Skip to main content Accessibility help

Postharvest treatments of wild pepper (Piper spp.) in Madagascar

  • Mathieu Weil (a1), Frédéric Descroix (a1), Alain Shum Cheong Sing (a2), Renaud Boulanger (a3), Mathilde Hoarau (a1), Annaïg Levesque (a1) and Philippe Bohuon (a4)...


Introduction. A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of describing the local practices and measuring their impacts on the quality of the products. Materials and methods. Four distinct pepper production systems (PPS) were observed, described and compared in two separate areas in East Madagascar. Major quality characteristics (piperine and essential oil) of the peppercorns were assessed in samples collected in the four systems. Results and discussion. Two main postharvest processes (dry and wet) were identified. The wet process differed from the dry one in that it involved two specific operations, blanching and sweating. The processes influenced the color of the pepper. Piperine contents were not affected by any of the pepper production systems, whereas essential oil contents were reduced by up to 27% by the wet process. After processing, piperine contents were up to eight times lower, whereas essential oil contents were up to six times higher than the specifications of the standard ISO 959-1 for black pepper ready for commercialization. Conclusion. Two main processes (dry and wet) for treatment of peppercorns in Madagascar were identified and described. The dry process, with two steps less, appeared to be easier to implement and more respectful to the product. Improving maturity control and processing according to the quality expected by the markets will be necessary to promote Malagasy peppers.


Corresponding author

* Correspondence and reprints


Hide All
[1]Mamatha, B.S., Prakash, M., Nagarajan, N., Bhat, S., Evaluation of the flavor quality of pepper (Piper nigrum L.) cultivars by GC-MS, electronic nose and sensory analysis techniques, J. Sens. Stud. 23 (4) (2008) 498513.
[2]Schweiggert, U., Carle, R., Schieber, A., Conventional and alternative processes for spice production - a review, Trends Food Sci. Technol. 18 (5) (2007) 260268.
[3]Sumathykutty, M.A., Rao, J.M., Padmakumari, K.P., Narayanan, C.S., Essential oil constituents of some Piper species, Flavour Fragr. J. 14 (5) (1999) 279282.
[4]Dhas, P., Korikanthimath, V.S., Processing and quality of black pepper - a review, J. Spices aromat. Crops 12 (1) (2003) 113.
[5]Nisha, P., Singhal, R.S., Aniruddha, B.P., The degradation kinetics of flavor in black pepper (Piper nigrum L.), J. Food Eng. 92 (1) (2009) 4449.
[6]Suresh, D., Manjunatha, H., Krishnapura, S., Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper ( Capsicum annuum) and black pepper (Piper nigrum), J. Food Compos. Anal. 20 (3–4) (2007) 346351.
[7]Trienekens, J., Zuurbier, P., Quality and safety standards in the food industry, developments and challenges, Int. J. Prod. Econ. 113 (1) (2008) 107122.
[8]Anon., Black pepper and white pepper, whole or ground - Determination of piperine content, ISO 5564, Int. Stand. Organ., 1982.
[9]Anon., Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method), ISO 6571, Int. Stand. Organ., 2008.
[10]Mangalakumari, C.K., Sreedharan, V.P., Mathew, A.G., Studies on blackening of pepper (Piper nigrum Linn.) during dehydratation, J. Food Sci. 48 (2) (1983) 604606.
[11]Gu, F., Tan, L., Wu, H., Fang, Y., Wang, Q., Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries, Food Chem. 138 (2013) 797801.
[12]Odoux, E., Escoute, J., Verdeil, J.L., The relation between glucovanillin, b‐d‐glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans, Ann. Appl. Biol. 149 (1) (2006) 4352.
[13]Anon., Chemical disinfectants and antiseptics. Quantitative non-porous surface test for the evaluation of bactericidal and/or fungicidal activity of chemical disinfectants used in food, industrial, domestic and institutional areas. Test method and requirements without mechanical action, EN 13697, Eur. Stand., 2001.
[14]Anon., Piper (Piper nigrum L.), whole or ground – specification, ISO 959-1, Int. Stand. Organ., 1998.
[15]Szumny, A., Figiel, A., Ortíz, A.G., Barrachina, A.A.C., Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method, J. Food Eng. 97 (2) (2010) 253260.


Related content

Powered by UNSILO

Postharvest treatments of wild pepper (Piper spp.) in Madagascar

  • Mathieu Weil (a1), Frédéric Descroix (a1), Alain Shum Cheong Sing (a2), Renaud Boulanger (a3), Mathilde Hoarau (a1), Annaïg Levesque (a1) and Philippe Bohuon (a4)...


Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed.