Can fresh ginger go in the fridge?

In this brief article, we are going to answer the question “Can fresh ginger go in the fridge?”. We’ll also discuss what is the shelf life of ginger, how to store ginger, as well as how to tell if ginger has gone bad and what happens if you eat bad ginger. 

Can fresh ginger go in the fridge?

Yes, fresh ginger can go in the fridge. In fact, refrigeration can help extend the shelf life of ginger (1). 

Unpeeled fresh ginger can be kept for up to two weeks in the refrigerator’s crisper drawer, it keeps oxygen and moisture out of the bag which makes ginger mold, so it doesn’t get worse (1,2).

In the fridge, a ginger root that hasn’t been peeled can last for two months if it’s kept this way (1,3).

What is the shelf life of ginger?

Generally, fresh ginger when stored at room temperature can last for about one to two weeks. However, if you store it in the refrigerator, unpeeled ginger can last for up to three weeks, while peeled ginger tends to have a shorter shelf life of about one to two weeks (3).

If you want to extend the shelf life of ginger even further, you can consider freezing it. When properly stored in an airtight container or freezer bag, ginger can last for several months in the freezer, with some sources suggesting it can stay fresh for up to 6 months or even longer (4).

 

What affects the shelf life of ginger?

Storage conditions

Proper storage conditions are crucial for preserving ginger. For example, exposure to heat, light, and moisture can accelerate spoilage. So, to help extend its shelf life storing ginger in a cool, dry, and well-ventilated might be helpful (4,5).

Temperature

Since ginger tends to fare better at cooler temperatures, higher temperatures can speed up the deterioration process and lead to quicker spoilage. 

Holding ginger at a less than optimal temperature and relative humidity (RH) will accelerate postharvest decay. Storing ginger in the refrigerator can help prolong its freshness (1,4,5).

Humidity

Shriveling (desiccation) is a typical postharvest disease of ginger stored at low relative humidity (RH) levels (below than 65% RH). The rhizome begins to shrink after losing more than 10% of its initial harvest weight. 

Surface mold, on the other hand, will begin to grow with a RH above 90%, and sprouting will be promoted, particularly if the temperature is above 16°C (4,5).

Packaging

The packaging and storage method employed for ginger can also impact its longevity. For example, packing of rhizomes in PVC film reduces weight loss but increases the incidence of fungal infection. 

So, opting for a breathable container or utilizing a paper towel for wrapping can assist in preserving the quality of ginger over time (1,5).

Handling

Rough handling or improper storage practices can damage ginger and shorten its shelf life. Postharvest diseases in ginger are typically caused by rough harvesting and handling procedures that cause harm to the rhizome’s epidermis and flesh. 

If you want to extend its lifespan it is best to handle ginger gently and avoid bruising or damaging the rhizome (1,5).

What is the best temperature to store ginger?

Fully grown ginger rhizomes can be stored at temperatures ranging from 12 to 14 °C (54 to 57 °F), accompanied by a relative humidity (RH) level of 85 to 90%, for a duration of 60 to 90 days.

However, if stored at 13 °C (55 °F) with a relative humidity of 65%, significant drying out and a withered appearance may transpire. Additionally, superficial mold growth might manifest if condensation forms on the rhizomes (3,5).

Keep in mind that mature ginger is chilling sensitive if held below 12 °C (54 °F). Symptoms include loss of skin color and pitting of the skin. In severe cases there is internal breakdown (3,5).

How to properly store ginger?

Storing ginger in the counter

In case you intend to utilize the whole ginger root within a few days, you can store the ginger in a chilly, dim location, like your kitchen countertop, distant from sunlight (5).

Storing ginger in the fridge

Securely seal the ginger in a plastic bag that can be resealed or an airtight receptacle and position the bag inside the crisper compartment. When stored correctly, unspoiled ginger can endure for over a month in the refrigerator.

However, peeled ginger will remain fresh for only about two to three weeks, hence the most effective method for refrigerating ginger is to keep it unpeeled (4,5).

Pickling giger

You have the option to preserve fresh ginger through the process of pickling. Begin by removing the skin of the ginger using a peeler and proceed to thinly slice it. 

Subsequently, arrange the sliced ginger in a glass container filled with vinegar, sugar, and water in equal proportions (you may customize the mixture according to your preferences). Finally, refrigerate the pickled ginger, and it will remain in good condition for a maximum of two months (5,6).

How Should Peeled or Minced Ginger Be Stored?

It’s possible that you peeled more ginger root than you need. You can wrap the peeled root in plastic and store it inside for up to a week. Minced ginger may be stored in a firmly closed container in the refrigerator for up to a week (5).

Can you freeze ginger?

Yes, you can freeze ginger. When you don’t use ginger very often but still want to store it, you can freeze it. But as we mentioned before, low temperatures can cause ginger chilling injury.

To freeze ginger, wrap it in plastic and freeze it for up to 6 months. There are two ways you can peel ginger: you can peel it first or leave it whole. No need to thaw it if you want to grate it.

You can also put chopped ginger in ice cube trays and freeze them. Remove the ginger cubes from the freezer, place them in a zip-top bag, and use them within three months.

Before freezing the ginger, you may purée it in a food processor to form a ginger paste. Puree the ginger and put it in an ice cube tray. 

Then put the ginger blocks in a freezer bag to keep them from getting worse when they’re in the freezer. You can put the frozen ginger right into a soup without having to thaw it first. Make sure the ginger is at room temperature before you use it in a baked dish so it doesn’t get cold. Use frozen ginger in the next six months (4,5,7).

How to tell if ginger has gone bad?

The best way to tell if ginger has gone bad is to look at it. Use the instructions below to determine whether to discard your fresh ginger (3,8,9).

Visual appearance

Fresh ginger displays a smooth, tight skin. If the ginger starts to shrink, turn soft, or develop wrinkles, it is likely no longer fresh.

Texture

High-quality ginger exhibits a firm and crisp texture. Any mushiness, sliminess, or a soft consistency is a clear sign of spoilage.

Aroma

Fresh ginger emits a potent, spicy fragrance. If the ginger releases an unpleasant or foul odor, it is an indication of decomposition and should be avoided.

Mold or discoloration

Moldy or discolored ginger should be discarded, as it can pose health risks if consumed. Watery rot, caused by the fungus Rhizopus, is one of the most rapidly developing storage rots of ginger. 

Besides, Fusarium, Penicillium and Aspergillus were found to be responsible for most of the deterioration in spoiled ginger.

Taste

If you detect any abnormal or rancid flavors or notice a strong unpleasant odor when tasting or biting into the ginger, it is a sign that it is spoiled and should not be consumed. 

Spoiled ginger can develop mold, become slimy, or lose its firm texture. If you are unsure about the quality of ginger, it’s best to err on the side of caution and discard it to avoid any potential foodborne illnesses.

What happens if you consume bad ginger?

Eating a spoiled ginger which is no longer safe for consumption, can lead to various health risks and unpleasant symptoms (10).

• nausea
• vomiting
• diarrhea
• abdominal pain

The presence of harmful bacteria such as Salmonella and E. coli may cause you foodborne illness (11).

If a ginger has developed molds, such as species of Fusarium, Penicillium and Aspergillus, be careful because they may produce mycotoxins such as fumonisins produce by Fusarium and Aflatoxin by Aspergillus species, which can be harmful if ingested. Mycotoxins can cause allergic reactions, respiratory problems, and other health issues (8,9,12).

Conclusion

In this brief article, we answered the question “Can fresh ginger go in the fridge?”. We also discussed what is the shelf life of ginger, how to store ginger, as well as how to tell if ginger has gone bad and what happens if you eat bad ginger.

References

1. Taghavi, T. et al. Quality and shelf life of ginger (Zingiber officinale) and turmeric (Curcuma longa) as affected by temperature and packaging. Acta Horticulturae. 2022.

2. Fufa D.D. Novel Approach to Enhance the Shelf Life of Fresh Cut Fruits and Vegetables: a Review. J Food Process Technol. 2021, 12: 891

3. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Agricultural Research Service Agriculture, Handbook Number 66, USDA, 2016, 334-339.

4. Singha, P., Muthukumarappan, K. Quality changes and freezing time prediction during freezing and thawing of ginger. Food Science & Nutrition 2016, 4(4), 521–533.

5. Kaushal, M. et al. Postharvest Management and Value Addition of Ginger (Zingiber Officinale Roscoe): A Review. International Journal of Environment, Agriculture and Biotechnology, 2017, 2.

6. Camacho, H. E. The Australian ginger industry Overview of market trends and opportunities. 2009.

7. Kadam, J.H. et al. Standardization of method for peeling of fresh ginger rhizomes. International Journal of Tropical Agri., 2015, 33.

8. Beyene, B.B. et al. Isolation, Characterization and Identification of Post-havest Spoilage Fungi of Ginger (Zingiber officinale) at Hadaro-Tunto and Boloso-Bombae, Southern Ethiopia. Inter.J. Life Sciences, 2012,1, 19-27.

9. Tilahun, S. et al. Morphological and Molecular Diversity of Ginger (Zingiber officinale Roscoe) Pathogenic Fungi in Chilga District, North Gondar, Ethiopia. Front. Fungal Biol., 2022.

10. What You Need to Know about Foodborne Illnesses. FDA, 2022.

11. Bintsis T. Foodborne pathogens. AIMS Microbiol. 2017, 3(3), 529-563.

12. What are Mycotoxins? USDA, 2018.