Kinetics of quality changes in soaking water during the retting process of pepper berries (Piper nigrum L.)

• Main Authors: Megat Ahmad Azman, Puteri Nurain, Shamsudin, Rosnah, Che Man, Hasfalina, Ya’acob, Mohd Effendy
• Format: Article
• Language: English
• Published: Multidisciplinary Digital Publishing Institute 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/89519/1/PEPPER.pdf; http://psasir.upm.edu.my/id/eprint/89519/; https://www.mdpi.com/2227-9717/8/10/1255
• Institution: Universiti Putra Malaysia

There are organic matters and bioactive compounds naturally present in pepper that may have leached out into the soaking water due to a prolonged retting process that caused changes in water quality. This study was carried out to determine the influences of different quantities of mature pepper berr...