Effect of Surface Washing Treatment on Quality of Fresh Ginseng during Storage

표면세척이 수삼의 저장 중 품질에 미치는 영향

  • Published : 2007.08.31

Abstract

This study was basic research to improve the existing method far distributing just harvested and sail-clad fresh ginseng. The quality of surface-washed fresh ginseng was compared to that of muddy fresh ginseng during storage at 0, 5, 10, and $20^{\circ}C$. After 45 days of storage, there was no difference in weight loss between the washed ginseng and the control at $0^{\circ}C$, but the loss was 46% and 37% lower in the washed than the control at $5^{\circ}C$ and $10^{\circ}C$, respectively. The ginseng stored at $20^{\circ}C$ after washing had less deterioration than the control stored at $10^{\circ}C$ for the same period. The sensory characteristics of the washed ginseng showed better quality scores ranging from 6.8 to 8.2, while the control ranged from 5.7 to 6.9 after 45 days of storage at $10^{\circ}C$. The washed ginseng had less viable cells, mold and yeast, and coliforms at 0.87, 1.55, and 0.95 log units, respectively, compared to the control, and this trend was maintained in the washed ginseng throughout storage.

Keywords

fresh ginseng;surface washing;storage;quality

References

  1. Sohn HJ. Development of Fresh Ginseng Commodity Packaged with Functional Soft Film. Final Report of Technology Development Program for Agriculture and Forestry, Ministry of Agriculture and Fishery, Korea (1998)
  2. Hong SI, Park HW, Kim DM. Respiratory characteristics and storage quality of Korean fresh ginseng as influenced by harvest time and plastic film packaging. Food Sci. Biotechnol. 11: 494- 499 (2002)
  3. Sakai S. Application and development of electrolyzed-oxidizing water. Food Ind. 30: 35-41 (1995)
  4. Nho GB. Improvement of fresh ginseng shelf-life using natural products. PhD thesis, Seoul National University, Seoul, Korea (2001)
  5. Kim YJ. Pretreatment of ozone for fresh ginseng roots storage. MS thesis, Seoul National University, Seoul, Korea (1995)
  6. SAS Institute Inc. SAS User's Guide. Statistical Analysis System Institute, Cary, NC, USA. (1990)
  7. DiLiello LR. Methods in Food and Dairy Microbiology. AVI Publishing Co., Westport, USA. pp. 20-44 (1982)
  8. Kim DM. Extension of Freshness of Korean Ginseng. Report of Korea Food Research Institute, Sungnam, Korea (1997)
  9. National Agricultural Products Quality Management Service. Standard of Agricultural Products. Available from: http:// www.naqs.go.kr. Accessed Sep. 20, 2006
  10. Hong SI, Kim DM. Influence of oxygen concentration and temperature on respiratory characteristics of fresh-cut green onion. J. Food Sci. Technol. 36: 283-290 (2001) https://doi.org/10.1046/j.1365-2621.2001.00456.x
  11. Lee SW, Kim GS. Studies on CA storage of fresh ginseng. J. Korea Food Sci. Technol. 11: 131-137 (1979)
  12. Jeon BS. Studies on physicochemical changes of fresh ginseng stored in controlled atmosphere and modified atmosphere. PhD thesis, Chungnam National University, Daejeon, Korea (1994)
  13. Hasegawa M. Practical Handbook for Cut Vegetable. Science Forum, Tokyo, Japan. p. 154 (1997)