Influence of Harvesting Stages, Drying Structures and Drying Durations on Physical Quality Characters of Korarima (Aframomum Corrorima (Braun) P.C.M. Jansen) Capsules in Ethiopia

Fissiha Gebreyesus Gebreazgaabher, Ali Mohammed, Girma Hailemichael


Korarima (Aframomum corrorima) is indigenous spice to Ethiopia used as raw material for consumption. It faces market challenges, due to its inferior quality. Its inferior quality is due to inappropriate harvesting stages, drying structures and durations. Hence, the study was conducted to examine physical quality issues. The experiment consisted of harvesting stages (Mature Green, Mature Semi-red and Mature deep Red), drying structures (Cement, Ground and Wire mesh bed) and drying durations (10, 15 and 20 days) laid out in 3*3*3 factorial arrangement using Completely Randomized Design with three replications. Data were recorded and subjected to Analysis of Variance.  Interaction of the parameters significantly affected quality of dried capsules. The highest values, for average weight of single dried capsule (9.526g) and dry weight recovery of dried capsule (41.301%) were obtained from mature green capsules and mature deep-red capsules, respectively, both dried on wire mesh for 10 days. The maximum capsule diameter (2.769cm) and maximum seed diameter (5.27mm) were both recorded from mature deep-red capsules dried on wire mesh for 10 days. Therefore, for maintaining better physical quality of the dried capsules, mature deep red capsules dried on wire mesh for 10 days can be recommended.

Keywords: Aframomum corrorima, Korarima, Capsules, Harvesting stage, Physical, Quality

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ISSN (Paper)2224-3216 ISSN (Online)2225-0948

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