Traditional practices and beliefs influence and support the behavior of women during pregnancy and childbirth in different parts of the world. De-Trending was the best pre-treatment that successfully classified the low and high levels of antioxidant activity with a success rate of 100% and classified a medium level of antioxidant activity with a success rate of 96.97%. The results showed that the antioxidant activity was detected at a range of 1395 - 2390 nm. Principal Component Analysis (PCA) was performed for classifying the samples, which were validated with full crossvalidation. The data were then processed with Smoothing-Savitzky Golay, SNV, and De-Trending. Processing of the data started with outlier detection using Hotelling's T2, then confirmed using leverage analysis and influence plot. The antioxidant activity of the sample was evaluated using the DPPH assay. Therefore, this study was aimed to measure the antioxidant activity of chili powder and classify it into three quality classes, namely high, medium, and low, using Near Infrared (NIR) spectroscopy at spectral wavelengths of 1000-2500 nm and combined with chemometric techniques. Meanwhile, information on antioxidant activity is needed by the industry to determine its quality class in rapid and uncomplicated handling. Testing the antioxidant activity of chili powder is often destructive these methods are expensive, complicated, and lengthy analysis time. Application of 100% RDF (160 : 30 : 30 kg ha-1) proved inferior in respect of growth and yield of chilli. The yield parameters such as days to first flowering, days to 50% flowering, flowers plant-1, fruit set, fruits plant-1, fruit length, fruit girth, pericarp thickness, pulp seed ratio, single fruit weight, total fruit yield (28.18 t ha-1) and quality parameters like capsaicin content (0.76%) and ascorbic acid content (171.3 mg g-1) were highest in this treatment (T8) suggested this is the best integrated nutrient management combination for chilli. The maximum values of growth parameters such as plant height, leaves plant-1, branches plant-1, canopy volume, chlorophyll content in the leaves and net photosynthetic rate were observed in this treatment (T8). Among the treatments, 75% RDF + 20 t FYM + 20 kg Sea weed extract granules + 5 t neem cake ha-1 (T8) exhibited better performances of growth and yield parameters of chilli cv. The growth and yield parameters of chilli were significantly influenced due to application of organic manures. The treatments consisted of recommended dose of fertilizers at two levels (160:60:30 and 120:45:22.5 kg NPK ha-1) and organic manures (20 t FYM ha-1, 50 kg Bio ash ha-1, 5 t press mud granules ha-1, 20 kg Sea weed extract granules ha-1 and 5 t neem cake ha-1) and replicated three times. Therefore, chili may be the beneficial component of daily diet.Ī field experiment was conducted during rabi season of 2019 at farmer’s field in Panruti near Cuddalore district (Tamil Nadu) to study effect of organic manures as INM component on growth, yield and quality of chilli (Capsicum annuum L.) in a randomized block design. The consumption of chili is reported to be related with reduced death of human being. It has also prominent role as an immunity booster for the management of cardiovascular diseases, type-2 diabetes, obesity and stops the spread of prostate cancer. Capsaicin has diverse uses in pharmaceuticals that are attributed to relief of pain, anti-arthritic, anti-bacterial, anti-inflammatory, anti-rhinitis, and analgesic properties. Capsaicin is the main bioactive compound in chili which is responsible for its pungent taste and various health benefits. Chili contains high amount of vitamin C and other vitamin such as vitamin A, vitamin B6, vitamin K and minerals like calcium, magnesium, folate, potassium, thiamin, iron, copper etc. The plethora of nutritional and medicinal quality gives it an extra importance. Both green and red chilies are used for preparing different palatable item such as chili chicken, chili paneer, chili sauce, chili jam etc. Chili (Capsicum spp.) is used in almost every cuisine as spices for its pungency, color and flavor.
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