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生姜一般比较耐贮藏,因为生姜含有姜油,具有抑菌杀菌作用。但因姜油会挥发减少,从而引起杀菌能力减弱和姜块萎缩,使其抗病性降低。因此生姜贮藏也应采用科学的方法。 生姜喜温暖好湿润。其适宜贮藏温度在15℃左右。不耐低温,在10℃以下就会受到冷害,受冷害的姜块回温后易腐烂;贮藏时温度也不宜过高,温度过高,姜腐病等病害蔓延,腐烂严重。生姜贮藏的适宜湿度比较高,为90％～95％。湿度过低,姜块失水萎蔫,会降低食用品质。下面介绍一下生姜贮藏保鲜的具体方法。
Ginger relatively resistant to storage, because ginger contains ginger oil, with bacteriostatic and bactericidal effect. However, ginger oil will reduce the volatility, resulting in decreased ability to kill bacteria and ginger shrink, reducing its disease resistance. Therefore, ginger should also adopt a scientific method of storage. Ginger hi warm and moist. Its suitable storage temperature is about 15 ℃. Impatience with low temperature, below 10 ℃ will be chilling damage, chilling ginger residue after perishable; storage temperature should not be too high, the temperature is too high, ginger rot and other diseases spread serious decay. Suitable storage of ginger humidity is relatively high, 90% to 95%. Humidity is too low, wilting loss of water ginger, will reduce food quality. The following describes the specific method of storage and preservation of ginger.