Extending the storage life of fresh turmeric (Curcuma longa L.) rhizomes through light and temperature manipulation
2019
Zuniega, J.S. | Esguerra, E.B.
Turmeric (Curcuma longa L.) is becoming an important underutilized crop because of its use as a natural food colorant and its varied pharmacological properties. I t is subject to dehydration, sprouting, and chemical degradation of curcuminoids, the major antioxidant, when exposed to light and high temperature. This study was conducted to determine the storage life of fresh turmeric rhizomes at 12-14 deg C and at ambient condition of 27-30 deg C either continuously exposed to light or covered with jute sack (without light). Regardless of light exposure, storage at 12-14 deg C reduced weight loss hence none to very slight shriveling, prevented sprouting thus the high visual quality rating of the rhizomes for 20 wk, retarded the decline in the intensity of yellow-orange color of the flesh, and maintained the acceptability of the extract (juice) to the sensory panelists. On the other hand, turmeric stored at 27-30 deg C resulted in high weight loss manifested as shriveling and early onset of sprouting on the 8th week of storage. Firmness of the rhizomes however, did not change markedly during storage even when sprouting had occurred. Likewise, respiration rate and ethylene production of t he rhizomes did not vary between storage temperature and light exposure. Total phenolic content and antioxidant activity did not change markedly during storage regardless of the treatment. The study showed that turmeric rhizomes can be stored for 20 wk at 12-14 deg C without significantly affecting the quality and anti oxidant property of the rhizomes.
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