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Some studies on the effect of maturity and storage on the chlorophyll content and essential oils of the cardamon fruit ( Elettaria cardamomum )
Author(s) -
Kumara Subaddarage J. Sarath,
Packiyasothy E. Vellupillai,
Jansz Errol R.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360611
Subject(s) - composition (language) , maturity (psychological) , chlorophyll , water content , chemistry , horticulture , botany , food science , biology , psychology , developmental psychology , philosophy , linguistics , geotechnical engineering , engineering
Cardamom ( Elettaria cardamomum Maton) is generally harvested immature in Sri Lanka. The effect of maturity on the appearance of the capsule (including chlorophyll content), essential oil content and composition is reported here. With increase in maturity all the above parameters were altered. The notable changes were increased volatile oil and chlorophyll content. The main effect on volatile oils composition was an increase in 1,8 cineole content and a decrease in α‐terpinyl acetate content. A preliminary study on storage showed that neither oil content nor composition varied significantly and that on controlling moisture content chlorophyll losses were retarded.