Journal of Scientific Research and Reports

Coriander (Coriandrum sativum) is a key spice crop predominantly cultivated in tropical regions, including India, Mexico, Iran, China, and Syria. Among these, India stands as the world’s largest producer, consumer, and exporter of coriander. Other major exporting countries include Italy, Russia, Bulgaria, and Morocco, while the Middle East, Southeast Asia, the USA, the UK, and Germany are the primary importers. Over the past seven years, India's coriander exports have steadily increased, largely due to a decline in production in Bulgaria and Romania—traditionally strong competitors—owing to unfavorable weather conditions. India exports approximately 37,000 to 57,000 tons of coriander annually, valued at Rs. 39–49 lakh. The major importers of Indian coriander are Malaysia (36%), the UAE (14%), the UK (12%), and South Africa (10%). On the import side, India brought in about 3,775 tons of coriander during 2011–12, peaking at 44,485 tons in 2016–17. However, recent years have seen a decline, with imports reduced to 8,777 tons, valued at Rs. 7,250 lakh. Challenges such as climate change, declining soil fertility, labor shortages, and socio-economic constraints have underscored the need for advanced research in coriander production. Innovations in crop improvement, genetic engineering, biotechnology, and post-harvest technologies are vital for sustainable cultivation. One such innovation involves the use of maleic hydrazide as a chemical gametocide, offering a viable alternative to labor-intensive hand emasculation in coriander breeding programs. Genomic studies have identified conserved domains within relevant genes, suggesting their utility in future crop improvement efforts. In terms of post-harvest processing, cryogenic grinding has proven superior to ambient grinding, yielding better quality coriander powder. Additionally, treating coriander leaves with a solution of 0.1% magnesium chloride, 0.1% sodium bicarbonate, and 2% potassium metabisulphite for 15 minutes, followed by microwave oven drying, resulted in optimal chemical and sensory quality. For storage, aluminium foil packaging has been found to best preserve the quality of dried coriander leaves.