Effect of 1-MCP Treatment on the Quality and Active Ingredient of Ginger During Low Temperature Storage

The prolong stage of Zingiberis rhizoma (90 d) was explored in this study. 1-MCP fumigation with different concentrations combined with ClO₂ (100 mg/L) and ozone (100 μL/L) treatment were constructed for ginger preservation at low temperature (1±0.3)℃. During the storage, the decay rate, driage, sensory evaluation and three bioactive compounds (6-gingerol, 8-gingerol, 10-gingerol) contents were used to evaluate the preservation effect. Fresh ginger sample was divided into 0, 0.5, 1.0, 5.0 and 20.0 μL/L 1-MCP treatment group. The results showed that all 1-MCP treatment groups exhibited positive effects during the whole storage period. After 90 d storage, the decay rate of all 1-MCP treatment groups were below 9.5%, the driage of all 1-MCP treatment groups were below 6.5% and the sensory evaluation value was above 5 score. However, the CK group was 21.8%, 8.5% and below 5 score, respectively. The 1.0 μL/L 1-MCP treatment group showed the best preservation effect compared with other treatment groups. With 1.0 μL/L 1-MCP treatment, the decay rate of ginger was 4.3%, the driage of ginger was 6.4% and the sensory evaluation value above 7 score.Three bioactive compounds in ginger were higher than CK group and other 1-MCP treatment groups. Therefore, 1.0 μL/L 1-MCP coupling with ClO₂ and ozone treatment would be a high efficient and low cost method for fresh ginger preservation.