Effects of Processing Methods on the Quality of Black Pepper (<i>Piper nigrum</i> L.)

Summary The quality of black pepper (Piper nigrum L.), the ’king spices’, is largely dependent on postharvest handling and processing methods. Pungency aroma are most important qualities pepper, which attributed to its oleoresin volatile oils, respectively. Conventional open sun drying shade were tested for different pretreatment curing pepper. improvement reduction in duration exhibited sun-dried samples. highest content (8.15% w/w) was recorded direct samples, whereas shade-dried samples it as low 6.96% w/w. essential oil 2.00 mL/100g (v/w) obtained from berries blanched 2 minutes Blanching followed by had acceptability score relative overall quality. Therefore, physicochemical analyses performed proved that blanching effective producing high-quality export.