Study on the Storing Technology of Raw Ginger Salted with Brine of Low Concentration and the Microscopic Structure

A study on high quality ginger storage was conducted to provide a storing technique with low brine concentration and low temperature of a year-round ginger supply. Using Dioscorea zingiberensis as raw material, the effect of 6%~12% brine concentration on raw ginger processing quality, main nutrient components, nitrite content production and cellular structure was studied by treating with less brine concentration under low temperature, compared with the control group of ginger which treated in 20% salt solution. The result showed that the optimal treatment was the raw ginger salted in 10% salt solution under low temperature which could make the yield rate be up to 94.7%, the brittleness be up to 0.93Mpa, the contents of total anthocyanins, gingerols and curcumin were separately 1.22 mg穔g-1, 213.45 mg穔g-1, 53.47 mg穔g-1 higher than those of control treatment, and low nitrite generated (2.25 mg穔g-1), thus the composite quality indicator of this treatment group was the most ideal. By the observation of the cellular structure of treated ginger, this conclusion could get theory support at cells microscopic level.