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Padma, M.
- Effect of Age of the Leaf and Method of Gel Preparation on Antioxidants and Microbial Count of Aloe Gel
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Authors
Affiliations
1 College of Horticulture, Andhra Pradesh Horticultural University, Hyderabad, A.P., IN
2 Vegetable Reseach Station, Agricultural Research Institute, Hyderabad, A.P., IN
1 College of Horticulture, Andhra Pradesh Horticultural University, Hyderabad, A.P., IN
2 Vegetable Reseach Station, Agricultural Research Institute, Hyderabad, A.P., IN
Source
International Journal of Processing and Post harvest Technology, Vol 4, No 1 (2013), Pagination: 30-33Abstract
An experiment was conducted at College of Horticulture, Rajendranagar, Hyderabad during 2009 to study the effect of age of the leaf and method of gel preparation on antioxidants and microbial count of Aloe gel. The experiment was carried out in Completely Randomized Block Design with factorial concept with aloe leaves of four different ages and four methods of gel preparation, replicated thrice with three leaves per replication. Four age groups comprised 8 months, 10 months,12 months and 14 months aged leaves. Similarly four methods of gel preparations were used comprising aloe leaf with skin with filtering, aloe leaf with skin without filtering, aloe leaf without skin with filtering and aloe leaf without skin without filtering which consisted of, total of 16 treatments. The results showed that among four age groups of aloe leaves, 14 months aged leaves recorded higher antioxidant activity (65.73% inhibition of peroxidation and 429.33% Thiobarbituric acid reactive substances) than the rest of the ages of leaves. Among the methods of gel preparation highest antioxidant activity was recorded with skin with filtering (48.35% inhibition of peroxidation and 453.42% Thiobarbituric acid reactive substances) than rest of the methods. Regarding the microbial count in Aloe gel microbial count was noticed in case of 8 months aged leaf recording less bacterial and yeast / mould count (4 and 3 cfu/ml). Higher microbial count was recorded with aloe gel obtained from 14 months aged leaf (12 and 6 cfu/ml). The lowest microbial count was noticed in case of method with skin and with filtering and highest microbial count with gel obtained through the method without skin and without filtering.Keywords
Antioxidant,aloe Gel , Microbial Count- Effect of Heating of the Gel at Different Temperatures on Quality Components of Aloe (Aloe barbadensis Miller.)
Abstract Views :223 |
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Authors
Affiliations
1 Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., IN
1 Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., IN
Source
International Journal of Plant Sciences, Vol 8, No 1 (2013), Pagination: 48-51Abstract
The experiment consisted of three accessions of aloe viz., yellow flowering accession-1, yellow flowering accession-2 and orange flowering accession-3 and three temperatures viz., 500 C, 750 C and 1000 C temperatures. The quality components like total soluble solids, moisture, reducing sugars and total sugars of aloe gel was studied in three accessions heated at different temperatures. At all storage intervals (day 1, 10th day, 20th day and 30th day) highest gel TSS was recorded with yellow flowering accession-1 heated at 750 C, but the highest gel moisture, reducing sugars and total sugars was recorded with yellow flowering accession-1 heated at 500 C. Irrespective of the temperatures highest TSS, moisture, reducing sugars and total sugars was recorded with yellow flowering accession- 1 while the lowest was recorded with orange flowering accession-3.Keywords
Yellow Flowering Accession-1,yellow Flowering Accession-2, Orange Flowering Accession-3, Quality Components, Aloe Gel- Effect of Heating of the Gel at Different Temperatures on Antioxidant Activity in Different Accessions of Aloe (Aloe barbadensis Miller.)
Abstract Views :232 |
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Authors
Affiliations
1 Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., IN
1 Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., IN
Source
International Journal of Plant Sciences, Vol 8, No 1 (2013), Pagination: 61-63Abstract
The experiment consisted of three accessions of aloe viz., yellow flowering accession-1, yellow flowering accession-2 and orange flowering accession-3 and three temperatures viz., 50° C, 75° C and 100° C temperatures. The antioxidant activity of aloe gel was studied in three accessions heated at different temperatures. The results of the study indicated that, the highest antioxidant activity was recorded by yellow flowering accession-1 at all heating temperatures during the 30 days of storage followed by yellow flowering accession-2 and orange flowering accession-3.Keywords
Yellow Flowering Accession-1, Yellow Flowering Accession-2, Orange Flowering Accession-3, Antioxidant Activity- Effect of Planting Time and Plant Densities on Yield, Quality and Cost of Production in Garlic (allium Sativum L.) Cv. JAMNAGAR
Abstract Views :340 |
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Authors
Affiliations
1 Vegetable Research Station, Agricultural Research Institute, Rajendranagar,Rangareddy A.P., IN
2 Vegetable Research Station, Agricultural Research Institute, Rajendranagar, Rangareddy A.P., IN
1 Vegetable Research Station, Agricultural Research Institute, Rajendranagar,Rangareddy A.P., IN
2 Vegetable Research Station, Agricultural Research Institute, Rajendranagar, Rangareddy A.P., IN
Source
The Asian Journal of Horticulture, Vol 8, No 2 (2013), Pagination: 552-555Abstract
The effects of planting time and plant densities on yield per hectare, quality and cost of production were investigated in garlic (Allium sativum L.). Yield in garlic decreased significantly with delay in planting. Maximum yield (88.75 q/ha) was recorded in early planting on November 1st, while a progressive decrease under plant densities. Maximum yield (109.51 q/ha) was obtained with higher density treatment with 900 plants/plot spaced at 10 x 5cm. Maximum net returns of Rs. 1,30,382 per hectare recorded with 900 plants/plot with spacing of 10 x 5 cm but the highest benefit cost ratio (B: C ratio) was observed in 1st November planting with 300 plants/plot spaced at 20 x 7.5 cm (0.54:1). The quality parameters like TSS, reducing sugars, sulphur and ascorbic acid content were recorded at par in all the treatment combinations.Keywords
Garlic, Planting Date, Plant Densities, Yield, Quality, B:c Ratio- Evaluation of the Quality Parameters of the Turmeric Rhizomes Dried on Different Floors and Conditions
Abstract Views :293 |
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Authors
Affiliations
1 Agricultural College, Jagtial, Karimnagar (Telangana), IN
2 College of Agricultural Engineering, Bapatla, Guntur (A.P.), IN
1 Agricultural College, Jagtial, Karimnagar (Telangana), IN
2 College of Agricultural Engineering, Bapatla, Guntur (A.P.), IN
Source
International Journal of Agricultural Sciences, Vol 12, No 2 (2016), Pagination: 302-308Abstract
Turmeric is an important commercial spice crop grown in India and it is named as "Indian saffron". Turmeric is grown in tropical countries like India, Pakistan, Myanmar, Chile, Peru, El Salvador, Japan, China, Sri Lanka, Bangladesh, Indonesia, Taiwan, Jamaica, Thailand and West Indies. The quality of turmeric powder depends upon the initial quality of rhizomes and onfarm processing of turmeric rhizomes which effects curcumin content, organoleptic characteristics, size and general appearance of the dried turmeric rhizomes. The on farm post harvest processing operations consists of washing, curing, drying, polishing, grading and colouring. Curing is a process of cooking the raw rhizomes in hot water to obtain attractive colour, characteristic aroma, destroy the viability of the fresh rhizomes and obviate the raw odour, reduces the time of drying, ensures an even distribution of colour in the rhizomes and gives a better quality product by gelatinisation of the starch (Purseglove and Brown, 1981). The study was conducted to obtain fundamental data on the effect of different floor materials on open yard sun drying and polyhouse drying. It is observed that the moisture content of turmeric fingers increases with increase in temperature of curing and curing time. At the time of 90 minutes the moisture contents were 84.41, 84.48, 84.80 and 85.77 per cent (w.b.) at the curing temperatures of 60, 70, 80 and 90°C, respectively. The moisture contents increased from the initial moisture content of 79.56 per cent (w.b.). It is observed that the floor materials affected the drying time marginally under the conditions of experiments, varied considerably from one method to the other. It is concluded that polyethylene sheet followed by tarpaulin are better floor materials to reduce the drying time and for good quality of turmeric powder.Keywords
Turmeric Rhyzomes, Polyhouse, Open Sun Drying, Curing, Floor Materials, Curcumin Content.References
- Abhishek, Niranjan and Prakash, D. (2008). Chemical constituents and biological activities of turmeric (Curcuma longa L.) A review. J. Food Sci. Technol., 45(2) : 109-116.
- Arora, M., Sehgal, V.K. and Sharma, S.R. (2007). Quality evaluation of mechanically washed and Polished turmeric rhizomes. J. Agril. Engg., 44(2) : 39-43.
- Athmaselvi, K.A. and Varadharaju, N. (2003). Heat utilization in different methods of turmeric boiling. Madras Agric.J., 90 (4-6) : 332-335.
- Bajaj, K. L. and Kaur, G. (1979).Colorimetric determination of capsaicin in capsicum fruits with the Folin Ciocalteu reagent. Mikrochimica Acta, 1 : 81-86.
- Cousins, M., Adelberg, J., Chen, F. and Rieck, J. (2007). Antioxidant capacity of fresh and dried rhizomes from four clones of turmeric (Curcuma longa L.) grown in vitro. Industrial Crops & Products, 25(2) : 129-135.
- Desikachar, H.S.R., Srinivasan, M. and Subrahmanyam, V. (1959). Processing of Turmeric. Res. Ind., 4 : 172.
- Goyal, R.K. and Korla, B.N. (1993). Change in the quality of turmeric rhizomes during Storage. J. Food Sci. Technol., 30(5): 362-664.
- Gunasekar, J.J., Doraisamy, P., Kallemullah, S. and Kamaraj, S. (2006). Evaluation of solar drying for post harvest curing of turmeric (curcuma longa). Agril. Mechanization in Asia, Africa & Latin America, 37(1) : 9-13.
- Haribabu, S. and Anand, A. (1996). Feasibility testing and evaluation of APAU rapid Chilli drier for drying turmeric. B.Tech. Thesis, College of Agricultural Engineering,Acharya N.G. Ranga Agricultural University, Bapatla, Guntur, A.P. (INDIA).
- Jaishree Prasad., Vijay, V.K., Tiwari, G.N. and Sorayan, V.P.S. (2006). Study on performance evaluation of hybrid drier for turmeric (Curcuma longa L.) drying at village scale. J. Food Engg., 75(4) : 497-502.
- Joseph Philip and Sethumadhavan, P. (1987). Curing of turmeric. Proceedings of the National seminar on ginger and turmeric, Calicut. pp. 198-201.
- Li-Xiangzhau, Zhang-Yanqiang, Liu-Yanhua and SumChanglu (2006). Study on extraction of curcumin by different methods. Chemistry & Industry Forest Products, 26(4) : 83-86.
- Mangalakumari, C.K. and Mathew, A.G. (1986). Localisation of significant constituents of turmeric. J.Food Sci.Technol., 23 : 93-96.
- Mangaraj, S., Singh, R. and Adewumi, B.A. (2008). Impact of milling techniques on the particle size distribution pattern of turmeric powder. J. Food Sci. Technol., 45(5) : 416-419.
- Mariyappan, H. and Vijayaragavan, M. (2007). Processing of turmeric (Curcuma longa L.) rhizomes to maintain its medicinal properties. Plant Arch., 7(2) : 926-928.
- Mulet, A., Blasco, M., Garcia-Reverter, J. and Garcia-Perez, J.V. (2005). Drying kinetics of Curcuma longa rhizomes. J. Food Sci., 70(5) : 318-323.
- Natarajan, C.P. and Lewis, Y.S. (1980). Technology and ginger and turmeric Proceeding of the National seminar on ginger and turmeric, Calicut. pp. 145-146.
- Nazim, S.D. and Alpaslan, K. (2006). Essential oil contents and ethnopharmacological characteristics of some spices and herbal drugs traded in Turkey. Internat. J. Pharmacol., 2(2): 256-261.
- Patil, M.R., Borse, M.K., Patil, S.D. and Kamble, Poonam (2009). Economic aspects of production, Processing and marketing of turmeric in western. Maharashtra Internat. J. Agril. Sci., 5(1) : 60-63.
- Patil, R.B. and Sapkal, R.T. (1988). Studies on the curing percentage of same varieties of turmeric. Indian Spices., 20(2): 9-10.
- Praditdoung, S., Kaewmanee, P., Ganjanagoonchorn, W. and Wanichgarnjanakul, K. (1996). Effect of curing on turmeric tissue and drying time. Kasetsart J. Natural Sci., 30(4) : 485-492.
- Prasad, J. and Vijay, V.K. (2005). Open sun drying of Tinospora cordifolia, Curcuma Longa L. and Zingier officinale. Thermal analysis. Food Sci. & Technol. Internat., 11(6) : 409-416.
- Pujari, P.P. and Patil, R.T. (1987). Studies on growth yield and quality components in different turmeric varities. Indian Cocoa Arcanut & Spices J., 11(1) : 15-17.
- Purseglove, J.W., Brown, E.G., Green, C.L. and Robbins, S.R.J. (1981). Spices. Tropical Agricultural Series, 2. Longman Inc., New York, 644–735pp.
- Some Studies on Curing and Drying Characteristics of Turmeric Rhizomes
Abstract Views :243 |
PDF Views:0
Authors
Affiliations
1 Agricultural College, Jagtial (Telagana), IN
2 College of Agricultural Engineering, Bapatla (A.P.), IN
1 Agricultural College, Jagtial (Telagana), IN
2 College of Agricultural Engineering, Bapatla (A.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 151-156Abstract
Turmeric is an important commercial spice crop grown in India and it is named as "Indian saffron". Turmeric is grown in tropical countries like India, Pakistan, Myanmar, Chile, Peru, El Salvador, Japan, China, Sri Lanka, Bangladesh, Indonesia, Taiwan, Jamaica, Thailand and West Indies. India accounts for 80 per cent of the global production of turmeric. The quality of turmeric powder depends upon the initial quality of rhizomes and on-farm processing of turmeric rhizomes which effects curcumin content, organoleptic characteristics, size and general appearance of the dried turmeric rhizomes. The on farm post harvest processing operations consists of washing, curing, drying, polishing, grading and colouring. Among all, curing, drying and polishing are the important operations of turmeric processing. Curing is a process of cooking the raw rhizomes in hot water to obtain attractive colour, characteristic aroma, destroy the viability of the fresh rhizomes and obviate the raw odour, reduces the time of drying, ensures an even distribution of colour in the rhizomes and gives a better quality product by gelatinisation of the starch (Purseglove and Brown, 1981). Method of curing turmeric varies from place to place.Drying of agricultural produce is an important factor in agricultural processing for improving the keeping qualities of the produce. Utilization of the solar energy for drying the agricultural produce is important. Since all other conventional sources of energy are in the declining trend in their availability, several researchers reported that solar energy is very useful for drying agricultural produce, particularly in India, where good sunshine is available on most of the days in a year for the following reasons, (a) it is pollution free, (b) available at no cost and (c) material drying is faster. The study was conducted to obtain fundamental data on the effect of different floor materials on open yard sun drying and Polyhouse drying. It is observed that the moisture content of turmeric fingers increases with increase in temperature of curing and curing time. At the time of 90 minutes the moisture contents were 84.41, 84.48, 84.80 and 85.77 per cent (w.b.) at the curing temperatures of 60, 70, 80 and 90°C, respectively. The moisture contents increased from the initial moisture content of 79.56 per cent (w.b.). It is observed that the floor materials affected the drying time marginally under the conditions of experiments, varied considerably from one method to the other. It is concluded that polyethylene sheet followed by tarpaulin are better floor materials to reduce the drying time and for good quality of turmeric powder.Keywords
Turmeric Rhizomes, Polyhouse, Open Sun Drying, Curing, Floor Materials.References
- Abhishek, Niranjan and Prakash, D. (2008). Chemical constituents and biological activities of turmeric (Curcuma longa L.) A review. J. Food Sci. Technol., 45 (2) : 109-116.
- Arora, M., Sehgal, V.K. and Sharma, S.R. (2007). Quality evaluation of mechanically washed and Polished turmeric rhizomes. J. Agrilc. Engg., 44 (2): 39-43.
- Athmaselvi, K.A. and Varadharaju, N. (2003).Heat utilization in different methods of turmeric boiling. Madras Agric.J., 90(4-6) : 332-335
- Cousins, M., Adelberg, J., Chen, F. and Rieck, J. (2007). Antioxidant capacity of fresh and dried rhizomes from four clones of turmeric (Curcuma longa L.) grown in vitro. Industrial Crops & Products, 25 (2) : 129-135.
- Desikachar, H.S. R, Srinivasan, M. and Subrahmanyam, V. (1959). Processing of Turmeric. Res Ind., 4 : 172.
- Goyal, R.K. and Korla, B.N. (1993). Change in the quality of turmeric rhizomes during Storage. J. Food Sci. Technol., 30(5): 362-664.
- Gunasekar, J.J., Doraisamy, P., Kallemullah, S. and Kamaraj, S. (2006). Evaluation of Solar drying for post harvest curing of turmeric (Curcuma longa), Agric. Mechanization Asia, Africa & Latin America, 37(1): 9-13.
- Haribabu, S. and Anand, A. (1996). Feasibility testing and evaluation of APAU rapid Chilli drier for drying turmeric. Unpublished B.Tech. Thesis, College of Agricultural Engineering, ANGRAU University, Bapatla.
- Jaishree Prasad, Vijay, V. K., Tiwari, G.N. and Sorayan, V. P. S. (2006). Study on performance evaluation of hybrid drier for turmeric (Curcuma longa L.) drying at Village scale. J. Food Engg., 75(4) : 497-502.
- Joseph Philip and Sethumadhavan, P. (1987). Curing of turmeric. Proceedings of the National seminar on ginger and turmeric, Calicut. Pp 198-201.
- Prasad, J. and Vijay, V.K. (2005). Open sun drying ofTinospora cordifolia, Curcuma longa L. and Zingier officinale. Thermal analysis. Food Sci. & Technol. Internat., 11(6): 409- 416.
- Pruthi, J.S. (1993). Turmeric. Spices and condiments. National Book Trust, New Delhi. pp 225-230.
- Pujari, P.P. and Patil, R.T. (1987). Studies on growth yield and quality components in different turmeric varities. Indian Cocoa Arcanut & Spices J., 11(1):15- 17.
- Purseglove, J.W. and Brown, E.G. (1981). Spices. Longman Group Limited, New York. Vol (2)
- Ramana Reddy, G.V. and Shaik, Anwar (1991). Fabrication and performance testing of a turmeric grader. Project Work, College of Agricultural Engineering, A.P.A.U, Hyderabad, A .P. (INDIA).
- Ravi Kumar, P. (2002). Production technology for organic turmeric. Spice India, 15(2): 2-6.
- Shrivastava, Ranjan and Chandra, Pitam (2002). Experimental evaluation of the effect of mechanical ventilation on greenhouse air temperature. J. Agril. Engg., 39(4): 10-16.