Study On The Technology Of Phase-Point Modified Atmosphere Preservation Of Baby Ginger In Sichuan

The most prominent problems in the storage and preservation of Sichuan baby ginger are browning,dehydration,microbial infection and decay,which seriously affect the food quality and commodity value of baby ginger,and restrict the storage,transportation and sales of Sichuan baby ginger.It is of great significance to study the optimum storage and preservation conditions of baby ginger,in Sichuan for prolonging the preservation period,improving the economic value of baby ginger,and promoting the economic development of related planting and marketing enterprises.Mass and temperature separate controlled storage has the technical characteristics of coupling control between parent and child reservoirs,heat and mass transfer,non-humidification and constant humidity,fluctuation of storage temperature<0.1?,non-frosting of air coolers,pulse anticorrosion,constant temperature and humidity precise air conditioning,etc.In this experiment,Sichuan baby ginger was used as experimental material to study the effect of phase-point modified atmosphere preservation on its storage quality.The optimum storage temperature,SO2 fumigation concentration,preservative concentration,CO2 concentration and temperature fluctuation of Sichuan baby ginge were determined by periodic determination of physiological and biochemical indexes of its rhizome under different storage conditions.The best storage conditions of ginger from Sichuan were selected.(1)Storage temperature is one of the most important factors affecting the storage process of Sichuan baby ginger.The storage period of baby ginger was different under different storage temperatures.Under the condition of phase-point 8?,the physiological and biochemical indexes of ginger under storage for 35 days were better than those of other temperature treatments,which could significantly reduce the rot of ginger,and effectively maintain the hardness and cell membrane integrity,reducing the activity of polyphenol oxidase(PPO)associated with browning and slowing the damage to fruits and vegetables caused by the accumulation of hydrogen peroxide in the body.(2)The mass and temperature separate controlled storage was used for SO2 pulse mildew control of baby ginger in Sichuan,which significantly improved the physiological and biochemical quality of baby ginger in Sichuan.Compared with the other group,10000 ppm treatment group effect is better than the rest in storage.But the 10000 ppm SO2 treatment group make up 12.3 mg/kg SO2 50 days in rhizome of ginger residue storage,beyond the FDA standard.The effect of 5000 ppm SO2 concentration was second only to the effect of 10000 ppm SO2,the SO2 residue in the rhizome of Sichuan baby ginger was lower than the standard of FDA.In conclusion,the best SO2 fumigation concentration was 5000 ppm.(3)Sichuan baby ginger was treated with fresh-keeping agent and stored in mass and temperature separate controlled storage.The gas components were 2-3%O2 and 2-3%CO2,after 60 days of storage,the preservatives could reduce the decrease of hardness and weight loss,inhibit the decrease of soluble solids content(TSS),and decrease the activity of browning-related polyphenol oxidase(PPO),while also effectively slowing the rate of increase of malondialdehyde(MDA)content,of which 5 g/m3 TBZ solution soaking treatment best preservation effect,superior to other treatment groups.(4)Control of gas composition in mass and temperature separate controlled storage by gas distribution system,the "3%O2+2%CO2" processing group is best,Sichuan baby ginger quality changes more slowly,its quality is relatively good,after 35 days of storage,ginger decay rate was 42.6%,L*value was 57.36,the relative conductivity and hardness was 1.6 kg/cm2 and 0.59%,peroxidase(PPO)activity was 4.21 U/min·g FW,"3%O2+2%CO2" processing can significantly reduce the decay rate of Sichuan baby ginger,inhibit of L*value decreased,effectively maintain the integrity of the Sichuan baby ginger hardness and cell membrane,reduces the activity of polyphenol oxidase(PPO)associated with browning.(5)Reducing the temperature fluctuation during storage can effectively maintain the quality and commercial value of ginger.Mass and temperature separate controlled storage can effectively reduce temperature fluctuation in storage environment temperature and fluctuation of ±0.1? could significantly reduce the weight loss rate of Sichuan baby ginger,effectively maintain TSS content and L*value of Sichuan baby ginger,and slow down the damage caused by the accumulation of hydrogen peroxide in fruits and vegetables,effectively delay the rate of increase of malondialdehyde(MDA),all the physiological and biochemical indexes were significantly better than other treatment groups.