Mathai, C.K.2014-05-312014-05-312007-02-08Qual.Plant. 1981 V-30 P-195-198http://hdl.handle.net/123456789/2115Fifteen export grades (Agmark) of Indian black pepper have been studied for their chemical quality. The most popular grades MG I and II are quite rich in flavour components and medium in starch, whereas the heaviest and largest (TGEB) are rich in ; starch and medium in flavour components. The lightest (Pinheads) are rich in per cent ; pipeline and poor in aroma and starch. Weight of berries does not appear to be directly related to flavour characteristics.enblack pepperagmarkchemical qualityArticle