Post-harvest processing

Including various post-harvest processes and transport Extreme figures are in brackets... 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

Hanum T (1997) Changes in vanillin and activity of / -glucosidase and oxidases during post harvest processing of vanilla beans (Vanilla planifolia). Bull Teknol Ind Pangan 8 435-443... 

Post-harvest processing. This involves grading, cleaning, and storing in hygienic conditions that ensure freedom from pests, moulds and other detrimental influences. 

Keywords Patrala, medicinal plant, threatened, propagation, cultivation, post harvesting process, Himalaya. 

Pruthi, J. S. 2003. In Capsicum, The genus Capsicum, In Advances in Post-Harvest Processing Technologies of Capsicum, ed. A. K. De, CRC Press, Boca Raton, Florida, USA. 

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