processing of ginger
TRANSCRIPT
PROCESSING OF GINGER•Harvesting•Washing•Drying•Packaging
Presented byP.ANBARASANB.Tech(Agri.engg)
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Introduction:• Ginger -- Zingiber officinale Rosc. • Upright tropical plant that grows to about 1
metre tall.• Origin: India• Major Producers : China, Taiwan, Nigeria,
Jamaica, Mauritius and Australia .• Markets :United Kingdom, Yemen, the USA,
Middle East, Singapore and Malaysia.
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Forms of ginger :• Fresh Ginger : consumed in the area where it
is produced
• Preserved Ginger : made from immature rhizomes. Most preserved ginger is exported.
• Dried Ginger :Produced from the mature rhizome. As the rhizome matures the flavour and aroma become much stronger.
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Harvest Maturity :• Determined by age of the leaves and bulb size. • The leaves begin to turn yellow and start to
dry.• Harvested from about 5 months after planting
are immature ( tender with mild flavor)• Between 7 to 9 months after planting. • Delaying harvest will reduce bulb quality,
increase fiber content,limit storage life, and increase sprouting. P.ANBARASAN1
• Dug by hand using a fork or cutlass to loosen the soil around the crown of the plant.• Mechanical digging devices are available for use on large-scale plantings • Dugging done carefully to avoid damaging the bulbs. • Pulled out of the soil using the stem of the plant as a handle.• Green stem attached to the rhizome which needs to be snapped or cut
off slightly above the point of attachment to the rhizom
Harvesting of Ginger
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Washing :•Washed immediately after harvest and then cured. Soil on the bulb should be removed and the roots and stem may have to be trimmed back.•Scrubbed by hand or with a soft- bristled brush in clean water sanitized with 150ppm hypochlorous acid (ph 6.5)•A fungicide treatment can also be applied in the wash tank or as aseparate overhead sprayapplication after cleaning • 1.Benomyl(500ppm) or2.Thiabendazole(1000ppm).
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• The washed ginger are cured or boiled , to prevent against germination and bacterial affects
Sorting:• Remove all damaged and injured bulbs. • Marketable bulbs should be sorted according
to size and overall appearance.• The ginger surface should be clean, bright
yellow- brown, and appear fresh• Require that bulbs be large and well- formed
with limited branching. P.ANBARASAN1
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• The min.bulb size is250g.• There is no max. size limit. The main stem not >3cm(1.
3inches) thick and12cm(5inches)long. The skin should be tight and lightbrown
Drying :• After that, ginger put for the cleaned surface.• Takes 14 days ,drying rhizome to 10 % M.C• Black polyethylene sheet , cement floor, solar dryers are
also used for drying
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Packaging of Ginger:• when fresh should be stored in polyethylene bags with 2% ventilation to preventdehydration and mould development.• Ginger rhizome for bulk shipping can be packed in jute sacks, wooden boxes or lined corrugated cardboard boxes. •Processed, dry gingershould be packaged in laminated bags that have low oxygen permeability, and stored in acool dry environment.
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