Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of Ginseng Research
Journal Basic Information
Journal DOI :
The Korean Society of Ginseng
Editor in Chief :
Volume & Issues
Volume 5, Issue 2 - Nov 1981
Volume 5, Issue 1 - Jun 1981
Selecting the target year
Effect of Seed Size on Seedling Performance in Panax g.inseng
Kim, Jong-Man ; Lee, Seong-Sik ; Kim, Yo-Tae ;
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 85~91
Ginseng seeds were gathered from 3,4,5 and 6 years of age and were classified into four qroups (below 4mm, 4∼5mm, 5∼6mm and above 6mm in across sieve). They were sown in seedling bed and some characters were investigated in each qroup of seed size. 1. The distribution of seed size of below 4mm, 4-5mm, 5-6mm and 6mm were 23.7%, 60.8%, 12.4% and 4.5%, respectively. 2. The ratio of seed coat dehiscence was not affected by seed size but emergence ratio and emerging vigor were superior in large seed. 3. The large seed showed superiority in stem length, stem diameter, leat and also in root length, root diameter and root weight. but diseased root was not affected by seed size. The effect of age(seed harvest) was not significant on all those characters.
Effect of Seedling Characters on the Growrh of Ginseng Plant on Field 2. Relationship between Seedling Weight and the Growth of Ginseng Plant on Field
Kim, Jong-Man ; Lee, Seong-Sik ; Kim, Yo-Tae ;
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 92~98
This experiment was carried out to inverstigate the characteristics of growth of ginseng Plant on field conditions as affected by seedling weight. Weight of seedling ranged from 0.4 to 1.8g were divided into seven classes at interval of 0.2g. The heavy seedlings showed superiority in stem length, stem diameter, leaf area, number of palmate leaf and leaflets and root weight in 2-,3-, and 4-age as compared to light ones. The heavy seedlings also showed superiority in the ratio of inflorescence appearance in 2-age and seed product in 4-age as compared to light ones, but there were no significant difference in the ratio of missing-plant and the cracking. of root. The differences of growth in field condition as affected by seedling weight were diminished as the age progressed, and the annual growth rates of root of light seedling were high in older plant.
Physico-Chemical and Microbiological Changes during Storage of Fresh Ginseng
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 99~107
Physical, chemical and microbiological changes were periodically studied during six-month storage of fresh ginseng under N2, CO2 gas or subatmospheric pressure condition. The results were summarized as follows. 1. The moisture contents of fresh ginseng gradually decreased during the first 2-month storage and thereafter generally reached at equillibrium. 2. There was no significant change in the reducing sugar content in 1-month storage, followed by
a decrease in between 2-and 3-month storage. Thereafter, the reducing sugar content increased at the end of 4-month storage. 3. The total sugar content increased significantly during the first 3-month storage. Under CO2 and Nr gas storage, the total sugar content gradually decreased after 3-month storage, while no significant change was observed in the samples stored under subatmospheric Pressure. Amylase activity gradually decreased as storage period increased 4. The content of saponin decreased as storage period increased, but ginsengoide Rf, Rd, Rc and Rb2 increased significantly in 1-month storage. 5. Regardless of storage methods, sprouting of ginseng and growth of microorganisms were inhibited in all samples during the first 4-month storage. However, growth of microorganisms was observed in the rhizome and injured areas of ginseng after 5-month storage in the N2 and CO2 gas atmosphere.
The Effect of Water Activity on the Storage Stability of Red Ginseng
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 108~113
Major quality indices for deterioration of red ginseng including oxidation of lipids and change of brown color intensity were periodically investicated during storage of Red Ginseng under various water activity conditions at 3
. The results obtained were summarized as follows. 1. The monolayer moisture contents were 3.25% and 6.3% for red ginseng and red ginseng powder, respectively, and the corresponding water activities were 0.14 and 0.16, respectively. 2. Oxidation of lipids as measured by TBA value increased with an increase in relative humidity and storage period 3. Under storage conditions above 42% R H., brown color intensity also increased in similar fashion to that of oxidation of lipids as relative humidity and storage Period increased 4. It was concluded from above results that water activity of Red Ginseng should be kept less than 0.57 so that red ginseng could Preserve stable qualify.
Physical and Chemical Characteristics of Punux Ginseng Starch
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 114~121
Starch was isolated from 4-year-old and 6-year-old ginseng roots and its physical and chemical characteristics were studied. The results obtained were summarized as follows. 1. The shape of ginseng starch granules was polygonal and rounded with its granule size ranging from 2.0 to 7.5
. The swelling power of 4-year-old ginseng starch was much greater than that of 6-year old ginseng starch. Gelatinization pattern showed that 6-year-old ginseng starch gelatinized rapidly at
, whereas 4-year-old starch continued to gelatinize, without having a definite gelatinization temperature as temperature increased 3. Amylogram of ginseng starch showed that gelatinization initiated at 61
and was completed at 88
with its viscosity reaching at 810 B.U. 4. The amylose contents were 32% and 9% for 4-year-old and 6-year-old ginseng starch, respectively. 5. X-ray diffraction analyses indicated that there were some structural differences between 4-year-old and 6-year-old ginseng starch.
Changes in Free Amino Acids and Sugars in Water-soluble Extracts of Fresh Ginseng during Browning Reaction
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 122~131
An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.
Effect the of Sugar on Physical Properties of Ginseng Ted Granules
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 132~138
The effect of sugars, mixing ratio between a sugar and ginseng extract, and moisture content on the physical properties of ginseng tea granules such as water sorption and coagulation phase were investigated The physical Properties of granule were significantly affected by the moisture cogent, a kind of sugars and amount of ginseng extract used in the preparation. The granules contained less than 1.0%moisture and 14.0% of ginseng extract were not affected on the properties, however, it was significantly affected when the moisture content was 1.5
0. 2 % and the ginseng extract was more than 18%. In the preparation with simple sugar, it was significantly decreased water sorption and coagulation phase when lactose used instead of anhydrous glucose. It was also observed that the Properties were decreased as the amount of lactose increased in the preparation of granules with mixing sugars.
Studies on the Effect of Korean Ginseng Components on Alcoholic Frementation by Yeast 1. Effect on the physiology of Yeast
Park, Se-Ho ; Yu, Tae-Jong ; Lee, Seok-Geon ;
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 139~147
The effect of ginseng extract and ginseng saponins on alcoholic fermentation was studied 1. Alcoholic fermentation on gllicose medium at 30
. by Saccharomyces coveanus and Saccharomyces uvavum was stimulated when the media contained 5% and 10 % of ginseng extract, respectively. But that of Saccharomyces cerevisiae was inhibites by the addition of 10% of ginseng extract. 2. Saponin did not stimulate the alcoholic fermentation by Saccharomyces uvarum. 3. The yeast cell counts was increased remarkably by addition of ginseng extract while that of ginseng saponins was increased slightly. Dried cell weight of the broth which Contained 5% of ginseng extract was 3 times than that of control.
Studies on the Effect of Korean Ginseng Components on Alcoholic Fermentation by Yeast. 2. Effect on the production of higher alcohols.
Park, Se-Ho ; Yu, Tae-Jong ; Lee, Seok-Geon ;
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 148~154
The effect of ginseng extracts and ginseng saponins on alcoholic fermentation and production of higher alcohols in malt wort by Sacch. uvarnm were studied The results otained were as follows. 1. Alcoholic fermentation of the wort contained 1-5% of ginseng extracts was inhibited slightly, but the wort contained 0.1-0.5% of ginseng extracts were same as the control. 2. 0.02-0.2% of saponin stimulated alcoholic fermentation. 3. Higher alcohol contents were decreased when the wort contained 0.1-0.5% of ginseng extracts. 4. Higher alcohol content were increased when the wort contained 0.02-0.2% of ginseng saponin. Iso-amylalcohol content of fermented wort which contained ginseng saponins were higher 18 -35mg/1 than those of control.
Studies on the Changes in the Carbohydrates and Color of Ginseng Extract during the Processing and Storage
Park, Myeong-Han ; Seong, Hyeon-Sun ; Lee, Cheol-Ho ;
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 155~162
This study was aimed at elucidating the composition and color in ginseng extracts during the processing and the long periods of the storage. The types of sugar were determined by using HPLC. In the model study with the fresh ginseng extracts stored at the elevated temperatures between 70-100
for 24-96 hrs, it was shown an overall increase in the concentration of fructose and the overall reduction in the concentrations of sucrose and maltose with increase in the storage temperature and time. The concentration of glucose increased for 24 hrs of storage at all temperatures studied and then decreased with the storage time. Rhamnose in the extracts stored at 80
for 72 hrs was identified and its concentration was increased at the higher storage temperature. The reduction of the concentrations of sugars related to the development of brown color during the processing and the storage.
Effects of Ethyl Methane Sulphonate Treatment on Ginseng Seeds
Choe, Gwang-Tae ; An, Sang-Deuk ; Park, Gyu-Jin ;
Journal of Ginseng Research, volume 5, issue 2, 1981, Pages 163~169
In order to clarify the biological effects of chemical mutagen, ethyl methane sulphonate (EMS), in M, seedling(Ponax ginseng C. A. Meyer) . the dehiscent seeds of ginseng were treated with EMS for 12 hours at 20t and Post-washed for 24 to 72 hours. The differences of biological injuries in M, generation due to the concentration of EMS were quite obvious in rate and date of germination, stem length, stem diameter, leaf length, leaf width, root length, root diameter, and root weight . Especially, the seeds treated with the high concentration of EMS , above 0.8%, were not germinated The growth injury was directly proportional to the concentration of EMS but not relative to the post-washing time of afire 25 hours. The useful range of EMS concentration and post-washing time in ginseng seeds were 0.4 % - 0.6% and above 24 hours, respectively.