Some Physical Properties and Mass Modelling of Pepper Berries (Piper nigrum L.), Variety Kuching, at Different Maturity Levels

Abstract

Pepper berry (Piper nigrum L.) is known as the king of spices and has sharp, pungent flavour and aroma. In this study, the physical properties (weight, dimensions, sphericity, volume, surface area, and projected area) were measured, and the mass of pepper berries of the Kuching variety at different maturity levels (immature, mature, and ripe) was predicted using four models: linear, quadratic, s-curve, and power. When the models were based on volume and projected area, the mass could be predicted with maximum precision. The Quadratic model was best fitted for mass prediction at all mass maturity levels (immature, mature, and ripe). The results showed that mass modelling based on the actual volume of pepper berries was more applicable compared to other properties with the highest determination coefficient, 0.995, at the 1% probability level. From an economical point of view, mass prediction based on actual volume in the Quadratic form, M= 0.828 − 0.015 V + 7.376 ×10−5V2, is recommended. The findings of physical properties and mass modelling of the berries would be useful to the scientific knowledge base, which may help in developing grading, handling, and packaging systems.