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 ADVANCES IN POST HARVEST MANAGEMENT, PROCESSING
AND VALUE ADDITION OF HORTICULTURAL CROPS

PART - 2
VEGETABLE, SPICES & PLANTATION CROPS

Editors:

Prof. Jagadish Chandra Jana

Professor, Department of Vegetable Science, UBKV, Pundibari,
India

Dr. Tanmay Kumar Koley

ARS Scientist, ICAR Research Complex for Eastern Region,
Patna, India

Mr. Arghya Mani

Research Scholar, Department of Post-Harvest Technology,
BCKV, Mohanpur, Nadia, India

Dr. Chandan Karak

Assistant Professor, Department of Vegetable Science, BCKV,
Mohanpur, Nadia, India

Dr. Dipak Kumar Murmu

Assistant professor, Regional Research Station (Old Alluvial
Zone), Majhian, Balurghat, Bengal, India

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Part 2: Vegetable, Spice and Plantation Crops” the
copying fee per chapter is $. 20.00.

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Published by
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 PREFACE

Fruits, vegetables, flowers, spices and plantation crops are

economically important crop. They are very delicate and are highly
perishable. Fruits and vegetables are important part of our lifestyle and
diet. We grow crops for the sole purpose of harvesting them and consuming
them. Post-Harvest operation standards determine the actual quality of the
produce. An inappropriate post-harvest management can turn the entire
crop into rotten debris. There comes the need of optimum knowledge about
post-harvest management of horticultural crops. Value addition and
processing of those harvested produce is another side of the same coin.
Value addition and preservation not only helping to double the farmers’
income but it also help to overcome the market glut. Value addition and
processing ideas are need of the hour both at industrial scale and in farmers’
level. The book basically aims towards providing a distinct knowledge
about the post-harvest management, processing and value addition of
horticultural crops. The book deals with all the horticultural crops. The
details like their harvest management, their processing details and value
addition is highlighted there. Hence an attempt has been made to compile
27 important crops related to fruits and flowers in this part of the book and
made it available to the reader in a smooth way. Hopefully, the book would
prove out to be the very useful for not only finding recent research ideas
but also the latest topic on which research emphasis can be done.

Editorial Team

Advances in Post-Harvest Management, Processing and Value Addition

of Horticultural Crops
 ACKNOWLEDGEMENT

Books are incomplete without author’s dedication. The first thanks

goes to all the authors of the book who are from pioneer institutes of India.
They have not only ensured a very good quality chapter submission but
most of them got published with minimum corrections. Their effort to get
the book published is sincerely acknowledged. A special thanks to the
almighty God without grace of whom, such publication initiative would
not have been possible. Beside that those persons who helped us to spread
our call for book chapter is also acknowledged. The more diverse the
distribution of authors, the greater is the quality of publication. A special
thanks to Arghya Mani, Venkata Satish Kuchi, D. Sridhar, Ravi Kiran,
Raghupati B., Prabhugouda Patil, Nityamanjari Mishra, E. Rambabu, Saheb
Pal, Tanmoy Sarkar, Dutta Reddy, Siddharood Maragal, Niyati Jain,
Bhojaraj Belakud and Nilam Das for collection of chapters and helping us
in every aspect. A special thanks to Prof. Surajit Mitra, Prof. Ivi Chakraborty,
Prof. Asis Kumar Banik and Prof. Prodyut Kumar Paul for their motivation
and inspiration Last but not the lest we want to thanks our publisher for
trusting our capabilities, accepting our content and publishing our book.
 Contributors
D. Triveni B. Ashok Kumar
Department of Vegetable Science, Ph.D. Research Scholar, Department of
College of Horticulture, Dr. YSRHU, vegetable Sciences, Bidhan Chandra Krishi
Venkataramannagudem, West Godavari. Viswavidyalaya, Mohanpur, Nadia, India

K. Jyothi Reddy Sanket Kumar

Department of Vegetable Science, Ph.D. Research Scholar, Department of
College of Horticulture, SKLTSHU, vegetable Sciences, Bidhan Chandra Krishi
Rajendranagar, Hyderabad Viswavidyalaya, Mohanpur, Nadia, India

Siddharood Maragal Aradhana Sen

Ph.D. Scholar, Division of Vegetable Research Scholar,
Science, ICAR-Indian Agricultural Department of Vegetable Sciences, Uttar
Research Institute, New Delhi-110012, Banga Krishi Viswavidyalaya, Pundibari,
India
Sachin A. J
Ph.D. Scholars, Division of Post Harvest Ranjit Chatterjee
Technology, ICAR-Indian Agricultural Professor and Head, Department of
Research Institute, New Delhi-110012 Vegetable Sciences, Uttar Banga Krishi
Viswavidyalaya, Pundibari, India
Karthik Nayak
Ph.D. Scholars, Division of Post Harvest Eggadi Ramesh
Technology, ICAR-Indian Agricultural Research Scholar,
Research Institute, New Delhi-110012 Department of Vegetable Sciences, Uttar
Banga Krishi Viswavidyalaya, Pundibari,
Vani Kumbar India
M.Sc. Fruit Science, Department of Fruit
Science, College of Horticulture Somsekhar Gajela
Mudigere-577132. Research Scholar,
Department of Vegetable Sciences, Uttar
Kiran Kumar Banga Krishi Viswavidyalaya, Pundibari,
Division of Fruit Science, ICAR-Indian India
Agricultural Research Institute, New
Delhi-110012 Sushmita Subba
Research Scholar,
Sajana S Department of Vegetable Sciences, Uttar
Division of Fruit Science, ICAR-Indian Banga Krishi Viswavidyalaya, Pundibari,
Agricultural Research Institute, New India
Delhi-110012
Saheb Pal
B. Neeraja Prabhakar Ph.D. Research Scholar,
Department of Horticulture, College of Division of Vegetable Science, ICAR-
Agriculture, Professor Jayashankar Indian Agricultural Research Institute, New
Telangana State Agriculture University, Delhi-110012 (Outreach Campus: ICAR-
Rajendranagar, Hyderabad-500030, Indian Institute of Horticultural Research,
Telangana, India Hesaraghatta, Bangalore-560089)
Solanki Bal Payel Panja
M.Sc. Student, Department of Vegetable Research Scholar, Department of Post-
Science, Faculty of Horticulture, Bidhan Harvest Technology, BCKV, Mohanpur,,
Chandra Krishi Viswavidyalaya, Nadia, India.
Mohanpur, Nadia, West Bengal-741252.
Arghya Mani
Subhrajyoti Chatterjee Research Scholar, Department of Post-
Department of Vegetable Sciences, Bidhan Harvest Technology, BCKV, Mohanpur,,
Chandra Krishi Viswavidyalaya, Nadia, India.
Mohanpur, Nadia- 741252, West Bengal
Surajit Mitra
Debmala Mukherjee Professor and Head, Department of Post-
M.Sc. Student, Department of Vegetable Harvest Technology, BCKV, Mohanpur,,
Science, Faculty of Horticulture, Bidhan Nadia, India.
Chandra Krishi Viswavidyalaya,
Mohanpur, Nadia, West Bengal-741252. Vangaru Sathish
Ph.D Scholar, Department of Genetics and
Kranthi Rekha Gogula Plant Breeding, Bidhan Chandra Krishi
Assistant professor, Department of Viswavidyalaya, West Bengal, India.
vegetable science, College of Horticulture,
Dr. YSR Horticultural University, E. Rambabu
V.R.Gudem-534101, Andhra Pradesh, Assistant Professor (Horticulture),
India. Professor Jayashankar Telangana State
Agricultural University, Telangana, India
Janaki Maradana
Scientist, Horticulture Research Station, Shubhashree P. Das
Dr. YSR Horticultural University, Ph.D Scholar (Vegetable Science), Bidhan
Peddapuram-533437, Andhra Pradesh, Chandra Krishi Viswavidyalaya, West
India. Bengal

Ravi Kiran Thirumdasu Srinivas Mamindla

Department of Vegetable Science, College SMS (Horticulture), Dr. Ramanaidu
of Horticulture, Dr. Y.S.R. Horticultural Ekalavya Foundation KVK, Medak
University, Venkataramannagudem, District, Telangana.
ANDHRA PRADESH 534101.
P. Srinivas
Tanneeru Lakshmi Tirupathamma Senior Research Fellow, ICAR-CRIDA,
Department of Vegetable Science, College Hyderabad-500059
of Horticulture, Dr. Y.S.R. Horticultural
University, Venkataramannagudem, B. Anitha
ANDHRA PRADESH 534101. Ph.D Scholar, COH, Rajendranagar,
SKLTSHU- Hyderabad-500030
Ganta Koteswara Rao
Department of Vegetable Science, ASPEE S. Bhavani
College of Horticulture & Forestry, Navsari Senior Research Fellow, ICAR-CRIDA,
Agricultural University, Navsari, Hyderabad-500059
GUJARAT-396450.
I. Vijay
Senior Research Fellow,
ICAR-CRIDA, Hyderabad-500059
A. Laxman M. Chandra Surya Rao
Ph.D Scholar, COH, Rajendranagar, Department of Floriculture and
SKLTSHU- Hyderabad-500030 Landscaping, College of Horticulture, Dr.
Y.S.R. Horticultural University,
G.Vidya Venkataramannagudem, West Godavari
Ph.D Scholar, COH, Rajendranagar, District, Andhra Pradesh-534101, India.
SKLTSHU- Hyderabad-500030
M. Lakshmi Madhuri
G. Sharon Rose Department of Floriculture and
Post Graduate, COH, Rajendranagar, Landscaping, College of Horticulture, Dr.
SKLTSHU- Hyderabad-500030 Y.S.R. Horticultural University,
Venkataramannagudem, West Godavari
Ajay Haldar District, Andhra Pradesh-534101, India.
College of Horticulture, RVS Agriculture
University, Gwalior, Madhya Pradesh, Anusree Anand
India. Ph.D Scholar, Division of Postharvest
Technology, ICAR-Indian Agricultural
Venkata Satish Kuchi Research Institute, New Delhi.
Department of Postharvest Technology,
College of Horticulture, Dr. Y.S.R. Deep Lata
Horticultural University, Anantharajupeta, Ph.D Scholar, Division of Postharvest
Kadapa District, Andhra Pradesh-516105, Technology, ICAR-Indian Agricultural
India. Research Institute, New Delhi.

Riya Thakur Baby Santhini B. G

College of Horticulture, RVS Agriculture Ph.D Scholar, Division of Postharvest
University, Gwalior, Madhya Pradesh, Technology, ICAR-Indian Agricultural
India. Research Institute, New Delhi.

Zehra Salma Gajanan A. Gundewadi

Department of Floriculture and Ph.D. Research Scholar, ICAR- Indian
Landscaping, College of Horticulture, Dr. Agriculture Research Institute, New Delhi.
Y.S.R. Horticultural University,
Venkataramannagudem, West Godavari Nilanjana Data
District, Andhra Pradesh-534101, India. Research scholar, Department of
Plantation, spice, medicinal and aromatic
K. Sindhu crops, Bidhan Chandra Krishi
Senior Research Fellow, ICAR-CRIDA, Viswavidyalaya, Mohanpur, Nadia, W.B.,
Hyderabad-500059 India

D. V. Swami Tapas Sarkar

Post Harvest Technology Research Station, Research scholar, Department of Fruit
Dr. Y.S.R. Horticultural University, Science, Bidhan Chandra Krishi
Venkataramannagudem, Viswavidyalaya, Mohanpur, Nadia, W.B.,
West Godavari, A.P - 534101 India.

Harish Reddy K.
Research Scholar, Dr. Y.S.R. Horticultural
University, V.R. Gudem, West Godavari,
Andhra Pradesh-534101.
Reddy M. L. N. Manjunath J Shetty
Dean of Horticulture, Dr. Y.S.R. Department of Post Harvest Technology,
Horticultural University, V.R. Gudem, College of Horticulture, UHS (B) Campus,
West Godavari, Andhra Pradesh-534101. GKVK (P), Bengaluru- 560065

Viji C.P. G Vidya

Assistant Professor, Dr. Y.S.R. Research Scholar, Sri Konda Laxman
Horticultural University, V.R. Gudem, Telangana State Horticultural University,
West Godavari, Andhra Pradesh-534101. Telangana, India
 About the Editors
Dr. Jagadish Chandra Jana
Professor Jagadish Chandra Jana is professor in the
Department of Vegetable Sciences, Faculty of
Horticulture, Uttar Banga Krishi Viswavidyalaya
(UBKV), Pundibari, India. He has completed his
master’s degree in the year 1994 and Ph.D. in the year
2001. In his career he had served his department as head
for more than 10 years. He is now serving his institute
as a dean for 5 years. He is member of various academic
and professional bodies of the University. He has
attended 20 and organized 4 Seminar/Symposium/Workshops. He has
participated in 65 Farmers Training Programmes as resource person and
delivered 8 Television/ Radio programmes. He was associated with the
development of one variety each of turmeric and ginger under AICRP on
Spices. He has published 55 research papers in various referred journals, 7
conference proceedings and 5 subject book-chapters. He is Life Member
of 5 different scientific societies. He functions as Chairman/Convener/
Member of various committees besides administrative duties.

Dr. Tanmay Kumar Koley

Tanmay Kumar Koley (Ph.D) has recently joined the
Indian Council of Agricultural Research (ICAR)
system. He is working as a ARS scientist at ICAR
Research Complex for Eastern Region, Patna, India.
He has worked on antioxidants in many horticultural
crops. He identified an antioxidant rich genotype from
zizyphus, carrot, radish, capsicum, brinjal, fenugreek,
bitter gourd, pumpkin, peas, French bean, winged bean
etc. Recently he started work on bioactive pigments and their purification
and use as ingredients for the development of functional foods. Dr Koley
has published fourteen research articles in internationally reputed journals
as well as several book chapters. He also published one book on post harvest
technologies of vegetables crops. He has been awarded the Jawaharlal
Nehru memorial award (2011) for outstanding contributions in Ph.D. thesis
and was also a recipient of a Gold Medal in B.Sc. for best student of the
batch and Ph.D. for outstanding research work in Ph.D. programme.
Mr. Arghya Mani

Mr. Arghya Mani is a Research Scholar in the

Department of Post-Harvest Technology, Bidhan
Chandra Krishi Viswavidyalaya (BCKV), Mohanpur,
India. He has completed B.Sc. Horticulture and M.Sc.
Pomology and Post-Harvest Technology in the year
2015 and 2017 respectively. He has qualified ICAR-
NET in Fruit Science. He has attended 7 national &
international conferences/seminars/symposium, 3
workshops, 3 training programs. He has industrial training exposure of
one month in “Overseas Agro-product Pvt. Ltd”. As 1st author, he have got
2 books, 3 popular articles, 10 research papers, 10 book chapters, 2 review
papers published at national and international level. Beside that he has
successfully represented NGO’s to discriminate knowledge related to
horticulture technology and food processing at farmer’s level. He is
reviewer of “Journal of Agricultural and bio-chemical Sciences”. He got
awarded with “Certificate of Merit” for his academic excellence during
his bachelor degree. Beside that he has been awarded with “Best Oral
presentation” twice. He has also received “Young Professional Award”
twice in different seminars.

Dr. Chandan Karak

Dr. Chandan Karak is engaged as Assistant Professor
in Department of Vegetable Science, under the Faculty
of Horticulture, Bidhan Chandra Kr ishi
Viswavidyalaya, Mohanpur, Nadia, West Bengal, India
since 2014. He has received his Doctoral Degree in
Vegetable Science from BCKV and after completion
his degree he has been selected as SRF from AgFE
Department, IIT Kharagpur under PFDC project. His
field of expertise is vegetable breeding. As a teacher,
he is actively engaged to crater the different Under Graduate, Post Graduate
and Doctoral courses. He has guided three M.Sc. students so far and one
has still continuing his course under his supervision. He has published
one book, 2 book chapters and 14 research papers in different reputed
national and international journal. He has participated in six national and
international level conferences. Presently he has engaged as Co-
Investigator, BRNS DAE sponsored project. Apart from his academic and
research activities he also served as extension worker. Besides this, he is
also a paper setter and external examiner for different universities.
Dr. Dipak Kumar Murmu

Dr. Dipak Kumar Murmu is serving as an assistant

professor in Regional Research Station (Old Alluvial
Zone). He is actively teaching Horticulture courses for
students in College of Agriculture, Majhian, Balurghat,
West Bengal, India. He obtained his B.Sc. (Hort.), M.Sc.
(Hort.), Ph.D. in Horticulture degrees in the years 2005,
2007, and 2011 respectively from Bidhan Chandra
Krishi Viswavidyalaya (BCKV), Mohanpur, Nadia. He
is specialist in Spices, plantation and medicinal and
aromatic crops. He has published his research work in more than 8
international and national journals and contributed chapter in one edited
book. His area of research in M. Sc. and Ph. D were “ Evaluation of some
cashew germplasm under alluvial plains of West Bengal” and “Genetic
diversity, Characterization and Yield Component of Chilli” respectively.
He has attended 9 seminar/symposium and conferences and is very much
active in extension work. He is life member of prestigious societies like
“CROP AND WEED SCIENCE SOCIETY” and “COBACAS”.
 Contents

Vegetables

1 Post-Harvest Management, Processing and

value addition of legumes
D. Triveni and K. Jyothi Reddy

2 Post-Harvest Management, Processing and

value addition of pea
Siddharood Maragal, Sachin A. J., Karthik Nayak V. S.
and Vani Kumbar

3 Post-Harvest Management, Processing and

value addition of French bean
Siddharood Maragal, Vani Kumbar, Kiran Kumar
and Sajana S

4 Post-Harvest Management, Processing and

value addition of cabbage
K. Jyothi Reddy and B. Neeraja Prabhakar

5 Post-Harvest Management, Processing and

value addition of tomato
B. Ashok Kumar and Sanket Kumar

6 Post-Harvest Management, Processing and

value addition of chilli
Srinivas G., Geeta H.P., Mahavar M, Jalgaonkar K.
and Champawat P.S.

7 Post-Harvest Management, Processing and

value addition of cucurbits
Aradhana Sen, Ranjit Chatterjee, Eggadi Ramesh,
Somsekhar Gajela and Sushmita Subba

8 Post-Harvest Management, Processing and

value addition of leafy vegetables
Somashekar Gajjela, Sushmita subba and
 Ranjit Chatterjee
9 Post-Harvest Management, Processing and
value addition of okra
Saheb Pal and Solanki Bal

10 Post-Harvest Management, Processing and

value addition of root crop
Subhrajyoti Chatterjee and Debmala Mukherjee

11 Post-Harvest Management, Processing and

value addition of onion and garlic
Kranthi Rekha Gogula and Janaki Maradana

12 Post-Harvest Management, Processing and

value addition of underutilized vegetables
Ravi Kiran Thirumdasu, Tanneeru Lakshmi and
Tirupathamma Ganta Koteswara Rao

13 Post-Harvest Management, Processing and

value addition of tuber crop
Payel Panja, Arghya Mani and Surajit Mitra

14 Post-Harvest Management, Processing and

value addition of yam
K. Jyothi Reddy, B. Neeraja Prabhakar and D. Triveni

15 Post-Harvest Management, Processing and

value addition of sweet potato
Vangaru Sathish, E. Rambabu, Shubhashree P. Das
and Srinivas Mamindla

16 Post-Harvest Management, Processing and

value addition of cassava
Shubhashree Priyadarshinee Das, E. Rambabu
and Srinivas Mamindla

Spices and plantation crops

17 Post-Harvest Management, Processing and

value addition of black pepper
P. Srinivas, B. Anitha, S. Bhavani, I. Vijay and A. Laxman
18 Post-Harvest Management, Processing and
value addition of cardamom
G. Vidya, G. Sharon Rose and P. Srinivas

19 Post-Harvest Management, Processing and

value addition of ginger
Ajay Haldar, Venkata Satish Kuchi, Riya Thakur and
Zehra Salma

20 Post-Harvest Management, Processing and

value addition of turmeric
P. Srinivas, G. Nirmala, S. Bhavani and K. Sindhu

21 Post-Harvest Management, Processing and

value addition of seed spices
D. V. Swami, M. Chandra Surya Rao,
M. Lakshmi Madhuri and Zehra Salma

22 Post-Harvest Management, Processing and

value addition of tree spices
Anusree Anand, Sachin A. J., Deep Lata and
Baby Santhini B. G

23 Post-Harvest Management, Processing and

value addition of tea
Sachin A .J., Karthik Nayaka V. S., Siddarood,
Maragal and Gajanan G.S.

24 Post-Harvest Management, Processing and

value addition of arecanut
Karthik Nayaka, V.S., Sachin, A.J., Kiran Kumar, G.N.
and Siddharood Maragal

25 Post-Harvest Management, Processing and

value addition of coconut
Nilanjana Data and Tapas Sarkar

26 Post-Harvest Management, Processing and

value addition of cashew
Tanuja Priya
27 Post-Harvest Management, Processing and
value addition of palmyrah
Sudha Vani V., Kiran Kumar G.N. and Tanuja Priya. B

28 Post-Harvest Management, Processing and

value addition of rubber
Manjunath J Shetty

29 Post-Harvest Management, Processing and

value addition of cocoa
Manjunath J Shetty

30 Post-Harvest Management, Processing and

value addition of vanilla
Harish Reddy K., Tanuja Priya B., Sudha Vani V.,
Reddy M.L.N. and Viji C.P.
 399

20
POST-HARVEST PRACTICES,
PROCESSING AND VALUE ADDITION OF
TURMERIC
1
P.Srinivas*, 2G.Nirmala, 3S.Bhavani, 4K.Sindhu
1,3&4
Senior Research Fellow, ICAR-CRIDA, Hyderabad-500059
2
Principal scientist, ICAR-CRIDA, Hyderabad-500059
Correspanding Auther mail : seenu.puli1988@gmail.com

ABSTRACT
Turmeric plant of the Zingiberaceae family is known as haldi or golden
ginger. The rhizomes of the plant when dried and ground provide yellow
and flavorful powder used for centuries as a natural coloring agent in
food cosmetic and textiles as a flavoring compound and also as an
insect repellent in Indian medicine. Recently it has been valued world
wide as a functional food due to its health promoting properties. India
is one of the leading countries in production of raw turmeric and other
sub products related to turmeric. 76 % of the world turmeric production
is in India [5]. Turmeric is high value export oriented crop and India
is a major exporter of turmeric and its products. In the quality front,
the major consuming countries like Europe and USA are demanding
more and more quality compliance by the producing countries. The
harvested turmeric rhizomes before entering into the market are
converted into a stable commodity through a number of post-harvest
processing operations like boiling, drying and polishing. Turmeric has
the advantage of not requiring special cultural practices, it presents
good productivity and contains on average 6% curcuminoid pigments
and 5% of essential oils. However there is need to develop processing
technology in order to obtain products of added value and good quality.
To meet this challenge we have to equip ourselves to produce process
and market high quality turmeric, with internationally accepted food
safety standards. Hence precautions has to be taken from the harvesting,
primary processing which includes, boiling, drying, polishing, coloring,
400

grading and packaging in order to meet the standards. The

improvements in post harvest processing, mechanization and value
addition in turmeric is needed for good quality produce with
international standards.
Keywords: colouring agent, functional food, primary processing,
mechanisation, international standards.

INTRODUCTION
India is one of the leading countries in production of raw turmeric
and other sub products related to turmeric. It is traditionally ubiquitous
and held sacred. The history of turmeric is entwined with the history of
Indian culture and also with the socio-religious practices of the country. It
was popular even in Vedic times because of its unique properties of colour,
flavour and also its importance as medicine in Ayurveda, besides its use as
a cosmetic and significance in religious ceremonies and auspicious
occasions. Turmeric is used as condiment, dye and drug in addition to its
use in cosmetic preparations. Andhra Pradesh, Tamil Nadu, Orissa,
Karnataka, West Bengal, Gujarat, Meghalaya, Maharashtra, Assam are some
of the important states cultivating turmeric, of which, Andhra Pradesh alone
occupies 38.0% of area and 58.5% of production. India is the largest
producer, exporter and consumer of turmeric in the world, using more than
90% of the total production domestically and only the rest is going to
export (about 8% of total production). During 2013 - 2014, the country
produced 12.29 lakh tones of turmeric from an area of 2.34 lakh ha. Some
of the popular cultivars are Duggirala, Tekkurpet, Sugandham, Salem,
Alleppe and prabha. Turmeric contains protein (6.3%), fat (5.1%), minerals
(3.5%), carbohydrates (69.4%) and moisture (13.1%). The essential oil
(5.8%) obtained by steam distillation of rhizomes, Curcumin
(diferuloylmethane) (3–4%) is responsible for the yellow colour.
The demand of turmeric increased all over the world as new
ingredients of therapeutic and life saving properties were discovered.
Turmeric is the major spice in which maximum number of products has
been patented. Another factor that could influence the demand for turmeric
is its increasing use as food colour, since synthetic colours are failing to
disfavour in many countries.
Turmeric of commerce is the dried rhizome. A number of high
value products of turmeric are now being traded in the international market.
‘Curcumin’ the colouring pigment is the most precious among them. The
various products are Turmeric powder, Turmeric oil, Turmeric oleoresin,
Curcumin and Encapsulated flavour. The fame of turmeric is due to its
 401

colour and flavour. In fresh state the rootstock has an aromatic and spicy
fragrance, which by drying gives way to a more medicinal aroma. Like
many other spices turmeric is a storehouse of phytochemicals; some of
them have unique properties. Volatile oil and oleoresin are predominant in
turmeric, and are composed of chemically active principles. Scientific post-
harvest methods have paramount importance to retain the quality. Post-
harvest operations generally start from harvesting itself. Cleaning, cooking,
curing, polishing, colouring, and grading are the further steps under post-
harvest technology. Open sun drying is the only method prevailing in Kerala.
So the studies are necessary to investigate the role of different processing
steps on the yield, curcuminoid pigments, and colour characteristics of
ground turmeric [8].
TURMERIC PROCESSING
Turmeric processing

Curing Polishing Colour Grading Packing

Boiling Drying

Traditional method Improved method Conventional Solar tunnel

of boiling of boiling drying drying

The harvested turmeric rhizomes before entering into the market

are converted into a stable commodity through a number of post-harvest
processing operations like boiling, drying and polishing.
BOILING
Boiling is the first post-harvest operation to be performed at the
farm level which involves cooking of fresh rhizomes in water until soft
before drying. Boiling destroys the vitality of fresh rhizomes, avoids the
raw odour, reduces the drying time and yields uniformly coloured product.
In the traditional method, a vessel made of galvanized iron sheet is used
for turmeric boiling. Boiling is considered complete by pressing a pointed
stick in to the rhizomes with slight pressure. The other indications of the
completion of boiling process are softness and easy breaking of rhizomes
when pressed between the fore finger and thumb and a yellow interior
instead of redone. An effective cooking time of 45 to 60 minutes for fingers
and 90 minutes for mother rhizomes is considered essential. Overcooking
402

and under cooking are found to affect the quality of the rhizome. Steam
pressure in boiler is 1.05 Kg/ cm Temperature is 100°C± 10 °C.
Improved method of boiling
Improved turmeric boiler using steam boiling technique is followed
when large quantities of turmeric are to be cured. The TNAU model of
improved steam boiler for turmeric consists of a trough, inner perforated
drums and lid. The outer drum is made of 18 SWG thick mild steel to a
size of 122 x 122 x 55 cm. A lid is provided with hooks for easy lifting and
also provided with an inspection door. For easy draining and cleaning, an
outlet is placed at the bottom of the drum. Four numbers of inner drums of
48 x 48 x 45 cm size are provided in the outer drum. The capacity of four
inner drum is 100 kg. The inner drums are provided with a leg for a height
of 10 cm, so that the rhizomes will not come in contact with water filled
for about 6-8 cm depth in the outer drum. The outer drum is placed with
more than half of its depth below the ground level by digging a pit, which
serves as a furnace. This furnace is provided with two openings, one for
feeding the fuel and the other one for removing the ash and unburnt. After
placing the turmeric boiler in the furnace, about 75 liters of water is added
(6-8 cm depth). About 55 - 70 kg of well washed rhizome is taken in each
inner drum and placed in the boiler and the lid is placed in position. Using
the available agricultural waste materials, mostly, the turmeric leaves, fire
is put in the furnace. During the boiling process, it takes about 25 minutes
to produce steam and boil the initial batch of rhizomes and 10 - 15 minutes
for the subsequent batches. Through the inspection door, the stage of boiling
of the rhizome is assessed by pressing the rhizomes with a hard pin / needle.
Using a long pole, the lid is removed and the inner drums are lifted one by
one. For the next batch, about 20 litres of water is added to the outer drum,
depending on the water lost by evaporation. The next batch of rhizomes is
loaded in all the drums and heating is continued. At the end of the boiling
process, all the drums need to be cleaned free of mud and soil to avoid
damage and enhance the life of the gadget. The capacity of the boiler is
about 100 kg per batch and the fuel requirement is 70 – 75 kg of agricultural
waste materials.
 403

Improved method of drying

DRYING
Convintional drying
The cooked fingers are dried in the sun by spreading in 5-7 cm
thick layers on the drying floor. A thin layer is not desirable, as the colour
of the dried product may be adversely affected. During night time, the
material should be heaped or covered. It may take 10-15 days for the
rhizome to become completely dry. Turmeric should be dried on clean
surface to ensure that the product does not get contaminated by extraneous
matter. Care should be taken to avoid mould growth on the rhizomes.
Rhizomes are turned intermittently to ensure uniformity in drying.
Advanced drying methods
For drying, various drying methods had been studied. The various
methods are In order to improve the rhizomes quality and to improve the
overall process, new improved fire tube boilers with insulation is used to
reduce the loss of energy. The pressure vessels are also provided with same
insulation, so as to improve cooking time. as follows,
1. Vacuum Drying.
2. Microwave Drying.
3. Solar Drying.
4. Freeze Drying.
As vacuum, freeze and microwave drying need external supply
for its working. Therefore it is not feasible for the farmers to use electricity.
Solution for this problem was solar drying. In solar drying, an active type
flat plate collector is used to heat the air, and that air is allowed to flow
over turmeric by using a centrifugal blower. The fire tube boiler is designed
by using the theories of fired pressure vessels as well as the IBR norms of
404

small boilers for industrial purpose. And the cooking vessels are designed
for the theories of unfired
SOLAR TUNNEL DRYING OF TURMERIC
In the global market, three major types are traded generally, viz.,
Alleppey turmeric, Madras turmeric andWest Indian turmeric. Underground
nature, high initial moisture content (IMC) and highly specialized skin are
the major constraints that have to be faced by the farmers while processing.
Indigenous methods used are very laborious, time consuming and also cause
high loss of material and quality. Turmeric is generally dried under open
sun by spreading it on roads or in places that are otherwise unclean, or on
cowdung smeared floors. Farmers often dry harvested turmeric rhizome
up to a final moisture content 15–35%, depending upon the farmers and
location. Uneven and non-uniform drying promote the microbes, especially
fungus, to start growth immediately. It is reported that traditional drying
method could result in the loss of volatile oil (up to 25%) by evaporation,
and in the destruction of some of the light-sensitive oil constituents. The
quality of dried turmeric is determined based on a number of factors, viz.,
moisture, curcumin, oleoresin, volatile oil, insect infestation, appearance,
animal excreta, microbial incidence and all other organic and inorganic
contaminants. The scenario of turmeric processing is not encouraging in
India as evident from frequent quality revisions and commodity rejections
at the export sector due to low quality. The end quality of turmeric is very
much dependent on its post-harvest methods. Traditionally, open sun drying
is the chief method adopted for processing. Conventional processing could
maintain the intrinsic quality up to a certain level, but extrinsic quality
could not be achieved. Solar tunnel drying method is an effective alternative
to traditional open sun drying, where retention of curcumin, volatile oil
and oleoresin was high, with less drying time. The study also disclosed the
importance of pre-drying and post-drying treatments and hygienic practices
to be adopted during processing. Solar tunnel dryer can be used to process
most of the spices, vegetables, fruits and other perishable crops with
maximum retention of intrinsic quality and for better shelf life. Substantial
reduction of drying time and physical quality improvement with regard to
international quality standards are the other advantages [2].
Methodology
The rhizomes were cleaned off impurities, rhizoids and roots
manually. Diseased and decayed turmeric were also removed. Cleaned
fingers were washed and boiled in a solution containing sodium bisulphite
and concentrated hydrochloric acid (20 g + 20 g per 70 kg of turmeric) to
 405

ease cooking and drying. Cooking of turmeric continued for 30 min at

1000 C until froth and white fumes were observed. Cooked rhizomes were
taken out from the solution and drained. Solar tunnel drying was done in
an imported “solar tunnel dryer” installed at the Botany Research Center
of Sacred Heart College. The dryer, developed at the Institute of Agricultural
Engineering in the Tropics and Sub-tropics of Hohenheim University,
Germany consists basically of a plastic foil covered flat plate solar air
heater, a drying tunnel and small axial flow fans. Temperature and relative
humidity of the dryer and ambient air were monitored at 1 h interval, from
8 a.m. to 6 p.m. Mercury thermometer and an air guide instrument (USA)
were used for this purpose. The intensity of solar radiation was measured
by placing a pyranometer at an angle of 15°, similar to the plane of solar
module of the dryer. The completion of drying was confirmed by physical
observation. Dry weight and spice recovery were calculated. Immediately
after drying, turmeric rhizomes were polished by rubbing [4].

Solar tunnel drying system of turmeric

POLISHING
Dried turmeric has poor appearance and rough dull outer surface
with scales and root bits. The appearance is improved by smoothening and
polishing the outer surface by manual or mechanical rubbing. Polishing is
406

done till the recommended polish of 7-8% is achieved. Usually 5 to 8%of

the weight of turmeric is the polishing wastage during full polishing and 2
to 3% during half polishing. In an improved method, polishing is done by
using hand operated barrel or drum mounted on a central axis, the sides of
which are made of expanded metal screen. When the drum filled with
turmeric is rotated, polishing is effected by abrasion of the surface against
each other as they roll inside the drum [3].
Turmeric rhizomes can be mechanically washed as well as polished
in a portable, electric power operated, rotary drum type turmeric washing
and polishing machine. The machine when operated at optimum rotational
speed for optimum time can wash 50 kg of turmeric rhizomes. At optimum
performance parameters, i.e.75 rpm for 15-20 min. there is no bruising of
turmeric rhizomes. The same machine can be used for polishing turmeric
with some modification [6]

Mechanical polishing mechine

Colouring
Exporting turmeric is given special colour by mixing yellow so
that powder and processed materials can give better look and quality.
Cleaning is done by two methods. One is dry colouring and the other wet
colouring. In the first process dry powder of yellow colour is sprayed on
boiled turmeric and rightly mixed. Powder is known as middle crome. In
the wet colouring process its solution is prepared in water which is sprayed
on rhizomes and mechanically mixed. After colouring is complete for one
week these are dried. Later on these rhizomes are kept in sacks and closed
for exporting.
GRADING
Turmeric of commerce is described in three ways:
 407

1. Fingers
These are the lateral branches or secondary ‘daughter’ rhizomes
which are detached from the central rhizome before curing.Fingers usually
range in size from 2.5 to 7.5 cm in length and may be over 1 cm in diameter.
2. Bulbs
These are central ‘mother’ rhizomes, which are ovate in shape and
are of shorter length and having larger diameter than the fingers.
3. Splits
Splits are the bulbs that have been split into halves or quarters to
facilitate curing and subsequent drying. Turmeric being a natural produce,
is bound to gather contaminants during various stages of processing. The
spice is also cleaned to remove such foreign materials. A sifter, destoner,
and an air screen separator will help remove materials such as stones, dead
insects, excreta, and other extraneous matter. Cleaned and graded material
is packed generally in new double burlap gunny bags and stored over
wooden pallets in a cool, dry place protected from light. The stores should
be clean and free from infestation of pests and harbourage of rodents. It is
not recommended to apply pesticides on the dried/polished turmeric to
prevent storage pests. Turmeric produced in lndia is graded under Agmark.
It is carried out both internally as well as for export. Agmark grades of
turmeric are the following.
1. Turmeric finger other than ‘Alleppey’ variety : Special; Good; Fair;
Non-specified
2. ‘Alleppey Finger’ Turmeric : Good; Fair; Non-specified
3. Rajapore Finger Turmeric : Special; Good; Fair; Non-specified
4. Turmeric bulbs (round, Gathas or Golas) : Special; Good; Fair;
Non-specified
5. Rajapore turmeric bulbs : Special; Good; Fair; Non-specified
Turmeric is graded into ‘fingers’, ‘wholes’ and splits; the best
quality being fingers. In the global market three major types are traded
generally, viz. Alleppey turmeric, Madras turmeric and West lndian
turmeric. Indian turmeric quality grades such as Nazamabad (wholes),
Madras (fingers), Rajapore, Cuddapah (wholes and fingers) and Alleppey
(fingers) are well known in trade circles. However being the richest source
of curcumin (up to 14%) Alleppey turmeric remains the highly demanded
408

turmeric grade in the world. Agmark grades are based on physical qualities
but international requirements are focused on chemical quality too. In both
cases the criteria that influences is the post-harvest operations. Like ginger,
rhizomatous nature, high initial moisture content, highly specialized skin
etc. are the major constraints that face farmers while processing [7]

Turmeric bulbs Turmeric splits

Turmeric Fingers

Grinding
Grinding can be a method of adding value to a product. However,
in general it is not advisable to grind spices as they become more vulnerable
to spoilage. The flavour and aroma compounds are not stable and will
quickly disappear from ground products. The storage life of ground spices
is much less than for the whole spices. It is very difficult for the consumer
to judge the quality of a ground spice. It is also very easy for unscrupulous
processors to contaminate the ground spice by adding other material.
Therefore most consumers, from wholesalers to individual customers, prefer
to buy whole spices. Turmeric is one of the few spices that is usually
purchased in a ground form. The whole rhizome pieces may be exported
and then ground in the country of destination. Alternatively, the dried
rhizomes may be ground at the place of origin. Grinding is a very simple
 409

process that involves cutting and crushing the rhizomes into small particles,
then sifting it through a series of screens of different mesh size, to get a
fine powder. There are a range of grinding mills available, both manual
and powered, of different capacities and which work in different ways.
The traditional way to grind would be between two stones. The advantage
of this method is that the turmeric does not get too hot during the grinding
process. With some Figure 5: Ground Turmeric Photo credit: Practical
Action / Neil Noble Turmeric processing Practical Action 5 of the
mechanical mills, such as a hammer mill, heat is generated during the
grinding process, which can cause some of the volatile taste and aroma
compounds to be lost. For higher quality ground turmeric, the grinding
temperature should be kept as low as possible. After grinding the powder
is sieved through different mesh screens until a uniform, fine powder is
obtained. Grade Moisture (%w/w) max Total ash (%w/w) max Acid
insoluble ash (%w/w) max Lead (ppm) max Starch (%w/w) max Chromate
test Turmeric powder a Standard 10 7 1.5 2.5 60 Negative Coarse ground
powder b Standard 10 9 1.5 2.5 60 Negative Agmark standards for turmeric
powder a . Ground to pass through a 300 micron sieve b . Ground to pass
through a 500 micron sieve
Packaging
Dried rhizomes and rhizome pieces are packed in jute sacks,
wooden boxes or lined corrugated cardboard boxes for shipping. Ground
turmeric should be packaged in moisture proof, air-tight polyethylene
packages. The packages should be sealed and labelled with attractive labels.
The label needs to contain all relevant product and legal information – the
name of the product, brand name (if appropriate), details of the manufacturer
(name and address), date of manufacture, expiry date, weight of the
contents, added ingredients (if relevant) plus any other information that
the country of origin and of import may require (a barcode, producer code
and packer code are all extra information that is required in some countries
to help trace the product back to its origin). See the Practical Action
Technical Brief on labelling for further information on labelling
requirements.
Storage
The bulk rhizomes are stored in a cool and dry environment, away
from direct sunlight. The bright colour of ground turmeric will fade when
it is left in the light for a long period of time. Therefore the packets should
be stored in a cardboard box, away from the sunlight. The storage room
should be clean, dry, cool and free from pests. Mosquito netting should be
410

fitted on the windows to prevent pests and insects from entering the room.
Strong smelling foods, detergents and paints should not be stored in the
same room.
Value addition
Dried rhizome
Turmeric is mostly imported as a whole rhizome, which is then
processed into powder or oleoresin by flavor houses and the industrial
sector.13,26 Rhizomes come as fingers, bulbs and splits. Fingers are the
secondary branches from the mother rhizome, the bulb, and splits are the
bulbs cut into halves or quarters before curing.26,53 The fingers are 2 to 8
cm long and 1 to 2 cm wide, and are easier to grind than the more fibrous
bulbs and splits, and therefore command a higher price.13 Rhizome quality
is judged by a clean and smooth skin, uniform skin and flesh colors, and a
clean snap (or “metallic twang” as described by the Indian. Ministry of
Agriculture standards, Agmark) when broken.56 Turmeric cleanliness
specifications for import pertain to whole rhizomes.
Turmeric powder
Ground turmeric is mostly used on the retail market, and by the
food processors. Rhizomes are ground to approximately 60-80 mesh particle
size.15 Since curcuminoids, the color constituents of turmeric, deteriorate
with light and to a lesser extent, under heat and oxidative conditions15, it
is important that ground turmeric be packed in a UV protective packaging
and appropriately stored. Turmeric powder is a major ingredient in curry
powders and pastes. In the food industry, it is mostly used to color and
flavor mustard.13 It is also used in chicken bouillon and soups, sauces,
gravies, and dry seasonings.53 Recently the powder has also been used as
a colorant in cereals.
Curry powder
Turmeric is such an important ingredient in curry powder that it
merits special mention. In its export statistics of spices, the Indian Spice
Board specifically lists curry powder exports. The turmeric content in curry
powder blends ranges from 10-15% to 30%.26 Typical Indian curry powder
for meat and fish dishes contains 20-30% turmeric, 22-26% coriander,
12% and 10% cardamom and cumin, respectively, 4% or 10% fenugreek,
ginger, cayenne, cloves and fennel in proportions from 1% to 7%.26 Curry
mixes for vegetarian dishes contain less turmeric, in the range of 5 to 10%,
because of the bitter flavor it would impart to the dish.
 411

Curcumin
Curcumin, dimethyoxycurcumin and bis demethoxycurcumin is a
dietary photochemical obtained from dried rhizomes of the turmeric plant
(curcuma Longa), Curcumin is a main coloring substance in Curcuma longa
and two related compounds, demethoxycurcumin (DMC) and
bisdemethoxycurcumin (BDMC), are altogether known as curcuminoid.
The value of the turmeric products is based on their curcuminoid content.
Quantitative estimation of curcuminoids can be carried out photometrically
based on its absorbance at 420 nm .The principal colouring components of
curcumin exhibit a keto-enol tautomerism and antioxidative properties.
The antioxidant property of curcumin can prevent rancidity of foods and
provide foodstuffs containing less oxidized fat or free radicals. The powerful
antioxidation property of curcumin has an important role in keeping curry
for a long time without it turning rancid. Curcuminoids are poorly soluble
in the hydrocarbon solvents. Curcumin is an oil soluble pigment, practically
insoluble in water at acidic and neutral pH, soluble in alkali. Preparations
of water-soluble curcumin by incorporation into various surfactant micellar
systems (acetone, methanol, and ethanol) have been reported. It is stable
at high temperatures and in acids, but unstable in alkaline conditions and
in the presence of light. Curcumin is widely used to colour many foods.
Curcumin is listed for use in dairy products, fats, oils and fat emulsions,
edible ices, fruit and vegetable products, confectionery, cereal products,
bakery wares, meat and meat products, fish and fish products, eggs and
eggs products, spices, soups, sauces and protein products, Curcumin, the
most active curcuminoid found in turmeric, has been shown to possess a
multitude of beneficial effects in the treatment of cancers, cardiovascular
disease, and inflammation. A daily dose of 2 grams of Curcuma domestic
extract was found to provide pain relief that was equivalent to ibuprofen
for the relief of pain associated with osteoarthritis of the knee. Commercial
capsules of curcumin contain piperine, a compound found in Extraction
and purification of curcuminoids from Turmeric (curcuma longa L.
Curcumin might be potentially useful in some kidney diseases by preventing
renal inflammation. The most conventional method for extraction of
curcumin has been Soxhlet extraction with heating time ranging as long as
up to 12 h. the Soxhlet extraction process is a time consuming, laborious
and makes use of bulk amount of organic solvents. as the heating process
continues for long hours, the approach possibly involves high risk of thermal
decomposition of target molecules. A number of studies are undertaken to
separate curcuminoid pigments by thin layer chromatography (TLC),
column chromatography. HPLC method was sensitive, precise, and accurate
412

for detection and quantification of curcuminoids in the extract of rhizomes

curcuma longa ii) Sphectrophotometric analysis.
Oleoresins
Turmeric extractives, or oleoresins, are obtained by solvent
extraction of the powdered or comminutated rhizome. This process yields
about 12 % of an orange/red viscous liquid, which, depending on the solvent
used for extraction and on the turmeric type and cultivar, contains various
proportions of the coloring matter, i.e. the curcuminoids, the volatile oils
which impart the flavor to the product, and non-volatile fatty and resinous
materials. The compounds of interest in turmeric oleoresin are the
curcuminoids (40 to 55%), and the volatile oils (15 to 20%).15,26 The
curcuminoids, which consist mostly of curcumin (1,7- bis(4-hydroxy-3-
methoxyphenyl)-1,6-heptadiene-3,5-dione), and also demethoxycurcumin,
and bisdemetoxycurcumin, can be further purified to a crystalline material,
and will be used preferably in products where the turmeric flavor is
undesirable, such as cheese, ice cream, beverages and baked products.
Curcumin has similar color characteristics than the synthetic food colorant
tartrazine (FD&C yellow No. 5); however, unlike tartrazine, it is highly
sensitive to light and alkaline pH, and is also degraded by heat and chemical
oxidants. It is therefore not easy to use in food processes and products
destined to long-term storage. It is nevertheless of commercial interest as
a natural food colorant, and research is underway to improve its stability.
Upon appropriate dilution with a vegetable oil, propylene glycol or
polysorbates, the oleoresin gives a bright yellow liquid with the
characteristic turmeric aroma, slightly bitter and pungent taste. The
oleoresin may also be spray-dried on a sugar matrix such as maltodextrin
to a powder, and can be used as a colorant in dry cereals or beverages. The
advantage of spray-dried turmeric oleoresin over ground turmeric powder
is that it is devoid of starch, the predominant component in dried rhizome,
and also proteins and other fibers. Turmeric oleoresin exported from India
in 1998 was ranked third, after pepper and paprika oleoresins.
Essential oil
Turmeric essential oil has little interest in the Western food industry,
and it has no commercial value, as opposed to oleoresin. However, there is
an increasing literature showing medicinal activities of turmeric, of which
some are attributable to compounds present in the volatile fraction. Turmeric
essential oil is obtained by distillation, or by supercritical fluid extraction
of the powdered rhizome. It is also the product of curcuminoids purification
from oleoresins. The latter procedure, which consists in removing the oil
 413

with hexane or other lipophilic solvent, tends to alter the oil by loss of
higher volatile molecules in the process of solvent evaporation; or, if alcohol
is used as the solvent, artifacts are formed by esterification, etherification
and acetal formation. The major compounds found in turmeric oil, up to
50-60%, are the sesquiterpene ketones, ß-, and ar-turmerone.34 The
sesquiterpenes zingeberene and ar-curcumene were either not reported, or
found at as high as 25% and 35%, respectively. In general, there is a
tremendous variation in published compositions of turmeric essential oils,
and such variation was also observed in one study, within rhizomes collected
from the sub-Himalayan region of the Tarai in India.[1]

References
1. Anne, P. (2004). Turmeric post harvest operations. Food and Agriculture
Organization of the United Nations (FAO), AGST.
2. Esper, A. and Muhlbauer, W. 1996. Solar tunnel dryer for fruits. Plant Res. Dev.
44, 61–79.
3. Jayashree, E. (2015). Turmeric - Extension Pamphlet. ICAR- Indian Institute of
Spices Research, Kozhikode.
4. Jose, K.P. and Joy, C. M. (2009). Solar tunnel drying of turmeric (curcuma longa
linn. syn. c. domestica val.) for quality improvement. Journal of Food Processing
and Preservation. 33 121–135.
5. Maria, L.A. Bambirra, R. Junqueira, G. Maria, B. and Gloria, A. (2002). Influence
of post harvest processing conditions on yield and quality of ground turmeric
(Curcuma longa L.). Brazilian Archieves of Biology and Technology. Vol 45, n. 4
: pp. 423-429.
6. Moghe, S.M. Zakiuddin, K.S. Arajpure, V.G. (2012). Design and development of
turmeric polishing machine. International Journal of Modern Engineering Research
(IJMER). Vol.2, Issue.6, Nov-Dec. 2012 . pp-4710-4713.
7. Rajendra, P. (2017). Study of design and development of turmeric processing unit:
A Review. International Journal Of Innovations In Engineering Research And
Technology. ISSN: 2394-3696 Volume 4, Issue 3, Mar. 2017.
8. Thankamani, C.K. Chempakam, B. Jayashree, E. Agalodia, A.V. Chitra, R. Gopal,
L. Dhirendra, S. Pethe, U.B. Giridhar, K. and Nirmal, B.K. Post harvest handling
and value addition in spices. SYMSAC VII Post-Harvest Processing of Spices and
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