Main Article Content
Abstract
In India, leaves of coriander (Coriandrum sativum L.) are used frequently in curries. It is
cultivated in almost all the states as an important subsidiary crop. The tender, stem, leaves and flowers of this crop have a pleasant aromatic odour and are the richest source of vitamin A and
C. Attempts have been made during present investigation to point out biochemical changes associated with the storage of leaf juice upto 48 hours. Leaf juice was extracted from green
foliages of Coriander (Coriandrum sativum L.) and stored for 48 hours. Studies on biochemical
changes during storage revealed that the dry matter (DM), Ph, nitrogen (N) content and
chlorophyll content in the juice gradually decreased and increase in the amount of lactic acid is observed when the juice was stored upto 48 hours.