Physico-chemical changes of fresh ginger rhizomes as influenced by storage temperature and duration

A.R. Abd, Shukor. I. Ab. Aziz and O. Ahmad Shokri

Abstract

Fresh ginger rhizomes can be stored for four months at 10⁰C and l-5⁰C. and 75% to 85% relative humidity with minimum quality deterioration. The storage period can be extended to five months but the external appearance of the rhizome is unacceptable although it is free from chilling injury and fungal infection. Storage at -5⁰C will result in chilling injury loading to physiological breakdown. Likewise storage under ambient condition is not suitable for it enhances sprouting and fungal infection. Storage of rhizomes at 10⁰C and 15⁰C tends to delay the breakdown of starch and total sugars. Crude fibre content generally tends to increase with an increase in storage period. The rate of accumulation is reduced at temperatures of 10⁰C and 15⁰C Celsius.

Full Text (371 KB)