Harvesting quality index of chilli for chilli sauce
1998
Thirawan Chanrittisen | Ni-orn Chomsri (Rajamangala Institute of Technology. Lampang Agricultural Research and Training Centre, Lampang (Thailand))
Ripening stage, 50, 75, and 100 percent, of two fresh chilli varieties were studied for making chilli sauce. The chillies were grown at the Department of Horticulture, Lampang Agricultural Research and Training Centre. The study showed that the chilli sauce made from 100 percent ripe fresh chilli were the lowest moisture content (44.19 percent) and the highest viscosity (3.02 vm/30 sec). The organoleptic quality, color, total soluble solid and total acidity were not significantly different. The differential varieties of fresh chilli affected to the physico-chemical quality of chilli sauce as total ash, moisture content, viscosity and value and chroma of chilli sauce color.
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