Abstract: Discoloration of ginger and zao-ginger (zao-pickled with grains) was studied in this paper. It was demonstrated thatthe main reason of discoloration was due to the phenols oxidation. Adding sucrose and excess ascorbic acid could intensify theMaillard reaction,with the result of discoloration during later period of storage. According to this reason of browning, theapproach to keeping Zao-gingers color was to deprive the effect of oxygen. In the experiment, the bag of compound alumimumfoil that could well prevent air from entering was chousen to pack zao-ginger. The results showed a shelf-life of 6 months.

Key words: Ginger , Zao-ginger , Phenols , Browing , Color-keeping technology