Effects of Processing Methods on the Quality of Black Pepper (Piper nigrum L.)
The quality of black pepper (Piper nigrum L.), the ’king of spices’, is largely dependent on the postharvest handling and processing methods. Pungency and aroma are the most important qualities of black pepper, which are attributed to its oleoresin and volatile oils, respectively. Conventional open...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2022-12-01
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| Series: | Contemporary Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/contagri-2022-0026 |