Abstract
An experiment was conducted at the Department of Vegetable Science, Horticultural College and Research Institute (HC & RI), Tamil Nadu Agricultural University (TNAU), Periyakulam, with the objective of evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.). The study was carried out using a Factorial Completely Randomized Design (FCRD) with three replications to ensure statistical validity and precision. The experimental material comprised four F₂ progenies developed from selected parental crosses: PKM CA 38 × PKM CA 33 (denoted as C₁), PKM CA 32 × PKM CA 20 (C₂), PKM CA 32 × PKM CA 33 (C₃), and PKM CA 20 × PKM CA 08 (C₄). These genotypes were subjected to five different post-harvest drying treatments, namely T₀ – Control (open shade drying), T₁ – Sun drying, T₂ – Oven drying, T₃ – Solar cabinet drying, and T₄ – Heat pump-assisted drying. Among the genotypes, the F₂ cross PKM CA 20 × PKM CA 08 (C₄) exhibited the most favorable response to the drying techniques in terms of the retention and enhancement of key quality parameters such as capsaicin and oleoresin content. This was followed by the cross PKM CA 32 × PKM CA 33 (C₃), which showed notable improvements in capsanthin content and colour value. The results of the statistical analysis indicated that all the drying treatments were significantly superior to the control (open shade drying) across the measured quality parameters. Among the various drying methods, heat pump-assisted drying (T₄) was the most effective, resulting in the highest levels of capsaicin, capsanthin, oleoresin, and overall colour value. This was closely followed by solar cabinet drying (T₃), which also performed well in preserving the biochemical and visual quality traits of the dried chillies. These findings highlight the potential of advanced drying technologies, particularly heat pump-assisted drying, in enhancing the post-harvest quality of Mundu chilli and support their adoption for improved processing and value addition in chilli production systems.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
The F2 cross PKM CA 20 × PKM CA 08 retained and enhanced capsaicin and oleoresin content under the drying treatments.
- Taxon
- Capsicum annuum
Capsicum annuume0 - Material
- PKM CA 20 × PKM CA 08 (C₄)e1
- Treatment
- drying techniquese1
- Outcome
- capsaicin and oleoresin contente1
- Direction
- enhancemente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.)”
e1“Among the genotypes, the F₂ cross PKM CA 20 × PKM CA 08 (C₄) exhibited the most favorable response to the drying techniques in terms of the retention and enhancement of key quality parameters such as capsaicin and oleoresin content”
Claim · model-written summary
The F2 cross PKM CA 32 × PKM CA 33 showed notable improvements in capsanthin content and colour value.
- Taxon
- Capsicum annuumCapsicum annuume0
- Material
- PKM CA 32 × PKM CA 33 (C₃)e2
- Outcome
- capsanthin content and colour valuee2
- Direction
- notable improvementse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.)”
e2“This was followed by the cross PKM CA 32 × PKM CA 33 (C₃), which showed notable improvements in capsanthin content and colour value”
Claim · model-written summary
All drying treatments were significantly superior to open shade drying across the measured quality parameters.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- drying treatmentse3
- Outcome
- measured quality parameterse3
- Direction
- significantly superiore3
- Comparator
- control (open shade drying)e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.)”
e3“all the drying treatments were significantly superior to the control (open shade drying) across the measured quality parameters”
Claim · model-written summary
Heat pump-assisted drying gave the highest capsaicin, capsanthin and oleoresin levels among the drying methods.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- heat pump-assisted drying (T₄)e4
- Outcome
- capsaicin, capsanthin, oleoresine4
- Direction
- higheste4
- Comparator
- the various drying methodse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.)”
e4“Among the various drying methods, heat pump-assisted drying (T₄) was the most effective, resulting in the highest levels of capsaicin, capsanthin, oleoresin, and overall colour value”
Claim · model-written summary
Heat pump-assisted drying gave the highest overall colour value among the drying methods.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- heat pump-assisted drying (T₄)e4
- Outcome
- overall colour valuee4
- Direction
- higheste4
- Comparator
- the various drying methodse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.)”
e4“Among the various drying methods, heat pump-assisted drying (T₄) was the most effective, resulting in the highest levels of capsaicin, capsanthin, oleoresin, and overall colour value”
Claim · model-written summary
Solar cabinet drying performed well in preserving biochemical and visual quality traits of dried chillies.
- Taxon
- Capsicum annuumCapsicum annuume0
- Treatment
- solar cabinet drying (T₃)e5
- Outcome
- biochemical and visual quality traitse5
- Direction
- performed well in preservinge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.)”
e5“This was closely followed by solar cabinet drying (T₃), which also performed well in preserving the biochemical and visual quality traits of the dried chillies”
The same questions in other papers
processing · quality: general · Capsicum annuum (sweet pepper)Positive and negative results
3 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
2 papers more in this group
See all 6 papers →heat · quality: postharvest · Capsicum annuum (sweet pepper)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
4 papers more in this group
See all 8 papers →processing · quality: phytochemicals · Capsicum annuum (sweet pepper)Positive and negative results
5 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- negative
5 papers more in this group
See all 9 papers →processing · quality: postharvest · Capsicum annuum (sweet pepper)Positive and negative results
8 papers in the same direction as this paper · 2 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- no effect
8 papers more in this group
See all 12 papers →heat · quality: phytochemicals · Capsicum annuum (sweet pepper)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.