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Composite preserving technology of young ginger and implementation method thereof

A composite fresh-keeping and implementation method technology, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by freezing/refrigeration, etc. Simple and feasible method

Active Publication Date: 2014-12-03
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the conditions for large-scale cold storage storage of young ginger are still blank, and the research on using plant-safe and non-toxic composite preservatives for preservation has not been reported.

Method used

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  • Composite preserving technology of young ginger and implementation method thereof
  • Composite preserving technology of young ginger and implementation method thereof
  • Composite preserving technology of young ginger and implementation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The comparison of the effects of heat shock treatment in the composite fresh-keeping technology of embodiment 1

[0018] Test the heat treatment in the present invention on the influence of chilling injury incidence of ginger, without other treatment. The results are shown in Table 1.

[0019]

[0020] It can be seen from Table 1 that compared with the incidence of chilling injury after heat treatment and non-heat treatment at 4°C for 3d, 6d, and 9d, the incidence of chilling injury of heat-treated ginger was significantly lower than that of non-heat-treated ginger. There was no chilling injury in the heat-treated ginger during storage, and some stems softened after returning to temperature, but the incidence rate was only 6.48% after 9 days of storage; After returning to temperature, more than 25% of the young ginger softens rapidly and loses water.

Embodiment 2

[0021] The effect of embodiment 2 sodium erythorbate on the color change of Zingiber epidermis

[0022] Test the influence of soaking sodium erythorbate in the present invention on the color change of ginger skin. Except for the step of adding sodium erythorbate, other steps are implemented according to step 1 to step 6 described in the summary of the invention. The results are shown in Table 2.

[0023] It can be seen from Table 2 that the color difference of the ginger that was not treated with sodium erythorbate after storage for 10 days was greater than that of the ginger that was treated with sodium erythorbate for color protection, which shows that the addition of sodium erythorbate, which has antioxidant effects, can inhibit the internal Oxidation of various phenols maintains the color of ginger during storage.

[0024]

Embodiment 3

[0025] Example 3 Effect of Calcium Lactate on the Hardness of Young Ginger

[0026] To test the influence of calcium lactate soaking on the change of ginger hardness in the present invention, except for the step of adding calcium lactate, other steps are implemented according to step 1 to step 6 described in the summary of the invention. The results are shown in Table 3.

[0027]

[0028] It can be seen from Table 3 that adding calcium lactate has no obvious effect on the hardness in the early stage of storage. After 15 days of storage, the hardness of young ginger treated with calcium lactate is significantly higher than that without calcium lactate treatment, and with the prolongation of storage time, the hardness difference gradually increase. This shows that calcium lactate soaking treatment has a significant effect on maintaining the hardness of young ginger in the middle and late stages of storage.

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Abstract

The invention discloses a composite preserving technology for storage and transportation of young ginger and an implementation method thereof. The implementation method is as follow: one litre of 20 g / L sodium erythorbate solution and one litre of 80 g / L calcium lactate solution are injected into a constant-temperature water bath and 19 litres of water is added, and the water bath is heated to 45 DEG C, so as to form a solution containing 2 g / L sodium erythorbate and 8 g / L calcium lactate. The young ginger is completely soaked in the water bath for 5 min, and taken out and naturally dried. The dried young ginger is fumigated at 25 DEG C for 4 hours by using a pure cinnamon essential oil, wherein the fumigating concentration is 25 MuL / L. The fumigated young ginger is stored at 4 DEG C and at a relative humidity of 90%-95%.

Description

technical field [0001] The invention belongs to the field of postharvest physiology and technology of horticultural products, and in particular relates to a composite fresh-keeping technology for ginger storage and a preparation method for the fresh-keeping agent used. Background technique [0002] Ginger is a perennial herb ginger ( Zingiber Officinale Rosc ) rhizome is a kind of rhizome spice seasoning and vegetables widely planted in the world. The ginger planting area in the main production areas of my country's central, southeastern and southwestern provinces is 2.39 million mu, with a total output of 6.78 million tons. According to different harvesting periods, it can be divided into young ginger for fresh consumption, old ginger for condiment and ginger for seeding. Young ginger is fat and tender, with high water content, less fiber, delicate texture, and is not resistant to storage. Under normal temperature, it will appear dehydration shrinkage, browning, germinatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/144A23B7/04A23B7/153
Inventor 秦文随国良刘继敖晓琳申光辉胡滨
Owner SICHUAN AGRI UNIV
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