Effect of harvest stage on engineering, physio-chemical, bioactive and drying properties of turmeric

Shaik Jakeer Basha; Kamaljit Kaur; Prabhjot Kaur; Tarvinder Pal Singh; Shaik Jakeer Basha; Kamaljit Kaur; Prabhjot Kaur; Tarvinder Pal Singh

doi:10.48130/tihort-0024-0019

Figures (4) Tables (3)

Figure 1.
Turmeric varieties. (a) Early harvest Punjab Haldi-1; (b) Early harvest Punjab Haldi-2; (c) Harvest Punjab Haldi-1; (d) Harvest Punjab Haldi-2.
Figure 2.
(a) Axial dimensions. (b) Geometric properties of Punjab Haldi-1 and Punjab Haldi-2 turmeric. L: Length, B: Breadth, T: Thickness, AMD: Arithmetic mean diameter, GMD: Geometric mean diameter, SMD: Square mean diameter, EMD: Equivalent mean diameter, PHV1: Early harvest Punjab Haldi-1, PHV2: Early harvest Punjab Haldi-2, HV1: Harvest Punjab Haldi-1, HV2: Harvest Punjab Haldi-2.
Figure 3.
Optical properties of early harvest and harvest stage turmeric rhizomes.
Figure 4.
Optical properties of turmeric powder. (A) Blanching-15 min; (B) Blanching-30 min; (C) Pressure cooking-15 min; (D) Pressure cooking-30 min. (a)−(d) Color of powders based on HSB values.

Variety Parameter	Early harvest						Harvest
	Punjab Haldi-1			Punjab Haldi-2			Punjab Haldi-1			Punjab Haldi-2
	Grade-1	Grade-2	Grade-3	Grade-1	Grade-2	Grade-3	Grade-1	Grade-2	Grade-3	Grade-1	Grade-2	Grade-3
Length (mm)	100.64 ± 3.24	76.13 ± 2.83	49.21 ± 3.91	106.51 ± 2.70	71.55 ± 1.81	52.14 ± 2.34	105.37 ± 2.49	72.64 ± 1.43	50.23 ± 6.20	112.19 ± 6.35	75.43 ± 5.05	56.15 ± 4.51
Breadth (mm)	31.09 ± 1.52	26.74 ± 1.63	16.27 ± 1.22	32.23 ± 1.31	26.59 ± 1.07	18.59 ± 1.48	32.87 ± 1.51	28.21 ± 1.30	18.27 ± 1.09	31.34 ± 4.98	27.93 ± 1.76	18.80 ± 0.68
Thickness (mm)	26.76 ± 1.97	23.31 ± 0.82	13.07 ± 1.09	27.78 ± 0.42	24.15 ± 0.43	13.58 ± 0.67	29.76 ± 1.34	23.14 ± 1.14	13.37 ± 1.22	28.94 ± 3.96	25.06 ± 0.55	14.27 ± 0.50
Arithmetic mean diameter (mm)	52.83 ± 1.47	42.06 ± 0.62	26.18 ± 1.52	54.17 ± 0.91	40.76 ± 0.75	28.10 ± 0.65	56.00 ± 0.84	41.33 ± 0.81	27.29 ± 2.11	57.49 ± 3.07	42.80 ± 1.74	29.74 ± 1.61
Geometric mean diameter (mm)	43.72 ± 1.79	36.20 ± 0.78	21.86 ± 0.83	45.09 ± 0.57	35.81 ± 0.49	23.63 ± 0.69	46.88 ± 0.71	36.19 ± 0.96	23.06 ± 1.04	46.68 ± 4.33	37.51 ± 1.06	24.69 ± 0.82
SMD (mm)	81.54 ± 2.87	66.57 ± 1.12	40.69 ± 1.79	83.94 ± 1.17	65.36 ± 1.01	43.92 ± 1.14	87.04 ± 1.22	66.20 ± 1.59	42.81 ± 2.20	87.57 ± 6.89	68.53 ± 2.13	46.09 ± 1.78
EMD (mm)	59.36 ± 2.00	48.27 ± 0.74	29.58 ± 1.37	61.07 ± 0.86	47.31 ± 0.74	31.88 ± 0.76	63.31 ± 0.88	47.90 ± 1.11	31.05 ± 1.72	63.91 ± 4.67	49.61 ± 1.60	33.51 ± 1.38
Aspect ratio	0.30 ± 0.01	0.35 ± 0.02	0.33 ± 0.01	0.31 ± 0.01	0.37 ± 0.009	0.35 ± 0.02	0.31 ± 0.01	0.38 ± 0.013	0.36 ± 0.02	0.27 ± 0.048	0.37 ± 0.02	0.33 ± 0.01
Surface area (mm²)	6,018.18 ± 488.92	4,119.371 ± 189.38	1,502.99 ± 134.73	6,392.94 ± 163.19	4,031.69 ± 121.25	1,752.09 ± 118.63	6,009.14 ± 218.49	4,117.74 ± 247.13	1,671.35 ± 173.35	6,132.52 ± 1234.06	3,802.81 ± 283.27	1,692.00 ± 146.99
Sphericity	0.43 ± 0.02	0.47 ± 0.01	0.44 ± 0.007	0.44 ± 0.009	0.50 ± 0.004	0.45 ± 0.01	0.44 ± 0.009	0.49 ± 0.008	0.45 ± 0.01	0.41 ± 0.04	0.49 ± 0.01	0.43 ± 0.01
Unit volume (mm³)	43,982.97 ± 5,304.70	24,833.49 ± 1,814.03	5,473.03 ± 865.65	48,064.72 ± 1,840.81	24,044.93 ± 1,191.45	6,888.56 ± 804.40	53,942.12 ± 2,666.86	24,815.37 ± 2,513.85	6,421.13 ± 1,144.76	30,781.31 ± 14,055.67	16,767.94 ± 3,003.25	4,618.93 ± 1,042.20
Shape factor	0.71 ± 0.01	0.73 ± 0.03	0.74 ± 0.04	0.71 ± 0.02	0.74 ± 0.01	0.78 ± 0.04	0.70 ± 0.02	0.78 ± 0.02	0.79 ± 0.03	1.04 ± 0.06	1.05 ± 0.03	1.14 ± 0.01
SMD-Square mean diameter, EQD-Equivalent mean diameter. Values are expressed as means of three replications ± standard deviation.

Table 1.

Geometric properties of early harvest and harvest stage turmeric rhizomes.

Properties	Variety parameter	Early harvest		Harvest
Properties	Variety parameter	Punjab Haldi-1	Punjab Haldi-2	Punjab Haldi-1	Punjab Haldi-2
Physio-chemical	Moisture (%)	80.59^c ± 0.18	80.81^d ± 0.12	78.26^b ± 0.10	78.15^a ± 0.17
	Titratable acidity (%)	0.70^c ± 0.2	0.76^d ± 0.3	0.57^a ± 0.3	0.68^b ± 0.1
	pH	5.8^d ± 0.2	5.5^a ± 0.1	5.6^b ± 0.2	5.7^c ± 0.1
	TSS (°B)	5.5^d ± 0.01	5.3^c ± 0.02	5.1^b ± 0.01	5.0^a ± 0.01
	Fat (%)	1.08^b ± 0.13	1.03^a ± 0.10	1.26^c ± 0.20	1.42^d ± 0.08
	Reducing sugars (%)	0.33^d ± 0.01	0.31^c ± 0.02	0.21^a ± 0.01	0.26^b ± 0.01
	Total sugars (%)	2.07^d ± 0.14	1.84^c ± 0.06	1.41^a ± 0.11	1.63^b ± 0.03
	Protein (%)	1.06^a ± 0.01	1.17^c ± 0.01	1.13^b ± 0.02	1.54^d ± 0.01
	Crude fiber (%)	0.73^b ± 0.03	0.68^a ± 0.02	0.84^c ± 0.12	0.97^d ± 0.10
	Ash (%)	0.98^b ± 0.01	0.86^a ± 0.02	1.07^d ± 0.01	1.02^c ± 0.02
	Vitamin C (mg/100 g)	20.78^b ± 0.12	18.49^a ± 0.07	25.30^c ± 0.11	22.50^d ± 0.21
Bioactive	Curcumin (%)	2.93^a ± 0.1	3.25^b ± 0.1	4.03^c ± 0.1	4.52^d ± 0.1
	Total phenols (mg GAE/100 g)	47.34^a ± 0.16	48.40^b ± 0.12	51.50^c ± 0.18	52.06^d ± 0.11
	Antioxidant activity (% inhibition)	41.02^a ± 0.01	42.21^b ± 0.02	45.64^c ± 0.01	45.92^d ± 0.01
Gravimetric	Thousand seed mass (kg)	59.34^a ± 1.72	61.40^c ± 1.02	60.78^b ± 1.18	62.90^d ± 1.26
	Bulk density (kg/m³)	498^a ± 5.75	512^b ± 4.89	526^c ± 6.08	532^d ± 5.10
	True density (kg/m³)	994^a ± 9.84	1013^b ± 9.14	1036^c ± 8.24	1048^d ± 8.13
	Porosity	49.89^d ± 1.02	49.70^c ± 0.87	49.21^b ± 0.43	49.23^a ± 0.72
Frictional	Angle of repose (°)	26.71^a ± 1.17	27.23^b ± 1.12	27.65^c ± 1.08	28.03^d ± 1.29
Values are expressed as means of three replications ± standard deviation; values with different letters in superscript differ significantly (p ≤ 0.05).

Table 2.

Physio-chemical, bioactive, gravimetric, and frictional properties of turmeric rhizomes.

Properties	Parameter	Punjab Haldi -2 (harvest)
Properties	Parameter	B-15 min	B-30 min	PC-15 min	PC-30 min
Physical	Bulk density (g/cm³)	0.73^a ± 0.01	0.76^c ± 0.01	0.74^b ± 0.02	0.81^d ± 0.02
	True density (g/cm³)	1.28^a ± 0.01	1.34^bc ± 0.01	1.36^c ± 0.01	1.51^d ± 0.01
	Porosity	0.42^ba ± 0.01	0.43^b ± 0.01	0.46^c ± 0.05	0.47^d ± 0.02
Functional	Dispersibility (%)	46^d ± 0.01	44^c ± 0.02	42^b ± 0.01	40^a ± 0.01
	Water absorption capacity (mL/g)	4.14^a ± 0.03	4.20^b ± 0.09	4.27^c ± 0.11	4.45^d ± 0.07
	Solubility (%)	3.53^b ± 0.17	3.93^d ± 0.14	3.90^dc ± 0.17	2.90^a ± 0.11
	Swelling power (g/g)	5.93^a ± 0.01	6.54^b ± 0.01	7.38^c ± 0.01	7.82^d ± 0.03
Bioactive	Curcumin content (%)	4.52^d ± 0.1	4.38^b ± 0.2	4.48^c ± 0.2	4.26^a ± 0.3
	Total phenols (mg GAE/100 g)	52.06^d ± 0.09	50.02^b ± 0.11	51.64^c ± 0.26	48.20^a ± 0.14
	Antioxidant activity (% of inhibition)	45.92^d ± 0.01	44.20^c ± 0.02	45.84^b ± 0.02	43.89^a ± 0.01
Optical	L*	64.27^d ± 0.52	63.71^c ± 0.64	60.35^b ± 1.07	59.41^a ± 0.41
	a*	18.45^d ± 0.20	18.20^c ± 0.45	17.75^b ± 0.74	16.77^a ± 0.51
	b*	45.25^d ± 0.72	43.03^c ± 0.35	38.66^b ± 0.51	36.38^a ± 0.34
	Chroma	49.52^d ± 0.27	46.71^c ± 0.23	42.53^b ± 0.40	40.05^a ± 0.59
	Hue (°)	67.81^d ± 0.36	67.07^c ± 0.70	65.33^b ± 0.63	65.25^a ± 0.40
B: Blanching, PC: Pressure cooking; values are expressed as means of three replications ± standard deviation; values with different letters in superscript differ significantly (p ≤ 0.05).

Table 3.

Physical, functional, bioactive and optical properties of turmeric powder.