RPF III
PROFORMA FOR SUBMISSION OF FINAL REPORT
OF RESEARCH PROJECTS
Part-I: General Information
800 Project Code
8001 Institute Project Code No. : PHT. 1. (813)
8002 ICAR Project Code No. : PI-85/14-ICI-F60/2320
801 Name of the Institute and Division
8011 Name and address of Institute : Indian Institute of Spices Research,
Calicut -673 012, Kerala
8012 Name of Division/Section : Crop Production and Post harvest
Technology
8013 Location of the Project : Indian Institute of Spices Research,
Calicut -673 012, Kerala
802 Project Title : Quality Evaluation Spices
803 Priority Area
8031 Research Approach
Applied Research Basic Research Process of
Technology Development
Transfer of Technology
01 02 03 04
804 Specific Area : Plant Biochemistry
805 Duration of Project
8051 Date of start : 1986
8052 Date of completion : 2005
806 Total cost/Expenditure Incurred : Rs. 35,90,000/-
(Give reasons for variation, if any from original estimated cost)
The cost of the project increased about 10 fold in 19 years compared to initial proposal.
The reason for this can be attributed to the sharp escalation of cost of chemicals, glass
wares, equipments and the increase in wages. This was the period of globalization and
liberalization.
807 Executive Summary
1. Black pepper accessions rich in oil, oleoresin, Piperine and other constituents
were identified. Accessions CLTP-55, 187, 61, 185, 5411, 5442, W 3001, HP-
813 and 4187 are high quality accessions.
2. Bulk density (weight per litre) was above 600 g in hybrids cultivated Valparai. At
Peruvannamuzhi this was below 500g.
3. Maximum accumulation of constituents in pepper was between 150-190 days
after flavouriong.
4. Certain hormonal sprays such as GA, NAA and kinetin influence the chemical
quality.
5. Most of the black pepper cultivars have berry size in the 4.2 nm size.
6. Among cardamom samples APG-57 is rich in oil and α-terpinyl acetate. APG-
221 and 218 maintained the quality profile for three consecutive years.
7. Ginger accessions 14, 22 and 56 possessed 9% oleoresin. NE varieties Bhaise
and Gurubathani showed high crude fibre content (75%).
8. Many accessions with fibre content much below 3% were identified.
9. Crude fiber and oleoresin showed a positive correlation and negative correlation
exist between crude fibre, carbohydrate and starch.
10. Fibre estimation using �Dosi Fiber� is more consistent.
11. Ginger accessions 141 and 22 showed high 6-gingerol.
12. Ginger rhizomes showed maximum accumulation of constituents during 170-180
days after planting.
13. Accessions 35, 179, 64, 71, 117, 116 and 294 are found ideal for preparing salted
ginger.
14. High curcumin (>6%) turmeric accessions are 584, 595, 591, 585, 609, 587, 596,
588, 603, 607, 579, 593, 577, 575, 582, 173, 126, 42, 319, 330, 295 and 109.
15. Curcumin content show about 40% reduction in Cv. Prabha, Prathiba at
Coimatore, Jagital, Pundibari and Kumarganj.
16. High quality cassia lines are A2, D3, C1, A-7, D-4, D-6 and D-2.
808 Key Words : Black pepper, cardamom, ginger, turmeric,
cinnamon, cassia, clove, curcumin, piperine, gingerol, zingiberene,
caryophyllene, turmerone
Part � II : Investigator Profile
(Please identify clearly changes, if any in Project personal)
810 Principal Investigator
8101 Name : Dr. John Zachariah
8102 Designation : Senior Scientist
8103 Division/Section : Crop Production and Post harvest
Technology
8104 Location : Indian Institute of Spices Research, Calicut
8105 Institute Address : Indian Institute of Spices Research,
Post Bag- 1701, Calicut 673 012
811 Co-investigator
8111 Name : Dr. N.K Leela
8112 Designation : Senior Scientist
8113 Division/Section : Crop Production and Post harvest
Technology
8114 Location : Indian Institute of Spices Research, Calicut
8115 Institute Address : Indian Institute of Spices Research,
Post Bag- 1701, Calicut 673 012
812 Co-investigator
8121 Name : Dr. B. Chempakam
8122 Designation : Principal Scientist
8123 Division/Section : Crop Production and Post harvest
Technology
8124 Location : Indian Institute of Spices Research, Calicut
8125 Institute Address : Indian Institute of Spices Research,
Post Bag- 1701, Calicut 673 012
Part � III : Technical Details
820 Introduction and objectives
Black pepper, cardamom, ginger, turmeric, cinnamon, clove and nutmeg occupy
an important position in the spice processing industry. The volatile oil, oleoresin
and other principles from these spices have great industrial potential. IISR hold
the largest germplasm respiratory of all these spices. The project aimed at
identification of varieties/lines rich in chemical constituents form these spices.
8201 Project Objectives
1) To identify varieties and accessions of spices rich in aroma quality.
2) To understand the correct maturity in relation to the formation of these
constituents.
8202 Background information and important natural flavouring materials available to
the food processor and it has application in a very wide field of food and non food
items including meat and fish, baked foods, sugar confectionery, beverages,
tobacco, pharmaceuticals and fragrance.
Most of the herbs and spices are composed of three different types of ingredients
a. Volatile compounds � Which can be recovered as essential oils by various
distillation techniques which impart aroma.
b. Non volatile components � Which may be extracted as oleoresin or resinoids
by using selected solvents which impart taste, flavour and pungency.
c. Inert matter which is mostly cellulose comprising the basic cellular plant
structure and of values as natural carrier or diluents as well as contributing
bulk or weight.
Black pepper
Black pepper, oil, oleoresin, Piperine and related items are the major products from
pepper.
Factors influencing quality
Pungency level and the content and aroma/flavour character of volatile oil are determined
by intrinsic characteristic of variety or cultivar grown. Maturity of the berries is also very
critical. Volatile oil content reaches maximum at a relatively early stage, about four and
a half months after fruit setting and then diminishes, while Piperine content continues to
increase for a period. (Piperine, major alkaloid of pepper, which is responsible for its
pungency constitute about 35% of the oleoresin of pepper).
Spice Oleoresin
Extraction of spice powder with organic solvents like acetone, ethylene dichloride etc.
yield an extract called oleoresin possessing the odour, flavour and pungent principles of
the spice. Extraction of oleoresin may be done by different methods by circulation of hot
or cold solvent through a bed of ground spice, or a method based on Soxhlet extraction,
or by a counter current process using several extractions
Spice essential oil
Dried spice is crushed to a coarse powder and on hydro distillation, yields 2-4%
colourless or pale green essential oil. Essential oil is used in perfumery and in
flavourings.
The pungent principles
The most pungent alkaloid Piperine was first isolated by Oersted (1820) and its structure
was later identified as the trans-trans form of 1-piperoyl piperidine. It was revealed later
that Piperine is not the only pungent principle in pepper. Chavicine is another alkaloid.
Piperine is undoubtedly the major pungent principle in pepper, which probably comprises
over 95% of the total pungent alkaloids present, and the determination of its content is a
good measure of the pungency of the spice. The pungent alkaloid principle Piperine
content vary from 3-9% in pepper berries. Good quality pepper oleoresin will have about
25% Piperine.
Ginger
Ginger rhizome contains a little volatile oil, fixed (fatty) oil, pungent compounds, resin,
proteins, cellulose, pentosans, starch and mineral elements. Starch is the most abundant
and comprises 40-60% of rhizome on dry weight basis.
The crude fibre, volatile oil contents and the pungency level are most important criteria in
assessing suitability of ginger for various purposes. The relative abundance of these
constituents in the fresh rhizome is governed by its state of maturity at harvest. Tender
ginger harvested at 5 to 6 months after planting are ideal for the manufacture of preserved
ginger since the fibre content is less at that stage. At about 9 months after planting, the
volatile and pungent principles reach a maximum and thereafter their relative abundance
falls as the fibre content continues to increase. Most ginger varieties have about 3-6%
crude fibre, 1.5-3.0% volatile oil and 4-10% oleoresin.
The major pungent principle in ginger oleoresin is gingerol. Among the gingeroles 6-
gingerol, 8-gingerol and 10-gingerol are very important in contributing the pungency.
Gingerol on storage gets converted to another compound called shogaol. The age of
ginger oleoresin can be assessed based on the shogaol content. The level of gingerols and
shagoals in ginger oleoresin can be determined using vanillin standard by HPLC. Good
quality ginger oleoresin will have 22-25% total gingerol, 6-shogaol, 8-shogaol and 10
shagoal.
Turmeric
It is an essential item in curry powder. Curry powder usually contains about 24% of
turmeric powder and may only be exceeded in quantity by coriander seeds. Turmeric is
valued for it yellow-orange colouring powder, which is determined by the content of
curcuminoid pigments. Turmeric also possesses highly aromatic volatile oil, which has
the peculiar turmeric aroma. Curcumin the colouring principle is composed of three
component pigments Viz., 1) curcumin, 2) De-methoxy curcumin and 3) Bis-de-methoxy
curcumin.
Cardamom
The characteristic odour and flavour of true cardamom is determined by the composition
of its aromatic steam volatile oil. Two major constituents of cardamom oil are 1, 8
cineole and α-terpinyl acetate together with smaller amounts of oxygenated
monoterpenes, monoterpene hydrocarbons sesquiterpenes. High 1, 8-cineole in the oil
gives more of a camphoraceous note and high terpinyl acetate give more sweet, fruity
note.
Guenther (1950) has elaborated the chemistry of spice oils in his reviews. Jagella and
Grosch made detailed studies on the flavour components and active monoterpenes like
linalool, limonene, myrcene, alpha pinene are some of the major flavour compounds in
cardamom. The compounds in cardamom are 1, 8 cineole, limonene, terpinyl acetate,
sabinene, and borneol. (Lawrence 1979). Purseglove (1981) described in detail the total
profile of all the major spices.
821 Project Technical Profile
8211 Technical Programme
(Indicate briefly plan of procedure, techniques, instruments and special materials,
organisms, special environments etc.)
a) Biochemical constituents at different developmental stages in black pepper.
b) Refining methods to prepare white pepper.
c) Long term storage of black pepper and the changes in physical and chemical
quality.
d) Quality evaluation of bold rhizomes of ginger.
e) Quality evaluation of ginger at different maturity stages.
f) Evaluation of high curcumin turmeric.
g) Storage changes associated with fresh ginger and turmeric.
h) Evaluation of germplasm accessions for quality.
i) Refining methods for preparing white pepper.
j) Storage changes in black pepper.
k) Quality evaluation of ginger.
l) Quality evaluation of turmeric.
m) Evaluation of pepper accessions from Valparai.
n) Evaluation of clove samples for oil.
8212 Total man months involvement of component project workers
John Zachariah � 95
B. Chempakam � 8
N.K Leela - 10
822 Final Report on the Project- Attached as annexure
Detailed report containing all relevant data with a summary of results (not
exceeding 2-5 pages)
8221 Achievements in terms of targets fixed for each activity
1. More than 500 black pepper germplasm accessions were evaluated. Accessions
were categorized based on the level of concentration oil, oleoresin, colour or
pungent compounds and other constituents.
2. Piperine by HPLC technique is more true to the actual level.
3. Variation in quality constituents in relation to maturity levels was ascertained.
4. High quality cardamom lines were identified.
5. Ginger accessions with high oil, high oleoresin, high fibre and low fibre were
short listed.
6. Proportion of salted ginger a product based on low fibre ginger was standardized.
7. Standardized estimation of crude fibre using automated Dosifibre.
8. Variation in quality both in ginger and turmeric in relation to maturity was
determined.
9. Impact of location on curcumin content was established.
10. Harvest index for high curcumin recovery was finalized.
11. High quality clove and cinnamon lines rich in eugenol and cinnamaldehyde were
identified.
8222 Questions - Answered
1. Is there any variability in the level of bulk density, oil, oleoresin and pungent
principles?
Yes, wide variability exists.
2. Is there any relation between maturity in pepper berries or growth stage of
rhizomes to level of constituents?
Yes, 170-180 days of maturity is very critical.
3. Is there any variety suitable to any product?
Yes, Panniyur-1 is ideal for white pepper. Identified ginger accessions are
suitable for salted ginger.
4. Can we overcome the constraints in fibre estimation?
Yes, Dosifibre technique is very consistent and less cumbersome.
5. What is the impact of different agro climatic conditions on constituents like
fibre, curcumin etc?
More than 40% reduction was observed in curcumin content in other location.
8223 Process/Product/Technology/Developed
1. Pannitur-1 identified as the best variety suitable to make white pepper.
2. Process for preparing green pepper in Brine, salted ginger was standardized.
3. Crude fibre estimation using Dosifiber was standardized.
4. Impact of location on curcumin content was ascertained.
5. Harvest index for high recovery of curcumin from turmeric was standardized.
8224 Practical Utility
(not more than 150 words)
The project clearly establishes black pepper, cardamom, ginger, turmeric,
cinnamon, cassia and allspice varieties/lines with varying levels of constituents.
Utilizing the data many varieties of black pepper, cardamom, ginger, turmeric,
cinnamon were released. The database is very useful in future development of
varieties.
8225 Constraints, if any
Nil
823 Publications and Material Development
(One copy each to be supplied with this per forma.)
8231 Research papers � List attached separately in annexure
8232 Popular Articles
1. B. Sasikumar and T. John Zachariah 1991. Quality of black pepper. Research
findings and future thrusts. Spice India (Mal) IV. 15-18.
2. T. John Zachariah 1992. Effect of storage of rhizomes on chemical
constituents of turmeric Spice India. (Mal) V. pp.10.
3. T. John Zachariah 1992. Recent trends in pepper drying. Spice India (Mal) 5.
18-19.
4. T. John Zachariah 1993. Nutmeg and mace. Spice India (Mal) 6: 7-8.
5. T. John Zachariah 1994. The chemistry behind the flavour and fragrance of
spices. Spice India (Mal) 7 (10): 2-4.
6. T. John Zachariah 1994. Spices quality research at NRCS. Spices India (Mal)
7(11): 3-5.
7. K.V. Peter and T. John Zachariah 1995. Value added Spices. Mathrubhumi
(Mal) daily 11 and 18 July 1995.
8. A.K. Sadanandan and T. John Zachariah 1996. Status of research in Post
Harvest Technology in �Issues on spices trade, production and quality
Requirements�. P. 26-28.
9. T. John Zachariah 1997. Stride in Spice Market. Karshakasree (Mal) Vol. III.
P. 20-24.
10. T. John Zachariah 1997. Piperine is bite principle in pepper. Spice India (Mal)
Vol. 10. P8.
8233 Reports
Nil
8234 Seminars, conferences and workshops (relevant to the Project) is which the
scientists have participated. (List abstracts forwarded)
a) Ninth symposium on Plantation Crops Research and Development �
PLACROSYM � IX, Banglore, 5-7 December.
b) National Seminar on tropical essential oils, Cochin, September 18-19, 1992.
c) National Seminar on Post Harvest Technology of Spices, Trivandrum, May
13-14, 1993.
d) Symposium on Plantation Crops � PLACROSYM � XII, Kottayam,
November 27-29, 1996.
e) 22nd Peppertech meeting, International Pepper Community, Kochi, October 6-
7, 1997.
f) Workshop on Fragrance and Flavours Association, Kochi, 15 November,
1997.
g) National Seminar on Potential Aromatic Plants of India: Exploration and
utilization, Regional Research Laboratory, Bhubaneswar, 30-31, July 1998.
h) Golden jubilee National Symposium on Spices, medicinal and aromatic
plants. Biodiversity, conservation and utilization, Calicut, 10-12 August,
1998.
i) National Symposium on Analytical Techniques, Bangalore, 24-25 November,
1998.
j) 4th Agricultural Science Congress, Jaipur 21-24 February, 1999.
k) National Seminar on R and D of essential oils, CIMAP, Lucknow 30-31 July,
1999.
l) National Seminar on strategies for increasing production and export of spices,
Calicut, 24-26 October, 2002.
824 Infra structural facilities developed
(Details of field, laboratory, note books and final material and their location)
Helped in setting up the new laboratory in the main building.
Procured and installed equipments such as Gas Chromatograph, HPLC, UV-
visible spectrophotometer, Dosi Fiber apparatus, Balance moisture meter etc.
825 Comments/Suggestions of Project Leader regarding possible future lines of
work that may to be taken up arising out of this project.
1. Isolation of active principles such as caryophellene, zingiberone, turmerone
2. Shortlisting lines rich in these constituents
3. Preparation of blends utilizing the constituents from different spices.
Part � IV : Project Expenditure
(Summary)
Year 1986-2005
830 Total Recurring Expenditure
8301 Salaries: (Designation with pay scale):
Actual
i) Scientific : Rs. 10, 85, 000/-
ii) Technical : --
iii) Supporting : Rs, 2, 85, 000/-
iv) Wages : Rs. 25000/-
Sub � Total : Rs. 13, 95, 000/-
8302 Consumables
i) Chemicals : Rs. 2, 80, 000/-
ii) Glasswares : Rs. 1, 00, 000/-
iii) Others : Rs. 20, 000/-
Sub � Total : Rs. 4, 00, 000/-
8303 Travel : Rs. 95, 000/-
8304 Miscellaneous :
(Other costs)
8305 Sub � Total (Recurring) : Rs. 18, 90, 000/-
831 Total Non-Recurring
Expenditure
(Equipments and works)
i) Gas chromatograph : Rs. 10, 00, 000/-
ii) UV-Vis spectrophotometer : Rs. 2, 00, 000/-
iii) JHPLC for Piperine : Rs. 4, 50, 000/-
iv) Heaters : Rs. 50, 000/-
832 Total (830 and 831) : Rs. 35, 90, 000/-
Part � V : DECLARATION
This is to certify that the final report of the Project has been submitted in full consultation
with the Project workers as per the approved objectives and technical programme and the
relevant records, note-books, materials are available for the same.
Signature of the Project Investigator
Co-investigators: 1. Dr. B. Chempakam
2. Dr. N.K. Leela
Signature & Comments of the Head
of the Division/Section
Signature & Comments of the
Joint Director (Research)
Signature & Comments of the
Director
Annexure for RPF-III
BLACK PEPPER
Evaluation of the black pepper germplasm accessions
Among the 89 germplasm accessions evaluated CLTP 12, 99, 185 and 210
contained high essential oil, 2 and 41 had high Piperine and CLTP 185 had high
oleoresine.
Accessions rich in oil are G-41 (5.3%) and G-43 (4.4%). Oleoresin rich
accessions are G-30 (14.5%) and G-103 (13%). High Piperine accessions are G-41
(5.69%) and G-164 (5.65%).
CLTP-55 ranked first in Piperine (5.8%), oleoresin (16%) and essential oil
(6%). Accession with more than 5% piperine are CLTP-201, 234, 192 and 2. Accessions
with more than 4.5% oil are CLTP- 187, 61 and 185. Accessions with more than 13%
oleoresin are 185 and 192. Acc. 49, 92, 194, 166 and 56 (4.3% oil, 10-12% oleoresin and
3.4-5.7% Piperine) are other high quality accessions.
One hundred and thirty black pepper accessions were evaluated for oleoresin
and Piperine. Oleoresin content ranged from 5.6 to 19.5% and Piperine content ranged
from 1.2 to 3.9%. Eight wild accessions also were evaluated. One of the wild accessions
W-3001 gave a Piperine content of 5.6% (Table 1).
Table 1. High quality black pepper accessions
Accessions Oleoresin Piperine
KS-147 17.9 3.4
1602 19.5 3.7
4073 17.5 2.8
KS-127 16.6 2.5
1261 13.5 3.9
3001 8.0 5.6
Wild collections: Two hundred pepper accessions including some wild samples were
evaluated for oil, oleoresin and Piperine. Acc 5411 with 31.8% oleoresin and 6.2%
Piperine followed by 5442 (21.6 OR and 6% Piperine), Karimunda from the area (16.8
OR and 6.0% Piperine) are some of the best collections. High quality lines are listed in
the table 2 and table 3.
Table 2. High quality black pepper accessions
Acc. No. Vol. Oil
(%)
Oleoresin
(%)
Piperine
(HPLC)
5302 9.0 19.8 3.8
5305 3.0 9.9 2.0
983 3.2 9.0 2.3
1216 3.6 9.3 1.5
4081 4.0 11.0 2.9
1382 3.0 9.9 3.2
4021 4.3 12.0 2.7
1633 5.8 13.0 2.8
1622 3.0 9.3 3.0
1058 8.8 17.0 3.0
P.II 4.9 13.3 3.4
975 3.3 11.0 4.0
1442 - 14.2 3.6
1339 - 12.2 3.0
845 3.0 11.3 2.8
1095 5.0 11.5 2.2
Table 3. High quality cultivated and wild pepper collections
Accession Essential oil
(%)
Oleoresin
(%)
Piperine
(%)
HP-813 3.7 11.0 4.2
C-1041 3.7 9.2 3.0
C-950 3.3 8.0 3.2
P-24 3.3 9.6 4.1
P.argyrophyllum 3.4 11.5 -
P. attenuatum 3.0 9.7 -
HP- 1662 - 13.0 5.0
4187 - 13.2 3.1
4052 - 12.4 3.0
HP-150 - 12.2 3.9
Quality of pepper cultivated in higher altitudes
Evaluation of black pepper samples cultivated at Valparai helped in studying the impact
of higher altitudes on quality constituents. Table 4. illustrate the levels of constituents.
Table 4. Quality of pepper samples cultivated at Valparai
Variety Bulk density
(gm/lit)
Ess.Oil
(%)
Oleoresin
(%)
Piperine
(%)
Panniyur-1 512 2.0 9.4 3.0
HP-813 612 2.8 11.7 2.4
HP-34 641 2.0 7.6 1.4
HP-778 647 2.8 8.9 2.0
P-24 654 3.2 9.9 2.1
HP-728 591 2.0 8.2 2.5
HP-105 156 2.4 10.4 2.4
HP-1041 582 3.2 8.5 1.4
The data indicate that the hybrid samples perform well at Valparai. Hp-813 has
about 11.7% oleoresin and P-24 has relatively very good bulk density, high oil, good
oleoresin and 2.1% piperine.
The quality of these samples were compared at Peruvannamuzhi, Calicut. Table
5. give values at Peruvannamuzhi.
Among the 22 samples analysed HP-813 gave 15% oleoresin, 5.4% volatile oil
and 3.5% Piperine.
Table 5. Quality black pepper hybrids/cultivars Peruvannamuzhi.
Variety Bulk density
(gm/lit)
Ess.Oil
(%)
Oleoresin
(%)
Piperine
(%)
HP-813 452 15.3 5.5 3.5
HP-1411 473 10.8 3.0 3.5
HP-34 555 8.4 3.6 2.3
HP-2 528 10.8 2.4 3.8
HP-1 488 11.7 3.6 3.8
OPKM 589 8.3 3.0 2.2
4133 518 8.6 3.2 2.3
1365 586 10.7 2.8 3.5
Black Pepper from Kahikuchi (Assam)
Five samples from Kahikuchi were evaluated for chemical quality constituents.
Bulk density ranged from 256 gm to 450 gm, essential oil 1.9% to 3% and oleoresin 7.7
to 15%. The GC profile showed that Caryophyllene the main aroma principle ranged
from 13 to 34%.
A profile of quality in relation to starch content was made in black pepper. The
data is depicted in Table 6.
Table 6. Quality constituents in relation to starch content in Black Pepper
Sample No Bulk
density
Oleoresin
Ess.Oil
Piperine Starch
1047 488 9.0 3.2 3.5 35.0
KS27 442 11.2 3.6 3.7 36.0
1095 438 12.1 3.4 5.2 23.0
339 341 13.6 4.8 4.0 20.0
1090 427 11.3 3.9 4.0 23.0
1178 440 11.5 3.3 5.0 17.0
P24 483 10.2 3.7 3.3 40.0
HP780 474 12.6 3.8 4.8 24.0
1534 422 8.8 4.5 3.0 21.0
Refining methods to prepare white pepper
This programme was taken up to evolve a method to reduce the retting time
required to prepare white pepper and also to develop a microbial culture to convert black
pepper to white pepper.
Pectinase and cellulose enzyme @ 5 to 20% obtained from CTCRI were added to
retting medium. It was found that pectinase and cellulose did not give any attractive
colour or could reduce the retting time.
Ethrel spray
Commercial grade ethrel (39% ai.) was sprayed on harvested mature spikes.
Fully matured berries acquired ripening within 48-72 hrs. Immature spikes took more
time to acquire maturity. Ethrel sprayed despiked ripened berried were put for retting. It
took only 3 days of retting for the skin to get softened. The produce did not have
attractive white colour.
Mature green berries of pepper treated with ethephon (500, 1000, 2000 ppm) to
enhance ripening did not show much effect.
Ripe red berries soaked with 1000 ppm ethephon for 24 hours showed reduction
in retting time for white pepper. In conventional methods ripe berries take 7-8 days for
degradation of skin while ethephon treated berries took only 3-4 days. The product had
attractive colour.
Long term storage of black pepper
To evaluate the changes of chemical constituents during long term storage of
black pepper harvested dried berries were stored in gunny bag, polyethylene coated
gunny bag, high and low density polyethylene bag. Representative samples will be
drawn at Quarterly intervals and the chemical constituents will be estimated. Storage for
a period of three years did not show significant change in bulk density, essential oil
content, oleoresin and moisture content. Essential oil content is around 3%, oleoresin 8%
and Piperine 2.8%.
Biological constituents at Different developmental stages of black pepper
Six varieties of black pepper viz P-24, Subhakara, Panniyur-1, Pournami,
Panniyur-2 and Panniyur-3 were evaluated for essential oil, oleoresin, Piperine and
volatile oil constituents at different maturity stages of berry. Starch, phenyl alanine
ammonia lyase activity were also monitored at different stages of the berry development.
In general it was found that the secondary metabolites were more during the initial stages
i.e., between 150-190 days and later on it decreases. Starch was found maximum during
full maturity. Gas chromatographic evaluation of the pepper oil constituents indicate that
monoterpenes and sesquiterpenes were gradually increasing up to 210 days and then
showed decline. Details of the oil constituents of CV, Panniyur-4 and Subhakara are
given below (Table 7a & 7b).
The enzyme activity was 2.5 fold more in the berries compared to leaves
indicating its role in the synthesis of secondary metabolites in the berries. The starch
level was always in the increasing trend in both leaves and berries.
Table 7a. Constituents of pepper oil during berry development Cv. Panniyur-4
Constituents/Days
of maturity
120 150 180 210 240
Pinene 2.3 7.2 8.6 11.3 9.9
Sabinene +
Myrcene
8.8 17.2 22.9 26.4 25.8
Limonene 7.3 17.2 15.9 21.9 18.8
Caryophyllene 10.1 11.3 11.2 10.6 14.9
Table 7b. Cv. Subhakara
Constituent 120 150 180 210 240
Pinene 2.1 3.8 4.6 5.2 5.6
Sabinene +
Myrcene
11.2 15.8 29.8 32.9 31.6
Limonene 10.5 13.9 13.2 16.5 15.1
Caryophyllene 9.9 10.5 20.5 20.6 19.8
Studies on quality of black pepper dried on various materials
Cv. Karimunda berries were dried on polyethylene materials (HDPE & LDPE)
and the samples were compared with that dried on bamboo mat and cement floor. The
materials dried on HDPE and LDPE were dirt free and chemical quality remained
unaltered in all the treatments.
Effect of various Spacings on the chemical quality in black pepper
Black pepper cultivated at different spacing was evaluated for quality. The
statistical analysis of results has indicated that the different spacing had no effect on
quality. However, among the cultivars cv. Aimpiriyan performed better.
Black pepper sample treated with hormones and minerals
Table 8 gives the effect of different nutritional and hormonal supplements on
pepper quality. The experiment was conducted at CRC Appangala by the soil science
group. The study indicates that all the treatments except GAA + NAA + Kinetin has a
negative effect on oil, oleoresin and Piperine level. This can only be attributed to the
promotion of vegetative growth by these treatments which might result in the relative
reduction of oil, oleoresin and Piperine. Studies on infected berries indicate that some of
the oil constituents such as limonene and linalool content are reduced and caryophyllene
content increased in the infected samples.
Table 8. Quality of pepper samples treated with nutrients and hormone
supplements
Treatment Oil Oleoresin Piperine
Control 1.7 6.6 2.6
Potash 2.4 8.3 3.6
NAA 2.0 8.3 3.7
Ga + Kinetin +
Potash + Zn + Bo
2.4 8.0 3.7
GA 2.0 8.0 3.5
Kinetin 2.4 8.5 3.5
GA + NAA +
Kinetin
1.7 7.2 2.9
Zn + Bo 2.4 8.2 3.5
Zn + Bo + Potash 2.4 7.8 3.2
1.1.2. Grade and bulk density of black pepper samples
The major black pepper grades based on size of the berries are TGSEB (4.7 mm),
TGEB (4.2 mm) and Malabar Garbled (M.G I and II � 3.8 mm). Sixty three black pepper
samples are evaluated for its size. Most of the samples have 4.2 mm size and below.
Acc. HP 780, OPKM and Acc. 1216 are some of the common accessions which showed
4.7 mm size.
Good quality pepper is expected to have weight per litre (bulk density) around
600-700 gm/litre. Among the accessions evaluated most of them have bulk density
below 500 gm. Table 9 illustrates the grade and bulk density of few black pepper
accessions.
Table 9. GRADE AND BULK DENSITY OF PEPPER SAMPLES
Acc. Bulk density (gm/litre) Grade
HP-780 584 gm 4.7 mm
922 594 4.2 mm
1108 539 4.2 mm
1216 549 4.7 mm
Subhakara 567 4.2 mm
OPKM 503 4.7 mm
Sreekara 576 4.2 mm
300 565 4.2 mm
CARDAMOM
Germplasm accessions were evaluated for essential oil content. Using Gas
Chromatograph the oil samples from all the accessions were evaluated for alpha- terpinyl
acetate, 1, 8-cineole, linalool, geranyl acetate, nerolidol etc. APG 106 contained highest
oil (10.3%) APG 57 is rich in oil as well as quality with 9.8% oil containing 55.6%
terpinyl acetate and only 32% cineole. High quality cardamom accessions are listed in
Table 10.
The oil content ranged from 5.2% to 8.5%. Majority of the accessions contained
less than 7% oil. Accessions were evaluated for Piperine, sabinene, myrcene, limonene,
1, 8-cineole, linalool, terpinene-4-ol, α-terpineol, linalyl acetate, geraniol and α-terpinyl
acetate. All the 77 accessions had about 1.6% to 4.5% pinene. Sabinene ranged from 1.8
to 4.0%. Myrcene ranged from 1.6 to 4.5%. Limonene content ranged from 3.1 to 8.8%.
Amb-2 had 8.8% limonene, Nhy-5 had 6.8%., Malabar-5, 7, Nhy-8, 9, 16 and C-panicle-
1 had 5.9% limonene. 1,8-cineole and α-terpinyl acetate are the key constituents which
determine the flavour of cardamom oil. The ratio of these constituents determines the
overall flavour note of cardamom oil. 1,8-cineole impart a camphoraceous note and α-
terpinyl acetate impart sweet floral note. 1,8-cineole content among the accessions varied
from 26 to 43%.
Table 10. High quality cardamom accessions
Acc. Oil (%) 1,8-cineole α-terpinyl acetate
Malabar-15 8.5 33.0 36.3
Malabar-13 8.4 29.6 39.2
Vazhuka-4 8.3 26.2 32.7
Nhy-16 8.1 33.7 36.3
Mysore-2 7.5 22.3 41.0
Malabar-27 7.0 43.4 34.4
Malabar-21 6.6 31.9 42.5
Nhy-25 6.6 27.2 43.8
OP-N-19 7.6 31.8 34.6
273 8.3 25.0 27.3
277 7.1 24.9 30.4
75 8.3 28.7 26.4
60 8.4 25.0 28.0
256 7.9 15.0 25.5
The study revealed that oil content follows same pattern husk to seed ratio. Husk
to seed ratio vary from 22:78 to 32:68. Most of the lines screened are rich in α-terpinyl
acetate. Among the accessions Acc. 256 with very low 1,8-cineole and high terpinyl
acetate is the best quality line.
Among the CYTs of CI-37, Sel. No. 800 contained 10.5% oil followed by
sel.No.302 which contained 10.3% oil. The control line P. sucker contained 7.9% oil.
The Malabar sucker contained 8.8% oil with 42% terpinyl acetate.
Segregant analysis
Among the 135 segregants evaluated for quality ASH-C-C8, ASH-A-E7 and
ASH-D-MB44 are superior in essential oil and terpinyl acetate. Segregants ASH -D-
MB44 are superior in essential oil and terpinyl acetate. Segregants ASH A-MB 37, ASH
A V-2 and ASH b-1 had about 9% oil. High quality ie Accns with high terpinyl acetate
are ASH A-c2, ASH A MB-17, ASH MB-20 and ASH D MB-40.
Segregants ASH A-MB 37, ASH A V-2 and ASH b-1 had about 9% oil. High
quality ie Accns with high terpinyl acetate are ASH A-c2, ASH A MB-17, ASH MB-20
and ASH D MB-40.
Natural Katte escapes
Among the 44 escapes evaluated for quality NKE3 contained highest oil (7.5%)
and RR-1 and NKE 73 contained high terpinyl acetate which is an indication of quality.
Evaluation of MLTs
Among the seven MLT-1 samples MI-1 and MI-5 contained more than 8% oil and
MI 2, 3, 6 contained high alpha terpinyl acetate and linalyl acetate.
Evaluation of Wynad selections of cardamom
Among the 91 selections evaluated APG 187, 188 and 189 contained high oil and
high alpha terpinyl acetate. APG 221 and 223 which have shown high quality in the
previous year contained about 6-7.5% oil and 40-47% terpinyl acetate. Selections 221
and 223 contained 8.5% oil with low 1,8 cineole (12 and 24% respectively) and high
alpha terpinyl acetate (54 and 43 respectively). The other high oil accessions are 217,
195, 188 and 224. Quality evaluation for three years have shown that among the
selections APG 221 and 218 performed consistently with 7.8% oil, 19% 1,8 cineole and
53% alpha terpinyl acetate. On per plant basis 221 and 223 yielded highest oil.
Quality evaluation of OP and inter se cardamom selections
Among the OP selections, Sel no 871 contained 6.7% oil with 40% 1,8 cineole
and 39% terpinyl acetate. Among the inter se selections No:880 contained 7.5% oil and
sel. 118 contained 7.3% oil with 42% cineole and 40% terpinyl acetate.
Bleaching
Cardamom sample purchased from market was bleached with 6% hydrogen
peroxide (Govindarajan, 1982) for over-night. The bleached cardamom was sun dried to
a moisture level of 13% and compared with unbleached control for quality. There was no
change in the essential oil content or chemical quality of the oil. There was a reduction in
the husk to seed ratio which indicates the brittleness of the husk due to bleaching. On
storage this may lead to loss of volatile oil.
GINGER
Evaluation of Ginger Samples from North East Bhaise, Gurubathani, Kalimpong
varieties which are traditionally grown in North East were cultivated at Peruvannamuzhi
(Calicut), Tamarassery (Calicut) and the chemical quality was compared with that of the
same cultivated at Sikkim. Results are given in the table 11.
Table 11. Quality evaluation of ginger from North East
Variety Dry recovery
(%)
Ess.Oil
(%)
Oleoresin
(%)
Crude fibre
(%)
Bhaise-Tamarassery 18.0 1.6 5.1 2.8
Bhaise-Peruvannamuzhi 17.0 1.6 6.0 3.2
Bhaise-Gangtok 10.3 2.6 7.0 6.0
Gurubathani Tamarassery 16.2 1.6 5.0 2.1
Gurubathani- Peruvannamuzhi 15.2 1.6 6.0 3.1
Gurubathani- Gangtok 13.2 2.5 6.2 4.8
Kalimpong- Peruvannamuzhi 19.0 1.6 3.9 4.0
Kalimpong- Peruvannamuzhi 18.0 2.6 5.3 3.9
Quality evaluation of ginger germplasm accessions
Among the 66 accessions evaluated for quality accessions 54, 82, 86, 94, 103, 14,
97 and 118 contained more than 2% essential oil and accessions 14, 122 and 56 contained
above 9% oleoresin. Among the 30 selections/cultivars grown at Moovattupuzha cv
Wynad local and Suprabha contained 3% (V/W) oil.
Fifty-three ginger samples were evaluated for oil, oleoresin and crude fibre.
Following accessions were found to be very promising. Accessions with over 6%
oleoresin are 197, 225, 156, 199, 197, 162, 93 & and >2% oil are 197, 225, 156, 199, 162
and 11. All these accessions had below 3% fibre.
Germplasm accessions of ginger cultivated at Peruvannamuzhi were evaluated for
volatile oil, oleoresin and crude fibre. Acc 155, 127 and 50 contained more than 2.8%
oil. Acc. 248, 209, 109, 288, 50, 128, 60, 22, 127, 97, 184, 53, 58 and 167 contained
more than 4.5% crude fibre. Acc 50, 127, 187 and 137 contained 6-7% oleoresin. Acc.
211, 108, 243, 171, 385, 269, 26 and 161 contained less than 3% crude fibre.
Accession 511 had 8.9% oleoresin and 199, 288 and 302 had less than 3% fibre.
Among the ginger accessions evaluated for cataloguing Acc.411 and 420 had 2.7% oil
and 213, 114, 385, 167, 50, 2690 and 386 had about 3% crude fibre. Quality of ginger
accessions planted under shade net was evaluated. Levels of oil, oleoresin and fibre did
not show any variation with and without shade net. Accns with oil content above 2% are
251, 165, 292, 41, 51, 241 and 70.
Acc 121 with 1.6% oil, 7.5% oleoresin and 2.0% fibre, Gurubathani (512) with
1.7% oil, 6.0% oleoresin and 3.9% fibre, Kozhikalan (537) with 2.0% oil, 6.6% oleoresin
and 4.1% fibre are some of the best quality accessions evaluated. Kakkakalan (558) had
1.7% oil, 5.5% OR and 3.3% fibre. The other high quality accessions are listed in the
table given below. Accessions with above 6% oleoresin are 121, 537, 512, 342 and 260.
Acc. 537 had 4.1% fibre. Others had less than 2% fibre.
Accessions 507, 201, 135, 156, 233, 270, 480, 515 had crude fibre content below
2.5% and accessions 551, 476, 558, 535, 452, 555, 195 and 486 contained more than 5%
crude fibre. It was observed that accessions with high oleoresin contained more crude
fibre. Accessions 531, 468, 507, 184, 176 and 297 had more than 40% zingiberene in the
oil. Acc. 486 contained highest limonene and linalool in the oil. Acc. 512, 555, 428, 558
contained above 3.0% crude fibre.
Ginger collection from Achenkovil area Acc. 652 contained 3.2% oil with 59.5%
zingiberene, 11% geraniol and 5.1% limonene. Acc. 653 contained 3% oil with 44%
zingiberene, 23.8% geraniol and 7.1% limonene. The oil profile of these accessions are
remarkably different compared to regular ginger accessions. Contrary to yellowish tinge
of regular ginger oils these accessions had colourless or white oil.
Among the 19 ginger accessions Acc. 694, 695, 633, 632 and 630 had oleoresin
above 8% and crude fibre above 5%. Statistical evaluations indicate a positive
correlation between oleoresin and crude fibre content and negative correlation between
crude fibre, carbohydrate and starch. Correlation was found significant at .01 and .05
level (Table 11a and 11b).
Table 11a. Major chemical constituents in selected ginger accessions
Acc No Oil
%
Oleoresin
%
Fibre
%
Carbohydrate
%
Starch
%
694 1.7 8.7 7.0 32.5 27.0
695 2.0 8.7 6.2 39.7 35.0
633 2.7 8.6 5.1 36.8 33.1
632 3.0 8.4 5.6 37.7 32.4
630 2.3 8.1 3.7 43.7 36.0
607 1.3 3.4 3.5 45.7 30.5
Table 11b. Correlation in ginger quality
Oil Oleoresin Crude fibre Carbohydrate Starch
1.0 0.817** 0.459* -.401 -206
1.0 0.746** -.656** -.397
1.0 -.784** -640**
1.0 0.807**
1.0
** Correlation significant at the 0.01 level
* Significant at the .05 level
Eleven Nepal collections, 13 high oil type, 6 low fibre type and fifty germplasm
accessions also were evaluated for oil, oleoresin and crude fibre. Oil content ranged from
1.2 to 2%, oleoresin 3 to 5.2% and fibre 2 to 6.0%. Based on this profile accessions with
high oil (above 2%), oleoresin (above 4.7%) low fibre (below 3%) and high fibre (above
5%) are listed in Table 12.
Table 12. Ginger accessions grouped based on levels of constituents
High oil Above 2%
Acc.
351, 85
164, 341
22, 194
151, 12
154, 121
204, 164
162, 225
411, 197
High oleoresin
Above 4.7%
Acc.
351, 141
204, 121
12, 71
42, 144
151, 194
275, 164
411, 162
275, 264
Low fibre Below
3%
Acc.
282, 272
99, 57
420, 162
228, 578
597
573
591
592
High fibre Above
5%
Acc.
12
154
141
288
121
103
351
Quality evaluation of bold rhizomes of ginger
Among the 30 germplasm accessions (bold rhizome type) evaluated, Accn 15 and
17 had 2% oil Accns 179, 244 and 294 had more than 6% oleoresin and Accn. 117 and
179 had less than 4% fibre. Bold rhizomes are known to be very ideal for preparations
based on fresh ginger. Accessions 64 had 2.7 oil followed by 15 with 2.5% oil. Acc. 71,
3573, 27, 15 and 49 had high oleoresin (>5%).
Bold rhizome ginger samples of 20 ginger lines planted at Kumarakam were
evaluated for crude fibre, essential oil and and oleoresin. Fibre content varied from 2-
5.3%. Acc 244, Vrada, 116, 27, 415 and 179 had below 3% fibre). Essential oil content
varied from 1-3.0% and Oleoresin in 3.2 to 6.1%.
Comparison of �Dosi Fiber� with conventional Fiber analysis
Employing �Dosi Fiber� an automated fibre estimation unit is found to be more
ideal and consistent in estimating crude fibre from ginger. In conventional method there
are two steps, viz, extractions with hot acid followed by washing with hot water, filter,
transfer and again boil with hot alkali wash in hot water, filter and dry. In �Dosi Fiber�
unit using built in condenser, heaters and filters the whole process is easy, no loss of
samples and it ensures complete digestion thereby we get consistent values. A study was
conducted to evaluate both methods. (table 13). This table illustrates that Dosi Fiber is
more realistic consistent. Two ginger varieties were compared for fibre estimation.
Table 13. Comparison of fibre estimation by conventional method and Dosi Fiber
method
Acc.49 IISR varada
C D C D
5.6 4.5 4.7 2.9
5.0 4.4 3.6 2.5
5.9 4.8 3.7 2.7
4.0 4.3 3.9 3.0
4.9 4.4 3.8 3.0
Mean 5.6 4.6 3.9 2.8
CV 11.0 4.5 9.7 5.0
C= Conventional D= Dosi fiber
Evaluation of ginger germplasm accessions for gingerol content
Fifty germplasm accessions were evaluated for oil, oleoresin, crude fibre and the
pungent principles of oleoresin 6-gingerol and 8 gingerol Acc. 197 had 2.4% oil and
7.5% oleoresin. Acc 141 and 22 had high 6-gingerol the main pungent principle present
in oleoresin (Table 14)
Table 14. Evaluation of ginger germplasm accessions for gingerols
Acc. No. Ess.oil (%) Oleoresin
(%)
C.fiber (%) 6-gingerol 8-gingerol
2 1.4 4.7 2.0 14.3 2.0
141 2.1 5.7 3.3 17.6 3.1
50 2.0 5.7 2.5 12.7 2.3
22 1.7 6.0 3.3 21.5 2.1
57 2.2 6.6 2.0 12.8 2.1
86 2.0 4.9 4.4 14.0 3.0
217 2.2 4.8 2.8 3.0 1.5
197 2.4 7.5 2.5 10.1 4.1
130 1.5 6.1 2.5 10.9 5.0
26 1.8 6.8 3.8 11.3 4.5
60 1.6 6.0 4.0 14.2 13.3
135 1.8 5.8 2.7 10.6 2.9
Changes during Rhizome Development in Ginger
Sixteen ginger accessions were harvested 150, 170, 190 and 240 days after
planting and analysed for oil and oleoresin. It was observed that accumulation of
secondary metabolites were maximum during 170 to 190 days after planting. However,
varietal variation was noticed. For instance Acc 35 gave maximum oleoresin at 150 days
while Acc. 15 gave higher oleoresin at 170 days of maturity (Table 15a).
Table 15a. Level of chemical constituents at Different maturity stages in selected
accessions
150 days 170 days 190 days Accn. No.
Ess. oil
(%)
Oleoresin
(%)
Ess. oil
(%)
Oleoresin
(%)
Ess. oil
(%)
Oleoresin
(%)
179 2.0 4.3 2.2 5.7 1.2 2.7
415 1.7 4.8 2.2 5.7 1.6 3.4
294 1.3 4.9 2.5 6.6 1.1 3.0
117 1.3 5.8 2.5 7.2 1.4 4.4
49 1.8 11.2 3.5 8.7 2.2 5.5
Maran 1.8 9.5 2.7 7.3 2.0 5.0
3573 1.5 6.5 2.4 6.4 1.6 5.0
116 1.8 4.9 2.0 5.8 1.2 3.8
244 2.7 7.3 2.7 9.8 1.6 5.7
15 3.4 8.5 3.6 12.0 2.4 6.8
142 1.9 4.7 2.0 6.3 2.0 6.2
27 1.8 4.2 2.3 6.0 1.1 3.1
64 2.3 6.9 2.3 7.2 1.7 4.3
204 2.6 6.4 2.7 6.9 1.5 4.8
35 3.0 12.8 3.5 3.1 3.3 3.8
71 3.3 9.0 2.9 2.0 2.0 6.2
Three varities viz. Maran, Varada and Sabarimala (wild type) were evaluated for
its dry recovery, essential oil and oleoresin at monthly intervals from forth month after
planting (Table 15b).
Table 15b. Level of chemical constituents at Different maturity stages in ginger
varieties
Parameter Variety/Maturity
(Days)
120 150 180 210 240
Dry
recovery
Maran
Sabarimala
Varada
6.0
9.0
10.0
7.0
9.5
11.0
13.0
15.0
19.8
16.0
19.7
21.0
22.0
24.7
22.0
Essential
oil
Maran
Sabarimala
Varada
5.5
7.0
7.5
4.4
4.4
3.4
2.8
3.2
2.0
3.6
2.7
1.9
2.4
3.1
2.1
Oleoresin Maran
Sabarimala
Varada
11.8
14.8
16.0
12.0
8.6
7.1
7.4
6.4
4.1
5.5
4.5
3.5
5.6
5.5
4.2
Dry recovery of all the three varieties increased as the maturity-increased. Varada
reached maximum dry recovery by 180-200 days while Maran and Sabarimala took 230
to 240 days to achieve the same. The three varieties showed maximum oleoresin and oil
around 120 days after planting even though yield was negligible at that stage. The level
of these constituents decreased and become stable at 210 to 230 days after planting.
As there is variation in oil, oleoresin and dry recovery in relation to maturity a
study was conducted to see the impact on starch content in relation to rhizome growth.
The result is depicted in table 15c.
Table 15c. Effect of maturity in starch content in ginger
% starch Days
Maran Varada Himachal
90 26.8 28.8 29.12
120 30.5 31.7 32.7
150 33.5 37.8 39.8
180 40.8 43.7 45.5
210 46.9 47.8 49.2
It can be seen from the table that in all the three varieties shows a steady increase
in starch content as the maturity increases. However high accumulation of starch takes
place from 180 days onwards which is in tune with the maximum accumulation of oil and
oleoresin at 180 days of maturity.
Preparation of salted ginger
It is prepared by keeping ginger without much fibre in birne (~30%) containing
citric acid (1%) for about 14 days. It is very staple item popular in Japan and other
Middle East countries. Three varieties Maran, Varada and Sabarimala were evaluated to
select a suitable variety to prepare this item. The ideal maturity to prepare this item was
between 140 days to 170 days after planting. A special planting system may be devised
to prepare this item. Bold rhizomes are preferred for this item. Among fifteen accessions
evaluated for salted ginger, based on colour, appearance, texture and taste accessions 35,
179, 64, 71, 117, 116 and 294 are found ideal for preparing salted ginger.
Location studies in ginger
Ginger accessions cultivated at Moovattupuzha and Calicut were evaluated for
oil, oleoresin and crude fibre. Accn 251 performed well at both places indicated by its
high oil and oleoresin at both places. Accns 51, 53, 65 and 151 expressed high quality
only at Calicut.
Table 16. Comparison of crude fibre content of ginger from two locations
Cultivar Kerala* Bramhavar
Wynad 5.7 3.7
Thingpui 5.5 3.1
Karaikal 5.7 3.5
Maran 6.1 2.9
Himachal 3.8 3.2
Narasapattom 5.3 4.3
Nadan - 3.6
Suruchi 3.8 3.4
Tura 6.3 3.7
• Reported from published literature
Fifteen ginger accessions each from Moovattupuzha and Peruvannamuzhi, 16
from Mananthody, 25 from Ambalavayal, 83 germplasm samples and 27 samples from
Brahmavar (Karnataka) were analysed for crude fibre and oleoresin. The results are as
follows. Accessions with 3-7% crude fibre are 287, 288, 22, 18, 13, 35, 51, 151 & 228
and 3-5% crude fibre are 51, 63, 295, 64, 151, 215, 249 & 250. Accessions with high
oleoresin are 11, 141, 238, 164, 7 and 20.
Ginger samples cultivated at Caliocut and Moovattupuzha were evaluated for
crude fibre, essential oil and oleoresin. Accn. 71 contained 11% oleoresin, 2.9% oil and
6% crude fibre. Some of the low fibre accessions are 250, 64, 226 and 106. They have
about 3% fibre.
Twenty seven ginger samples cultivated at Bramhwar (Karnataka) were evaluated
for crude fibre and oleoresin. Crude fibre content of some of the popular cultivars was
low compared to the reported values (Table 16).
TURMERIC
Turmeric germplasm
47 germplasm accessions were evaluated for curcumin. Accn 257, 356, 237, 352,
358, 142, 123, 351, 210, 156 and 249 contained more than 6% curcumin and Accn. 351
and 249 had about 8% curcumin.
Nine accessions which were identified as high curcumin accessions based on their
yield and quality were re evaluated for curcumin. Accn. 109 and 126 contained 7%
curcumin. On analysis it was found that high curcumin accessions contained high
oleoresin too. Accn. 360 which were consistently showing high curcumin contained
about 11% oleoresin.
225 accessions were evaluated for curcumin and oleoresin. Accessions 109, 126, 199,
210 and 257 contained more than 6% curcumin. Accessions 126, 199, 210 and 257
contained more than 6% curcumin. Accessions 126, 199 and 361 contained more than
15% oleoresin. High curcumin turmeric accessions from Peruvannamuzhi are 584, 295,
361, 657, 360, 656, 585, 165, 121 & 593 (5.9-7.0%). Alleppey finger turmeric
collections with 6.3-8.3% curcumin are 584, 595, 591, 585, 609, 587, 596, 588, 603, 607,
579, 593, 577, 575 and 582. Some of the other high curcumin lines are Acc. 173, 126,
42, 319, 330, 295 and 109 (7.6-8.6% curcumin).
Turmeric accessions from Andhra Pradesh, Alleppey finger turmeric collections
and the high curcumin lines selected by Dr. (Mrs) Ratnambal were evaluated by
curcumin content. Accessions with more than 6% curcumin are listed below. Turmeric
lines with 6.3-7.0% curcumin from A.P are Acc. 691, 680, 657, 658, 656, 669 and 691.
High curcumin (6.8-7.0%) Alleppey collections are acc. 576, 583, 585, 599, 605 and 630.
Among the 400 turmeric accessions evaluated for quality Acc. 593, 547, 575, 227,
264, 435, 124, 201, 548, 295 and 544 had more than 12% oleoresin. Only three
accessions 240, 593 and 592 contained 5.5% curcumin. Acc. 547, 575, 422, 103, 114,
334, 540, 413, and 548 had more than 5% essential oil.
Curcuma aromatica from N.E region:
Among the 32 aromatica collections accn. 330 contained more than 7% curcumin.
Among the 22 turmeric collections from North East region accn. 290 recorded more than
8% curcumin. Other promising accessions are 303, 295, 329, 330, 318 and 319.
Effect of location on curcumin content
Curcumin content of Alleppey, Suguna, Sudarsana, Acc 360 and 361 at different
locations viz Peruvannamuzhi, Moovattupuzha, Coimbatore, Jagtial and Solan (H.P)
were studied. About 35-40% decrease in curcumin content is observed in Coimbatore
and Jagtial.
Some of the released and popular cultivars were evaluated at different locations of
Karnataka such as Niyamthi, Haveri and Bharamsagar. Prabha recorded 4.9 to 5.2%,
Alleppey (5.6%), Acc 126 (6.4%), and Prathibha (5.3 to 6.4%) curcumin at these
locations.
Turmeric samples from AICRP centers like Chinthappally, Kumarganj and
Pundibari were evaluated for curcumin. Acc. 360 and 361 gave 3.35 curcumin at
Kumarganj (U.P).
Table 17. Curcumin levels in turmeric cultivated at sangli
Sample % Curcumin
Alleppey 4.9
691 6.5
Prathibha 3.8
Prabha 4.1
295 5.0
585 4.4
126 5.8
584 4.8
591 3.9
Selam 1.8
Rajapuri 3.4
Curcumin analysis of samples from Moovattupuzha and Calicut
Turmeric samples cultivated at Moovattupuzha were evaluated for curcumin.
Accessions 352, 360 and 361 contained more than 7% curcumin.
Curcumin content of Turmeric varieties and cultivars planted at Sangli
(Maharastra) were evaluated for Curcumin. (Table 17)
Comparison of Curcumin levels of Bulb and Fingers
Acc 360 and 361 had same levels of curcumin both in mother and primary
rhizomes. Mother rhizomes of Suguna and Sudarsana had more curcumin than primary.
Effect of different dates of planting and harvesting of turmeric on driage and
curcumin content
The three released turmeric varieties viz. Suvarna, Suguna and Sudarsana were
planted in April, first and second half of May and June along with Alleppey as control at
Experimental Farm, Peruvannamuzhi. These were harvested during last week of
November, first and 2nd half of December and January and February. The dry recovery
of Alleppey increased with maturity. The maximum dry recovery obtained in Suvarna
was 19% followed by Suguna and Sudarsana (15%). This was obtained when the crop
had a maturity of 250-270 days.
Curcumin content decreased as the maturity increased in all four varieties.
Planting in May and harvesting in November recorded the highest curcumin. The
decrease in curcumin at High maturity can be attributed to the increase in starch and fibre
content during that period.
Effect of storage of fresh turmeric rhizomes on curcumin content and driage
The effect of storage of turmeric rhizomes on the level of curcumin and oleoresin
was evaluated. The turmeric varieties Suvarna, Suguna and Sudarsana were harvested
and stored for a period of nine months. Samples were analysed for curcumin and
oleoresin at monthly intervals. The results have clearly established that storage of fresh
rhizomes do not affect curcumin and oleoresin significantly.
CINNAMON AND CASSIA
Nineteen Cassia selections were evaluated for bark oil, bark oleoresin and leaf oil.
Selections D-1, D-3 and D-5 contained about 5% bark oil with about 90%
cinnamaldehyde. A-1, A-6 and A-7 had more than 10% bark oleoresin. Leaf oils of most
of the selections contained more than 70% cinnamaldehyde.
Bark oil content of Cinnamomum cassia vary from 1 to 7% and oleoresin vary
from 5.0 to 11.0%. Some of the high quality accessions are listed below. Acc. A2, D3
and C1 with 5-6% bark oil and 8-11% barks oleoresin.
Thirty one Cassia lines were screened for leaf oil, bark oil and bark oleoresin.
Accessions with high leaf oil are A3, C4, C5, C7, A6 and D5 (1.5%).
Accessions with high bark bark oil are D-3, B-1, D-8, B-2, B-6, C-4, D-1 and B-5 (>4%).
Accessions with high bark oleoresin A-7, D-4, D-6 and D-2 (>9%).
Pedang cassia contained 2.8% oil and 11.75% oleoresin. Cinnamomum lourerii
contained 3.3% oil.
Analysis of accessions (progeny) 189 and 63 for leaf oil and bark oleoresin gave
bark oil 0.4% and Oleoresin 3% compared to 2.7% and 8% respectively of the parents.
Accn 53, 63 and 189 of C. verum were evaluated for the bark oil, bark oleoresin
and leaf oil. All the accessions contained 2.7% bark oil. Bark oil of Acc 53 possessed
68% cinnamaldehyde and 6% eugenol and Acc 189 contained 58% cinnamaldehyde and
5% eugenol. All the three accessions contained 8-9% oleoresin. Accn 53 and 189
contained 3.2% leaf oil with 75% eugenol and 14% cinnamaldehyde. Accn 53 and 189
are released as Navasree and Nityasree.
CLOVE
25 accessions of clove bud samples were evaluated for its oil, eugenol and
eugenyl acetate. Accn 135 contained 20% oil followed by 180, 45 and 112 with 19% oil.
Accn 69 possessed highest eugenol (88%).
ALLSPICE
Fourteen trees were taken for leaf oil analysis. Oil content ranged form 1.8 to
3.3%. Eugenol content ranged from 58 to 62%. About 26 C. Cassia leaf samples were
also analyzed for leaf oil and eugenol content.
PUBLICATIONS
1. A. Gopalam, T. John Zachariah, K. Nirmal Babu and A. Ramadasan, 1990. Effect of
different methods of white pepper preparation on the chemical and aroma quality in
selected cultivars of Piper nigrum L. Ind. Perfumer. 34(2): 152-156.
2. A. Gopalam, T. John Zachariah, K. Nirmal Babu, A.K. Sadanandan and A.
Ramadasan, 1991. Chemical Quality of black and white pepper. Spice India. Vol. IV:
8-10.
3. T. John Zachariah and K. Nirmal Babu, 1992. Effect of storage of fresh turmeric
rhizomes on oleoresin and curcumin contents. Journal of Spices and Aromatic Crops
1: 55-58.
4. T. John Zachariah and Regy Lukose 1992, Aroma Profile of selected germplasm
accessions in cardamom (Elettaria cardamomum. M). J. Plantation Crops 20
(Supplement):310-312.
5. B. Krishnamoorthy and T. John Zachariah 1992. Drying black pepper on
polyethylene materials Ind. Cocoa, Arecanut and Spices Journal. Vol XV (3):75.
6. T. John Zachariah, B. Sasikumar and P.N. Ravindran 1993. Variability in gingerol
and shogaol content of ginger accessions. Indian Perfumer 37(1): 87-90.
7. T. John Zachariah 1995 Evaluation of chemical quality in black pepper and turmeric-
a review. Proceedings of the National Seminar on Post Harvest Technology of Spices
13-14 May 1993. Pp. 83-88.
8. T. John Zachariah 1995 Essential oil and its major constituents in selected black
pepper accessions. Plant Physiol & Biochem, 22(2): 151-153.
9. A. Shamina, T. John Zachariah, B. Sasikumar and Johnson K George 1997
Biochemical variability in selected ginger (Zingiber officinale Rosc) germplasm
accessions. Journal of Spices and Aromatic Crops 6(2): 119-127.
10. V.S. Korikanthimath, Ravindra Mulge and T. John Zachariah 1997 Variation in yield
and quality characters of cardamom clones. Journal of Medicinal and Aromatic Plant
Sciences 19(4): 1024-1027.
11. A. Shamina, T. John Zachariah, B. Sasikumar and Johnson K George 1998
Biochemical Variation in turmeric (Curcuma longa Linn) accessions on isozyme
polymorphism. J. Horticultural Science and Biotechnology 73(4): 479-483.
12. T. John Zachariah, B. Chempakam and B. Sasikumar 1998 Crude fiber estimation in
ginger- a retrospect. Proceedings of XIIIth ISAS. National Symposium on Analytical
Techniques- 2001 Pp. 204-207.
13. T. John Zachariah, Ravindra Mulge and M.N Venugopal 1998 Quality of Cardamom
from different accessions. Development in Plantation Crops Research Allied
publishers, New Delhi. Pp. 337-340.
14. KPM. Dhamayanthi and T. John Zachariah 1998 Studies on karyology and essential
oil constituents in two cultivars of ginger. J. Cytol Genet 33(2): 195-199.
15. T. John Zachariah, B. Sasikumar and K. Nirmal Babu 1999 Variation for quality
components in ginger and turmeric and their interaction with environment.
Proceedings of National Symposium on Spices, Medicinal and Aromatic plants
Biodiversity, Conservation and Utilization, Calicut-10-12 August 1998 Pp. 116-120.
16. V.S Korikanthimath, Rajendra Hegde, T. John Zachariah and M.M Hosmani 1999
Quality attributed of cardamom grown under controlled shade as influenced by
nutritional levels. Karnataka Journal Agriculture Science 12(1-4): 6-9.
17. B. Krishnamoorthy, T. John Zachariah, J. Rema and P.A Mathew 1999 Evaluation of
selected Chinese Cassia (Cinnamomum cassia Blume) accessions for chemical
quality Journal of Spices and Aromatic Crops. 8(2): 193-195.
18. M.S Madan, T. John Zachariah and Jose Abraham 2000 White pepper production in
India for export. An apparaisal. Recent advances in plantation crops (eds) N.
Muraleedharan and Rajkumar. Allied publishers limited, New Delhi. Pp. 444-450.
19. T. John Zachariah, S.P Shajiprabha and B. Krishnamoorthy 2000 Major chemical
constituents of nut, mace and leaf of Myristica fragrans. Proceedings of Centennial
Conference on Spices and Aromatic Plants, Calicut-20-23 September 2000. Pp. 297-
300.
20. K.V Peter and T. John Zachariah 2000 Spice oils and oleoresins: Challenges and
opportunities. Journal of Medicinal and Aromatic Plant Sciences. 22: 247-252.
21. T. John Zachariah and V.S Korikanthimath 2002 Harvesting and processing of
Cardamom. In cardamom the genus Elettaria, P.N Ravindran and K.J
Madhusoodanan (Ed.) Taylor and Francis, New York Pp. 207-222.
22. B. Sasikumar, K.V Saji, Alice Antony, Johnson K George, T. John Zachariah and S.J
Eapen 2003 IISR Mahima and IISR Rejatha- two high yielding and high quality
ginger (Zingiber officinale Rosc.) varieties. Journal of Spices and Aromatic Crops
12(1): 34-37.
23. K.M Maya, T. John Zachariah and B. Krishnamoorthy 2003 Lycopene and volatile oil
constituents �changes during storage of mace (Myristica fragrans) powder.
Proceedings of the National seminar on strategies for increasing production and
export of spices, Calicut 24-26 October 2002 Pp. 268-271.
24. B. Sasikumar, P. Haridas, K Johnson Geroge, K.V Saji, T. John Zachariah, P.N
Ravindran, K. Nirmal Babu, B. Krishnamoorthy, P.A Mathew and V.A Parthasarathy
2004 IISR Thevam, IISR Malabar excel and IISR Girimunda three new black pepper
(Piper nigrum) clones. Journal of Spices and Aromatic Crops 13(1): 1-5.
25. K.M Maya, T. John Zachariah and B. Krishnamoorthy 2004 Chemical composition of
essential oil of nutmeg (Myristica fragrans Houtt) accessions. Journal of Spices and
Aromatic Crops 13(2): 135-139.
26. B. Sasikumar, K. Johnson George, K.V Saji, and T. John Zachariah 2005 Two new
high yielding, high curcumin turmeric (Curcuma longa L) varieties � IISR Kedaram
and IISR Alleppey Supreme. Journal of Spices and Aromatic Crops Vol. 14 (1): 71-
74.