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Harvest the leaves when the rhizome of ginger grows to the size of the little finger. It is fresh and can be eaten raw. Also, the rhizome is soft and the spiciness is not as strong as general ginger.
The molecular formula of gingerol (5S) -5-Hydroxy-1- (4-hydroxy-3-methoxyphenyl) -3-decanone, which is the most abundant pungent ingredient, is C17H26O4. Molecular weight, 294.38. Properties: Yellow oily. It seems to be soluble in 50% alcohol, ether, chloroform, benzene, etc. In addition, removing active oxygen that has increased in the body will prevent aging, cancer, lifestyle-related diseases, etc., but it is expected to have an antioxidant effect that suppresses oxidation by active oxygen and protects the body from active oxygen. Is strong.
It is a vegetatively propagated crop, and it seems that there are few mutations and cultivar differentiation. It is divided into small ginger, medium ginger, and large ginger according to the shape and size of the tuber and the shape of the grass. In addition to “root ginger” that harvests enlarged tubers, there are “leaf ginger” that ships young tubers with foliage attached, and “bud ginger” that ships young softened germs. For root ginger cultivation, early-maturing small ginger is suitable for areas with a short high temperature period, and okute large ginger is suitable for areas with a long high temperature period. There is no need to break the dormancy, it is not affected by the length of the day, it can be cultivated at any time if the temperature is maintained, fresh foods are preferred, and storage is quite troublesome due to rot and sprouting, so I heard that year-round cultivation is possible. There is. It seems that the planting season in warm and warm regions varies depending on the region, but there seems to be planting in April to May when the risk of late frost disappears in open field cultivation, February to March in green house cultivation, and December to January in warm house cultivation.