultivar LCA 235 had the highest capsaicin content both at ambient condition (0.450%)and in cold store (0.562%). Whereas the least capsaicin content found with Paprika type both at ambient condition (0.232%) and in cold store (0.356%) Nine months after storage The data pertaining to capsaicin content of chilli as influenced by ambient temperature and cold store in different cultivars in the month of January (nine months after storage) are presented in Table 26. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The capsaicin content of chilli kept in cold store recorded a mean capsaicin content of per cent, whereas those stored at ambient temperature recorded per cent.

124 97 Among the cultivars, LCA 235 recorded the maximum capsaicin content of per cent followed by LCA 206 with per cent and found significantly superior to all the other cultivars. The lowest capsaicin content of was recorded by Paprika type The other cultivars were in between. The interaction effects between storage conditions and cultivars were non significant. However, the cultivar LCA 235 had the highest capsaicin content both at ambient condition (0.413%) and in cold store (0.525%). Whereas, the least capsaicin content found with Paprika type both at ambient condition and in cold store (0.206%) Moisture (%) One month after storage The data regarding the moisture content in chilli as influenced by ambient condition and cold store in different cultivars in the month of May (one month after storage) are depicted in Table 27. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The moisture content in chilli kept in cold store recorded a mean moisture percentage of 7.48, whereas those stored at ambient temperature recorded 5.06 percentage.

125 98

126 99 Among the cultivars, Paprika type and Wonder Hot registered the maximum moisture content of 8.02 and 7.76 per cent respectively and were found on par with each other and significantly superior to all the other cultivars. The lowest moisture content of 5.25 percentage was recorded by LCA 334. The other cultivars were in between. The moisture content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar Paprika type had the highest moisture content both at ambient condition (6.42%) and in cold store (9.62%). Whereas, the least moisture content was found with LCA 334 at ambient condition (4.01%) and with LCA 206 in cold store (6.49%).The cultivars paprika type and Wonder Hot were differed significantly from other cultivars and were found on par with each other both at ambient condition and in cold store Two months after storage The data pertaining to moisture content in chilli as influenced by ambient condition and cold store in different cultivars in the month of June (two months after storage) are presented in Table 28. The results of the table revealed significant differences between storage conditions and among the cultivars and non significant difference among their interaction effects.

127 100 The moisture content of chilli kept in cold store recorded a mean moisture percentage of 5.93, whereas those stored at ambient temperature recorded 4.69 percentage. Among the cultivars, Paprika type and Wonder Hot recorded the maximum moisture percentage 6.37 and 6.23, respectively and were found on par with each other and significantly superior to all the other cultivars. The lowest moisture percentage of 4.67 was recorded by cultivar LCA 206. The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, Paprika type had the highest moisture content both at ambient condition (5.82%) and in cold store (6.92%). Whereas, the least moisture content was found with LCA 206 both at ambient condition (4.04%) and in cold store (5.29 %) Three months after storage The data pertaining to moisture content in chilli as influenced by ambient temperature and cold store in different cultivars in the month of July (three months after storage) are shown in Table 29. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects.

128 101

129 102 The moisture content in chilli kept in cold store recorded a mean moisture percentage of 7.98, whereas those stored at ambient temperature recorded 5.49 percentage. Among the cultivars, Paprika type and Wonder Hot recorded the maximum moisture content of 8.32 and 8.14 percentage, respectively and were found on par with each other and significantly superior to all the other cultivars. The lowest moisture content of 5.44 percentage was recorded by LCA 206. The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, Paprika type had the highest moisture content both at ambient condition (6.74%) and in cold store (9.89 %). Whereas, the least moisture content was found with LCA 206 both at ambient condition (4.25%) and in cold store (6.62%) Four months after storage The data pertaining to moisture content in chilli as influenced by ambient temperature and cold store in different cultivars in the month of August (four months after storage) are presented in Table 30. The data revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects.

130 103 The moisture content of chilli kept in cold store recorded a mean moisture percentage of 7.28, whereas those stored at ambient temperature recorded 5.21 percentage. Among the cultivars, Paprika type and Wonder Hot registered the maximum moisture percentage of 7.63 and 7.52, respectively and were found on par with each other and significantly superior to all the other cultivars. The lowest moisture percentage of 5.39 and 5.59 was recorded by cultivar LCA 206 and LCA 235, respectively. The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, Paprika type at ambient condition (6.70%) and Wonder Hot in cold store (8.82 %) had the highest moisture content. Whereas, the least moisture content was found with LCA 235 at ambient condition (4.47 %) and with LCA 206 in cold store (6.06%) Five months after storage The data pertaining to moisture content in chilli as influenced by ambient temperature and cold store in different cultivars in the month of September (five months after storage) are presented in Table 31. The data indicated significant difference between storage conditions and among the cultivars and non-significant differences among their interaction effects.

131 104

132 105 The moisture content of chilli kept in cold store recorded a mean moisture percentage of 8.13, whereas those stored at ambient temperature recorded only 5.76 percentage. Among the cultivars, Paprika type and Wonder Hot recorded the maximum moisture content of 8.67 and 8.44 percentage, respectively and were found significantly superior to all the other cultivars. On the contrary, LCA 206and LCA 235 recorded the lowest moisture content of 5.66 and 6.13 percentage, respectively. The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, Paprika type had the highest moisture content. both at ambient condition (7.12%) and in cold store (10.22 %) Whereas, the least moisture content was found with LCA 206 at ambient condition (4.46 %) and in cold store (6.86 %) Six months after storage The data pertaining to moisture content in chilli as influenced by ambient temperature and cold store in different cultivars in the month of October (six months after storage) are presented in Table 32. The data showed significant difference between storage conditions and among the cultivars and non-significant difference among their interaction effects.

133 106 The moisture content of chilli kept in cold store recorded a mean moisture percentage of 7.75, whereas those stored at ambient condition recorded 4.94 percentage. Among the cultivars, the highest moisture content of 8.16 and 7.74 percentage was recorded by Paprika type and Wonder Hot respectively and were found on par with each other and significantly superior to all the other cultivars The lowest moisture content of 5.19 and 5.51 percentage was recorded by LCA 206 and LCA 235 respectively. The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, Paprika type had the highest moisture content both at ambient condition (6.81 %) and in cold store (9.51 %). Whereas, the least moisture content was found with LCA 206 both at ambient condition (4.00 %) and in cold store (6.38 %) Seven months after storage The data pertaining to moisture content in chilli as influenced by ambient temperature and cold store in different cultivars in the month of November (seven months after storage) are presented in Table 33. The data revealed significant difference between storage conditions, among the cultivars and non-significant differences among their interaction effects.

134 107

135 108 The moisture content of chilli kept in cold store registered a mean moisture content of 7.93 percentage, whereas those stored at ambient temperature recorded 6.08 percentage. Among the cultivars, Paprika type and Wonder Hot recorded the maximum moisture content of 8.05 and 7.89 percentage respectively and were found on par with each other and significantly superior to all the other cultivars. The lowest moisture content of 6.41 and 6.42 percentage was recorded by LCA 206 and LCA 235 respectively. The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, Paprika type had the highest moisture content both at ambient condition (7.33 %) and in cold store (8.77 %). Whereas, the least moisture content was found with LCA 206 both at ambient condition (5.40 %) and in cold store (7.41 %) Nine months after storage The data pertaining to moisture content in chilli as influenced by ambient temperature and cold store in different cultivars in the month of January (nine months after storage) are presented in Table 34. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects.

136 109 The moisture content of chilli kept in cold store recorded a mean moisture content of 8.04 percentage, whereas those stored at ambient temperature recorded 6.86 percentage. Among the cultivars, Paprika type and Wonder Hot recorded the maximum moisture content of 9.25 and 8.82 percentage, respectively and were found on par with each other and significantly superior to all the other cultivars. The lowest moisture content of 5.99 and 6.55 percentage was recorded by LCA 206 and LCA 235, respectively. The other cultivars were in between. The moisture content of all the cultivars was significantly superior with cold store compared to that at ambient temperature. The cultivar Paprika type had the highest moisture content both at ambient condition (7.78 %) and in cold store (10.72%). Whereas, the least moisture content was found with LCA 206 both at ambient condition (5.86%) and in cold store (6.12%).The cultivars Paprika type was differed significantly from other cultivars and found on par with Wonder Hot both at ambient condition and in cold store Seed germination (%) One month after storage The data pertaining to germination percentage of seed extracted from chilli as influenced by ambient temperature and cold store in different cultivars in the month of

137 110 May (one month after storage) are depicted in Table 35. The results of the table revealed significant differences between storage conditions, among the cultivars and nonsignificant differences among their interaction effects. The germination percentage of seed extracted from chilli stored in cold store recorded a mean germination percentage of 85.3, whereas those stored at ambient temperature recorded 79.6 per cent. Among the cultivars, LCA 334, LCA 235, LCA 357 and LCA 206 recorded the maximum germination percentage of 95.0, 94.5, 93.5 and 93.0, respectively and were found on par with one another and significantly superior to other entries. The lowest germination percentage of 49.5 was recorded by Paprika type. The other cultivars were in between. The seed germination percentage of all the cultivars were significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (95.0%), and LCA334, LCA 206 and LCA 235 in cold store (96.0%) had the highest seed germination percentage. Whereas the least seed germination percentage was found with Paprika type both at ambient condition (44.0%) and in cold store (55.0%).

138 111

139 Two months after storage The data pertaining to germination percentage of seed extracted from chilli as influenced by ambient condition and cold store in different cultivars in the month of June (two months after storage) are presented in Table 36. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The seed germination percentage of chilli kept in cold store recorded a mean germination percentage of 83.7, whereas those stored at ambient temperature recorded a mean germination percentage of Among the cultivars, LCA 235, LCA 357, LCA 206 and LCA 334 recorded the maximum germination percentage of 94.5, 93.0, 91.5 and 91.0, respectively and were found on par with one another and were found significantly superior to all the other cultivars. The lowest germination percentage of 46.0 was recorded by cultivar Paprika type. The other cultivars were in between.. The seed germination percentage of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (94.0%), and LCA 206 and LCA 235 in cold store (96.0%) had the highest seed germination percentage. Whereas the least seed germination percentage was found with Paprika type both at ambient condition (40.0%) and in cold store (52.0%).

140 Three months after storage The data pertaining to seed germination percentage of chilli as influenced by ambient condition and cold store in different cultivars in the month of July (three months after storage) are depicted in Table 37. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 82.1, whereas those stored at ambient condition recorded 74.3 percentage. Among the cultivars, LCA 235, LCA 357, LCA 334 and LCA 206 recorded the maximum germination percentage of 93.5, 92.5, 91.0 and 89.0, respectively and were found on par with one another and significantly superior to all the other cultivars. The lowest germination percentage of 43.5 was recorded by Paprika type. The other cultivars were in between. The seed germination percentage of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (94.0%), and LCA 334, LCA 206 and LCA 235 in cold store (95.0%) had the highest seed germination percentage. Whereas the least seed germination percentage was found with Paprika type both at ambient condition (37.0 %) and in cold store (50.0%).

141 114

142 Four months after storage The data pertaining to seed germination percentage of chilli as influenced by ambient condition and cold store in different cultivars in the month of August (four months after storage) are presented in Table 38. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean value of 81.0, whereas those stored at ambient temperature recorded 70.3 percentage. Among the cultivars, LCA 235 recorded the highest germination percentage of 93.5 followed by LCA 357 and LCA 206 with 91.5 and 88.0 percentage respectively. The lowest germination percentage of 42.0 was recorded by Paprika type. The other cultivars were in between. The seed germination percentage of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (93.0%), and LCA 235 in cold store (95.0%) had the highest seed germination percentage. Whereas the least seed germination percentage was found with Paprika type both at ambient condition (35.0%) and in cold store (49.0%).

143 Five months after storage The data relating to seed germination percentage of chilli as influenced by ambient condition and cold store in different cultivars in the month of September (five months after storage) are presented in Table 39. The results of the table revealed significant differences between storage conditions, among the cultivars their interaction effects. The germination percentage of seed extracted from chilli kept in cold store recorded a mean germination percentage of 80.3, whereas those stored at ambient temperature recorded 65.3 percentage. Among the cultivars, LCA 357, LCA 235 and LCA 206 recorded the maximum germination percentage of 91.0, 86.5 and 86.0, respectively and were found on par with one another. The lowest germination percentage of 39.5 was recorded by Paprika type. The other cultivars were in between. The seed germination percentage of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (92.0%), and LCA 235 in cold store (95.0%) had the highest seed germination percentage. Whereas the least seed germination percentage was found with Paprika type both at ambient condition (32.0%) and in cold store (47.0%).

144 117

145 Six months after storage The data pertaining to germination percentage of seed extracted from chilli as influenced by ambient condition and cold store in different cultivars in the month of October (six months after storage) are presented in Table 40. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 79.1, whereas those stored at ambient temperature recorded 62.1 percentage. Among the cultivars, LCA 357, LCA 235 and LCA 206 recorded the maximum germination percentage of 87.0, 84.5 and 83.5, respectively and were found on par with one another.. The lowest germination percentage of 38.0 was recorded by Paprika type. The other cultivars were in between. The seed germination percentage of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (85.0%), and LCA 206 in cold store (94.0%) had the highest seed germination percentage. Whereas the least seed germination percentage was found with Paprika type both at ambient condition (30.0%) and in cold store (46.0%).

146 Seven months after storage The data pertaining to germination percentage of seeds extracted from chilli as influenced by ambient condition and cold store in different cultivars in the month of November (seven months after storage) are presented in Table 41. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 77.3, whereas those stored at ambient temperature recorded 59.6 percentage. Among the cultivars, LCA 357 recorded the maximum germination percentage of 85.0 followed by LCA 235 with 84.0 percentage and were found on par with each other. The lowest germination percentage of 37.0 was recorded by Paprika type. The other cultivars were in between. The seed germination percentage of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (83.0%), and LCA 235 in cold store (94.0%) had the highest seed germination percentage. Whereas the least seed germination percentage was found with Paprika type both at ambient condition (29.0 %) and in cold store (45.0%).

147 120

148 Nine months after storage The data relating to the germination percentage of seed extracted from chilli as influenced by ambient condition and cold store in different cultivars in the month of January (nine months after storage) are presented in Table 42. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 75.6, whereas the germination percentage of seeds extracted from chilli stored at ambient temperature recorded only 50.3 percentage. Among the cultivars, LCA 235 recorded the maximum germination percentage of 81.0 followed by LCA 206 and LCA 357 with germination percentage of 77.0 and 76.5 respectively and were found on par with one another. The lowest germination percentage of 34.0 was recorded by Paprika type. The other cultivars were in between. The seed germination percentage of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA235 had the highest seed germination percentage both at ambient condition (69.0%) and in cold store (93.0%). Whereas the least seed germination percentage was found with Guntut Grand at ambient condition (24.0%) and with Paprika type in cold store (44.0%).

149 Seedling vigour index One month after storage The data pertaining to the seedling vigour index of chilli as influenced by ambient condition and cold store in different cultivars in the month of May (one month after storage) are presented in Table 43. The results of the table showed significant differences between storage conditions and cultivars and non-significant differences among their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of , whereas those stored at ambient temperature recorded Among the cultivars, LCA 235 recorded the maximum seedling vigour index of , whereas Paprika type recorded the lowest seedling vigour index of The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, the cultivar, LCA 235 at ambient condition (500.6) and LCA 206 in cold store (517.3) had the highest seedling vigour index. Whereas the least seedling vigour index was found with Paprika type both at ambient condition (112.7) and in cold store (141.3).

150 123

151 Two months after storage The data relating to seedling vigour index of chilli as influenced by ambient condition and cold store in different cultivars in the month of June (two months after storage) are presented in Table 44. The results of the table revealed significant differences between storage conditions and among the cultivars and non-significant differences among their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of 397.2, whereas those stored at ambient temperature recorded only Among the cultivars, LCA 206, LCA 235 and Cv.2 LCA 357recorded the maximum seedling vigour index of 487.0, and 455.1, respectively and were found on par with one another. The lowest seedling vigour index of was recorded by cultivar Paprika type. The other cultivars were in between. The interaction effects were non significant between storage conditions and cultivars. However, the cultivar, LCA 235 at ambient condition (469.8) and LCA 206 in cold store (504.4) had the highest seedling vigour index. Whereas the least seedling vigour index was found with Paprika type both at ambient condition (105.9) and in cold store (115.9).

152 Three months after storage The data pertaining to seedling vigour index of chilli as affected by ambient condition and cold store in different cultivars in the month of July (three months after storage) are shown in Table 45. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of , whereas those stored at ambient temperature recorded Among the cultivars, LCA 206 recorded the highest seedling vigour index of It was followed by LCA 357 and LCA 235 with and , respectively. The lowest seedling vigour index of was recorded by Paprika type. The other cultivars were in between. The seedling vigour index of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 206 had the highest seedling vigour index both at ambient condition (448.17), and in cold store (498.23). Whereas the least seedling vigour index was found with Paprika type both at ambient condition (101.07) and in cold store (114.50). The cultivar LCA 206 differed significantly from other cultivars both at ambient condition and in cold store.

153 126

154 Four months after storage The data pertaining to seedling vigour index of chilli as influenced by ambient condition and cold store in different cultivars in the month of August (four months after storage) are presented in Table 46. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of , whereas those stored at ambient temperature recorded Among the cultivars, LCA 206,LCA 357, LCA 235 and LCA 334 recorded the highest seedling vigour index of 459.6, 436.2, and 416.5, respectively and were found on par with one another. The lowest seedling vigour index of 96.3 was recorded by Paprika type. The other cultivars were in between. The seedling vigour index of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 206 had the highest seedling vigour index both at ambient condition (428.90), and in cold store (490.30). Whereas the least seedling vigour index was found with Paprika type both at ambient condition (88.9) and in cold store (103.6).

155 Five months after storage The data pertaining to seedling vigour index of chilli as influenced by ambient condition and cold store in different cultivars in the month of September (five months after storage) are presented in Table 47. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of , whereas those stored at ambient temperature recorded Among the cultivars, LCA 235 recorded the highest seedling vigour index of 416.1, followed by LCA 357 with and LCA 206 with and LCA 334 with and were found on par with one another and significantly superior to other cultivars. The lowest seedling vigour index (76.2) was recorded by Paprika type. The other cultivars were in between. The seedling vigour index of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 235 at ambient condition (385.0) and LCA 206 in cold store (488.2) had the highest seedling vigour index. Whereas the least seedling vigour index was found with Paprika type both at ambient condition (57.0) and in cold store (95.3 ).

156 129

157 Six months after storage The data pertaining to seedling vigour index of chilli as influenced by ambient condition and cold store in different cultivars in the month of October (six months after storage) are presented in Table 48. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of , whereas those stored at ambient temperature recorded Among the cultivars, LCA 357 recorded the maximum seedling vigour index of 401.0, closely followed by LCA 206 with 397.6, LCA 235 with and LCA 334 with and were found on par with one another and significantly superior to the other cultivars. The lowest seedling vigour index of 73.1 was recorded by Paprika type. The other cultivars were in between. The seedling vigour index of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (347.0) and LCA 206 in cold store (474.4) had the highest seedling vigour index. Whereas the least seedling vigour index was found with Paprika type both at ambient condition (54.6) and in cold store (91.7).

158 Seven months after storage The data pertaining to seedling vigour index of chilli as influenced by ambient condition and cold store in different cultivars in the month of November (seven months after storage) are presented in Table 49. The results of the table showed significant differences between storage conditions, among the cultivars and their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of , whereas those stored at ambient temperature recorded only Among the cultivars, LCA 206 recorded the maximum seedling vigour index of It was followed by LCA 357 with 376.4, LCA 235 with and LCA 334 with 361.3, respectively and were found on par with one another and significantly superior to all other cultivars. The lowest seedling vigour index of 71.3 was recorded by Paprika type. The other cultivars were in between. The seedling vigour index of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 357 at ambient condition (331.3) and LCA 206 in cold store (452.1) had the highest seedling vigour index. Whereas the least seedling vigour index was found with Paprika type both at ambient condition (52.1) and in cold store (90.4 ).

159 132

160 Nine months after storage The data pertaining to seedling vigour index of chilli as influenced by ambient condition and cold store in different cultivars in the month of January (nine months after storage) are presented in Table 50. The results of the table revealed significant differences between storage conditions, among the cultivars and their interaction effects. The seedling vigour index of chilli kept in cold store recorded a mean seedling vigour index of , whereas those stored at ambient temperature recorded Among the cultivars, LCA 357 recorded the maximum seedling vigour index of 303.0, followed by LCA 206 with 300.8, LCA 334 with and LCA 235 with and were found on par with one another and significantly superior to all the other cultivars. The lowest seedling vigour index of 64.0 was recorded by Paprika type. The other cultivars were in between. The seedling vigour index of all the cultivars was significantly superior with cold store compared to that at ambient condition. The cultivar, LCA 334 at ambient condition (226.4) and LCA 206 in cold store (403.1) had the highest seedling vigour index. Whereas the least seedling vigour index was found with Paprika type both at ambient condition (43.5) and in cold store (84.4 ).

161 Changes in quality parameters of different chilli cultivars subsequent to termination from cold store Biochemical changes may take place in the chilli after termination of cold storage normally. Therefore, it is felt necessary to study the changes that have taken place in the chilli after removal from the cold store at the end of two months and six months storage period in cold store. Accordingly, the stored chilli of different cultivars were analysed for biochemical quality parameters and the data are presented in Tables Oleoresin (%) The data presented in Table 51 with respect to the changes in oleoresin content of different cultivars showed significant differences. Among the cultivars, LCA 206 and LCA 235 recorded maximum oleoresin content of 7.8 and 7.5 per cent respectively on 20 th day after removal from cold store. The cultivars, Paprika type, Wonder Hot and Guntur Grand recorded the lowest oleoresin content of 4.9, 4.6 and 4.6 per cent, respectively. The cultivars, LCA 206 and LCA 235 recorded a loss of oleoresin by 29.1 and 31.2 per cent, respectively on 20 th day after removal from cold store. The Wonder Hot, Guntur Grand and Paprika type recorded a loss of 44.7, 44.1 and 42.6 per cent, respectively on 20 th day after removal from cold store. The data presented in Table 51 with respect to the changes in oleoresin content of different chilli cultivars of six months cold storage showed significant differences. Among the cultivars, LCA 235 and LCA 206 recorded maximum oleoresin content of 7.3

162 135

163 136 and 6.9 per cent respectively on 20 th day after removal from cold store. The cultivars, Wonder Hot, Paprika type and Guntur Grand recorded the lowest oleoresin content of 4.7, 4.4 and 3.9 per cent, respectively. The cultivars, LCA 206 and LCA 235 recorded a loss of oleoresin by 24.2 and 25.8 per cent, respectively on 20 th day after removal from cold store. The cultivars Wonder Hot, Paprika type and Guntur Grand recorded a loss of 44.1, 42.5 and 35.0 per cent, respectively on 20 th day after removal from cold store Capsanthin (EOA colour value) The data presented in Table 52 with respect to the changes in colour value of different chilli cultivars of two months cold storage showed significant differences. Among the cultivars, LCA 357 recorded maximum EOA colour value of on 20 th day after removal from cold store. The cultivars, LCA 334 and LCA 235 recorded the lowest EOA colour value of and 13520, respectively. The cultivars LCA 357 and LCA 206 recorded a loss of oleoresin by 21.4 and 22.7 per cent, respectively on 20 th day after removal from cold store. The Wonder Hot and Paprika type recorded a loss of 34.0 and 30.9 per cent, respectively on 20 th day after removal from cold store. The data presented in Table 52 with respect to the changes in colour value of different chilli cultivars of six months cold storage showed significant differences. Among the cultivars, LCA 357 recorded maximum EOA colour value of on 20 th day after removal from cold store. The cultivars, LCA 235 and LCA 334 recorded the lowest EOA colour value of and 11997, respectively. The cultivars, LCA 357

164 137

165 138 recorded a loss of colour value by 16.3 per cent on 20 th day after removal from cold store. The Wonder Hot and Paprika type recorded a loss of 25.3 and 22.6 per cent, respectively on 20 th day after removal from cold store Capsaicin (%) The data presented in Table 53 with respect to the changes in capsaicin content of different chilli cultivars of two months cold storage showed significant differences. Among the cultivars, LCA 334 and LCA 235 recorded maximum capsaicin content of and per cent, respectively on 20 th day after removal from cold store. The cultivars, Paprika type and Wonder Hot recorded the lowest capsaicin content of and per cent, respectively. The cultivars, LCA 235 and LCA 334 recorded a loss of capsaicin by 10.3 and 14.2 per cent, respectively on 20 th day after removal from cold store. The Wonder Hot and Paprika type recorded a loss of 18.5 and 16.8 per cent respectively on 20 th day after removal from cold store. The data presented in Table 53 with respect to the changes in capsaicin content of different chilli cultivars of six months cold storage showed significant differences. Among the cultivars, LCA 334 and LCA 235 recorded maximum capsaicin content of per cent on 20 th day after removal from cold store. The cultivars Paprika type and Wonder Hot recorded the lowest capsaicin content of and per cent, respectively. The cultivars, LCA 334 and LCA 235 recorded a loss of capsaicin by 12.7 per cent on 20 th day after removal from cold store. The Wonder Hot and Guntur Grand

166 139

167 140 recorded a loss of 14.4 and 13.6 per cent, respectively on 20 th day after removal from cold store. 4.2 EVALUATION OF POST HARVEST CHEMICAL TREATMENTS OF RIPE CHILLI ON STORAGE OF DRIED CHILLI PERTAINING TO QUALITY UNDER COLD STORE AND AMBIENT CONDITIONS Oleoresin (%) One month after storage The data pertaining to the percentage of oleoresins as influenced by storage conditions, chemical treatments and their interactions in the month of May (one month after storage) are presented in Table 55. The statistical analysis of the data showed significant effect on percentage of oleoresins due to different storage conditions, chemical treatments and their interaction effects.the chilli kept in cold store recorded the mean maximum percentage of oleoresin (11.89 %), which was significantly superior to The chilli kept at ambient condition (10.74 %). Among the different chemical treatments, calcium chloride 2% recorded the maximum oleoresin content (12.8%) followed by sodium chloride 1%+ sodium hypo chlorite 1% with 11.8 percent and found significantly superior to all the other chemical treatments. The lowest oleoresin percentage was recorded by ascorbic acid 0.5% and potassium carbonate 2% with 10.8 percent. The other chemical treatments were in between.

168 141

169 142 The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (12.6%) and in cold store (13.0%). Whereas the least oleoresin content was found in absolute control at ambient condition (9.7%) and with ascorbic acid 0.5% in cold store (11.2%). At both ambient and cold store chilli treated with calcium chloride differed significantly from other treatments Two months after storage The data relating to storage conditions, chemical treatments and their interactions on percentage of oleoresin are furnished in Table 56. The data revealed that the storage conditions, different chemical treatments and their interaction showed significant influence on percentage of oleoresin. The maximum percentage of oleoresin (10.94%) was recorded in chilli kept in cold store, whereas those stored at ambient condition recorded a mean oleoresin percentage of Among the different chemical treatments, maximum percentage of oleoresin (11.5%) was recorded by calcium chloride 2%, which was significantly superior to all the other chemical treatments. The lowest percentage of oleoresins (9.5% and 9.7%)

170 143 were recorded by potassium carbonate 2% and absolute control, respectively. The other chemical treatments were in between. The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (11.0%) and in cold store (12.0%). Whereas the least oleoresin content was found with absolute control at ambient condition (8.8%) and with potassium carbonate 2% in cold store (9.8 %). In cold store chilli treated with calcium chloride differed significantly from other treatments while at ambient condition it was at par with sodium chloride 2% and sodium chloride 1% + sodium hypo chlorite 1% Three months after storage The data regarding the oleoresin content as influenced by storage conditions, chemical treatments and their interactions are presented in Table 57. The data from the table revealed significant differences between storage conditions, chemical treatments and their interaction effects. The chilli kept in cold store recorded the maximum percentage of oleoresins of 10.78%, which was significantly superior to those stored at ambient condition ( 9.55%). Among the different chemical treatments, calcium chloride 2% registered the maximum oleoresin content (11.3%), which was found significantly superior to all the

171 144

172 145 other chemical treatments followed by sodium chloride 1% + sodium hypo chlorite 1%(10.8%). The lowest percentage of oleoresin 9.4 and 9.5 were recorded by chemical treatments potassium carbonate 2% and sodium carbonate 2% respectively. The other chemical treatments were in between. The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (10.6%) and in cold store (12.0%). Whereas the least oleoresin content was found with absolute contro1 at ambient condition (8.6%) and with potassium carbonate 2% in cold store (9.8 %). In cold store, chilli treated with calcium chloride 2% differed significantly from other treatments while at ambient condition it was at par with sodium chloride 1% + sodium hypo chlorite 1% Four months after storage The data relating to the storage conditions, chemical treatments and their interactions on oleoresin content are depicted in Table 58. The data from the table showed significant differences between storage conditions, different chemical treatments and their interaction effects.

173 146 The maximum percentage of oleoresin (10.6%) was recorded in the chilli kept in cold store, whereas those stored at ambient condition recorded a mean oleoresin content of 8.84 percentage. Among the different chemical treatments, maximum percentage of oleoresin (10.7%) was recorded by calcium chloride 2%which was significantly superior to all the other chemical treatments. The lowest percentage of oleoresin 9.1 and 9.2 was recorded by absolute control and potassium carbonate 2%, respectively. The other chemical treatments were in between. The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (9.6%) and in cold store (11.8%). Whereas the least oleoresin content was found with absolute control at ambient condition (8.2%) and with potassium carbonate 2% in cold store (9.4%). In cold store chilli treated with calcium chloride differed significantly from other treatments while at ambient condition it was at par with sodium chloride 1% + sodium hypo chlorite 1% Five months after storage The data on the storage conditions, chemical treatments and their interactions on oleoresin content in the month of September (five months after storage) are furnished in

174 147

175 148 Table 59. The data indicated that the storage conditions, different chemical treatments and their interactions significantly influenced the percentage of oleoresin. The maximum percentage of oleoresin (9.97%) was recorded in the chilli kept in cold store, whereas those stored at ambient condition recorded a mean oleoresin content of 8.16 percentage Among the different chemical treatments, maximum percentage of oleoresin (10.4%) was recorded by calcium chloride 2%,which was significantly superior to all the other chemical treatments. The lowest percentage of oleoresin 8.3 was recorded by ascorbic acid 0.5% and sodium chloride 2%. The other chemical treatments were in between. The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (9.0%) and in cold store (11.8%). Whereas the least oleoresin content was found with absolute control and sodium carbonate 2% at ambient condition (7.4%) and with potassium carbonate 2% and sodium chloride 2% in cold store (8.6 %). In cold store chilli treated with calcium chloride 2% and sodium hypo chlorite 2% were at par while at ambient condition calcium chloride 2% and sodium chloride 1% + sodium hypo chlorite were at par.

176 Six months after storage The data regarding the storage conditions, chemical treatments and their interactions on the oleoresin content in the month of October (six months after storage) are furnished in Table 60. The data revealed that storage conditions, chemical treatments and their interactions significantly influenced the oleoresin content. The chilli kept in cold store recorded a mean oleoresin content of 9.3 per cent whereas those stored at ambient temperature recorded a mean oleoresin content of 7.3 per cent. Among the different chemical treatments, the maximum percentage of oleoresin (9.8%) was recorded by calcium chloride 2% which was found significantly superior to the other chemical treatments. It was followed by sodium chloride 1% + sodium hypo chlorite 1% with 9.1 per cent. The lowest oleoresin content of 7.2 per cent was recorded by absolute control. The other chemical treatments were in between. The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (8.0%) and in cold store (11.6%). Whereas the least oleoresin content was found with sodium carbonate 2% at ambient condition (6.2%) and with potassium carbonate 2% in cold store (7.4 %). In cold store chilli treated with calcium chloride 2% differed significantly from other

177 150 treatments while it was at par with sodium chloride 1% + sodium hypo chlorite 1% at ambient condition Seven months after storage The data regarding the percentage of oleoresin as influenced by storage conditions, chemical treatments and their interactions in the month of November (seven months after storage) are depicted in Table 61. The data showed significant effect on percentage of oleoresins due to different storage conditions, chemical treatments and their interaction effects. The maximum percentage of oleoresins (8.66%) was recorded in the chilli kept in cold store, whereas those stored at ambient condition recorded only 5.99 %. Among the different chemical treatments, the maximum percentage of oleoresin (8.8%) was recorded by calcium chloride 2%, which was found significantly superior to all the other chemical treatments, followed by sodium hypo chlorite 2% with 8.2 per cent. The minimum percentage of oleoresin (6.3 and 6.5%) was recorded by absolute control and potassium carbonate 2%, respectively. The other chemical treatments were in between. The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (7.2 %) and in

178 151

179 152 cold store (10.4%). Whereas the least oleoresin content was found with absolute control 151 and sodium carbonate 2% at ambient condition (4.2%) and with potassium carbonate 2% and absolute control in cold store (7.6%). In cold store chilli treated with calcium chloride 2% differed significantly from other treatments while it was at par with sodium chloride 1%+ sodium hypo chlorite 1%at ambient condition Nine months after storage The data relating to the storage conditions, chemical treatments and their interactions on oleoresin content in the month of January (nine months after storage) are furnished in Table 62. The data revealed that the storage conditions, different chemical treatments and their interaction showed significant influence on oleoresin content. The chilli kept in cold store recorded the maximum percentage (7.63%) of oleoresins which was significantly superior to those stored at ambient condition (4.66%). Among the different chemical treatments, calcium chloride 2% recorded the maximum percentage of oleoresin (7.05%) which was found significantly superior to all the other chemical treatments, followed by sodium chloride 1%+ sodium hypo chlorite 1% and sodium hypo chlorite 2% with 6.70 and 6.65 per cent, respectively. The minimum percentage of oleoresin 5.50 and 5.55 was recorded by sodium carbonate 2% and potassium carbonate 2%, respectively.

180 153 The oleoresin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest oleoresin content both at ambient condition (5.4%) and in cold store (8.9%). Whereas the least oleoresin content was found with sodium carbonate 2% at ambient condition (3.6%) and with ascorbic acid 0.5% in cold store (6.4 %) Capsanthin (EOA colour value ) One month after storage The data on the storage conditions, chemical treatments and their interactions on colour value in the month of May (one month after storage) are presented in Table 63 and Plate 11, 15 & 19. The data indicated that the storage conditions, chemical treatments and their interactions were significantly influenced the colour value. The maximum EOA colour value (15383) was recorded in chilli kept in cold store, whereas the minimum EOA colour value (12810) was recorded in chilli stored at ambient condition. With respect to chemical treatments, the maximum EOA colour value (16167) was recorded by sodium benzoate 0.1% which was significantly superior to all the other chemical treatments. It was followed by sodium carbonate 2% with EOA colour value. The minimum EOA colour value (12200) was recorded by sodium hypo chlorite 2%. The other chemical treatments were in between

181 154

182 155

183 156

184 157

185 158 The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium benzoate 0.1% had the highest capsanthin content both at ambient condition (14643 EOA colour value) and in cold store (17690 EOA colour value). Whereas, the least capsanthin content was found with sodium chloride 2% at ambient condition (10370 EOA colour value) and with sodium hypo chlorite 2% in cold store (14030 EOA colour value). In cold store, sodium benzoate 2% differed significantly from other treatments while it was at par with sodium chloride 1%+ sodium hypo chlorite 1% at ambient condition Two months after storage The data pertaining to the storage conditions, chemical treatments and their interactions on colour value in the month of June (two months after storage) are furnished in Table 64. The data indicated that the colour value was significantly influenced by storage conditions, chemical treatments and their interactions. The maximum EOA colour value (15000) was recorded in chilli kept in cold store, which was significantly superior to ambient storage (11803 EOA colour value). With regard to chemical treatments, the maximum EOA colour value (15402) was recorded by sodium benzoate 0.1% which was significantly superior to the rest of the chemical treatments and it was followed by sodium carbonate 2% with EOA color value and were found on par with each other. The lowest colour value of EOA

186 159 units was recorded by sodium hypo chlorite 2%. The other chemical treatments were in between. The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium benzoate 0.1% had the highest capsanthin content both at ambient condition (13723 EOA colour value) and in cold store (17080 EOA colour value). Whereas, the least capsanthin content was found with sodium chloride 2% at ambient condition (9760 EOA colour value) and with sodium hypo chlorite 2% in cold store (13623 EOA colour value) Three months after storage The data regarding the storage conditions, chemical treatments and their interactions on colour value in the month of July (three months after storage) are depicted in Table 65 and Plate 12, 16 & 20.The data revealed that the storage conditions, chemical treatments and their interactions significantly influenced the colour value. The maximum EOA colour value (14627) was recorded in the chilli kept in cold store, whereas those stored at ambient condition recorded EOA colour value Among the different chemical treatments, the maximum EOA colour value (14793) was recorded by sodium benzoate 0.1% which was significantly superior to all the other chemical treatments, followed by sodium carbonate 2% with EOA colour value and were found on par with each other. The minimum EOA colour value (11742)

187 160

188 161 was recorded by sodium hypo chlorite 2% The other chemical treatments were in between. The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium benzoate 0.1% had the highest capsanthin content both at ambient condition (13117 EOA colour value) and in cold store (16470 EOA colour value). Whereas, the least capsanthin content was found with sodium chloride 2% at ambient condition (9150 EOA colour value) and with sodium hypo chlorite 2% in cold store (13723 EOA colour value). Sodium benzoate 0.1% was at par with sodium carbonate 2% both at ambient condition as well as in cold store Four months after storage The data relating to the storage conditions, chemical treatments and their interactions in the month of August (four months after storage) are presented in Table 66. The data revealed that the storage conditions, chemical treatments and their interactions exhibited significant influence on colour value. The maximum EOA colour value (14163) was recorded in the chilli kept in cold store which was found significantly superior to the colour value of chilli stored at ambient condition (10034 EOA colour value). With respect to chemical treatments, sodium benzoate 0.1% recorded the maximum EOA colour value of 13928, which was significantly superior to all the other

189 162 chemical treatments. It was followed by sodium carbonate 2% with EOA colour value. The minimum EOA colour value (10675) was recorded by sodium hypo chlorite 2%. The other chemical treatments were in between The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium benzoate 0.1% had the highest capsanthin content both at ambient condition (12200 EOA colour value) and in cold store (15657 EOA colour value). Whereas, the least capsanthin content was found with sodium hypo chlorite 2% at ambient condition (7930 EOA colour value) and in cold store (13420 EOA colour value). In cold store, sodium benzoate 2% differed significantly from other treatments while it was at par with sodium chloride 1%+ sodium hypo chlorite 1% and sodium carbonate 2% at ambient condition Five months after storage The data pertaining to the storage conditions, chemical treatments and their interactions on colour value in the month of September (five months after storage) are presented in Table 67. The data indicated that the colour value was significantly influenced by storage conditions, chemical treatments and their interaction. The chilli kept in cold store recorded a mean EOA colour value of and found significantly superior to the chilli kept at ambient condition (8998 EOA colour value).

190 163

191 164 With regard to chemical treatments, the highest EOA colour value (13285) was recorded by sodium benzoate 0.1%, followed by sodium chloride 1% + sodium hypo chlorite 1% with EOA colour value. The minimum EOA colour value (10368) was recorded by sodium hypo chlorite 2%. The other chemical treatments were in between The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium benzoate 0.1% had the highest capsanthin content both at ambient condition (11590 EOA colour value) and in cold store (14980 EOA colour value). Whereas, the least capsanthin content was found with sodium hypo chlorite 2% at ambient condition (7317 EOA colour value) and with sodium chloride 1%+ sodium hypo chlorite 1% in cold store (13250 EOA colour value) Six months after storage The data pertaining to the storage conditions, chemical treatments and their interactions on colour value in the month of October (six months after storage) are presented in Table 68 and Plate 13, 17 & 21.The data indicated that the colour value was significantly influenced by storage conditions, chemical treatments and their interactions. The maximum EOA colour value (13759) was recorded in the chilli kept in cold store, which was significantly superior to ambient storage, where it recorded only 7487 EOA colour value.

192 165 Among the chemical treatments, the maximum EOA colour value of was recorded by sodium benzoate 0.1%, which was closely followed by sodium carbonate 2% with EOA colour value. The lowest colour value was recorded by sodium chloride 1%+ sodium hypo chlorite 2% and water dip with 9452 and 9455 EOA colour value, respectively. The other chemical treatments were in between. The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium benzoate 0.1% had the highest capsanthin content both at ambient condition (9420 EOA colour value) and in cold store (14980 EOA colour value). Whereas, the least capsanthin content was found with water dip at ambient condition (5490 EOA colour value) and with absolute control in cold store (12333 EOA colour value) Seven months after storage The data relating to the effect of storage conditions, chemical treatments and their interactions in the month of November (seven months after storage) are depicted in Table 69. The statistical analysis of the data revealed that there were significant influence on colour value due to different storage conditions, chemical treatments and their interactions. The chilli kept in cold store recorded the mean EOA colour value of 13420, which was significantly superior to the chilli kept at ambient condition (4479 EOA colour value)

193 166

194 167 Among the chemical treatments, the maximum EOA colour value of was recorded by sodium benzoate 0.1% which was found significantly superior to al the other chemical treatments. The lowest EOA colour value of 7017 and 7470 was recorded by calcium chloride 2% and sodium hypo chlorite 2%, respectively. The other chemical treatments were in between. The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium benzoate 0.1% had the highest capsanthin content both at ambient condition (7930 EOA colour value) and in cold store (14643 EOA colour value). Whereas, the least capsanthin content was found with calcium chloride 2% at ambient condition (1833 EOA colour value) and with calcium chloride 2% and sodium chloride 1%+ sodium hypo chlorite 1% in cold store (12200 EOA colour value) Nine months after storage The data regarding the storage conditions, chemical treatments and their interactions on colour in the month of January (nine months after storage) are presented in Table 70 and Plate 14, 18 & 22. The data indicated that the storage conditions, chemical treatments and their interactions were significantly influenced the colour value.

195 168 The highest EOA colour value (12842) was recorded in chilli kept in cold store which was significantly superior to the chilli kept at ambient condition. The chilli kept at ambient condition recorded the mean EOA colour value of Among the chemical treatments, the maximum EOA colour value (8695) was recorded by sodium benzoate 0.1% and was found significantly superior to all the other chemical treatments, which was followed by ascorbic acid 0.5% with 8540 EOA colour value and were found on par with each another. The lowest (5738 EOAcolour value) was recorded by sodium chloride 1% + sodium hypo chlorite 1%. The other chemical treatments were in between. The capsanthin content of chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest capsanthin content at ambient condition (3660 EOA colour value) while sodium chloride 2% in cold store (14030 EOA colour value). Whereas, the least capsanthin content was found with sodium hypo chlorite 2% at ambient condition (1120 EOA colour value) and with sodium chloride 1%+ sodium hypo chlorite 1% in cold store (9150 EOA colour value) Capsaicin (%) One month after storage The data regarding the storage conditions, chemical treatments and their interaction on capsaicin percentage in the month of May (one month after storage) are

196 169

197 170 presented in Table 71.The storage conditions and interactions between storage and chemical treatments showed non significant influence on percentage of capsaicin, whereas the chemical treatments showed significant influence on capsaicin percentage. The chilli kept at ambient condition recorded a mean percentage of capsaicin (0.683 %), whereas those stored in cold store recorded percentage. Among the chemical treatments, sodium benzoate 0.1% recorded the maximum percentage of capsaicin (0.800), which was significantly superior to all the other chemical treatments. It was followed by potassium carbonate 2% and sodium hypo chlorite 2% with percentage. The lowest percentage of capsaicin (0.625 %) was recorded by water dip. The other chemical treatments were in between. The interaction effects between storage conditions and chemical treatments were non significant. However, the chilli treated with sodium benzoate 0.1% had the highest capsaicin content both at ambient condition (0.787%) and in cold store (0.813%). Whereas the least capsaicin content was found with water dip treatment at ambient condition (0.631%) and in cold store (0.619%) Two months after storage The data on the storage conditions, chemical treatments and their interactions on percentage of capsaicin in the month of June (two months after storage) are presented in

198 171 Table 72. The data revealed that the percentage of capsaicin was significantly influenced by chemical treatment. The storage conditions and interactions of storage conditions and chemical treatments showed non significant influence on percentage of capsaicin. The chilli kept in cold store recorded a mean capsaicin content of percentage, whereas those stored at ambient condition recorded capsaicin content of percentage. Among the chemical treatments, sodium benzoate 0.1% recorded the highest percentage of capsaicin (0.700). It was followed by ascorbic acid 0.5% and sodium hypo chlorite 2% with and per cent, respectively and were found on par with one another. The lowest percentage of capsaicin (0.568) was recorded by sodium chloride 2%. The other chemical treatments were in between. The interaction effects between storage conditions and chemical treatments were non significant. However, the chilli treated with sodium benzoate 0.1% had the highest capsaicin content both at ambient condition (0.694%) and in cold store (0.706). Whereas the least capsaicin content was found with water dip treatment both at ambient condition (0.581%) and in cold store (0.585%).

199 Three months after storage The data regarding the storage conditions, chemical treatments and their interactions on percentage of capsaicin in the month of July (three months after storage) are presented in Table 73. The data indicated that the percentage of capsaicin was significantly influenced by chemical treatment and the interaction between storage conditions and chemical treatments. The storage conditions had no significant influence on capsaicin percentage. The chilli kept in cold store recorded a mean capsaicin percentage of 0.620, whereas those stored at ambient temperature recorded only per cent. Among the chemical treatments, sodium benzoate 0.1% recorded the maximum percentage of capsaicin (0.690), which was significantly superior to all the other chemical treatments. It was followed by sodium hypo chlorite 2% with per cent and found on par with each other. The lowest percentage of capsaicin (0.510) was recorded by sodium chloride 2%.The other chemical treatments were in between. The interaction effects between storage conditions and chemical treatments were significant. Chilli treated with sodium benzoate 0.1% had the highest capsaicin content both at ambient condition (0.68%) and in cold store (0.71%).Whereas the least capsaicin

200 173

201 174 content was found with sodium chloride 2% at ambient condition (0.47%) and with water dip in cold store (0.53%) Four months after storage The data pertaining to the storage conditions, chemical treatments and their interactions on percentage of capsaicin in the month of August (four months after storage) are furnished in Table 74. The data revealed significant influence on percentage of capsaicin by storage conditions, different chemical treatments and their interaction. The chilli kept in cold store recorded a maximum percentage of capsaicin (0.583 %), which was significantly superior to those stored at ambient condition (0.553 %). Among the chemical treatments, sodium benzoate 0.1% recorded the maximum percentage of capsaicin (0.685%), which was significantly superior to all the other chemical treatments. The lowest percentage of capsaicin (0.488%) was recorded by sodium chloride 2%. The other chemical treatments were in between. The interaction effects between storage conditions and chemical treatments were significant. The chilli treated with sodium benzoate 0.1% had the highest capsaicin content both at ambient condition (0.675%) and in cold store (0.694%) However it differed significantly from other treatments in cold store but it was at par with sodium hypo chlorite 2% and sodium chloride 1%+ sodium hypo chlorite 1% at ambient

202 175 condition. Whereas the least capsaicin content was found with calcium chloride 2% at ambient condition (0.450%) and in water dip treatment and sodium chloride 2% in cold store (0.506%) Five months after storage The data pertaining to the storage conditions, chemical treatments and their interaction on capsaicin percentage in the month of September (five months after storage) are depicted in Table 75. The data indicated that the percentage of capsaicin was significantly influenced by storage conditions and chemical treatment. The interaction showed non-significant influence on capsaicin percentage. The chilli kept in cold store recorded a mean percentage of capsaicin (0.548%) and was found significantly superior to those stored at ambient condition (0.520%). Among the chemical treatments, sodium benzoate 0.1% recorded the maximum percentage of capsaicin (0.657%), which was found significantly superior to all the other chemical treatments and was found on par with sodium hypo chlorite 2% with per cent. The lowest capsaicin content of per cent was recorded by calcium chloride 2%. The other chemical treatments were in between. The interaction effects between storage conditions and chemical treatments were non significant. However, the chilli treated with sodium benzoate 0.1% had the highest

203 176

204 177 capsaicin content both at ambient condition (0.638%) and in cold store (0.675%). Whereas the least capsaicin content was found with calcium chloride 2% at ambient condition (0.415%) and with water dip in cold store (0.469%) Six months after storage The data relating to the storage conditions, chemical treatments and their interactions on capsaicin percentage of chilli in the month of October (Six months after storage) are presented in Table 76. The data revealed that the percentage of capsaicin was significantly influenced by storage conditions, chemical treatments and non significant influence among their interaction effects. The chilli kept in cold store recorded a mean capsaicin content of per cent and was found significantly superior to those stored at ambient condition (0.472%). Among the different chemical treatments, sodium benzoate 0.1% recorded the maximum percentage of capsaicin (0.628%) and was found significantly superior to all the other chemical treatments. It was followed by sodium hypo chlorite 2% with per cent and were found on par with each other. The lowest capsaicin content of per cent was recorded by sodium chloride 2%. The other chemical treatments were in between.

205 178 The interaction effects between storage conditions and chemical treatments were non significant. However, the chilli treated with sodium hypo chlorite 2% had the highest capsaicin content at ambient condition (0.587%) and with sodium benzoate 0.1% in cold store (0.675%). Whereas the least capsaicin content was found with calcium chloride 2% at ambient condition (0.339%) and with sodium chloride 2% in cold store (0.368%) Seven months after storage The data on the storage conditions, chemical treatments and their interactions on percentage of capsaicin in the month of November (seven months after storage) are presented in Table 77. The data indicated the percentage of capsaicin was significantly influenced by storage conditions, chemical treatments and their interactions. The chilli kept in cold store recorded a mean capsaicin percentage of and was found significantly superior to those stored at ambient condition( 0.414%). Among the different chemical treatments, sodium benzoate 0.1% recorded the highest percentage of capsaicin (0.554%) and was found significantly superior to all the other chemical treatments. The lowest percentage of capsaicin (0.337%) was recorded by calcium chloride 2%. The other chemical treatments were in between. The capsaicin content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. The chilli treated with sodium

206 179

207 180 benzoate 0.1% had the highest capsaicin content both at ambient condition (0.526%) and in cold store (0.581%).Whereas the least capsaicin content was found with calcium chloride 2% at ambient condition (0.262%) and with sodium chloride 2% in cold store (0.375%) Nine months after storage The data relating to the storage conditions, chemical treatments and their interactions on percentage of capsaicin in the month of January (nine months after storage) are presented in Table 78.The data indicated that the percentage of capsaicin was significantly influenced by storage conditions, chemical treatments and their interactions. The chilli kept in cold store recorded a mean capsaicin percentage of and was found significantly superior to those stored at ambient condition (0.262%). Among the different chemical treatments, sodium benzoate 0.1% recorded the highest percentage of capsaicin (0.406%) and was found significantly superior to all the other chemicals tried. The lowest percentage of capsaicin (0.243%) was recorded by calcium chloride 2%. The other chemical treatments were in between. The interaction effects between storage conditions and chemical treatments were non significant. However, the chilli treated with sodium benzoate 0.1% had the highest capsaicin content both at ambient condition (0.343%) and in cold store (0.468%).

208 181 whereas the least capsaicin content was found with calcium chloride 2% at ambient condition (0.206%) and with water dip treatment and sodium chloride 2%in cold store (0.262%) Moisture (%) One month after storage The data relating to the storage conditions, chemical treatments and their interactions on percentage of moisture in chilli in the month of May (one month after storage) are presented in Table 79. The data indicated that the storage conditions, chemical treatments and their interactions had significant influence on moisture content. The chilli kept in cold store recorded a mean moisture content of 6.18 per cent, whereas those stored at ambient condition recorded a mean moisture content of 4.72 per cent. Among the chemical treatments, ascorbic acid 0.5% recorded the maximum percentage of moisture (5.89%). It was followed by potassium carbonate 2% with 5.75%. Whereas, the lowest moisture content (5.04%) was recorded by sodium benzoate 0.1%. The other chemical treatments were in between. The moisture content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with ascorbic acid

209 182

210 % had the highest moisture content in cold store (6.68%) and with sodium chloride 2% at ambient condition (5.35%). Whereas, the least moisture content was found in chilli treated with sodium benzoate 0.1% and sodium carbonate 2% at ambient condition (4.16%) and with sodium chloride 2% in cold store (5.89%) Two months after storage The data on the storage conditions, chemical treatments and their interactions on percentage of moisture in chilli in the month of June (two months after storage) are presented in Table 80. The data indicated that the storage conditions showed significant influence on the moisture content, whereas the chemical treatments and their interactions showed non significant influence on the moisture content.. The maximum moisture content of 5.44 per cent was recorded in chilli stored in cold store, whereas those stored at ambient condition recorded 4.20 per cent moisture. With respect to chemical treatments, the maximum moisture content (5.25%) was recorded by ascorbic acid 0.5%.. Whereas, the lowest moisture content (4.57%) was recorded by sodium carbonate 2%. The other chemical treatments were in between. The interaction effects were non significant between storage conditions as chemical treatments. However, the highest moisture content was found in chilli treated with ascorbic acid 0.5% both at ambient condition (4.59%) and in cold store (5.91%).

211 184 Whereas, the least moisture content was found in chilli treated with sodium chloride 1%+ sodium hypo chlorite 1% at ambient condition (4.02%) and in chilli treated with sodium carbonate 2% in cold store (5.02%) Three months after storage The data on the storage conditions, chemical treatments and their interactions on moisture content in chilli in the month of July (three months after storage) are furnished in Table 81. The data indicated that the storage conditions, different chemical treatments and their interactions significantly influenced the moisture content. The maximum percentage of moisture (7.91%) was recorded in chilli stored in cold store, whereas those stored at ambient condition recorded 5.48 per cent moisture. With respect to chemical treatments, the maximum percentage of moisture (8.24%) was recorded by sodium chloride 2% and was found significantly superior to all the other chemical treatments. On the contrary, the lowest moisture content (5.98%) was recorded by water dip treatment. The other chemical treatments were in between. The moisture content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium chloride 2% had the highest moisture content in cold store (10.76%) and with potassium carbonate 2% at ambient condition (6.90%). Whereas, the least moisture content was found in chilli

212 185

213 186 dipped in water and kept at ambient condition (4.47%) and with calcium chloride 2% in cold store (7.31%) Four months after storage The effect of the storage conditions, chemical treatments and their interactions on percentage of moisture in chilli in the month of August (four months after storage) are presented in Table 82.The results of the table showed significant differences between the storage conditions, chemical treatments and their interactions on percentage moisture. The maximum moisture content (6.51%) was recorded in chilli kept in cold store which was found significantly to those stored at ambient condition (4.57%). Among the different chemical treatments, sodium chloride 2% recorded the maximum moisture content in chilli (6.23%) and was found significantly superior to all the other chemical treatments. The lowest moisture content of 5.09 per cent was recorded by sodium benzoate 0.1%. The other chemical treatments were in between. The moisture content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium chloride 2% had the highest moisture content in cold store (8.07%) and with potassium carbonate 2% at ambient condition (4.96%). Whereas, the least moisture content was found in chilli

214 187 treated with sodium benzoate 0.1% in cold store (5.70%) and in water dip treatment at ambient condition (4.33%) Five months after storage The data pertaining to the storage conditions, chemical treatments and their interactions on percentage of moisture in chilli in the month of September (five months after storage) are presented in Table 83. The data revealed significant differences in the moisture content in chilli between storage conditions and interactions between storage conditions and chemical treatments and non-significant influence in respect of chemical treatments. The chilli kept in cold store recorded the maximum moisture content (7.64%), whereas those stored at ambient condition recorded only 5.24 per cent moisture. Among the different chemical treatments, sodium hypo chlorite 2% and potassium carbonate 2% recorded the maximum moisture content of 6.77 and 6.62 per cent respectively, whereas the lowest moisture content of 6.19 per cent was recorded by absolute control. The other chemical treatments were in between. The moisture content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium chloride 2% had the highest moisture content in cold store (8.08%) and with sodium carbonate 2%

215 188

216 189 at ambient condition (5.55%).Whereas, the least moisture content was found in absolute control in cold store (7.06%) and with sodium chloride 2% at ambient condition (4.81%) Six months after storage The data regarding the moisture content in chilli as influenced by storage conditions, chemical treatments and their interactions are presented in Table 84. The statistical analysis of the data showed significant effect on the moisture content in chilli due to storage conditions, different chemical treatments and their interactions. The maximum moisture content (6.92%) was recorded in chilli stored in cold store, whereas those stored at ambient condition recorded only 5.43 per cent moisture. Among the different chemical treatments, potassium carbonate 2% registered the maximum moisture content of 6.99 per cent. Whereas, the lowest moisture content (5.62%) was recorded by sodium carbonate 2% The other chemical treatments were in between. The moisture content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium hypo chlorite 2% had the highest moisture content in cold store (7.19%) and with calcium chloride 2% at ambient condition (6.81%). Whereas, the least moisture content was found

217 190 in chilli treated with sodium chloride 1%+ sodium hypo chlorite 1% in cold store (6.11%) and with sodium hypo chlorite 2% at ambient condition (4.51%) Seven months after storage The data on the storage conditions, chemical treatments and their interactions on moisture content in chilli in the month of November (seven months after storage) are presented in Table 85. The data revealed significant differences in the moisture content in chilli between storage conditions and interaction between storage conditions and chemical treatments and non-significant influence in respect of chemical treatments. The chilli kept in cold store registered the maximum moisture content (7.42%) whereas those stored at ambient condition recorded only 5.83 per cent moisture Among the different chemical treatments, sodium chloride 1%+ sodium hypo chlorite 1% and sodium benzoate 0.1% recorded the maximum moisture content of 7.06 and 7.02 per cent, respectively, whereas the lowest moisture content (6.3%) was recorded by absolute control. The other chemical treatments were in between. The moisture content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with calcium chloride 2% had the highest moisture content in cold store (7.78%) and with sodium benzoate 0.1% at ambient condition (7.30%). Whereas, the least moisture content was

218 191

219 192 found in chilli treated with sodium benzoate 0.1% in cold store (6.74%) and with absolute control at ambient condition (5.03%) Nine months after storage The data regarding the storage conditions, chemical treatments and their interactions on the percentage of moisture in chilli in the month of January (nine months after storage) are presented in Table 86. The data revealed significant differences in the moisture content in chilli between storage conditions, chemical treatments and their interactions.. The chilli kept in cold store recorded a mean maximum percentage of 7.27 per cent, whereas those stored at ambient condition recorded 6.45 per cent moisture. Among the different chemical treatments, potassium carbonate 2% recorded the maximum moisture content of 7.58 per cent. It was followed by ascorbic acid 0.5% with 7.18 per cent. The lowest moisture content of 6.52 per cent was recorded by calcium chloride 2% and were found on par with each other. The other chemical treatments were in between. The moisture content in chilli treated with chemicals was significantly superior with cold store compared to that at ambient condition. Chilli treated with sodium chloride 1%+ sodium hypo chlorite 1% had the highest moisture content in cold store (8.01%) and

220 193 with potassium carbonate 2% at ambient condition (7.26%). Whereas, the least moisture content was found in chilli treated with calcium chloride 2% in cold store (6.46%) and with absolute control at ambient condition (6.14%) Germination (%) One month after storage The data relating to germination percentage of seed extracted from chilli as influenced by storage conditions, chemical treatments and their interaction effects in the month of May (one month after storage) are presented in Table 87. The results of the table revealed significant differences between the storage conditions and chemical treatments and non-significant differences among their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 91.2 whereas, those stored at ambient condition recorded only 86.9 percentage. Among the chemical treatments, the maximum germination percentage (97.0%) was recorded by sodium chloride 1% + sodium hypo chlorite 1%. It was followed by water dip (96.5%) which were found on par with each other and significantly superior to other chemical treatments. The lowest germination percentage (71.5%) was recorded in seeds extracted from chilli treated with sodium chloride 2%. The other chemical treatments were in between.

221 194

222 195 The interaction effects were non significant between storage conditions and chemical treatments. However, the seed extracted from chilli treated with sodium chloride 1% + sodium hypo chlorite 1% had the highest germination percentage at ambient condition (96.0%) and with water dip in cold store (99.0%). Whereas, the least germination percentage was found with seed extracted from chilli treated with sodium chloride 2% both at ambient condition (66.0%) and in cold store (77.0%) Two months after storage The data regarding the germination percentage of seed extracted from chilli as influenced by storage conditions, chemical treatments and their interaction effects in the month of June (two months after storage) are presented in Table 88. The results of the table revealed significant differences between the storage conditions and chemical treatments and non-significant differences among their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 89.9, which was significantly superior to those stored at ambient condition (84.9 %). Among the chemical treatments, the maximum germination percentage (96%) was recorded by sodium chloride 1% + sodium hypo chlorite 1%. It was followed by water dip (95.0%) which were found on par with each other and significantly superior to other

223 196 chemical treatments. The lowest germination percentage (70%) was recorded in seeds extracted from chilli treated with sodium chloride 2%. The other chemical treatments were in between. The interaction effects were non significant between storage conditions and chemical treatments. However, the seed extracted from chilli treated with sodium chloride 1% +sodium hypo chlorite 1% had the highest germination percentage at ambient condition (95.0) and with sodium chloride 1% + sodium hypo chlorite 1% and water dip in cold store (97.0%). Whereas, the least germination percentage was found with seed extracted from chilli treated with sodium chloride 2% both at ambient condition (65.0%) and in cold store (75.0%) Three months after storage The data pertaining to germination percentage of seed extracted from chilli as influenced by storage conditions, chemical treatments and their interaction effects in the month of July (three months after storage) are depicted in Table 89. The results of the table showed significant differences due to storage conditions and chemical treatments and non-significant differences among their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 89.1 which was found significantly superior to ambient condition, where it recorded only 83.5 per cent.

224 197

225 198 Among the chemical treatments, the maximum germination percentage (94.0, 93.5 and 91.0%) was recorded by sodium chloride 1% + sodium hypo chlorite 1%, water dip and absolute control, respectively and were found on par with one another. The lowest germination percentage (69%) was recorded by sodium chloride 2%. The other chemical treatments were in between. The interaction effects were non significant between storage conditions and chemical treatments. However, sodium chloride 1% + sodium hypo chlorite 1% had the highest germination percentage at ambient condition (92.0%) and with sodium chloride 1% + sodium hypo chlorite 1% and water dip in cold store (96.0%). Whereas, the least germination percentage was found with seed extracted from chilli treated with sodium chloride 2% both at ambient condition (64.0%) and in cold store (74.0%) Four months after storage The data pertaining to germination percentage of seed extracted from chilli as influenced by storage conditions, chemical treatments and their interactions in the month of August (four months after storage) are furnished in Table 90. The results of the table revealed significant differences due to storage conditions, different chemical treatments, non-significant differences among their interaction effects.

226 199 The seeds extracted from chilli kept in cold store recorded a maximum germination percentage of 88.1and was found significantly superior to ambient condition (82.5 %). Among the different chemical treatments, water dip and sodium chloride 1% + sodium hypo chlorite 1%, recorded the maximum germination percentage of 92.5and 92.0, respectively and were found on par with each another and significantly superior to all the other chemical treatments. Among the chemical treatments, the lowest germination percentage (69%) was recorded by sodium chloride 2%. The other chemical treatments were in between. The interaction effects were non significant between storage conditions and chemical treatments. However, water dip treatment had the highest germination percentage at ambient condition (91.0) and with calcium chloride 2% in cold store (95.0%). Whereas, the least germination percentage was found with seed extracted from chilli treated with sodium chloride 2% both at ambient condition (64.0%) and in cold store (74.0%) Five months after storage The data relating to germination percentage of seed extracted from chilli as influenced by storage conditions, chemical treatments and their interaction effects in the month of September (five months after storage) are furnished in Table 91. The results of

227 200 the table revealed significant differences due to storage conditions, chemical treatments and their interaction effects. The seeds extracted from chilli kept in cold store recorded a mean germination percentage of 87.3 which was significantly superior to the chilli stored at ambient condition. In ambient condition, the germination percentage recorded was 78.3%. Among the different chemical treatments, sodium chloride 1% + Sodium hypo chlorite 1% recorded the maximum germination percentage (91.5%) It was followed by water dip with 91.0% germination and were found on par with each another. Moreover, none of the chemical treatments were found significantly superior to control. The lowest germination percentage of 68.0 was recorded by sodium chloride 2%. The other chemical treatments were in between. The germination percentage of seed extracted from chilli treated with chemicals was significantly superior with cold store compared to that of ambient condition. Water dip treatment at ambient condition had the highest germination percentage (90.0) but seed extracted from chilli treated with sodium chloride 1% + sodium hypo chlorite 1% and stored in cold store had the highest germination percentage (94.0%). Whereas, the least germination percentage was found in seeds extracted from chilli treated with sodium chloride 2% both at ambient condition (56.0%) and in cold store (73.0%).

228 201

229 Six months after storage The data regarding the germination percentage of seed extracted from chilli as influenced by storage conditions, chemical treatments and their interaction effects in the month of October (six months after storage) are furnished in Table 92. The results of the table revealed significant differences between storage conditions, chemical treatments and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a maximum germination percentage of 86.4 and was found significantly superior to ambient storage. In ambient storage, the mean germination percentage recorded was 76.2 per cent Among the chemical treatments, water dip and sodium chloride 1% + sodium hypo chlorite 1% recorded the highest germination percentage of 91% and 90%, respectively and were found on par with each other and significantly superior to all the other chemical treatments. The lowest germination percentage (61.0) was recorded by sodium chloride 2%. The other chemical treatments were in between. The interaction effects were significant between storage conditions and chemical treatments. Water dip treatment had the highest germination percentage at ambient condition (90.0) and sodium chloride 1% + sodium hypo chlorite 1% in cold store

230 203 (93.0%). Whereas, the least germination percentage was found with seed extracted from chilli treated with sodium chloride 2% both at ambient condition (50.0%) and in cold store (72.0%) Seven months after storage The data relating to germination percentage of seed extracted from chilli as influenced by storage conditions, chemical treatments and their interaction effects in the month of November (seven months after storage) are furnished in Table 93. The results of the table showed significant differences due to storage conditions, different chemical treatments and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a mean germination percentage of 85.3% whereas those stored at ambient condition recorded 67.7 per cent Among the different chemical treatments, the seed extracted from chilli dipped in water recorded the maximum germination percentage of 90.5%, which was followed by sodium chloride 1% + sodium hypo chlorite 1% with 89.5% and were found on par with each other and significantly superior to all the other chemical treatments. None of the chemical treatments were found to be significantly superior to water dip and absolute controls. Moreover, the lowest germination percentage (36%) was recorded in the seeds

231 204

232 205 extracted from chilli treated with sodium chloride 2%. The other chemical treatments were in between. The interaction effects were significant between storage conditions and chemical treatments. Water dip treatment had the highest germination percentage at ambient condition (89.0%) and with sodium chloride 1% + sodium hypo chlorite 1% and water dip in cold store (92.0%). Whereas, no germination was found with seed extracted from chilli treated with sodium chloride 2% kept at ambient condition, but in cold store it was 72 per cent Nine months after storage The data regarding the germination percentage of seed extracted from chilli as affected by storage conditions, chemical treatments and their interaction effects in the month of January (nine months after storage) are depicted in Table 94. The results of the table revealed significant differences due to storage conditions, different chemical treatments and their interaction effects. The germination percentage of seeds extracted from chilli kept in cold store recorded a maximum germination percentage (83.5%), which was significantly superior to the seeds extracted from chilli stored at ambient condition (61.6%).

233 206 Among the different chemical treatments, water dip recorded the maximum germination percentage (89.5%), which was followed by sodium chloride 1% + sodium hypo chlorite 1% with 88.5 per cent germination and were found on par with each other and significantly superior to all the other chemical treatments. The lowest germination percentage was recorded by sodium chloride 2% with 35.0% The other chemical treatments were in between. The interaction effects were significant between storage conditions and chemical treatments. Water dip treatment had the highest germination percentage both at ambient condition (87.0) and in cold store (92.0%). Whereas, no germination was found with seed extracted from chilli treated with sodium chloride 2% and kept at ambient condition but in cold store it was 70 per cent Seedling vigour index One month after storage The data pertaining to the storage conditions, chemical treatments and their interactions on seedling vigour index in the month of May (one month after storage) are presented in Table 95. The data revealed significant differences due to storage conditions, chemical treatments and their interactions on seedling vigour index.

234 207

235 208 The maximum seedling vigour index was recorded in chilli stored in cold store, whereas the minimum seedling vigour index (394.03) was recorded in chilli stored at ambient condition. With regard to chemical treatments, the maximum seedling vigour index (492.0) was recorded by ascorbic acid 0.5% followed by water dip with and were found on par with each another. Among the chemical treatments sodium chloride 2% recorded the lowest seedling vigour index with The other chemical treatments were in between. The seedling vigour index of all the chemical treatments were significantly superior with cold store compare to that at ambient condition. Seeds extracted from chilli treated with ascorbic acid 0.5% had the highest seedling vigour index both at ambient condition (482.6) and in cold store (501.3). Whereas, the least seedling vigour index was found in seeds extracted from chilli treated with sodium chloride 2% both at ambient condition (193.4) and in cold store (228.8) Two months after storage The data relating to the storage conditions, chemical treatments and their interactions on seedling vigour index in the month of June (two months after storage) are enclosed in Table 96. The data revealed significant differences due to storage conditions, chemical treatments and their interactions on seedling vigour index.

236 209 The seeds extracted from chilli stored in a cold store registered a maximum seedling vigour index (430.98) and found significantly superior to those stored at ambient condition (380.24). Among the different chemical treatments, water dip registered the maximum seedling vigour index with The lowest seedling vigour index (204.5) was recorded by sodium chloride 2%. None of the chemical treatments were found to be superior to water dip and absolute control. The other chemical treatments were in between. The seedling vigour index of all the chemical treatments were significantly superior with cold store compare to that at ambient condition. Seeds extracted from water dip treatment had the highest seedling vigour index at ambient condition (475.0) and with calcium chloride 2% in cold store (498.9). Whereas, the least seedling vigour index was found in seeds extracted from chilli treated with sodium chloride 2% both at ambient condition (187.2) and in cold store (221.8) Three months after storage The effect of storage conditions, chemical treatments and their interactions on seedling vigour index in the month of July (three months after storage) are depicted in Table 97. The results of the table showed significant differences due to storage conditions, chemical treatments and their interactions on seedling vigour index.

237 210

238 211 The maximum seedling vigour index (429.30) was recorded in chilli stored in cold store, which was found significantly superior to the chilli kept at ambient condition (371.10). Among the different chemical treatments, water dip recorded the maximum seedling vigour index (483.1) followed by ascorbic acid 0.5% and absolute control with and 461.3, respectively. None of the chemical treatments tried were found to be significantly superior to controls. Among the treatments, sodium chloride 2% recorded the lowest seedling vigour index of The other chemical treatments were in between. The seedling vigour index of all the chemical treatments were significantly superior with cold store compare to that at ambient condition. Seeds extracted from water dip treatment had the highest seedling vigour index at both ambient condition (468.6) and in cold store (497.6). Whereas, the least seedling vigour index was found in seeds extracted from chilli treated with sodium chloride 2% both at ambient condition (188.5) and in cold store (220.1) Four months after storage The data regarding the seedling vigour index as influenced by storage conditions, chemical treatment and their interactions in the month of August (four months after storage) are presented in Table 98. The statistical analysis of the date showed significant

239 212 effect on seedling vigour index due to storage conditions, different chemical treatments and their interactions. The maximum seedling vigour index (424.1) was recorded in seeds obtained from chilli kept in cold store, which was significantly superior to the seeds extracted from chilli stored at ambient condition (362.4). Among the different chemical treatments, water dip treatment recorded the maximum seedling vigour index (477.1), which was significantly superior to all the other chemical treatments, followed by calcium chloride 2% with The minimum seedling vigour index (200.6) was recorded by sodium chloride 2%. None of the chemical treatments were found significantly superior to water dip and absolute control. The other chemical treatments were in between. The seedling vigour index of all the chemical treatments was significantly superior with cold store compare to that at ambient condition. Seeds extracted from water dip treatment had the highest seedling vigour index at ambient condition (461.9) and with calcium chloride 2% in cold store(493.0). Whereas, the least seedling vigour index was found in seeds extracted from chilli treated with sodium chloride 2% both at ambient condition (181.4) and in cold store (219.8).

240 Five months after storage The data relating to the storage conditions, chemical treatments and their interactions in the month of September ( five months after storage) on seedling vigour index are presented in Table 99. The data revealed that the storage conditions, chemical treatments and their interactions showed significant influence on seedling vigour index. The maximum seedling vigour index (413.02) was recorded in seeds extracted from chilli stored in cold store and found significantly superior to the seeds extracted from chilli stored at ambient condition ). With respect to different chemical treatments, none of the chemical treatments were found significantly superior to water dip and absolute control. The maximum seedling vigour index of was recorded by water dip. The minimum seedling vigour index (183.2) was recorded by sodium chloride 2%. The other chemical treatments were in between. The seedling vigour index of all the chemical treatments was significantly superior with cold store compare to that at ambient condition. Seeds extracted from water dip treatment had the highest seedling vigour index at ambient condition (414.1) and with calcium chloride 2% in cold store (489.9). Whereas, the least seedling vigour index was

241 214

242 215 found in seeds extracted from chilli treated with sodium chloride 2% both at ambient condition (143.6) and in cold store (212.8) Six months after storage The data pertaining to the storage conditions, chemical treatments and their interactions on seedling vigour index in the month of October (six months after storage) are presented in Table 100. The statistical analysis of the data revealed that the storage conditions, chemical treatments and their interactions showed significant influence on seedling vigour index. The maximum seedling vigour index (380.06) was recorded in seeds extracted from chilli kept in cold store. The minimum seedling vigour index (265.60) was recorded in seeds extracted from chilli stored at ambient temperature. Among the different chemical treatments, none of the chemical treatments were found significantly superior to controls. However, water dip recorded the maximum seedling vigour index (398.9) and was found superior to all the other chemical treatments. The minimum seedling vigour index (153.5) was recorded by sodium chloride 2%. The other chemical treatments were in between. The seedling vigour index of all the chemical treatments were significantly superior with cold store compare to that at ambient condition. Seeds extracted from water

243 216 dip treatment had the highest seedling vigour index at ambient condition (363.2) and with calcium chloride 2% in cold store (434.8). Whereas, the least seedling vigour index was found in seeds extracted from chilli treated with sodium chloride 2% both at ambient condition (119.5) and in cold store (187.4) Seven months after storage The data regarding the seedling vigour index as influenced by storage conditions, chemical treatments and their interactions in the month of November (seven months after storage) are presented in Table 101. The statistical analysis of the data showed significant effect on seedling vigour index due to storage conditions, different chemical treatments and their interaction. The maximum seedling vigour index (349.6) was recorded in seeds obtained from chilli kept in cold store, which was significantly superior to the seeds extracted from those stored at ambient condition (204.6). Among the different chemical treatments, none of the chemical treatments were found significantly superior to water dip and absolute control. However, the maximum seedling vigour index of and was recorded by water dip and absolute control. The lowest seedling vigour index of 89.7 was recorded by sodium chloride 2%. The other chemical treatments were in between.

244 217

245 218 The seedling vigour index of all the chemical treatments was significantly superior with cold store compared to that at ambient condition. Seeds extracted from water dip treatment had the highest seedling vigour index both at ambient condition (287.6) and in cold store (430.6). Whereas, the seedling vigour index was zero in seeds extracted from chilli treated with sodium chloride 2% at ambient condition but in cold store it was Nine months after storage The data regarding the storage conditions, chemical treatments and their interactions on seedling vigour index in the month of January (nine months after storage) are presented in Table 102. The statistical analysis of data revealed that there were significant influence on seedling vigour index due to storage conditions, chemical treatments and their interactions. Maximum seedling vigour index of was recorded in seeds extracted from chilli kept in cold store compared to seeds extracted from chilli kept under ambient condition (168.0). Among the different chemical treatments, none of the chemical treatments were found significantly superior to water dip and absolute control. However, the maximum seedling vigour index (326.6) was recorded by water dip. On the contrary, the lowest

246 219 seedling vigour index of 56.9 was recorded by sodium chloride 2%. The other chemical treatments were in between. The seedling vigour index of all the chemical treatments was significantly superior with cold store compared to that at ambient condition. Seeds extracted from water dip treatment had the highest seedling vigour index both at ambient condition (242.4) and in cold store (410.7). Whereas, the seedling vigour index was zero in seeds extracted from chilli treated with sodium chloride 2% at ambient condition but in cold store it was Changes in quality parameters of chilli as influenced by chemical treatments subsequent to termination from cold store To study the changes in the biochemical parameters viz; oleoresin, capsanthin and capsaicin subsequent to termination from cold store after second month and sixth month were determined and presented in Tables 103 to Oleoresin (%) The data presented in Table 103 pertaining to the changes in oleoresin content of chilli as influenced by various chemical treatments at 2 nd month of cold storage showed significant difference. The treatment calcium chloride 2% recorded a maximum oleoresin content of 9.1 per cent after 20 days of removal from cold store. It was followed by treatment sodium benzoate 0.1% recording 8.0 per cent. The treatment sodium chloride 2% recorded the lowest oleoresin content with 5.7 per cent. The treatment calcium

247 220

248 221 chloride 2% recorded a loss of 24.2 per cent oleoresin content after 20 days of termination from two months cold storage. Whereas, sodium chloride 2% and water dip treatments recorded maximum losses of 47.2 and 44.4 per cent oleoresin content after 20 days of termination from 2 months in cold storage. The data presented in Table 103 pertaining to the changes in oleoresin content of chilli as influenced by various chemical treatments at 6 th month after storage in cold store showed significant difference. The treatment calcium chloride 2% recorded a maximum oleoresin content of 8.4 per cent after 20 days of removal from cold store. It was followed by treatment sodium benzoate 0.1% recording 7.0 per cent. The treatment sodium chloride 2% recorded the lowest oleoresin content with 4.9 per cent. The treatment calcium chloride 2% recorded a loss of 27.6 per cent oleoresin content after 20 days of termination from six months cold storage. Whereas, water dip and sodium hypo chlorite 2% treatments recorded maximum losses of 41.8 and 38.2 per cent oleoresin content after 20 days of termination from six months cold storage Capsanthin (EOA colour value) The data presented in Table 104 pertaining to the changes in colour value of chilli as influenced by various chemical treatments at 2 nd month of cold storage showed significant difference. The treatment sodium benzoate 0.1% recorded a maximum capsanthin content of EOA colour value after 20 days of removal from cold store. It was followed by treatment sodium carbonate 2% and calcium chloride 2% recording

249 222

250 and EOA colour value, respectively. The treatment sodium hypo chlorite 2% recorded the lowest EOA colour value with The treatment sodium benzoate 0.1% recorded a loss of 19.6 per cent colour value after 20 days of termination after two months storage in cold store. Whereas, sodium chloride 1%+ sodium hypo chlorite 1% and absolute control treatments recorded maximum losses of 24.2 and 23.8 per cent EOA colour value, respectively after 20 days of termination from 6 six months cold storage. The data presented in Table 104 pertaining to the changes in colour value of chilli as influenced by various chemical treatments at 6 th month after storage in cold store showed significant difference. The treatment sodium benzoate 0.1% recorded a maximum EOA colour value of after 20 days of removal from cold store. It was followed by sodium carbonate 2% with EOA colour value. The treatment sodium chloride 1% + sodium hypo chlorite 1% recorded the lowest EOA colour value with The treatment calcium chloride 2% and sodium benzoate 0.1% recorded a loss of 10.8 and 16.8 per cent colour value after 20 days of termination from six months cold storage. Whereas, sodium chloride 2% recorded maximum loss of 24.4 per cent of EOA colour value after 20 days of termination from 6 six months cold storage Capsaicin (%) The data presented in Table 105 pertaining to the changes in capsaicin content of chilli as influenced by different chemical treatments after termination of second month of cold store showed significant difference. The treatment sodium benzoate 0.1%

251 224

252 225 recorded a maximum capsaicin content of per cent after 20 days of removal from cold store. It was followed by treatment calcium chloride 2% recording per cent. The treatment sodium chloride 2% recorded the lowest capsaicin content with per cent. The treatment sodium benzoate 0.1% recorded a loss of 8.2 per cent capsaicin content after 20 days of termination from 6 months cold storage. Whereas, sodium hypo chlorite 2% recorded a maximum loss of 22.7 per cent oleoresin content after 20 days of termination from six months cold storage. The data presented in Table 105 pertaining to the changes in capsaicin content of chilli as influenced by different chemical treatments after termination at six months of cold storage showed significant difference. The treatment sodium benzoate 0.1% recorded a maximum capsaicin content of per cent after 20 days of removal from cold store. It was followed by sodium hypo chlorite 2% recording per cent. Sodium chloride 2% recorded the lowest capsaicin content with per cent. Sodium benzoate 0.1% recorded a loss of 11.9 per cent capsaicin content after 20 days of termination from 6 months cold storage. Whereas, sodium hypo chlorite 2% recorded a maximum loss of 13.8 per cent of capsaicin content after 20 days of termination from 6 months cold storage. 4.3 CORRELATIONS Correlation studies presented in Table 54 revealed significant negative correlation between moisture content of chilli and seed germination percentage. On the other hand,

253 226

254 227 non significant positive correlation was noticed between moisture content of chilli with colour. Moisture content also exhibited non significant negative correlation with oleoresin percentage and capsaicin percentage. Colour value of chilli exhibited non significant negative relationship with oleoresin percentage, capsaicin percentage and germination percentage while, seed germination percentage recorded non significant positive correlation with oleoresin percentage and capsaicin percentage. Capsaicin content of chilli showed non significant positive correlation with oleoresin percentage indicating that oleoresin and capsaicin are two independent characters and are not dependent on each other.

255 PLATE 3: EFFECT OF STORAGE CONDITIONS ON CHILLI CV.LCA357 AFTER ONE MONTH OF STORAGE PLATE 4: EFFECT OF STORAGE CONDITIONS ON CHILLI CV.LCA357 AFTER THREE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT PLATE 5: EFFECT OF STORAGE CONDITIONS ON CHILLI CV.LCA357 AFTER SIX MONTHS OF STORAGE PLATE 6: EFFECT OF STORAGE CONDITIONS ON CHILLI CV.LCA357 AFTER NINE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT

256 PLATE 7: EFFECT OF STORAGE CONDITIONS ON CHILLI CV. PAPRIKA TYPE AFTER ONE MONTH OF STORAGE PLATE 8: EFFECT OF STORAGE CONDITIONS ON CHILLI CV. PAPRIKA TYPE AFTER THREE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT PLATE 9: EFFECT OF STORAGE CONDITIONS ON CHILLI CV. PAPRIKA TYPE AFTER SIX MONTHS OF STORAGE PLATE 10: EFFECT OF STORAGE CONDITIONS ON CHILLI CV. PAPRIKA TYPE AFTER NINE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT

257 PLATE 11: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH CALCIUM CHLORIDE 2% AFTER ONE MONTH OF STORAGE PLATE12: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH CALCIUM CHLORIDE 2% AFTER THREE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT PLATE 13: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH CALCIUM CHLORIDE 2% AFTER SIX MONTHS OF STORAGE PLATE 14: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH CALCIUM CHLORIDE 2% AFTER NINE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT

258 PLATE 15: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH SODIUM BENZOATE 0.1% AFTER ONE MONTH OF STORAGE PLATE16: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH SODIUM BENZOATE 0.1% AFTER THREE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT PLATE 17: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH SODIUM BENZOATE 0.1% AFTER SIX MONTHS OF STORAGE PLATE 18: EFFECT OF STORAGE CONDITIONS ON CHILLI TREATED WITH SODIUM BENZOATE 0.1% AFTER NINE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT

259 PLATE 19: EFFECT OF STORAGE CONDITIONS ON CHILLI WITHOUT ANY CHEMICAL TREATMENT AFTER ONE MONTH OF STORAGE PLATE20: EFFECT OF STORAGE CONDITIONS ON CHILLI WITHOUT ANY CHEMICAL TREATMENT AFTER THREE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT PLATE 21: EFFECT OF STORAGE CONDITIONS ON CHILLI WITHOUT ANY CHEMICAL TREATMENT AFTER SIX MONTHS OF STORAGE PLATE 22: EFFECT OF STORAGE CONDITIONS ON CHILLI WITHOUT ANY CHEMICAL TREATMENT AFTER NINE MONTHS OF STORAGE COLD STORE AMBIENT COLD STORE AMBIENT