post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.

1. Dr. Chingtham Chanbisana, Assistant Professor(c)
Post Harvest Management,
College of Horticulture, Thenzawl

2.  For fresh ginger, harvested
after 5-7 MAP
 For dried spice and oil,
harvested at full maturity
between 8-9 MAP when
leaves starts yellowing
 For planting material,
completely dry stage of
leaves.

3.  Healthy and plumpy
rhizomes are treated with
Dithane M-45 @3g/litre
for 30 minutes
 Dried in shade
 Store in pits(90 cm depth
with convenient length
and breadth) at cool place
 Thin layer of sand at the
bottom of pit and cover
the top with sand and a
wooden plank at the top

4.  Fibrous roots attached to rhizomes
should be trimmed off and soil is
removed by washing
 Rhizomes soaked in water
overnight and cleaned
 Skin can be removed by scrapping
with bamboo splits/wooden splice
(reduce drying time, minimise
fungal decay)
 Sun dried for a week with frequent
turnings and well rubbed by hand
to remove any outer skin.

5.  Ginger oil
 Ginger oleoresin
 Ginger candy
 Ginger soft drink
 Ginger shreds
 Ginger pickle
 Ginger chutney

6.  Yellowing and drying of the leaves
 9-10 month (Jan-March) after planting
 During harvest, the leaves and stem are cut close to the
ground
 Two days before digging to lift the rhizome , the field is
irrigated.

7.  Rhizomes for seed purpose are
stored covered with turmeric
leaves in well ventilated room
 Can also be stored in pits with
saw dust, sand along with
leaves, covered with wooden
planks with openings for
aeration
 Dipping in quinalphos
(0.075%) solution for 15
minutes if any infestation.

8. CURING
 Fingers are separated from mother
rhizomes and mother rhizomes are
usually kept as seed material
 Traditional curing, the cleaned rhizomes
are boiled in water just enough to
immerse them and boiling continued until
froth comes out and white fumes appear
giving out a typical odour. Boiling should
last for 45-60 minutes till the rhizomes
turn soft.
 Curing should be done 2 or 3 days after
harvesting, if there is delay in processing,
they should be stored under shade or
covered with saw dust or coir dust.

9. Drying
 Cooked fingers are dried in the sun
by spreading them in 5-7cm thick
layers on bamboo mats or drying
floor
 At night, ventilated covering of
heaped rhizome is done
 Takes 10-15days to dry

10. Polishing
 Dried turmeric – poor
appearance , rough dull
outer surface with scales
and root bits
 Appearance improved by
smoothening, polishing
outer surface by manual or
mechanical rubbing
 Manually they are rubbed
on a hard surface or in
power operated drums

11. Colouring
- Colour influence produce price
- turmeric powder mix with little water may be sprinkled
during last phase of polishing

12.  Following proper post harvest treatment enhances
quality and shelf life of the produce
 Increases market value and income of farmers