Table 1. The level of fungi on non-spoilage and spoilage ginger after storage for 120 days
| Storage day |
| 0 day | 120 days |
| Fresh ginger | Non-spoilage ginger | Spoilage-ginger I | Spoilage-ginger II |
| Mold | 4.5±0.25ab1) | 4.1±0.14a | 5.2±0.02b | 6.4±0.09c |
| Yeast | 3.0±0.17a | 3.5±0.49ab | 5.0±0.02b | 6.2±0.02c |
1)Means with different letters within a row are significantly different (p<0.05) by Duncan’s multiple range test.