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20151
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Subject: Spices, Plantation and Medicinal and Aromatic Plants × Author: Anand, Kankanawadi × Start date: 1984 × Type: Thesis ×
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    ThesisItemOpen Access
    Screening somaclones of ginger (Zingiber cfficinale rosc.) for value addition
    (College of Horticulture, Vellanikkara, 2015) Anand, Kankanawadi; KAU; KAU; Alice, Kurian
    The present study entitled “Screening somaclones of ginger (Zingiber officinale Rosc.) for value addition” was taken up at College of Horticulture, Vellanikkara during 2013-15 to evaluate forty somaclones for quality attributes and value addition. These forty somaclones were selected from a base population of 289 somaclones, developed through indirect organogenesis and indirect embryogenesis with and without mutagenesis from three cultivars (two induced polyploids Z-0-78, Z-0-86 and the diploid cultivar Himachal Pradesh) and maintained as a part of the DBT funded project at Dept. of Plantation Crops and Spices. Somaclones exhibited wide variability in rhizome yield and quality attributes. Somaclones derived from polyploid parent Z-0-86 recorded higher fresh and dry rhizome yield compared to somaclones derived from Z-0-78 and HP. Among forty somaclones, SE 86 81 recorded highest fresh rhizome yield (28.81t ha-1), followed by SE 86 131, SE 86 83 and SE 86 40. The somaclones C 86 23 showed highest dry rhizome yield (6.43 t ha-1), followed by somaclones SE 86 81 and SE 86 41. The quality attributes such as driage, volatile oil, oleoresin, starch and crude fibre contents varied significantly in the somaclones. Among forty somaclones, SE HP 8 recorded maximum driage (27.13%), followed by somaclones SE 86 41 and C 86 23. The somaclone SE 86 40 showed highest volatile oil content (2.40%), followed by CHP 99. Somaclones derived from Z-0-86 showed higher oleoresin content, with the highest value in C 86 124 (5.94%), followed by SE 86 41 and C 86 40. In general, the somaclones showed lower crude fibre content which is considered as a desirable quality attribute for fresh ginger and value added products. The starch content among the somaclones ranged from 40.59 to 52.56% and high starch yielding types were SE HP 8, C 86 139 and SE 78 26. Studies on changes in quality attributes of ginger somaclones with crop maturity indicated that essential oil and oleoresin 174 contents decreased with increase in crop duration, while starch and crude fibre contents increased with crop maturity, in all the somaclones. Chemoprofiling of volatile oil of 11 ginger somaclones revealed the presence of 44 aroma compounds. Among the different classes of compounds, sesquiterpene hydrocarbons are quantitatively the major constituents. Among sesquiterpene hydrocarbons, zingiberene was predominant (23.28%) and the content was highest in the somaclone CHP 99 (29.64 %), followed by C 86 40 and SE 86 40. HPLC analysis of pungency principles revealed that 6- gingerol was the predominant one in all the ginger somaclones. The highest 6-gingerol was observed in the somaclone C 86 124 (2.44 %), followed by SE 78 26 and SE 86 81. The content of total gingerols was also high in these somaclones. The shogaols level ranged from 0.24 to 0.49 % and highest shogaols content (0.49 %) was in the somaclone C 86 40, followed by SE 86 81 and C 86 Screening of ginger somaclones for value added products such as paste and candy revealed that somaclones SE 86 40 and SE 86 131 were ideal for preparation of ginger candy and somaclones C 86 23 and SE 86 131, for ginger paste, because these somaclones recorded higher sensory scores than control and showed lower variation in physico- chemical parameters during storage. Studies on storage stability of the products revealed that parameters like moisture, colour, pH and sensory scores showed a decreasing trend, while TSS, titratable acidity, non enzymatic browning, polyphenol oxidase activity and microbial count showed slight increase in all somaclones and control. The study could identify promising ginger somaclones for different end uses such as fresh ginger, dry ginger, volatile oil, oleoresin extraction and gingerol extraction and preparation of paste and candy.