Effect of salicylic acid treatment on fresh-keeping of baby gingers

Authors

FU Yunyun, Sichuan Agriculture University, Ya’an, Sichuan 625000, China
JIANG Cheng, Sichuan Agriculture University, Ya’an, Sichuan 625000, China
YAN Xiaoqian, Sichuan Agriculture University, Ya’an, Sichuan 625000, China
YUAN Bo, Sichuan Agriculture University, Ya’an, Sichuan 625000, China
LIU Xiaoping, Sichuan Agriculture University, Ya’an, Sichuan 625000, China
LIU Lu, Sichuan Agriculture University, Ya’an, Sichuan 625000, China
LI Jie, Sichuan Agriculture University, Ya’an, Sichuan 625000, China
CHEN Anjun, Sichuan Agriculture University, Ya’an, Sichuan 625000, China

Abstract

In order to study the effect of salicylic acid on preservation of postharvest baby gingers, different concentrations of salicylic acid (10, 15, 20 mmol/L), stored at (11±1) ℃, was used to investigated the effect on the quality of baby gingers. The results showed that the treatment of salicylic acid could delay the weight loss rate, color difference, hardness and brittleness of the gingers during the storage. Moreover, salicylic acid could inhibit the reduction of total phenolics, and flavonoids. In general, treatment of with 15 mmol/L salicylic acid worked best.

Publication Date

4-28-2019

First Page

157

Last Page

162

DOI

10.13652/j.issn.1003-5788.2019.04.029

Recommended Citation

Yunyun, FU; Cheng, JIANG; Xiaoqian, YAN; Bo, YUAN; Xiaoping, LIU; Lu, LIU; Jie, LI; and Anjun, CHEN (2019) "Effect of salicylic acid treatment on fresh-keeping of baby gingers," Food and Machinery: Vol. 35: Iss. 4, Article 29.
DOI: 10.13652/j.issn.1003-5788.2019.04.029
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/29

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