Abstract:

Purpose: To examine the effects of chitosan (CTS) and antioxidant of bamboo leaves (AOB) applied individually
and in combination on the quality of fresh-cut ginger during storage. Methods: Fresh-cut ginger slices were soaked in
distilled water, 0.3% AOB, 1.5% CTS and 0.3% AOB + 1.5% CTS solution, respectively, for 5 min, and then taken out
and drained before being packaged in a polyethylene (PE) film and stored in a refrigerator at (14 ± 1.0) ℃. Physiochemical
indicators were measured every 5 days during the storage period. Results: Compared with control, all of the three treatments
could affect the preservation of fresh-cut ginger to varying degrees. The three treatments inhibited the development of
browning, delayed the decrease in VC content, reduced the accumulation of MDA content, inhibited the growth of microbes,
maintained good hardness, springiness, chewiness, and restrained texture deterioration of fresh-cut ginger. The CTS +
AOB treatment restrained the destruction of cellular inclusions in fresh-cut ginger and the development of plasmolysis.
Conclusions: The treatment of 0.3% AOB + 1.5% CTS showed the best effect on the preservation of fresh-cut ginger,
followed by the 1.5% CTS treatment. The 0.3% AOB treatment did not show any apparent effect on the preservation of
fresh-cut ginger.

Key words: fresh-cut, ginger, chitosan, antioxidant of bamboo leaves (AOB), preservation