Winarti Christina, Hidayat Tatang, Bin Arif Abdullah, Yuliani Sri
Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia.
Scientifica (Cairo). 2024 May 31;2024:2054943. doi: 10.1155/2024/2054943. eCollection 2024.
Fresh ginger can spoil quickly owing to a variety of factors, including inappropriate postharvest handling, microbial and enzymatic activities, and chemical reactions during storage. This study evaluated the physicochemical properties of ginger coated with chitosan and beeswax during storage for 6 months at different temperatures (18°C and 25°C). Fresh ginger was treated with chitosan coating (1.5 and 3.5%), followed by beeswax coating (3 and 6%). The coated ginger was wrapped in a plastic net and stored at ambient (25°C) and low temperatures (18°C) for six months. The results confirmed that coating treatment slowed down the changes in physicochemical properties (moisture, phenolic content, and so on) of ginger during storage. Ginger stored at 25°C showed shorter shelf lives than those stored at 18°C. Coating ginger with 3% chitosan followed by 6% beeswax exhibited the best results in maintaining the moisture and phenolic content, reducing weight loss, and increasing total soluble solid (TSS) and cell compartment size for six months of storage. This study provides a promising approach to delaying the spoilage of fresh ginger by applying coating treatments useful for developing handling protocols for fresh ginger during storage and distribution.
由于多种因素，包括收获后处理不当、微生物和酶的活性以及储存期间的化学反应，新鲜生姜会很快变质。本研究评估了壳聚糖和蜂蜡包被的生姜在不同温度（18°C和25°C）下储存6个月期间的理化性质。新鲜生姜先用壳聚糖包被（1.5%和3.5%），然后用蜂蜡包被（3%和6%）。包被后的生姜用塑料网包裹，在常温（25°C）和低温（18°C）下储存6个月。结果证实，包被处理减缓了生姜在储存期间理化性质（水分、酚类含量等）的变化。在25°C下储存的生姜保质期比在18°C下储存的生姜短。先用3%壳聚糖包被然后用6%蜂蜡包被的生姜在储存6个月期间，在保持水分和酚类含量、减少重量损失以及增加总可溶性固形物（TSS）和细胞区室大小方面表现出最佳效果。本研究提供了一种有前景的方法，即通过应用包被处理来延缓新鲜生姜的变质，这有助于制定新鲜生姜在储存和分发期间的处理方案。
