Ginger (Zingiber officinale Rosc.) is one of the important high value crop, cultivated widely in the
North Eastern Region of India. Of the total ginger production, around 93.4 per cent becomes a
marketable surplus. This huge amount of marketable surplus is sold by the farmers at a very low
price. The ginger producers of the region have not been benefited to the desired extent due to
absence of proper processing units and storage facility locally. The traditional ginger drying methods
used by the farmers are varied, haphazard and risky, resulting in mould growth and destruction of
some heat sensitive pungent properties. Considering the huge production, potentiality, market
demand and its agro-climatic suitability in the region, an experiment on post harvest treatments on
shelf-life and quality of dehydrated ginger var. ‘Bhola’ was conducted in the Quality Control and
PHT Laboratory of Department of Horticulture, Assam Agricultural University, Jorhat. The freshly
harvested ginger rhizomes were washed, peeled and cut into small shreds. The ginger shreds were
pretreated with different combinations of salt solutions viz., 4 per cent,6 per cent, 8 per cent and 10
per cent, citric acid viz., 1 per cent, 2 per cent,3 per cent and 4 per cent and ascorbic acid 2 per cent
in general. The treated samples were dried in oven for 7 hours at 60°C and stored in plastic containers
at ambient conditions. The dehydrated ginger shreds treated with 10 per cent salt solution + 4 per
cent citric acid + 2 per cent ascorbic acid recorded the highest crude protein (5.73%), oleoresin
(4.31%), total soluble carbohydrate (12.89%) and overall sensory score (7.93%) without microbial
growth till 180 days of storage. The dehydrated ginger shreds could be safely stored upto 180 days.
Real Time Impact Factor:
Pending
Author Name: Pun, S., Neog, M., Deka, Bidyut C. and Saikia, A.
URL: View PDF
Keywords: Post harvest treatments, Dehydrated ginger
ISSN:
EISSN: 2231-6426
EOI/DOI: 10.15740/HAS/IJPPHT/7.2/165-17
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