Determining optimum harvest stage of khejri pods through phytochemicals, minerals and sensory quality analysis

Abstract

Khejri pods were harvested 10, 15, 20, 25 and 30 days after pod setting to determine the ideal harvesting stage for fresh consumption and drying purpose. The proximate, phytochemicals, minerals, drying characteristics and sensory analysis were carried out at each stage. The results reveal maximum dry product yield (26.57±0.07% & 27.07±0.02%), rehydration capacity (305.67±1.15% & 269.30±1.52%) and high sensory score for rehydrated pods harvested at 10 and 15 days after setting. Phytochemicals, including total phenols, flavonoids, and total antioxidants were observed maximum in green tender pods; later on, a significant decline was observed in 30 days matured pods. The minerals such as potassium (1.32±0.02%), calcium (1300.76±7ppm), zinc (31.86±1.2ppm), and iron (35.60±2.5ppm) content were observed at 10 days post setting, with a substantial decline as pod development progressed. The highest levels of proteins and fair quantity of crude fibres were also reported in pods harvested during the tender green stages. In conclusion, the study suggests that for getting optimum quality fresh and dried pods coupled with good sensory characters and to harness maximum nutraceutical benefits, khejri pods should be harvested at the tender green stage, specifically between 10-15 days after pod setting.