다진 생강의 저장성을 향상시키고자 다진 생강에 citric acid $0.5{sim}2.0%$처리는 초기 pH $3.1{sim}4.6$으로 8개월 후에도 대체로 양호하였으며, citric acid 0.5% 처리의 polyphenol oxidase (PPO) 활성은 NaCl 5.0%나 ascorbic acid 0.5%처리보다 낮았고 항산화제인 ascorbic acid는 citric acid에 비하여 쉽게 변질되었다. NaCl(5.0%)+citric acid(0.5%)나 NaCl(5.0%)+citric acid(1.0%)의 혼합처리로 NaCl 5.0% 단일처리에 비하여 pH 및 PPO활성이 낮아 졌으며 12개월 경과 후에도 양호하였고, NaCl(5.0%)+ascorbic acid(0.5%)처리는 NaCl(5.0%)+citric acid(0.5%)처리와 비교하여 pH에는 큰 차이가 없었으며 4개월째 PPO활성이 급격히 증가하여 무처리보다도 높았으나 변질되지 않았다. 또한 NaCl+citric acid+ascorbic acid의 세 가지 혼합처리 중 5.0%+0.1%+0.1%, 5.0%+0.25%+0.1%, 5.0%+0.5%+0.1% 등의 처리는 8개월 저장시까지 대체로 양호하였으나 그 이후에는 변색이나 이취가 발생되어 장기보존에는 5.0%+0.5%+0.25%처리가 보다 효과적 이었다.
To improve the quality and prolongation of chopped ginger, they were treated with NaCl, citric acid, ascorbic acid alone or combination of them at $5^{circ}C$. The browning and stink of chopped ginger were prevented by adding 10% NaCl, $0.5{sim}2.0%$ citric acid, but the control became severely browned and deteriorated after 1 month storage. The application of 0.5% citric acid maintained citrine color and decreased the activity of polyphenol oxidase(PPO) more significantly compared to 5.0% NaCl or 0.5% ascorbic acid. Ascorbic acid treatment become browned at $1.0{sim}2.0%$ and easily deteriorated compared to citric acid. Citric acid(0.5%) or ascorbic acid (0.5%) treatment was largely variation of pH compared to NaCl(5.0%)+citric acid(0.5%) or NaCl(5.0%)+ascorbic acid(0.5%) treatment during 8 month storage. The activity of PPO in NaCl(5.0%)+ascorbic acid(0.5%) treatment was elevated after 4 month storage. In chopped ginger, NaCl(5.0%)+citric acid(0.5%)+ascorbic acid(0.25%) treatment was more effective than 5.0%+0.1%+0.1%, 5.0%+0.5%+0.1% during 12 month storage.
