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White pepper is a high value product being preferred by the markets of developed countries. However, the white pepper production time is too long and the procedure needs large amount of water. Our research offered two solutions to over come these disadvantages gradually. The shelling yield of black pepper that was immersed in water with the ratio of 1:1 ( W: W) at 35 oC in 48 hours, was 92.2%. In the case that black pepper was in water with the ratio of 1:1 (W:W) and pectinase with the dose ofdoi:10.32508/stdjns.v1it5.535 fatcat:turb4wwmc5affp6y7lz4udzc34