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

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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.

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Authors and Affiliations

  1. Department of Food Science and Technology, Food & Bio-Industry Research Institute, Kyungpook National University, Daegu, 702-701, Korea

    Kwang-Deog Moon

  2. Food & Bio-Industry Research Institute, Kyungpook National University, Daegu, 702-701, Korea

    Hun-Sik Chung

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  1. Hun-Sik Chung
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  2. Kwang-Deog Moon
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Correspondence to Kwang-Deog Moon.

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Chung, HS., Moon, KD. Sprouting and quality control of fresh ginger rhizomes by modified atmosphere packaging with film perforation. Food Sci Biotechnol 20, 621–627 (2011). https://doi.org/10.1007/s10068-011-0088-4

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  • DOI: https://doi.org/10.1007/s10068-011-0088-4

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