A method of adjusting a carbon dioxide concentration to inhibit worm eggs in a fresh ginger storage process

Abstract

A method of adjusting a carbon dioxide concentration to inhibit worm eggs in a fresh ginger storage process is disclosed. The method includes cleaning fresh ginger according to a conventional manner after the fresh ginger is harvested; putting a plastic bag into a paper box with the volume of the plastic bag being adaptive to the space in the paper box; putting the fresh ginger into the plastic bag; folding the opening of the plastic bag; then sealing the paper box; storing the paper box in a constant-temperature storeroom; opening the door of the storeroom and ventilation openings for ventilation for one day; adjusting the temperature in the constant-temperature storeroom to be 20-25 DEG C from the second day to the twelfth day by opening a draught fan and opening and closing the door of the storeroom; thirteen days after the fresh ginger has been put into the storeroom, through opening the draught fan and / or opening and closing the door of the storeroom, adjusting the concentration of carbon dioxide in the air in the storeroom to 6000-8000 ppm, and adjusting the temperature to 15-20 DEG C; and 40-50 days after the fresh ginger has been put into the storeroom, through opening the draught fan and / or opening and closing the door of the storeroom, adjusting the concentration of carbon dioxide in the air in the storeroom to 3000-4000 ppm, and adjusting the temperature to 13.5-15 DEG C. The carbon dioxide generated naturally by the fresh ginger stored in the constant-temperature storeroom is utilized to inhibit incubation of worm eggs.

Description

technical field [0001] The invention provides a method for inhibiting egg hatching of ginger by adjusting carbon dioxide concentration during storage in a constant temperature warehouse, and belongs to the technical fields of food quality preservation and food safety. Background technique: [0002] The nutritional value of ginger is extremely high. As early as 2,500 years ago, "The Analects" recorded that Confucius did not withdraw ginger food. He was 73 years old. He was very old in that era. The unhealthy lifestyle of people consumes a lot of cold drinks and excessive use of air conditioners, which leads to severe dampness and coldness in the body. Ginger, as a health food for dispelling cold and dampness, can be described as a magic weapon. China is the main ginger producing area in the world, and it is China's most important export-earning vegetable, and the global trading volume of stored ginger ranks first. [0003] At present, ginger in my country is mainly stored in...

AI Technical Summary

Problems solved by technology

[0003] At present, ginger in my country is mainly stored in ginger cellars, which are scattered and cannot guarantee quality and safety, resulting in serious maggot heads in the storage process of ginger. It is the insect pest caused by the gnawing of fungal mosquitoes that lay eggs and hatch into adults. Great impact and economic loss on the quality and market value of ginger

At present, a large number of pesticides and prohibited drugs are used in the storage process, resulting in serious pesticide residues in ginger, which poses a great hidden danger to food quality and safety, and cannot satisfy people's pursuit of natural and green food consumption concepts.