Prolonging storage time of baby ginger by using a sand-based storage medium and essential oil treatment.
作者： Ji Liu , Guoliang Sui , Yongzhou He , Dongjie Liu , Jing Yan
关键词: Botany 、 Fungicide 、 Fumigation 、 Cinnamon Oil 、 Essential oil 、 Thymus vulgaris 、 Food science 、 Chemistry 、 Penicillium 、 Fusarium 、 Cinnamomum zeylanicum
摘要: Wilt and rot occur readily during storage of baby ginger because its tender skin high moisture content (MC). A medium, which consisted sand, 20% water, 3.75% super absorbent polymers delayed weight loss firmness at 12 °C 90% relative humidity. Microorganisms were isolated purified from decayed rhizomes; among these, 3 fungi identified as pathogens. The results 18S rDNA sequence analysis showed that these belonged to Penicillium, Fusarium, Mortierella genera. use essential oil for controlling pathogens was then investigated in vitro. Essential oils extracted Cinnamomum zeylanicum (cinnamon) Thymus vulgaris (thyme) completely inhibited the growth all above a concentration 2000 ppm. Cinnamon higher antifungal activity drug sensitivity test with minimal fungicidal (<500 ppm against pathogens). In vivo test, cinnamon fumigation 500 reduced infection rates by 50.3%, 54.3%, 60.7%, respectively. We recommended combined medium an integrated approach storage.
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