The PDF file you selected should load here if your Web browser has a PDF reader plug-in installed (for example, a recent version of Adobe Acrobat Reader).

If you would like more information about how to print, save, and work with PDFs, Highwire Press provides a helpful Frequently Asked Questions about PDFs.

Alternatively, you can download the PDF file directly to your computer, from where it can be opened using a PDF reader. To download the PDF, click the Download link above.

Fullscreen Fullscreen Off

Chillies, the dried red fruit of genus capsicum represent the essential fraction of agricultural produce. Chilli, imparts colour and characteristic pungent flavour apart from being used as a seasoning factor. Analyzing the physicochemical characteristics of chilli is important to understand their quality. Considering this moisture, ash, water insoluble ash, acid insoluble ash, capsaicin content, colour value, total carbohydrate, protein, fat, fiber, total phenols were analyzed using the standard procedures for the chilli samples viz., Sattur S4, Sangli Sannam, Tomato Chilli and Byadagi. Colour value test (Hunter Lab Colour Meter) confirms that all the samples had bright red with relative yellow colour recommended by BIS (IS 2322:1998). Basic knowledge about existing varieties and its quality factor is ultimately necessary to exploit their hidden positive bioactive markers at appropriate places.


Capsaicin, Chilli Varieties, Colour, Minerals, Moisture Content, Phenols.
Font Size