Food Science and Biotechnology

, Volume 20, Issue 3, pp 621–627

Sprouting and quality control of fresh ginger rhizomes by modified atmosphere packaging with film perforation

Authors

  • Hun-Sik Chung
    • Food & Bio-Industry Research InstituteKyungpook National University
    • Department of Food Science and Technology, Food & Bio-Industry Research InstituteKyungpook National University
Research Article

DOI: 10.1007/s10068-011-0088-4

Cite this article as:
Chung, H. & Moon, K. Food Sci Biotechnol (2011) 20: 621. doi:10.1007/s10068-011-0088-4

Abstract

The quality of ginger rhizomes packaged in low density polyethylene bags (modified atmosphere packaging — MAP) without perforations (P-0), with 2 perforations (P-2), and 12 perforations (P-12) have been investigated for 5 months at 12±1°C. Sprouting and rotting rates of ginger in P-2 and P-12 were lower than ginger in P-0. Weight loss was higher in P-12 than P-0 and P-2. Surface L* (lightness) and a* (redness) values in P-2 and P-12 were lower and higher, respectively, than those found for P-0. Sensory appearance and overall acceptability were rated significantly better in P-2 and P-12 than in P-0. Internal color, firmness, soluble solids, and pH of ginger in MAP were not affected by presence of perforations. Therefore, MAP with the appropriate number of perforations (in this work, 2 perforations) could be a useful method to control sprouting and maintain quality except for surface color of stored ginger rhizomes.

Keywords

ginger modified atmosphere packaging perforation sprouting quality

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011