Postharvest Technology of Tamarind

Abstract

Tamarind is a multi-purpose long-lived tree with heavy drooping branches and thick foliage. The entire fruit consists of 55% pulp, 34% seeds, and 11% hull and fibers. The tamarind tree produces numerous elongated fruit pods in a season that encompasses its branches in myriad. Brittleness in shell, changes in testa color, and a hollow sound from fruit when finger pressed signify matured fruit of the tree. Postharvest operations involved in Tamarind are drying, dehulling, defining, deseeding, pressing into cake, and storage. These operations are carried out by traditional and mechanical methods. Tamarind dehullers and deseeder were developed with efficiencies of around 94% and 83% respectively to minimize the losses involved in manual handling. The intrinsic value of raw tamarind may be furthermore desirable through processing into value-added products.

Towards Sustainable Abundance: The Advancements in Tamarind Production Technology

“…Tamarind is said to be pan tropical [7]. Widespread in tropics and subtropics, cultivated in 54 countries, particularly in African, Asian, and South American regions [5,10]. Cultivating in various states of India, including Madhya Pradesh, Bihar, Andhra Pradesh, Karnataka, Tamil Nadu, West Bengal, Orissa, Kerala [11].…”

“…At maturity, exocarp hardens and separates from pulp. Finger pressing tamarind fruits produces a hollow, loose sound, indicating pulp shrinkage and fruit readiness for harvesting, while shell brittleness develops [10] Harvesting: Tamarind trees can be propagated through seeds or vegetatively, with tamarind trees bearing fruits 8-12 years after planting. Economical yields can be achieved after 7-10 years, with a lifespan of 50-60 years.…”

“…It can also be pulped to remove seeds, fiber, and cellulose, creating edible pulp with minimal water. This pulp is then compacted into blocks similar to cheese and drum-dried [10] Drying: [10] Tamarind dehulling and deseeding are crucial for drying. A local type was dried in the sun and subjected to plate drying at 50, 60, and 70°C.…”

“…Deseeding: In Tamil Nadu, seeds are eliminated by hand beating tamarinds, A hammer type tamarind deseeder invented at Tamil Nadu Agricultural university [10].…”

“…Tamarind pickle: Tamarind pickle is made from commercially available pulp. [10] The flavor of pickles is hot, spicy, and salty, making them longlasting. Salt, increased acidity, and spices are responsible for preserving [93].…”