Preparation and Physio-chemical properties of green chilli (Capsicum annuum L.) paste using natural preservatives

A study was conducted in Vegetable Science Laboratory, College of Horticulture, Rajendranagar, Hyderabad during the period from January 2022 to March 2022. The main objective investigation standardize preparation, quality, sensory characteristics green chilli paste under ambient conditions using variety Teja for developing a technique preserve paste. experiment carried out Factorial Completely Randomized Design (FCRD) with control contrast method analysis compared 21 treatments. revealed that significant differences were recorded among treatments, storage intervals and their interactions due effect different treatment combinations. results on physical parameters that, Conversion ratio fruit found non- significant. Among chemical parameters, showed prepared clove oil (0.125%), vinegar (6%) salt (2%) (T18) highest total chlorophyll (0.3244 mg 100g-1), titratable acidity (0.28), pH (4.0), TSS (15.8 oBrix) minimum increment by end all are significantly differed interactions. organoleptic evaluation can be disclosed colour (7.93), flavour (7.80), texture (7.48), taste/pungency (7.96) overall acceptability (7.92) best (clove oil-0.125%, vinegar-6% salt- 2%) significantly. Overall, T18 most effective treatment. also paved way working other varieties, long storage, types bagging materials, new more sustainable technologies adequate nutritional hygiene, value addition.