Processing Quality and Oleoresin Composition of Ginger at Different Growth Periods

doi:10.7506/spkx1002-6630-201306002

Abstract

Abstract: In order to determine the characteristics of raw ginger processing, the change of major compositions in ginger rhizome at different growth and storage periods was studied. Results showed that the contents of dry materials, soluble sugar, soluble starch, crude fiber and oleoresin revealed an obvious increase as the extension of growth and storage periods, while the contents of soluble protein and free amino acids were higher in the early growth stage, but lower or no significant change in the later growth and storage periods. During the growth of ginger, chemical compositions of ginger oleoresin exhibited an increasing trend. Although new compounds were synthesized during ginger storage period, 14 trace volatile compounds such as β-terpineol, neral and bornyl acetate disappeared after prolonged storage, while the major chemical compositions of ginger oleoresin maintained a stable level during different periods. Higher production, lower dry materials and ginger oleoresin, lighter spicy taste, and less crude fiber were observed in ginger at the age of four or five months so that ginger was suitable for pickling processing. After storage for 60 days, dry material content, soluble starch and ginger oleoresin in ginger rhizome remained stable, which was suitable for ginger dehydration, starch processing and ginger oleoresin extraction.

Key words: ginger, quality, ginger oleoresin, growth period, storage period

CLC Number:

S632.5

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