Studies on Blackening of Pepper (Piper nigrum, Linn) During Dehydration
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 604–606, March 1983
How to Cite
MANGALAKUMARI, C. K., SREEDHARAN, V. P. and MATHEW, A. G. (1983), Studies on Blackening of Pepper (Piper nigrum, Linn) During Dehydration. Journal of Food Science, 48: 604–606. doi: 10.1111/j.1365-2621.1983.tb10799.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/25/82; revised 10/22/82; accepted 10/30/82.
Histochemical studies carried out in fresh green pepper berries at different stages of maturity showed that phenolic compounds distributed throughout the berries at a very young stage were confined to the epicarp and mesocarp alone at full maturity. The blackening that occurs in pepper on drying or on injury also showed a similar distribution pattern. Flavanols were not found in the young stage but appeared in the innermost cells of mesocarp covering endocarp after fertilization. Spores of Glomerella cingulata, present even in healthy pepper berries, were found to be the source of phenolase enzyme taking part in the blackening. Phenols in pepper were enzymatically oxidized and gave rise to black color when the cells were disturbed by dehydration or maceration.