Food Science and Biotechnology

, Volume 20, Issue 3, pp 621–627 | Cite as

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

Research Article

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 

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Copyright information

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

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Food & Bio-Industry Research InstituteKyungpook National UniversityDaeguKorea
  2. 2.Food & Bio-Industry Research InstituteKyungpook National UniversityDaeguKorea

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