6th International Virtual Congress (IYSC-2020) And Workshop. 10th International Science Congress (ISC-2020).  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Prediction of Optimal Harvesting Time of Green Chilli for Production of Green Chilli Powder

Author Affiliations

  • 1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BANGLADESH

Int. Res. J. Biological Sci., Volume 4, Issue (12), Pages 22-25, December,10 (2015)


Optimum maturity stage of green chilli was identified for production of chilli powder. Chillies of 16 to 22 days aged were selected for making green chilli powder. Destalked and washed chillies of different maturity stages were cut into longitudinally, pretreated with 0.05% KMS for 5 min and followed by drying at 55C in cabinet dryer for 20-22 hr for production of chilli powder. Powder of mature chilli was found to be better in terms of nutritional compositions except vitamin C than in powder of early aged chilli. Vitamin C content was found to be decreased with the age of green chilli, whereas total phenol content was found to be vice versa. Sensory evaluation showed that powder of 20 days chilli was most acceptable to the panelists in terms of color, flavor, pungency and overall acceptability among samples. Based on sensory and nutritional qualities, it can be suggested that chilli of 20 days is optimum matured chilli for production of green chilli powder, which can be used as a substitute of fresh green chilli, red chilli and red ground.


  1. The Wealth of India, A Dictionary of Indian Raw Materials and Industrial Products, CSIR, New Delhi, India, 218–264 (1992)
  2. Wetwitayaklung P. and Phaechamu T., Antioxidant and phenolic content of Solanum and Capsicum sp., Research Jr. Pharmaceutical, Biological and Chemical Sciences, 146-154 (2011)
  3. Winter J., Bevan S. and Campbell E.A., Capsaicin and pain mechanism, Br J Anaesth, 75,157-168 (1995)
  4. Joanne J. and Ernst E., Traditional herbalists’ prescriptions for common clinical conditions: A survey of members of UK National Institute of Medical Herbalist, Phytotherapy research,12(5), 367-369 (1998)
  5. Bai H., Li H., Zhang W., Matkowskyj K.A., Liao J., Srivastava S.K. and Yang G.Y, Inhibition of chronic pancreatitis and pancreatic intraepithelial neoplasia (PanIN) by capsaicin in LSL-KrasG12d/Pdx1-Cre mice,Carcinogenesis, 32(11), 1689-1696 (2011)
  6. Kang J.H., Tsuyoshi G., Le ngoc H., Him H.M., Tu T.H., Noh H.J., Kim C.S., Choe S.Y., Kawada T., Yoo H. and Yu R., Dietary capsaicin attenuates metabolic dysregulation in genetically obese diabetic mice, J Med Food, 14(3), 310-315 (2011)
  7. BBS, Bangladesh Bureau of Statistics, Statistics Division, Ministry of Planning, Peoples Republic of Bangladesh, Dhaka, (2011)
  8. Shanmugavelu K.G., Production Technology of Vegetable Crops, 2nd edition. Oxford and IBH publishing Co. Pvt. Ltd, New Delhi, India, 716 (1989)
  9. Take A.M., Jadhav S.L. and Bhotmange M.G., Effect of Pretreatments on Quality Attributes of Dried Green Chilli Powder, ISCA Journal of Engineering Sciences, 1(1), 71-74 (2012)
  10. A.O.A.C, Official methods of analysis, 15th edition, Association of official analytical chemists, Washington D.C. (1990)
  11. Ranganna S., Handbook of analysis and quality control of fruits and vegetables products, Tata-McGraw Hill Publishing Co. Ltd, New Delhi (1986)
  12. Yuan V.Y., Bone D.E. and Carrington F., Antioxidant activity of dulse (Palmeria palmate) extract evaluated in vitro, Food Chemistry, 91, 885–894 (2005)
  13. Esayas K., Shimelis A., Ashebir F., Negussie R., Tilahun B. and Gulelat D., Proximate composition, mineral content and anti-nutritional factors of some capsicum Capsicum annum) varieties grown in Ethiopia, Bull. Chem. Soc. Ethiop, 25 (3), 451-454 (2011)
  14. Sarker M.S.H, Hasan S.M.K, Aziz M.G., Islam M.T., Azam S.M.R., Roy S. and Ibrahim M.N., The Effect of Processing Treatments on the Shelf Life and Nutritional Quality of Green Chilli (Capsicum annuumL.) Powder, Pertanika J. Trop. Agric. Sci., 35(4), 843-852 (2012)
  15. Emmanuel-Ikpeme C., Henry P. and Okiri O.A., Comparative evaluation of the nutritional, phytochemical and microbiological quality of three pepper varieties, Journal of Food and Nutrition Sciences, 2(3), 74-80 (2014)
  16. Khatun M.H.A, A study on the processing of green chilli Capsicum frutescens L.) Powder, M.S. Thesis (Food Engineering), Bangladesh Agricultural University, Bangladesh (2012)