Background Large rhizomes of premium grade confectionary ginger is required for vegetable and processing purposes. The rhizome vigour can be harnessed successfully in ginger through selection for developing genotypes with bold rhizomes. Secondly, the ginger essential oil has high commercial value due to its application in therapeutic and food industries and aromatherapy. About 70 constituents of ginger oil have been characterized. The oil is mostly dominated by the sesquiterpene hydrocarbons, and the major compounds was ?-zingiberene. It is also responsible for desirable flavor of ginger:
Technology details:
IISR Vajra is a clonal selection (Acc. 247) from the vast repository of ginger germplasm maintained at ICAR-IISR:
• High yield potential (26.38 t/ha):
• The rhizome has yellow core, bold and plumpy with medium fibre (5.67%):
• Essential oil (2.15%), oleoresin (7.26%) and dry recovery (20.7%):
• Desirable flavor with high zingiberene (29.83%):
• Suitable for Kerala, Karnataka, Odisha and West Bengal: