• Madhekar R. D.

The present study investigates the effect of storage duration on the chemical composition and fractionation efficiency of coriander (Coriandrum sativum L.) leaf juice in the green crop fractionation (GCF) process. Fresh coriander foliage, harvested at the pre-flowering stage, was processed to extract leaf juice, which was then stored for varying durations (0–33 hours) at room temperature. The stored samples were analyzed for changes in dry matter (DM), nitrogen (N), and water-soluble reducing sugars (WSRS). Leaf protein concentrate (LPC) was prepared from the juice through heat coagulation at 95°C, while the remaining liquid was collected as deproteinised juice (DPJ). The study concludes that prolonged storage of coriander leaf juice leads to deterioration in nutrient quality and a marked decline in LPC yield and nutritive value. Therefore, immediate processing of freshly extracted juice is recommended to ensure efficient protein recovery and optimal utilization of the GCF process.

Green crop fractionation (GCF), Leaf protein concentrate (LPC), Deproteinised Juice (DPJ), leaf extract, Coriander (Coriandrum sativum L.)

"EFFECT OF STORAGE DURATION ON CHEMICAL COMPOSITION AND FRACTIONATION EFFICIENCY OF CORIANDER (CORIANDRUM SATIVUM L.) LEAF JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 11, page no.f320-f323, November-2025, Available :http://www.jetir.org/papers/JETIR2511558.pdf

"EFFECT OF STORAGE DURATION ON CHEMICAL COMPOSITION AND FRACTIONATION EFFICIENCY OF CORIANDER (CORIANDRUM SATIVUM L.) LEAF JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 11, page no. ppf320-f323, November-2025, Available at : http://www.jetir.org/papers/JETIR2511558.pdf