General Part-1

Technology Code:-	:	201713372912922
Organization Details...
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Principal Inventor	:	Dr. Akshitha H J
Principal Inventor Designation:	:	Scientist
Principal Inventor Email	:	akshitha.hj@icar.gov.in
Co-Inventor Name	:	Dr. Shivakumar, M. S., Dr. Sivaranjani, R., Dr. Ankegowda, S. J., Dr. Mohammed Faisal Peeran, Dr. Honnappa Asangi and Dr. Balaji Rajkumar, M.
Co-Inventor Email	:	shivakumar.s@icar.gov.in,sivaranajani.R@icar.gov.in,Ankegowda.j@icar.gov.in,Mohammed.Peeran@icar.gov.in,Honnappa.Asangi@icar.gov.in,M.Rajkumar@icar.gov.in
Technology Name	:	Improved method of black pepper drying for good appearance and quality
Technology Details..
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Complete Details of Technology:	:
Black pepper is also known as black gold, since this has been traded like gold during the dawn of colonialization. The produce fetches higher price in the market based on its colour, lustre as well as bulk density. Sun-drying is the common method of drying, and due to direct exposure to sunlight, characteristic shiny black colour is deteriorated. Blanching is one of the techniques to retain the colour of dried produce. But this process is time-consuming and requires extra labour and large amount of firewood. In order to find an alternative easier method to retain black colour of berries without affecting the quality parameters, an experiment was conducted with 7 treatments, viz. direct sun-drying, hot water blanching for 1 min, hot water blanching for 2 min, covering with 100- and 300-gauge polythene sheets for 3 and 5 h. Among the different treatments, covering the berries with 100-gauge polythene sheet for 3 or 5 h and subsequent drying under direct sunlight not only retained black colour of dried produce with higher dry recovery (39.31 and 39.39%, respectively) but also did not alter the quality parameters, viz. essential oil (EO) content (2.64 and 2.56%, respectively) and oleoresin content (6.75 and 6.45%, respectively) as compared to conventional sun-drying where the dry recovery percentage was 37.98% with 2.69% of essential oil and 6.96% of oleoresin content.
Brief Description of Technology Including Salient Features:
Covering the despiked black pepper berries with 100-gauge polythene sheet for first 3 or 5 h under good sunlight and subsequent drying under direct sunlight for 3–4 days will help in obtaining dark black colour produce with higher dry recovery and without affecting the quality parameters.
Benefits/Utility	:
Though there are many methods of drying, farmers still follow traditional sun-drying method. This is mainly because blanching is cumbersome, which requires skill and firewood, whereas in case of solar driers, cost involved in installation and maintenance is high. So this technology of covering the despiked black pepper berries with polythene sheet will help to obtain dark black colour without affecting quality parameters.
TargetUsers/Stake holders	:	Farmers
Technology Contact..
Name	:	Director
Email	:	director@spices.res.in,director.spices@icar.gov.in
Phone Number	:	0495-2730294
Fax Number	:	0495-2731187
Address	:	ICAR-Indian Institute of Spices Research,Marikunnu P.O.,Calicut-673012
Keyword for Technology	:	Blanching, Essential oil, Piperine, Polythene, Hot water

Technology Development Details Part-2

Project Details (Through which technology was developed)	:	Ad-hoc research work
Time of Initiation Technology Development	:	1-2021
Time of Completion Technology Development	:	5-2022
Technology Validated by	:	Within ICAR
Technology Validation Details..
Subject Matter Division	:	{{smdOb.smdName}}
Organization Name(if within ICAR)	:	ICAR-Indian Institute of Spices Research,Calicut
Organization Name(if outside ICAR,Please enter)	:
Year of Release/Adoption(YYYY)	:	6-2023

Applies To(Regional Differentiation)Inform Part-3

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Commodity Name	:	All Not Applicable {{commodityname.commodityName}}

Publication Related To Technology Part-4

Publication Related To Technology Part-4

Research Paper information..

1. Akshitha, H. J., Shivakumar, M. S., Sivaranjani, R., Ankegowda, S. J., Mohammed Faisal, P., Honnappa Asangi, Balaji Rajkumar and M. (2023 ). Effect of Different Methods of Drying on Appearance and Quality of Black Pepper , National Academy Science Letters , 46., https://doi.org/10.1007/s40009-023-01311-1., Springer.