Plant Foods for Human Nutrition

, Volume 30, Issue 3–4, pp 199–202 | Cite as

Evaluation of commercially important chemical constituents in wild black pepper types

  • C. K. Mathai
  • P. M. Kumaran
  • K. C. Chandy


Matured black pepper berries from 8 wild types, on chemical screening, showed wide variations in commercially important constituents. The results have been compared with those of the cultivated varieties. The possibility of exploitation of this information in black pepper quality improvement programmes is discussed.


Plant Physiology Quality Improvement Chemical Constituent Improvement Programme Important Constituent 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Martinus Nijhoff/Dr. W. Junk Publishers 1981

Authors and Affiliations

  • C. K. Mathai
    • 1
  • P. M. Kumaran
    • 1
  • K. C. Chandy
    • 2
  1. 1.Central Plantation Crops Research InstituteRegional StationVittal
  2. 2.Pepper Research StationPanniyoorIndia

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