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溫度與包裝對嫩薑貯藏品質之影響

By Deng-Tsen Horng, Ching-Chang Siesh, Sue-Hui Chung, 洪登村, 鍾淑惠 and 謝慶昌

Abstract

本試驗調查'廣東薑'及'竹薑'之嫩薑經不同包裝處理與溫度貯藏,對產品品質之影響。結果顯示對嫩薑貯藏期間影響品質最大的因素為失水,具可維持較高相對濕度之PE袋或保鮮膜包裝對減緩嫩薑失水有較佳之效果,失重率可維持在10%以下,失水情形亦隨著貯藏溫度的提升而有增加之現象。高溫下(12、15、25℃)其貯藏壽命較短,但低溫(1、3℃)卻容易發生根莖呈現淡白色、表面黏稠狀等寒現象,故嫩薑之貯藏溫度以9℃左右較適當。其他品質的劣變如根莖及切口處的褐變現象、鱗片葉的紅色退去、木質化現象之形成等,利用低溫貯藏可減緩其劣變現象,但效果不佳,而利用各種不同包裝方式,並無法有效抑制其劣變。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

Topics: Ginger, Storage, Packaging, Zingiber officinale Rosc., 薑, 貯藏, 包裝
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81664
Journal:

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