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|標題:||Effects of Storage Temperature and Packaging on the Qualities in Fresh Ginger during Storage
|關鍵字:||Ginger;薑;Storage;Packaging;Zingiber officinale Rosc.;貯藏;包裝||Project:||興大園藝, Volume 26, Issue 3, Page(s) 17-28.
Horticulture NCHU, Volume 26, Issue 3, Page(s) 17-28.
The objectives of this experiment were to investigate the qualities in fresh ginger (Zingiber officinale Rosc.) during storaged with different packaging at different temperature. Water loss was the primary factor affecting ginger quality during storage period. Polyethylene bag and fresh preservation film could help keeping high relative humidity thus reducing water loss, which could be maintained below 10 percent under such a condition. However, fresh ginger water loss increased as temperature was increased. Storage at 12℃, 15℃ or 25℃ could shorten the storage life whereas ginger stored at low temperature (1℃, 3℃) prone to chilling injuries with symptons such as browning at the cutting surface, deterioration of leaf sheath as indicated by red color and lignification of rhizomes. These phenomena could be slightly reduced by low temperature storage, but unlikely to be improved effectively by using any other packing methods.
|Appears in Collections:||園藝學系|
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