Studies on the Pretreatment Effect of Ginger on Long-term Storage

생강의 저장 전처리 효과에 관한 연구

  • Published : 1996.06.30

Abstract

Fresh ginger harvested in Seosan, Choongchengnam-do, was used to investigate the pretreatment effect before long-term storage. Wounded ginger were cured at the temperature of 25, 30, $35^{\circ}C$ and the RH 83 and 93% for 1, 3, 5, 7 days, respectively Then the cured ginger were stored in the laboratory scale storage room ($12^{\circ}C,$ 95% RH) in order to find out the optimum curing condition. At a constant temperature and a RH. the longer ginger were cured, the more their weight was decreased; at a constant temperature and a curing period, the higher RH was, the less weight was lost. During the curing process, sprouting rate was accelerated at temperature higher than $30^{\circ}C$ and humidity higher than 90%; mold growing was observed at any temperature and humidity, but especially at $35^{\circ}C$ the rate was relatively faster when the curing time was increased. Hardness of wound surface cured at 93% RH was relatively higher than those cured at 83% RH at all temperatures. The weight loss of store ginger after curing was $2.0{\sim}8.2$ after 30 days and $7.2{\sim}14.2%$ after 60 days storage. Compared with all results through a screening procedure, the condition of 3-days curing at $25^{\circ}C$ and 93% RH showed th best result for minimizing quality changes during storage.

Keywords

ginger;curing;storage