Effect of Propyl Gallatein Different Concentrations on Preservation of Fresh-cut Ginger Root
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Abstract:
In this study, the effect of propyl gallate (PG) on the preservation of fresh-cut ginger roots was investigated. Fresh ginger roots of similar size without scabs or mechanical wounding were selected for the study. The ginger roots were cut into 5-mm-thick section after cleaning and peeling, then soaked in 0.10%, 0.20%, and 0.30% PG and stored at 14 ℃ (±1.0 ℃).The preservative effect of PG was evaluated by measuring weight-loss, degree of browning, soluble solid content, Vc content, malondialdehyde (MDA) content, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, hardness, elasticity, and changes in degree of chewiness. The results showed that soaking in PG solution helped maintain the texture of fresh-cut ginger roots to a varying degree, reduced weight loss and MDA content, delayed the development of browning, and inhibited PPO and POD activities. Additionally, Vc content, soluble solid content, and hardness were maintained at a relatively high level, while chewiness and elasticity were maintained at a relatively low level. Among all the concentrations of PG tested, treatment with 0.20% PG provided best preservation result for fresh-cut ginger roots.
