Effect of pre-treatments on dehydrated Kasuri methi (Trigonella corniculata L.)

Abstract

Kasuri methi (Trigonella corniculata L.) is a popular leafy vegetable use as a spices in India. Kasuri methi is mainly grown for green herbage as well as dried herb. To achieve the target of feeding the increasing population as well as meeting the requirements of the raw material for processing industry and export trade, only increase in area and productivity of crops are not enough. Much attention needs to be given on post-harvest management and value addition of these perishable vegetable crops. Keeping this in view, present investigation entitled “Effect of Pre-Treatments on Dehydrated Kasuri Methi (Trigonella corniculata L.)” was carried out during the year 2016-17 at Post Harvest Technology Laboratory, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different pre-treatments on physiochemical properties of dehydrated kasuri methi and to find out the suitable pre-treatment for better quality of dehydrated kasuri methi. The observations in respect to physical and chemical evaluation were recorded periodically at 30 days of intervals from 1st day of storage upto 180 days of storage period of dried kasuri methi. At the end of storage period, pre-treatment i.e. T9 Blanching in water + Stepping in 0.15% NaHCO3+0.15% MgO for 2 minutes were recorded significantly minimum dehydration ratio and moisture content, while significantly maximum rehydration ratio, ascorbic acid, chlorophyll, protein and oleoresin content.