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Post-Harvest Technology of Betel Leaf (Piper Betle L.):Effect of Curing on Quality and Physiological Parameters

机译：槟榔（Piper Betle L.）收获后技术：固化对品质和生理参数的影响

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摘要

Paan is a local name of betel leaf in many Asian countries like India, Pakistan, Bangladesh where it is an important cash crop from the time immemorial. Over 20 million people in India alone are associated with its production, processing, handling, transportation, marketing and consumption. This leaf contributes about Rs. 6,000-7,000 million every year to the Indian National Income. The leaf is consumed by a large portion of population in many Asian countries on a regular basis in its natural, fresh and raw condition along with lime, areca nut, catechu, aniseed, coriander seed, cardamom and clove mainly for the purpose of attaining digestive, stimulating and mouth freshening effects. In view of the continuously rising demand for fresh betel leaves and its highly perishable nature, a need was felt for improving its post-harvest quality. Consequently, in some villages in India, the farmers started curing betel leaves traditionally with the help of wood charcoal smoke in a closed chamber and thereby improving taste, mouth feel,shelf life and other qualities but the physiological changes associated with such attempt have not yet been well studied. Therefore, the present investigation was carried out during 2008 and 2009 at ⅡT, Kharagpur and Menkapur village of West Bengal, India. The objective of this study was to find the physiological parameters and quantify the changes associated with improvement in organoleptic qualities of betel leaves due to curing treatments. The physiological parameters studied in the experiments included: pH, Electrical Conductivity (EC), nutrients (N, P, K), protein, chlorophyll, fiber and carbohydrate contents while the organoleptic qualities of the cured leaves were examined through leaf-colour, taste and mouth feel. The results of the study indicated that green colour of the leaves gradually faded with curing treatments due to bleaching effect besides loss of chlorophyll and ultimately turned out to be white or yellowish white. The results also indicate that pH values gradually increased with number of curing from 5.16 to 6.58 but the fiber content of the leaves remained close to 2.20 % only. On the other hand,values of EC, chlorophyll, carbohydrate and protein contents gradually decreased with number of curings from 0.36 Siemens/m to 0.20 Sie-mens/m, from 0.59 mg/g to 0.07 mg/ g, from 6.84 % to 2.73 % and from 23.04 % to 16.30 %, respectively. A similar trend was also observed with N, P and K contents, which decreased from 3.69 % to 2.61 %, from 0.56 % to 0.46 % and from 1.09 % to 0.94 %, respectively. The cumulative effect of such changes, particularly that of leaf-colour, pH and chlorophyll was clearly perceptible in the organoleptic qualities of the cured leaves which gradually improved with increase in number of curings. This helped the farmers in obtaining a higher selling price of the cured leaves in the market.
机译：Paan是槟榔叶的本地名称，在许多亚洲国家（例如印度，巴基斯坦，孟加拉国）中，从远古时代开始便是重要的经济作物。仅在印度，就有超过2000万人与其生产，加工，处理，运输，营销和消费相关。这片叶子贡献了约卢比。每年为印度国民收入带来6,000-7,000百万美元。在许多亚洲国家，大部分人定期以其自然，新鲜和原始的状态食用叶子，以及石灰，槟榔，儿茶，大茴香，香菜种子，豆蔻和丁香，主要是为了获得消化的目的。 ，有刺激和口腔清新的作用。鉴于对新鲜槟榔叶的需求持续增长及其高度易腐烂的性质，人们认为有必要改善其收获后的品质。因此，在印度的一些村庄，农民传统上开始在封闭的室内用木炭烟熏制槟榔，从而改善了口感，口感，保质期和其他品质，但是与这种尝试相关的生理变化尚未发生被充分研究。因此，本调查于2008年至2009年在印度西孟加拉邦的Kharagpur和Menkapur村的ⅡT进行。这项研究的目的是找到生理参数并量化与由于固化处理而改善的槟榔叶感官品质相关的变化。在实验中研究的生理参数包括：pH，电导率（EC），养分（N，P，K），蛋白质，叶绿素，纤维和碳水化合物含量，同时通过叶片颜色，味道检查固化叶片的感官品质。和口感。研究结果表明，除了漂白作用之外，由于漂白作用，叶子的绿色随着漂白处理的作用逐渐褪色，最终变成白色或淡黄白色。结果还表明，随着固化次数从5.16增加到6.58，pH值逐渐增加，但是叶片的纤维含量仅保持接近2.20％。另一方面，随着固化次数的增加，EC，叶绿素，碳水化合物和蛋白质含量的值从0.36 Siemens / m降低到0.20 Sie-mens / m，从0.59 mg / g降低到0.07 mg / g，从6.84％降低到2.73 ％和23.04％至16.30％。 N，P和K含量也观察到了类似的趋势，分别从3.69％降至2.61％，从0.56％降至0.46％和从1.09％降至0.94％。这种变化的累积效应，特别是叶片颜色，pH和叶绿素的累积效应，在固化叶片的感官品质中显而易见，该品质随着固化次数的增加而逐渐改善。这有助于农民在市场上获得更高的腌制叶片销售价格。

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  • 来源
    《AMA》 |2011年第3期|p.47-51|共5页
  • 作者

    S. Sadhukhan; P. Guha;

  • 作者单位

    Agricultural and Food Engineering Department Indian Institute of Technology, Kharagpur 721302 West Bengal,INDIA;

    Agricultural and Food Engineering Department Indian Institute of Technology, Kharagpur 721302 West Bengal,INDIA;

  • 收录信息 美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
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