Materials Used in the Experiment
Varieties of chilli used:The following chilli varieties were chosen for extraction Process
Byadgi chilli
Ramnad Mundu
Sattur chilli
Guntur SANNAM
characteristic details of the varieties
|
Chilli type
|
Area of prodction
|
Appearence
|
ASTA color value
|
Capsaicin content (%)
|
Annual production(tonnes)
|
Harvesting period
|
|
Byadgi
|
Dharwad and Byadgi region
|
Red in color with less pungency or no puncency
|
56.9
|
negligible
|
21000
|
January to may
|
|
Ramnad mundu
|
Ramnd district of Tamil Nadu
|
Yellowish red and hot
|
32.95
|
1.66
|
12000
|
|
|
Sattur
|
Dinigul, sattur, Rajrpalyam,Sankarankovil and Theni in Tamilnadu
|
Red in color, pungent with thick skin
|
59.1
|
0.24
|
September to march
|
|
|
Guntur sannam
|
Guntur, Warangal, and Khammam districts of Andhra Pradesh
|
Skin is thick, red and hot
|
32.11
|
0.23
|
280000
|
December to may
|
Photographs 5.1.1 show the varieties
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