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  1. Kerala Agricultural University Digital Library
  2. 1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
  3. PG Thesis
a
Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/8334
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DC FieldValueLanguage
dc.contributor.advisorAbi Cheeran-
dc.contributor.authorEstelitta, S-
dc.date.accessioned2020-08-10T11:52:49Z-
dc.date.available2020-08-10T11:52:49Z-
dc.date.issued1982-
dc.identifier.citation171094en_US
dc.identifier.sici171094en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8334-
dc.description.abstractWith a view to study the microflora in stored black pepper, a research project was carried out at the College of Horticulture, Vellanikkara. It was also aimed at estimating the deterioration of the quality of stored black pepper in terms of its oleoresin, piperine and starch contents due to microbial infection and assessing the role of each micro-organisms in changing the quality of the product. The study revealed that the major chemical constituents of stored black pepper, namely, oleoresin, piperine and starch varied in different grades of black pepper. Slight variations in these quality constituents were observed according to the seasons of storage also. In all the seasons, association of microflora with all grades of black pepper was observed. The species of micro-organisms were not changed during seasons, but the population varied according to grade of black pepper and season of storage. The micro-organisms found were Aspergillus niger, A. candidus, A. nidulans, A. versicolor, curvularia lumata, penicillium citrinum, Fusarium moniliforme, Rhizopus nigricans and Bacterium (gram –ve). There was no growth of microflora in stored black pepper upto 66.8 per cent relative humidity, whereas profused growth was observed at saturation levels of humidity. Only Aspergillus spp. And penicillium citrinum could come up at a lower HUMIDITY LEVEL (75.6 per cent). In three quality constituents of black pepper viz., oleoresin, piperine and starch reduced considerably when the samples were inoculated with different micro-organisms at different levels of humidity. Reduction in the quality constituents was found corresponding to the increase in level of humidity as well as length of incubation period.en_US
dc.language.isoenen_US
dc.publisherDepartment of Plant Pathology, College of Horticulture, Vellanikkaraen_US
dc.subjectMicrofloraen_US
dc.subjectPepperen_US
dc.subjectBlack pepper-
dc.titleStudies on the microflora of stored pepperen_US
dc.typeThesisen_US
Appears in Collections:PG Thesis

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