Blanching black peppercorns (Piper nigrum): A post-harvest intervention for quality berries
Paper Details
Blanching black peppercorns (Piper nigrum): A post-harvest intervention for quality berries
Abstract
A study on post-harvest by blanching black pepper berries was conducted to determine the quality of black pepper as to: (1) moisture content and final weight of peppercorns after drying, (2) grinding quality, and (3) the presence of molds and yeasts on peppercorns. It was conducted at the black pepper plantation located at Alipang Site, Rosario, La Union. One kilogram harvested pepper corns per treatment was used as experimental unit. The study was laid out in a Randomized Complete Block Design (RCBD); different blanching duration as treatment (T0– no blanching, T1– 1-minute blanching, T2– 4 minutes blanching, T3– 7 minutes blanching, T4– 10 minutes blanching). Each treatment was replicated thrice. Black pepper blanched for 1 minute (T1) had the highest dried yield with a mean reading of 38.77% and has a comparable reading with black pepper blanched for 7 minutes (T3) with a mean reading of 37.70%. Blanched black pepper berries, regardless of time duration showed high percentage of recovery from fresh to dry as compared to normal or traditional recovery of about 26% to 39% of black pepper production. No significant differences among the treatment means was observed as to the moisture content. But four minutes blanching reduced the presence of mold and totally eliminated the same at longer blanching period. The yeast population was not affected by blanching duration.
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