Time-temperature Tolerance for Keeping Quality of Fresh Fruits and Vegetables Part IV.Time-temperature tolerance of young sprout:('Myôgadake') and scape ('Hanamyôga') of Myôga (Zingiber mioga Rosc.)

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This report described the effect of various temperatures and fluctuation on the quality of Myôga (Zingiber mioga Rosc.) during storage. In addition, the effects of pakaging on the keeping quality of Myôga were investigated. We usually used soften young sprout (Japanese name, 'Myôgadake') and scape including flower organ (Japanese name, 'Hanamyôga') of Myôga for spices and pickles in Japan. 1) It was found that free amino acids and ascorbic acids contained in 'Myôgadake' were more 2-5 times than in Hanamyôga'. The proportion of proline to total amino acid content of 'Hanamyôga' is. much higher than that of 'Myôgadake'. It was also shown that the content of chemical components of'Hanamyôga'harvestedin summer were similar to that of 'Hanamyôga' harvested in autumn. 2) The period of keeping marketing quality of 'Myôgadake' was about 25 days at 1°C, about 35 days at 6°C, and 6 days at 20°C, respectively. They should be kept at nearly 1°C immediately after harvest to keep reddish color of their bracts. But chilling injury and the discoloration of outer bracts occurred if they were stored more than 20 days at 1°C. Their characteristic flavor could not be also maintained more than 15 days at 1°C. 3) The periods of shelf life of stored 'Hanamyôga' in summer was the same as those in autumn, and were about 20 days at 1°C, 18 days at 6°C, and 3 days at 20°C. But in the scape injury like watery soft appeared within about 2 weeks after harvest at 1°C and 6°C storage, and it was far advanced and'Hanamyôga, finally decayed. On the other hand, at 20°C storage flowers of 'Hanamyôga' opened andit decreased shelf life of 'Hanamyôga'. 4) We investigated the method of prevention of flowering at 20°C storage, The period of shelf life prolonged 1-2 days compared with non-hydrocooling, by hydrocooling with ice water for 60 min.-90 min. immediately after harvest. The best packaging method to maintain 'Hanamyôga' quality is to exchange air for CO2 gas and to package hermetically with polyethylene film bag in 30 μ thickness. It was found that with this treatment shelf life of 'Hmyôga' could be extended two times as much as that of ordinary treatment.
日本食品保蔵科学会の論文

Time-temperature Tolerance for Keeping Quality of Fresh Fruits and Vegetables Part IV.Time-temperature tolerance of young sprout:('Myôgadake') and scape ('Hanamyôga') of Myôga (<I>Zingiber mioga Rosc</I>.)

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