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Effects of Heat Pretreatment on the Quality under Storage of Fresh Ginger Rhizomes  

Chung, Hun-Sik (Food & Bio-Industry Research Institute, Kyungpook National University)
Lee, Hyeon-Jeong (Department of Food Science and Technology, Kyungpook National University)
Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 623-628 More about this Journal
Abstract
Fresh ginger rhizomes were heat-treated for 10 min, 30 min, or 60 min using hot air ($40^{\circ}C$, $50^{\circ}C$, or $60^{\circ}C$), and stored in low-density polyethylene (0.04 mm thickness) bags for 2 months at $12{\pm}1^{\circ}C$. We studied the effects of heat pretreatment on changes in gas levels after packaging, and quality characteristics of the rhizomes. Oxygen and carbon dioxide levels progressively fell and rose, respectively, as the temperature of heat treatment rose and the duration of such treatment was extended. The sprouting rate of ginger rhizomes treated at $40^{\circ}C$ was higher than that of other samples. Rotting, softening, and increasing pH of rhizomes were accelerated by treatment at higher temperature for a longer time. Weight loss and soluble solid levels were not affected by heat treatment. Sensory qualities such as appearance, odor, and overall acceptability of rhizomes fell with treatment at a higher temperature for a longer time. These results suggest that heat pretreatment has a detrimental effect on the quality of fresh ginger rhizomes.
Keywords
Zingiber officinale; heat treatment; packaging; storage; quality;
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