• Food Science and Preservation
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• v.16 no.6
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• pp.1013-1017
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• 2009

The effects of aqueous chlorine dioxide ($ClO_2$) or fumaric acid treatment on the reduction of microbial populations in hot pepper, ginger, and carrot, were investigated. Hot pepper, ginger, and carrot were treated with 5, 10, or 50 ppm of $ClO_2$, or 0.1, 0.3, or 0.5%(v/v) fumaric acid solution for 5 min. Aqueous $ClO_2$ or fumaric acid treatment significantly decreased the populations of both total aerobic bacteria, and yeasts and molds. In particular, 50 ppm $ClO_2$ treatment of hot pepper reduced total aerobic bacteria and yeast and mold levels, by 1.52 and 1.81 log CFU/g, respectively, whereas 0.5% (v/v) fumaric acid treatment eliminated all aerobic bacteria and all yeasts and molds. In addition, 50 ppm $ClO_2$ treatment of ginger reduced the populations of total aerobic bacteria, and yeasts and molds, by 0.53 and 0.92 log CFU/g, respectively, and 0.5% (v/v) fumaric acid treatment also decreased total aerobic bacteria, and yeast and mold levels, by 1.44 and 1.28 log CFU/g, respectively. With carrots, 50 ppm $ClO_2$ treatment decreased total aerobic bacteria, and yeasts and molds, by 1.76 and 2.22 log CFU/g, whereas 0.5% (v/v) fumaric acid treatment reduced the levels of these microorganisms by 1.94 and 1.73 log CFU/g, respectively. These results indicate that aqueous $ClO_2$ or fumaric acid treatment is useful for reducing microbial populations in hot peppers, ginger, and carrots.

• Korean Journal Plant Pathology
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• v.13 no.3
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• pp.184-190
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• 1997

Lesion enlargement of ginger rhizome rot was most rapid at 35~40 C, but delayed greatly as temperature decreased. Time needed for a killing a ginger plant, 22~25 cm long, was about 5 days at 35~40 C, but was 15 days at 15 C in a growth chamber test. Higher RH above 90%, higher soil moisture level above 80% of maximum soil moisture capacity, and deeper planting below 4cm enhanced the lesion development on ginger stems and rhizomes. Pythium myriotylum existed in field soil as forms of hyphal portion, hyphal swelling body, or oospore- or zoospore-like bodies, and served as the origin of its colonization. Inocula of P. myriotylum was randomly distributed in soil surface around ginger plants, but its density was decreased as increasing soil depth with the highest density at 0~10 cm soil depth. Population density of P. myriotylum did not vary significantly between the rhizoplane and the rhizosphere soil of a ginger plant, but differed greatly between the disessed and healthy plants with several to several hundreds times higher population in the diseased plants. A positive curvilinear relationship was found between P. myriotylum density and ginger rhizome rot severity.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.36-42
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• 2011

In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was $8.96{\pm}0.68%$ at 500 bar $65^{\circ}C$ extraction condition. The total color difference (${\Delta}E$) values decreased at high pressure. In case of the 100 bar pressure conditions, ${\Delta}E$-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene, ${\beta}$-sesquiphellandre, ${\beta}$-phellandre, ${\alpha}{\gamma}$-curcumene, 2,3-butandiol, ${\beta}$-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1084-1089
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• 1999

This study aims to investigate the protective effects of ginger, garlic and onion diet against the free radicals in rats induced by carbon tetrachloride. Groups of weanling rats, having been fed basal diets individually supplemented with ginger, garlic and onion powder for 2 weeks were injected with $CCl_{4}$(ip), and ethane was collected for 30 min. Peroxidation, in vivo, was monitored by the evolution of ethane, and superoxide dismutase(SOD) activity and malondialdehyde(MDA) content in liver tissue. Amounts of ethane exalation of ginger, garlic, and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). SOD activities in liver tissue of ginger, garlic and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). MDA content in liver tissue of garlic group were significantly lower than that of $CCl_{4}$-treated control group (p<0.05). However, there was no significant difference among ginger, onion, control and $CCl_{4}$-treated control groups. This result suggested that ginger, garlic and onion diet showed a protective effect against $CCl_{4}$-induced free radical damage in rats.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.956-961
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• 2014

This study was conducted to investigate the effects of ginger addition (1%, 5% and 10%) on the quality of ground pork rectum. No significant difference in the pH was found between raw and cooked pork rectum during storage; however, the pH of cooked rectum was slightly lower than raw rectum. The TBA value of the cooked pork rectum (0.25 mg/kg) was higher than raw pork rectum (0.1 mg/kg). In addition, the TBA values of both raw and cooked pork rectum increased as storage progressed. The TBA value was found to decrease in proportion to the amount of ginger added. The volatile basic nitrogen (VBN) values also decreased with the addition of ginger. Consequently, considering that the initial stage of decomposition was 30~40%, it was determined that it would be desirable to consume the raw and cooked pork rectum within 4 and 6 days of storage at $5^{\circ}C$, respectively. Further, it was found that the addition of 10% ginger could extend the storage period beyond the 4 days at $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.141-149
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• 1991

The essential oils of the two cultivars of Korean ginger were isolated by simultaneous steam distillation and extraction method. Then the essential oils were fractionated into one hydrocarbon fraction and two oxygented hydrocarbon fractions by using silica gel column chromatography. The composition of the resulting oils were investigated by GC-MS spectrometry. The volatile oil contents of the two fresh cultivars were 0.32%(wb) and consisted of 68.1% hydrocarbon and 31.9% oxygenated hydrocarbons. Out of 101 characterized compounds, 54 were identified by comparing GC retentions and mass spectral data with authentic samples and 47 were tentatively identified according to mass spectral data only. The major compounds of hydrocarbon fraction were camphene, ${\beta}-phellandrene$, zingiberene, ${\gamma}-bisabolene,\;{\bate}-sesquiphellandrene$, and of oxygenated hydrocarbon fractions were 1,8-cineol, neral, geranial, geranyl acetate, citronellol, geraniol and ${\alpha}-terpeneol+borneol$. Comparing the yield and composition of Korean ginger oil with those from other origins reported, Korean ginger oils showed good yields of oil, whilst those contained higher amounts of sesquiterpene hydrocarbons.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.159-165
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• 2011

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.249-254
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• 1988

This studies were carried out to investigate the effect of ing redients of Kimchi such as garlic, ginger and leek on the fermentation of Kimchi. The effect of ingredients on the growth of lactic acid bacteria isolated from Kimchi and on the fermentation of salted chinese cabbbage and Kimchi were also investigated. The lactic acid bacteria isolated from Kimchi were identified as Lactosaciffeg plantaruut, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococus cerevisiae. The growth of these oreanismg was inhibited by garlic or ginger. Inhibitory effect of ginger or was more significant than that of garlic in the broth medium extracted from chinese cabbage at $37^{\circ}C$. The fermentation of salted chinese cabbage was inhibited by addition of garlic or ginger at $25^{\circ}C$. The fermentation of salted chinese cabbage inhibited during only first days and accerlated thereafter by addition of garlic. The fermentation of mixed in gredients added Kimchi was inhibitedduring 1 to 2 days compared with that of ingredients not added Kimchi. The inhibitory effect of ingredients on fermentation was due to growth inhibition of the lactic acid bacteria at initial period of fermentation.

• Food Science and Preservation
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• v.8 no.3
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• pp.286-290
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• 2001

Ginger was stored in the 0.05mm and 0.08mm of PE film bags and the styrofoam box. During the ginger storage, weight losses in the PE film bags were effectively supressed than in the control bag, and storage was better in the 0.08mm PE film bag while the spoilage of ginger was higher than in 0.05mm bag. The effective storage temperature was 10$^{\circ}C$ at which was no scouting during the storage. And the perforation in the PE film bag helped the healthy ginger ratio. Single perforation of 6an diameter was good for 0.05mm film and three for 0.08mm film. When CO$_2$absorbent was added into the film bag, the spoilage and mold occurence was lowered. In the styrofoam box, the healthy ginger ratio also increased by incorporating the absorbents, but there were no great differences between activated charcoal and calcium hydroxide.

• Landscaping Tree
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• v.69 no.7_8
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• pp.20-22
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• 2002