Abstract:

Purpose: To explore the generation of nitrite and to develop ways to control it in ginger. Methods: Nitrite
accumulation in ginger processed in different ways and collected from differrent regions was analyzed periodically.
Dominant microflora was isolated from nitrite positive gingers. Nitrate reduction test for isolated bacteria was done. Results:
Nitrite content increased rapidly in some processed gingers. Nitrite content in minced ginger was the highest, followed
by shredded ginger and ginger slices. The highest content of nitrite was 40—260 mg/kg (for N calculated) in nine minced
gingers from different regions, which was observed after storage for 4 to 7 d. Nitrite content was relatively high when initial
nitrate content was high in gingers. Dominant strains in ginger were nitrate reducing bacteria when nitrite content peaked.
Conclusions: Nitrate reducing bacteria were apt to rapid propagation in processed ginger and dominant in numbers, leading
to high nitrite content in a short time. Maintaining ginger intact, shortening preservation time and controlling initial nitrate
content were beneficial to control and reduce nitrite content in ginger.

Key words: nitrite, generation rule, control measures