Study On Fresh-keeping Technology Of Young Zingiber

This study took beichuan Zingiber as the experimental material. Treated the Zingiber with different kinds of storage methods in order to research its variation of the quality indicators and physiological indicators during the period of storage. Quality indicators included decay rate, weight loss rate, conductivity, malondialdehy-de(MDA) and so on. Physiological indicators included polyphenol oxidase enzyme (PPO), superoxide dismutase(SOD), catalase(CAT), lipoxygenase(LOX) activity and so on. We filtered out the best storage temperature, optimum heat treatment condition--s, the best sterilization methods and the best ratio of preservative, Results were as follows:1. The research in the postharvest physiological characteristics of Zingiber. The firmness and the content of Zingiberol, total phenol and total flavonoids of Zingiber had declined in postharvest storage with the time going on, especially the quality of Zingiber declined because of the fruit nutrients consumed, free radicals and other harmful products accumulated in the later period of storage. Stimulated the activity of the resistant enzymes and adjusted the postharvest physiology of Zingiber to safeguard its quality.2. Selection of optimum storage temperature. The Zingiber were storaged in 0± 1℃,4±1℃,8±1℃ and 12±1℃ respectively. After 20 days, storaged under the 8 ℃ which had the lowest decay rate was 14.7% and the weightlessness rate was 4.181%, which was only inferior to 4.652% which in 4℃, but with no significant difference; The highest hardness was 14kg/cm; the conductivity peak was lowest as 0.666. To the end of storage, the lowest conductivity of Zingiber was 0.607 under the temperature conditions. Summary, optimum storage temperature of Zingiber was 8℃.3. Selection of the best heat treatment. The Zingibers were heat treatment with 45℃ for 5 min,50℃ for 1 min respectively, then storaged in 8℃. After 20 days, the decay rate and weightlessness rate were lowest heat-treated with 45℃ for 5 min were 11.29% and 4.136% respectively, and the highest hardness was 21.47kg/cm2, the lowest conductivity was 0.456, which had not significant difference to 0.468 in 50℃ for 1 min. Overall, the heat treatment method of 45℃ for 5 min was more suitable for the storage of Zingiber.4. Selection of the best way to sterilization. Treated the Zingiber with the ozone--concentration of 100 mg/m3,150 mg/m3,200 mg/m3 and fumigated 3 hours with the cinnamon essential oil-concentration of 15μL/L,20μL/L,25μL/L, then put the Zingiber in optimum storage temperature of 8℃ and relative humidity of 90±5% to retain freshness. The results showed that the bacteriostatic effect of essential oil was obvious, could inhibit mildew and rot of Zingiber effectively, slowed down the decline in the hardness of Zingiber and a rise in conductivity. Cinnamon essential oils can effectively extend the storage period of the Zingiber and treatment with 20μL/L cinnamon essential oil is the most obvious. To the end of storage, its moldy rate and decay rates were 5.08% and 9.14% respectively, significantly lower than control group 16.53% and 15.03%; hardness decreased to 20.76kg/cm2 (20 uL/L) higher than 15.85 kg/cm2 that in the control group. In 16th day, conductivity rose to a peak of 0.513 lower than 0.674 that in the control group, showed that cinnamon essential oils can effectively inhibit Zingiber going mouldy, extend the period of preservation.5. The effect of antistaling agent on storage quality of Zingiber. Sterilization methods and three kinds of fresh-keeping agents would be elected to do L9(34) orthogonal experimental, then storaged in 8℃ and relative humidity of 90±5%. The results showed that Sample 4 was that Zingiber were handled by 0.2% ascorbic acid,0.05% calcium lactate,1% chitosan and 25μL/Lcinnamon essential oil, could effectively inhibit gingerol, total flavonoids and total phenol content decreased and MDA content increased, significantly slowed the rise in conductivity of Zingiber fruit and delayed the arrival of the peak; significantly inhibit PPO, SOD, CAT and LOX enzyme activity rose, to postpone the arrival of the peak, effectively inhibit oxidation browning of Zingiber, delaying the process of senescence and spoilage, and to maintain the quality of the fruit.0.2% ascorbic acid,0.05% calcium lactate,1% chitosan,25μL/L cinnamon oil processing was better than other treatments and more suitable for the storage and preservation of the Zingiber.