Record Details

Chemical quality of berries from black pepper varieties grafted on Piper colubrinum

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator ZACHARIAH, JOHN T
MATHEW, P A
GOBINATH, P
 
Date 2011-11-13T21:08:01Z
2011-11-13T21:08:01Z
2005
 
Identifier Journal of Medicinal and Aromatic Plant Sciences 27 : 39-42 (2005)
http://hdl.handle.net/123456789/721
 
Description Black pepper (Piper nigrum L.) is a major spice used in food and medicine and the raw material for extracting volatile oil, oleoresin and piperine. Phytophthora foot rot is the major disease affecting pepper plant killing the entire vine, P. colubrinum Link, a related species is unaffected by this fungi, Grafting P,nigrum' on P colubrinum is one approach to safeguard the pepper from this disease, Using P. colubrinum as rootstock chemical qualities of pepper berries of important pepper varieties were evaluated, since volatile oil, oleoresin and piperine contribute towards its aroma, taste and pungency. The study included the components of the essential oil such as pinene, sabinene, myrcene, limonene, linalool, terpinene-4-ol. a- terpineol and B-caryophyllene also. Grafting has not influenced the chemical quality of berries.
 
Format 185334 bytes
application/pdf
 
Language en
 
Subject P. nigrum
P. colubrinum
Grafting
Rootstock
Sabinene
Caryophyllene
 
Title Chemical quality of berries from black pepper varieties grafted on Piper colubrinum
 
Type Article