Study On The Fresh-keeping Effect Of Sodium Chloride Combined With Packaging Material In Fresh-cut Ginger

Ginger is one of the seasoning vegetable with health function.Fresh-cut ginger have simple processing technology,lower production costs,greater demand,so they have broad prospect in recent years.But ginger are easy to become browning and wilting after cut.so,it is urgent to establish a complete preservation system on fresh-cut ginger to meet the industrial needs.In this paper,we studied the effects of different temperatures,varieties and cutting methods on the quality in fresh-cut ginger,we can filter the best treated methods.Furthermore,the effect of sodium chloride combined with packaging materials on the quality in fresh-cut ginger was studied.The results showed that:1.The fresh-cut ginger had the best quality under 0 °C,followed by 5 °C,10 °C and 15 °C.Low temperature can effectively maintain the color,slow down the weight loss and extend the shelf life of fresh-cut ginger.2.Small ginger of laiwu had the best color,the lowest weight loss,the highest firmness value and the longest shelf life compared to the ginger of Anqiu during storage.The most suitable cutting variety for ginger was small ginger of laiwu.3.Ginger strip showed better sensory quality,water retention and firmness during storage,followed by ginger cube,ginger lump and ginger chip.cutting into strip is the optimum cutting method on ginger.4.Fresh-cut ginger were dipped with different concentration of sodium chloride(0,0.05,0.1,0.15 mol/L),packed with different material(PP,LDPE,HDPE,PE + PET),The results showed that the optimum concentration of NaCl is 0.05 mol/L and the appropriate packaging material is polypropylene(thickness is 0.05 mm).5.0.05 mol/L NaCl combined with PP bag could significantly(P < 0.05)maintain the flesh color and nutrient content such as gingerol and ginger flavonoids,inhibit polyphenol oxygenase,peroxidase and phenylalanine ammonialyase activity and the total phenolic content,reduce weight loss rate and softening,and inhibit malondialdehyde content,lipoxygenase and cellulase activity of fresh-cut ginger compared to the control.6.The ultrastructure of fresh cut ginger was observed by scanning electron microscopy and transmission electron microscopy.It was found that 0.05 mol/L NaCl combined with PP bag could maintain the integrity of cell wall and cell membrane in fresh-cut ginger,which reduce the leakage of cytoplasmic.These results indicated that 0.05 mol/L NaCl combined with PP bag might be a promising candidate for maintaining the quality of fresh-cut ginger.