Vol. 12, Issue 5 (2023)

Author(s):
Pragya Sharma, Jitendra Singh, Versha Kumari and Rekha Singh

Abstract:
The present experiment was carried out at Pt. KLS College of Horticulture and Research Station, Rajnandgaon under Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.). Under this experiment four treatments / varieties viz; C.G. Haldi-1, Suranjana, IISR Pragati and PDKV Waigaon. The result revealed that yield parameters like fresh weight of mother rhizome (59.28gm) and finger rhizome (228.53gm) per plant, total fresh weight (287.82gm) per plant, number of primary rhizome (7.15) per plant, diameter of mother rhizome (4.50cm) and finger rhizome (2.44cm), dry weight of mother rhizome (16.22gm) and finger rhizome (50.53 gm) per plant, dry matter % of mother rhizome (30.05%) and finger rhizome (32.37%) per plant and recovery % of sundried turmeric (27.21%) and boiled turmeric (25.39%) was recorded maximum for treatment T2 (Suranjana). In case of length shrinkage of sundried turmeric (32.32%) and boiled turmeric (44.55%) recorded minimum value indicating positive characteristic for yield parameters. For quality parameters, curcumin percentage of sundried turmeric powder (6.2%) and curcumin percentage of boiled dried turmeric powder (5.8%) were recorded highest in treatment T4 (PDKV Waigaon) followed by treatment T2 (Suranjana). In case of organoleptic evaluation of sundried turmeric powder and boiled dried turmeric powder with different parameters such as colour, aroma and taste treatment T4 (PDKV Waigaon) showed best performance followed by treatment T2 (Suranjan). Thus, on the basis of overall performance treatment T2 (Suranjana) is found suitable for cultivation and culinary purpose.