Turmeric.pptx

Spices and condiments

1. Introduction Botanical name : Curcuma domestica Val : Syn Curcuma longa Family : Zingiberaceae C hromosome no : 2n= 3x= 6 3, x=21 Origin : South East Asia Major constituent : Curcumin Other names- GOLDEN SPICE , INDIAN SAFFRON, OLDEST SPICE. Turmeric is derived from LATIN word meaning (TERRA MERITA) meaning MERIT FROM EARTH

2. The chromosome number of C. longa 2n=63 was reported frequently . The basic chromosome number of the genus Curcuma is suggested as x=21 which in turn originated by dibasic amphidiploidy from x=9 and x= 12 or by secondary polyploidy. Turmeric has been considered as a triploid and pollen fertility is less than 60 %. Even though it was believed earlier that C. longa fails to set seeds unlike C. aromatica , seed set and germination of seeds have recorded. High yielding varieties also have been emerged as a result of yield and quality evaluation of open pollinated progenies of turmeric.

3. Origin and distribution India or China or the Indo-Malayan region is the home of turmeric. as a spice is largely confined to India, Sri Lanka, China, Pakistan, Indonesia, Malaysa , Thailand, Philippines, Japan, Africa, Central America, Haiti, Jamaica, Peru, Bangladesh, El Salvador and Taiwan. In India Andhra Pradesh, Maharashtra, Tamilnadu , Kerala, Karnataka, Orissa, Assam, Bihar and West Bengal are the important states in cultivation of turmeric. In Karnataka it is being cultivated in Chamarajanagar , Mysore, Belgaum, Bijapur , Bagalkot , Gulbarga and Bidar districts.

4. Turmeric (whole) is a unique, colourful and versatile natural plant product spice or flavourant colourant : It is good source of yellow dye used for dyeing cotton, silk or wool without a mordant. It is used as a colouring matter in the pharmacy, confectionery and the food industry. Yellow turmeric paper can be used as a test for alkalinity , which turns it brown. It is also used as protection against Charam ' and considered as a symbol of good fortune. cosmetic: drug useful against in a number of diseases: In Indian system of medicine turmeric occupies an important place, as an ingredient in the preparation of medicinal oils and ointments. It is a stomachic, carminative, tonic, blood purifier, vermicide and an antiseptic.

5. Contains Bioactive Compounds with Powerful Medicinal Properties Natural Anti-Inflammatory Compound Natural anti-oxidant Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function Lowers Risk of Heart Disease Can Help Prevent (And Perhaps Even Treat) Cancer May be Useful in Preventing & Treating Alzheimer’s Disease Arthritis Patients Respond Very Well to Curcumin Studies Show Incredible Benefits Against Depression May Help Delay Aging and Fight Age-Related Chronic Diseases 10 Proven Health Benefits of Curcumin

6. Curcumin ( C 21 H 20 O 6 ): diferuloyl methane is an orange-yellow crystalline powder which is the most active component of turmeric, which makes up 2-5% of the spice. Curcuminoids present in turmeric are Curcumin (C-I) Demethoxy curcumin DMC (C-II), Bis-Demethoxy curcumin BDMC (C-III) and Cyclo-curcumin 77 % is curcumin, 17 % is DMC, 3 % is BDMC It is hydrophobic in nature and is soluble in dimethylsulfoxide , acetone, ethanol and oils Insoluble in water & ether Curcumin has a brilliant yellow hue at pH 2.5 & takes a red hue at pH>7 antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activities

7. Turmerones in leaf essential oil and rhizome oil The major components in C. longa leaf oil were ar -turmerone (63.4%), α-turmerone (13.7%), and β-turmerone (12.6%) The rhizome oil mainly composed of ar -turmerone (31.7%), α- turmerone (12.9%), β- turmerone (12.0%) Few workers reported α- Phellandrene , 1,8-Cineole and Terepenolene as major components of the leaf essential oil Ar-turmerones plays an important role in self-repair and recovery of brain function in neurodegenerative diseases. Ar-turmerones possess anti-microbial, anti-fungal & anti-venom properties Turmerones enhances the absorption and bio-availability of curcumin leading to efficient activity Aromatic ( Ar )- turmerone isolated from the rhizome exhibits anti- tumor and immunomodulatory activities

8. Botany Turmeric an erect perennial herb, cultivated as an annual crop fo r its underground rhizh o mes. The plant is a large leaved herb, with aerial pseudostems . The pseudostem reaches a height of about 1m bears 8-12 leaves

9. Rhizomes have clear nodes Inflorescence : Flowers are in cincinni of 2-7, each cicinnus in the axil of a bract. Flowers are pale yellow in colour, length equalling those of the bracts. The calyx is short unequally toothed and split nearly half way down one side. S eeds are small , ovoid and brown in colour .

10. The rhizomes show yellow to bright orange yellow colour inside of the rhizome. Rhizomes are rich in curcumin for which turmeric is valued. The mother rhizomes are ellipsoidal or oblong or round which give rise to primary , secondary and tertiary fingers The outer skin of rhizome is brownish with scales and the inner core is orange or red yellow colored.

11. Inflorescence Cylindrical, 10 – 15cm long Flowers are borne in the axils of bracts Calyx is short, unequally toothed Corolla is tubular at the base with the upper half cup shaped The filament of the stamen is short and broad, united to a anther. Ovary is inferior and trilocular with a slender style passing between the anther lobes Fruits are seldom, if ever produced

12. FLORAL BIOLOGY Flowering in turmeric is reported to vary depending on the cultivars and climatic conditions . Flowering takes place between 109 and 155 days after planting depending upon the variety and the environment . In C. aromatica , the flowering period was July-September, whereas in C. longa, it was September-December . Turmeric inflorescence takes 7 to 11 days to blossoming after the emergence of the inflorescence. The duration of flower opening within an inflorescence lasts for 7- 11 days

13. Opening of the flowers took place in the morning hours around 6 AM . The anthesis starts from 7 AM and continues up to 9 AM, maximum occurring around 8 AM . Anther dehiscence takes place between 7.15 and 7.45 AM. The pollen grains of turmeric were ovoid to spherical, light yellow in colour and slightly sticky . Pollen grains shows heterogeneity in size between cultivars . Pollen fertility as well as viability varies with the position of flowers in the inflorescence. It is high in the flowers in the lower portion and low at middle and upper portions. Mature capsules were observed in October-November months.

14. Mother rhizomes

15. Fingers

16. Research Institutes IISR, Calicut, Kerala High Altitude Research Station, Pottangi , OUAT, Orissa SAU’s – Maharashtra Ag. Uni., GAU, TNAU, KAU, RAU

17. Genetic Resources India has good diversity in turmeric cultivars IISR- 1040 accessions AICRP centres – 1326 Germplasm is usually maintained in field gene banks IISR – nuclear germplasm is planted in tubs to maintain purity An in vitro gene bank of important genotypes is also maintained at IISR and NBPGR, New Delhi

18. Genus Curcuma occurs wide spread in the tropics of Asia, Africa and Australia from sea level to altitude of 2000m msl . The genus Curcuma consists of about 117 species, from India around 40 species are reported. In addition to Indian Institute of Spices Research (IISR), Calicut good collections of turmeric germplasm are also maintained at various research centers . At IISR the nucleus germplasm is planted in tubs to maintain purity . An in vitro gene bank of important genotypes is also maintained at IISR and National Bureau of Plant Genetic Resources, New Delhi.

19. Wild Species C . longa – Widely cultivated C . amada – Mango ginger C . angustifolia – East Indian arrowroot C . aromatica – cochin or kasturi turmeric C . caesia – Black turmeric C . mangga – smell of mango C . purpurascens – Central java C . xanthorhiza – largest sp. of curcuma C . zedoaria –white turmeric

20. C. amada – Mango ginger C . amada is of east Indian origin. The rhizomes are similar to ginger but have a raw mango taste. They are used in making pickles. C. mangga – smell of mango SOUTH INDIA They are used in making pickles.

21. East Indian Arrow root Curcuma angustifolia This species is native to the Indian subcontinent. Uses : rhizomes are used to extract starch This species of plant is of great nutritional value, especially as a source of starch for Indian foods and medicines . It is found as a primary ingredient in cakes , fruit preserves , biscuits . It can be used to heal peptic ulcers and is often employed as an herbal tonic for patients suffering from tuberculosis . Essential oils from C.   angustifolia have been extracted and are used in antifungal medications . Compounds in the leaves of this plant have also been shown to have potential as antibacterial agents.

22. C. aromatica ( Kasturi manjal ) – used in medicine and toiletry articles

23. Botonical name : Curcuma caesia Kannad : kari arishina Is a perennial herb with bluish-black rhizome, native to North-East and Central India. Black turmeric is also sparsely found in the Papi Hills of East Godavari, West Godavari, and the Khammam districts of Andhra Pradesh. The rhizome of black turmeric has a high economic importance owing to its putative medicinal properties. In west Bengal, the rhizome of the plant is used in Kali Puja , and hence the plant is called Kali haldi . The treatment of pneumonia, cough, and cold in children, and for fever and asthma in adults. Black turmeric

24. white turmeric tropical and subtropical wet forest regions. The fragrant plant bears yellow flowers with red and green bract. The edible root of zedoary has a white interior and a fragrance reminiscent of mango; however, its flavour is more similar to ginger, except with a very bitter aftertaste. In Indonesia, it is ground to a powder and added to curry pastes, whereas in India, it tends to be used fresh or in pickling. The essential oil produced from the dried roots of Curcuma zedoaria is used in perfumery and soap fabrication, as well as an ingredient in bitter tonics. The curcuminoid 1,7-bis(4-hydroxyphenyl)-1,4,6-heptatrien-3-one , and the sesquiterpenes procurcumenol and epiprocurcumenol can be found in C. zedoaria . Curcuma zedoaria

25. C. xanthorhiza – largest sp. of curcuma C. purpurascens – Central java

26. Cultivar Diversity Curcuma collections and species differ in floral characters, aerial morphology, rhizome morphology and chemical constituents More than 70 turmeric types are known under cultivation in India

27. Grouping cultivars based on maturity period Short duration types ( Kasturi types) Mature in 7 months Rhizomes possess pleasant aroma Good yielder of dried turmeric and rich in volatile content but slow in curcumin and used in culinary preparations Flowering is common in these types and seeds produce gametic seedlings Eg : Amalapuram and Dindigram

28. 2. Medium duration types ( Kesari types ) Mature in 8 months Intermediary types High yielder of fresh rhizomes than kasturi types Rich in curcumin and volatile oil Eg . Kothapet , Krishna and Kesar

29. 3. Long duration types Mature in 9 months Moderately good both for rhizome yield and other quality parameters Eg : Tekurpet , Duggirala , Armur and Mydukuru

30. Varieties LONG DURATION TYPES (9 months) CLL 326 CLL 337 DUGGIRALA ARMOOR MEDIUM DURATION TYPES (8 months) CLL 317 KESARI SHORT DURATION TYPES (7 months) CA 69 KASTURI SUGUNA (PCT -13) SUDARSANA (PCT -14)

31. Popular turmeric cultivars in I ndia Kasturi types ( aromatica ) – Kasturi Kothapeta Kasturi Tanuku , Kasturi Amalapuram , Chaya Pasupu Kesari types (longa) – Kesari Duvvvur , Smruthapani – kothapeta Long Duration types – Duggirala , Tekurpeta , Mudukur , Armoor , Sugandham , Vontimitla , Nandyal , Avanigadda

32. Local cultivars / varieties Tamilnadu – Erode, Salem Kerala – Alleppey , Mannuthy Local MH & Gujarat – Rajapuri , Sangli , Eavaigon Orissa – Dughi , Jobedi , Katingia U.P. – Gorakhpur Meghalaya – Lakadong

33. Variety Average yield (Fresh) (t/ha) Duration (Days) Dry recovery (%) Curcumin (%) Oleoresin (%) Essential oil (%) 1. Suvarna 2. Suguna 3. Sudarsana 4. IISR Prabha 5. IISR Prathibha 6. Co-1 7. Krishna 8. Sugandahm 9. BSR -1 10. BSR -2 11. Roma 12. Suroma 13. Rajendra Sonia 14. Ranga 15. Rasmi 17.4 29.3 28.8 37.47 39.12 30.0 9.2 15.0 30.7 32. 20.7 20.0 4.8 29.0 31.3 200 190 190 195 188 285 240 210 285 240-250 250 253 225 250 240 20.0 12.0 12.0 19.5 18.5 19.5 16.4 23.3 20.5 22.0 31.0 26.0 18.0 24.8 23.0 4.3 7.3 5.3 6.52 6.20 3.20 2.8 3.1 4.2 4.0 9.3 9.3 8.4 6.3 6.4 13.5 13.5 15.0 15.0 16.2 6.7 3.8 11.0 4.0 3.8 13.2 13.1 --- 13.5 13.4 7.0 6.0 7.0 6.5 6.2 3.7 2.0 2.7 3.7 3.7 4.2 4.4 5.0 4.4 4.4 TURMERIC

34. Yield – 32 t/ha Duration - 250 days Resistance - Rhizome scales Roma Highest curcumin 9.3%

35. T urmeric CO1 Suitable for : Drought condition Waterlogged and hilly Saline and alkaline . Krishna Moderately resistant to rhizome fly.

36. Suroma Highest curcumin 9.3% Suguna Tolerant to rhizome rot

37. Sudarshana Tolerant to rhizome rot Ranga Good yield under low lying areas.

38. Rasmi Suited to dryland conditions.

39. CIM- Pitamber It is a high-yielding  curcuminoid -rich variety  of turmeric developed by  Central Institute of Medicinal and Aromatic Plants (CIMAP) . High yielding varieties (HYV)  of seeds are those seeds which  produce huge quantities of crops   In this variety,  curcuminoid content is 12.5% more  than the existing variety. Curcuminoid  is a substance derived from turmeric which has anti- cancer  properties, anti-inflammatory, anti-aging, anti-diabetic and has several medicinal properties.

40. AMBA (CAM - 3 ) Duration - 200 days Average Yield - 28.0 T of Fresh rhizomes / ha Curcumin - 0.1 % NAU Turmeric 1 A new variety of turmeric which is resistant to diseases and high in yield with better curcumin content has been developed by Navsari Agriculture University. Resistant to Rhizome rot.

41. Cultivars in Karnataka Kasturi : The core of the rhizome is pale yellow to white in colour . It emits a sweet fragrance after curing. Mundaga : the rhizomes are large and thick with many fingers. Balaga : the rhizomes are not so thick and the number fingers are also fewer. Yalachaga : the rhizomes are small and few in number but have a larger number of fingers.

42. Climate prefers a warm and humid climate and can be cultivated in most of the tropics and subtropics. An annual rainfall of 100-200 cm is ideal. It can be grown from sea level to 1200 m above MSL, but the optimum range is 450-900 m. It requires annual temperature range of 15-35°C. High temperature and low humidity cause slow emergence of the pseudostem and leaves. Soil well-drained loamy or alluvial soils, rich in good organic matter are well suited. The pH range of 5 to 7.5 is optimum for the crop. The crop cannot withstand water logging. Gravelly, stony and heavy clay soils are unsuitable for the crop, because of their interference with the development of rhizomes.

43. Cultivation Preparation of land The land is prepared with the receipt of early monsoon showers. The soil is brought to a fine tilth by giving about four deep ploughings. Hydrated lime @ 500 - 1000 kg/ha has to be applied for lateritic soils based on the soil pH and thoroughly ploughed. Immediately with the receipt of premonsoon showers, beds of 1.0 m width, 30 cm height and of convenient length are prepared with spacing of 50 cm between beds. Planting is also done by forming ridges and furrows.

44. The preferred method of propagation of turmeric is through pieces of rhizome. But this is a slow process since rhizome has a dormancy period. It only sprouts during the monsoon, and only 5 to 6 plants can be obtained from rhizome in a year. And cost of production is also high. 49

45. Seed material Whole or split mother and finger rhizomes are used for planting and well developed healthy and disease free rhizomes are to be selected. The seed rhizomes are treated with mancozeb 0.3% (3 g/L of water) for 30 minutes, shade dried for 3-4 hours and planted. A seed rate of 2,500 kg of rhizomes is required for planting one hectare of turmeric.

46. Transplanting Though transplanting in turmeric is not conventional, it is found profitable. A transplanting technique in turmeric by using single bud sprouts (about 5 g) has been standardized to produce good quality planting material with reduced cost. The technology has been standardized at Horticulture College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu. The technique involves raising transplants from single sprout seed rhizomes in the pro-tray and planted in the field after 30-40 days. The advantages of this technology are production of healthy planting materials and reduction in seed rhizome quantity and eventually reduced cost on seeds.

47. Technology • Treat the selected rhizomes with mancozeb (0.3%) and quinalphos (0.075%) for 30 min and store in well ventilated place • One month before planting, the seed rhizomes are cut into single buds with small piece of rhizomes weighing 5-7 g. • Treat the single bud sprouts ( mancozeb 0.3%) for 30 min before planting • Fill the pro-trays (98 well) with nursery medium containing partially decomposed coir pith and vermicompost (75:25), enriched with PGPR/ Trichoderma 10g/kg of mixture • Plant the turmeric bud sprouts in pro-trays • Maintain the pro-trays under shade net house (50%) • Adopt need based irrigation with rose can or by using suitable sprinklers . Seedlings will be ready within 30-35 days for transplanting

48. Cleaning

49. Curing

50. Boiling

51. Drying

52. Polishing and colouring

53. Product range Dried Turmeric slices Unpolished fingers Polished fingers Powder Curcumin Oleoresin Leaf essential oil Rhizome oil (presently considered as waste….need to find uses) Turmerones