Key Points and Methods for Ginger Storage

1. Storage characteristics

Ginger prefers warmth and moisture and is not tolerant of low temperatures; it is prone to chilling injury below 10°C. Chilled ginger rhizomes rot easily when the temperature rises, and rotting is also easy when the storage temperature is too high. The suitable temperature is about 15°C, and the relative humidity is 65%. Ginger for storage should be harvested when the rhizomes are fully grown and must not be exposed to frost in the field. Generally, it is stored in cellars immediately after harvest and should not be left overnight in the field. It is best not to harvest on sunny days to avoid excessive sun exposure; ginger harvested on rainy days or after rain does not store well.

2. Ginger storage methods

Pit burial method and well cellar method: In places with deep soil layers, clay soil, and relatively low winter temperatures, well cellars can be used for storage, such as in Laiwu, Tai'an, and other areas of Shandong. The well cellar is about 3 m deep, and two storage chambers are dug at the bottom of the well. In places with a high groundwater table, such as Zhejiang, the pit burial method is mostly used. Ginger cellars in the Hangjia area of Zhejiang are mostly round pits. A typical cellar has a bottom diameter of 2 m, a mouth diameter of 2.3 m, and an underground depth of 0.8-1 m, based on the principle that no water emerges; the excavated soil is piled around the cellar mouth. The total cellar depth is 2.3 m, and the earthen wall above ground should be tamped firm to prevent air leakage. Generally, a ginger cellar should not hold less than 2.5 tonnes, otherwise it is difficult to keep warm in winter. Inside the cellar pit, several ventilation bundles about 10 cm thick, tied from reeds or thin bamboo, are arranged upright; about one ventilation bundle is used per 500 kg. The ginger pieces are arranged in the cellar, higher in the middle and lower at the ends, and covered with a layer of soil around them; later, as the temperature drops, covering soil is added in stages. The total thickness of the covering soil is 60-65 cm at the periphery and 12-16 cm in the center. The cellar well must be protected from rain and cold. The key management point during storage is to prevent both heat and cold. In the early storage period, respiration of the rhizomes is vigorous and the temperature tends to rise, so normal ventilation should be maintained. About one month after being placed in the cellar, a slightly higher cellar temperature (about 20°C) is required. After that, the ginger pile gradually sinks, and cracks in the covering soil layer should be filled at any time to prevent cold air from entering. The ginger cellar must be airtight to maintain good spontaneous storage conditions inside. Water must not accumulate at the bottom of the cellar. Ginger stored in the cellar can be supplied for consumption at any time in the second year, but it must be removed from the cellar all at once.