Vol. 6 (4) : July-August 2015 issue
Green Farming Vol. 6 (4) : 914-915 ; July-August, 2015
Effect of drying on colour and sensory characteristics of different varieties of coriander (Coriandrum sativum L.)
TEJASHRI ONTAGODI1* and SHANKARGOUDA PATIL2
Deptt. of Plantation, Spices, Medicinal & Aromatic Crops, K.R.C. College of Horticulture, Arabhavi - 591 310 (Karnataka)
Designation : 1P.G. Student *(tejuhorti@gmail.com), 2Professor & Head
Subject : Medicinal & Aromatic Plants, Food Shrub and Fruits
Paper No. : P-2344
Total Pages : 2
Received : 22 July 2014
Revised accepted : 23 June 2015
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Citation :
TEJASHRI ONTAGODI and SHANKARGOUDA PATIL. 2015. Effect of drying on colour and sensory characteristics of different varieties of coriander (Coriandrum sativum L.). Green Farming Vol. 6 (4) : 914-915 ; July-August, 2015
ABSTRACT
A lab experiment was conducted to know the effect of drying on colour and sensory characteristics of different varieties of coriander herbage during 201213 at department of plantation, spices, medicinal and aromatic crops, KRC of Horticulture, Arabhavi (Karnataka). The experiment was laid out in completely randomized design with three replications and thirteen treatments. Studies on the effect of drying on colour and sensory characteristics of different varieties of coriander herbage revealed that the variety RCr-446 was only towards the lightness. The mean values of L* decreased from fresh herbage to dried herbage. The mean values for redness (a*) decreased from (-7.57) to (-2.26). The b* value was towards the yellowness for both fresh and dried herbage. The highest score for flavor and aroma was observed in DWD -3 and highest score for colour and overall acceptability was observed in RCr-435.
Key words :
Coriander varieties, Drying & dehydration, Organoleptic evaluation,
