Welcome to International Network for Natural Sciences | INNSpub

Blanching black peppercorns (Piper nigrum): A post-harvest intervention for quality berries

Research Paper | August 27, 2022

| Download 51

Christopher F. Cabalo, Terson C. Casi

Key Words:

Int. J. Biosci.21( 2), 437-442, August 2022

DOI: http://dx.doi.org/10.12692/ijb/21.2.437-442


IJB 2022 [Generate Certificate]


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.


Copyright © 2022
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Blanching black peppercorns (Piper nigrum): A post-harvest intervention for quality berries

Al-Amrani M, Al-Alawi A, Al-Marhobi I. 2020. Assessment of enzymatic browning and evaluation of antibrowning methods on dates. International Journal of Food Science. Retrieved from https://doi.org/10.1155/2020/8380461.

Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Xiao HW. 2019. Chemical and physical pretreatments of fruits and vegetables. Effects on drying characteristics and quality attributes- a comprehensive review. Critical Reviews in Food Science and Nutrition 59(9), 1408-1432.

Det, Paulus Amin. (2011). Harvesting, processing, drying and storage of pepper. Retrieved from file:///C:/Users/user/Downloads/arc_oct_10.pdf.

Dhas PHA, Korikanthimath V. 2003. Processing and quality of black pepper: A review. Journal of Spices and Aromatic Crops 12(1), 1-14.

Gu F, Huang F, Wu G, Zhu H. 2018. Contribution of polyphenol oxidation, chlorophyll and Vitamin C degradation to the blackening of Piper nigrum L. Molecules 23(2), 370. Available at: 10.3390/molecules23020370.

Kwarteng J, Francis O, Kori and Akabanda K, Fortune K. 2017. Effects of blanching and natural convection solar drying on quality characteristics of red pepper (Capsicum annuum L.). International Journal of Food Science.

Mey P, Young S, Lor L, Theng D, Hin L, Buntong B. 2017. Effects of blanching temperature on the quality of black pepper (Piper nigrum). International Journal of Environmental and Rural Development 8(2), 01-06.

Philippine Statistics Authority. 2019. Commodity Factsheet. ISSN 2012-0427. p. 38.

Ravindran PN, Kallupurackal JA. 2001. Black pepper. In Handbook of herbs and spices Ed. K. V. Peter (pp. 62-110). Abington Cambridge CB1 6AH England: Woodhead Publishing Limited Abington Hall.

Suchana P, Ara R, Ahmad MR, Hajong P, Pau G, Md, Kobir S, Md. Rahman H. 2021 Effect of Blanching Time and Drying Method on Quality of Black pepper (Piper nigrum). Journal of Food Technology Research 2021 Vol 8, 18-25.

Thamkaew G, Sjoholm I, Galindo FG. 2020. A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition. p 1-24.

Thangaselvabal T, Gailce Leo Justin C, Leelamathi, M. 2008. Black pepper (Piper nigrum L) the king of spices’–A review. Agricultural Reviews 29(2), 89-98.

Vandeweyer D, Lenaerts S, callens A, Van Campenhout L. 2017. Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food control 71, 311-314.

Wang J, Yang XH, Mujundar AS, Wang D, Zhao JH, Fang XM, Xiao HW. 2017. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT- Food Science and Technology 77, 337-347.

Weil M, Sing A, Shum Cheong J, Meot M, Boulanger R, Bohuon P. 2016. Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense.

Xiao, Hong-Wei; Pan, Zhongli, Deng, Li-Zhen; El-Mashad, Hamed M, Yang, Xu-Hai, Mujumdar, Arun S, Gao, Zhen-Jiang & Zhang, Qian. 2017. Recent developments and trends in thermal blanching- A comprehensive review. Information Processing in Agriculture 4(2), 101-127.