Vol. 10, Issue 10 (2021)

Author(s):
Annu Kumari, Shrilekha Das, Eggadi Ramesh, Yeluru Mohan Babu and Tshering Ongchu Lepcha

Abstract:
Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The farm is situated at 26o 19ˈ86ˈˈN latitude and 89o 23’53” E longitude, at an elevation of 43 meters above mean sea level. It is situated in the terai agro-climatic zone of West Bengal. Experiments were conducted by factorial CRD experimental design with four ginger varieties (Gorubathan, Suprabha, Suruchi and Suravi) and five drying methods (Sun drying, Hot air drying at 50°C, 60°C and 70°C and Microwave drying). Among different drying methods, sun drying took upto 40 h (about 5 days) whereas, microwave drying took only 3- 5 min to reduce moisture content upto 8 - 10%. Among the drying methods, maximum dry recovery was found in microwave drying of Suravi variety (25.77%). Microwave drying (2.080%) was best followed by sun drying (2.055%) and microwave dried samples of Gorubathan variety has the highest essential oil content (2.243%) and oleoresin content (14.840%) among the four varieties in this study, followed by Suravi variety. Highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content.