Effect of Curing on Turmeric Tissue and Drying Time

Abstract

Microscopic study of cured and uncured turmeric tissue during different drying time showed that non-curing turmeric tissue consisted of native starch granules spread from outer through inner parts of rhizome. All starch granules stained red of safranin 0. After 60 hrs. of drying at 60-65^oC some granules located at peripheral stained green of fast green FCF and small intracellular spaces were also observed. Curing turmeric by boiling for 30 minutes in water caused gelatinization of starch. The starch granules were damaged the granules and the starch was released outside and packed within cells. It was observed as green stained within the cells which indicated that gelatinized starch attained green of the fast green FCF. During drying period gelatinized starch shrinked and intracellular space increases which enhances water diffusion and shorten the time of drying. Drying time of curing turmerics were 18 hours but non-curing turmerics were 108 hours.