Effect of Potassium Cinnamate on Preservation of Fresh-Cut Ginger
Ginger was used as raw material to study the effect of potassium cinnamate with different concentrations on the preservation of fresh-cut ginger during storage at low temperature(14℃)to the 7th day.Compared with the control group,the results showed that the different concentrations potassium cinnamate could delay the increase of browning degree,relative conductivity,total number of colonies of fresh-cut ginger slices,and improve sensory scores.The total viable count(TVC)of fresh-cut ginger in different treatment groups was significantly lower than that in control group after 7 days of storage.Potassium cinnamate can delay the aging process of fresh-cut ginger,inhibit the growth of microorganisms significantly,and maintain good quality.
potassium cinnamatefresh-cutgingerbrowning degreerelative conductivityweight loss ratio
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