Tropical and subtropical vegetables (2+1)

Economic importance

• . The fruits are rich in iron, vitamin A, B, C and are an inexpensive source of proteins and minerals. The fruit is reported to have germicidal effect and is laxative and easily digestible. It is considered good for curing blood diseases, rheumatism, diabetes and asthma. Bitter gourd leaves are known to act as galactogogs and a powder prepared from the leaves is good for treating ulcers. It has been reported that protein of bitter gourd inhibited growth of immune deficiency virus in human cell cultures.
• Bitter gourd is grown for its bitter tender fruits. Fruits are covered with blunt tubercles. The fruits turn to an orange-yellow colour when ripe .The fruits are cooked in many ways but more commonly used as fried, boiled, stuffed and cooked. The cooked vegetable of bitter gourd remains quite fit for consumption for 2-3 days. The cucurbitacian-bitter glucoside- may help in preventing spoilage of cooked vegetable of bitter-gourd.
• The fruits are also utilized in the preparation of pickles and stored as a dry vegetable. Bitter gourd can be canned and pickled. The bitter gourd slices can be dried and used as a vegetable as and when required. The surplus fruits can be made into dehydrated products. From 16kgs fresh fruit, l kg dehydrated product can be made. The market price depends on the domestic supplies and external arrivals. Establishment of farmers' markets in certain regions of Kerala has assured a reasonable price to farmers for their produce.