Vol. 10, Issue 12 (2021)

Author(s):
Dr. D Parvathi, Dr. Sadras Bhavana and Dr. B Prashanthi

Abstract:
The present study on biochemical parameters in chilli were carried out for the samples collected from storage during November 2016. The analysis on nutritional information, about the changes in important biochemical constituents of red chillies powder during mould infection and storage is of utmost need, as most of these parameters are major quality criteria’s for pepper export and consumption. It was evident from the study, that except for total proteins all other constituents showed remarkable losses due to fungal growth. Red pepper proved to be an ideal substrate for growth of many species of Aspergillus and Penicillium. It can be seen that maximum nutritional losses were encountered for total carotenoids, sugars and fat. In all the biochemical constituent studied at initial incubation days there was no significant drop in the values, but after 20 days of infection due to increase in fungal biomass, there is a considerable drop in all the constituents. The growing fungus utilizes the constituents of the substrate for its growth may be the reason for same.