Key Points of Temperature Control in Cold Chain Transportation of Exported Ginger: How to Maintain 10–13°C for Extended Freshness

Exporting fresh ginger requires meticulous attention to detail, especially when it comes to maintaining its quality during long - haul transportation. This article delves into the core temperature - control techniques for ginger cold - chain transportation within the 10–13°C range, aiming to help exporters, logistics professionals, and procurement decision - makers ensure high - quality ginger reaches international markets.

The Scientific Impact of 10–13°C Temperature Range on Ginger Quality

Maintaining ginger at a temperature between 10 and 13°C has a profound scientific impact on its quality. Microbial growth, which can cause spoilage, is significantly inhibited within this temperature range. For example, studies show that at 10–13°C, the growth rate of common microorganisms on ginger can be reduced by up to 70% compared to higher temperatures. Moreover, enzyme activity, which can lead to the degradation of ginger's nutritional value and flavor, is also effectively slowed down. In a real - world case, a ginger exporter managed to extend the shelf - life of their product by 30% by strictly controlling the temperature within this range during transportation.

Full - Process Temperature Control Nodes

Post - Harvest Pre - cooling

Immediately after harvest, ginger should be pre - cooled to the appropriate temperature as quickly as possible. This step can reduce the initial heat load of the ginger, which is crucial for subsequent temperature control. Ideally, the pre - cooling process should bring the ginger temperature down to 10–13°C within 2 - 3 hours.

Temperature Setting Before Loading

Before loading the ginger into the containers, the temperature inside the container should be set to 10–13°C. It is necessary to ensure that the cooling system is functioning properly, and the temperature is evenly distributed within the container.

Monitoring During Transportation

Throughout the transportation process, continuous monitoring of the temperature is essential. Modern logistics often use advanced temperature - monitoring devices, which can record the temperature data in real - time. If the temperature deviates from the 10–13°C range, an immediate adjustment should be made.

Unloading and Handover

When unloading the ginger, the temperature should still be maintained within the specified range. The handover process should be as quick as possible to minimize temperature fluctuations.

Risk Scenarios and Preventive Measures

Condensation Formation

Condensation can occur when there is a significant temperature difference between the ginger and the surrounding environment. This can create a moist environment that promotes microbial growth. To prevent this, proper insulation and ventilation should be ensured. Our recommended packaging solution, a combination of breathable film and moisture - absorbing pads, has helped customers reduce the condensation - related spoilage rate by over 15%.

Local Rot Due to High Stacking Density

If the ginger is stacked too densely, poor air circulation can lead to local overheating and rot. A reasonable stacking method should be adopted, leaving enough space for air to flow. For example, using pallets and ensuring a certain gap between stacks can effectively solve this problem.

Advanced Packaging Materials and Temperature - Humidity Recorders

The combination of breathable film and moisture - absorbing pads is an ideal packaging solution for ginger. The breathable film allows air to circulate, while the moisture - absorbing pads can absorb excess moisture, maintaining a dry and well - ventilated environment inside the package.

Temperature - humidity recorders play a vital role in cold - chain transportation. They can accurately collect temperature and humidity data, and set up an abnormal warning mechanism. When the temperature or humidity exceeds the normal range, an alarm will be triggered, allowing for timely intervention. This not only improves the traceability of the transportation process but also enhances compliance with international standards. For instance, GlobalGAP has strict regulations on the temperature and humidity control of fresh produce transportation. According to GlobalGAP clause XX, the temperature of fresh ginger during transportation should be maintained between 10–13°C.

Seamless Connection with Customs Clearance Documents

To ensure smooth international circulation, the temperature - control data should be seamlessly connected with customs clearance documents such as HACCP and ISO22000 certificates. These documents can prove that the ginger has been transported under proper conditions, meeting the requirements of importing countries. By providing accurate and detailed temperature - control data, exporters can increase the credibility of their products and facilitate the customs clearance process.

Are you struggling with maintaining the quality of your exported ginger? Our advanced cold - chain transportation solutions can help you solve these problems. Click here to learn more about our ginger cold - chain transportation services