Physicochemical Characteristics of 3-Year-Old Ginseng by Various Seeding Density in Direct-Sowing Culture

파종밀도에 따른 직파재배 3년근 인삼의 수량 및 품질 특성

  • Seong, Bong-Jae (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Gwan-Hou (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Sun-Ick (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Han, Seung-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
  • 성봉재 (충남농업기술원 금산인삼약초시험장) ;
  • 김관후 (충남농업기술원 금산인삼약초시험장) ;
  • 김현호 (충남농업기술원 금산인삼약초시험장) ;
  • 김선익 (충남농업기술원 금산인삼약초시험장) ;
  • 한승호 (충남농업기술원 금산인삼약초시험장) ;
  • 이가순 (충남농업기술원 금산인삼약초시험장)
  • Received : 2009.12.22
  • Accepted : 2010.02.01
  • Published : 2010.02.28

Abstract

This study was carried out to investigate the physicochemical characteristics of 3-year-old ginseng (for Samgyetang product) cultured by various seeding density in direct-sowing culture. Ginsengs were cultured by the seeding density, 275, 300, 330 352 and 396 seeds per Kan, $180{\times}90cm$ area. Survived rate (82.1%) were the highest in plot of 352 seeds sowed, length and leaf width were high in plot of 300 and 352 seeds. Root yield grain was increased with increase of the seeding density in direct-sowing culture except 352 seeds sowed. Average root weight and diameter were the highest in plot of 352 seeds sowed, 31.6 g and 18.4 mm, respectively. Crude saponin and each ginsenosides content were the highest in plot of 275 seeds sowed. Rg1 content was decreased, Rc and Rb2 content were increased with increase of the seeding density. Total soluble sugar content was the highest in plot of 330 seeds sowed and the lowest in plot of 396 seeds sowed, and oligo- and disaccaride content were high in plot of 330 and 352 seeds sowed. Reological characteristics of ginsengs cultivated according to various seeding density, hardness and springness were high and maximum fracture force was low with decrease of the seeding quantity.

Keywords

References

  1. Ando T, Tanaka O and Shibata S. (1971). Chemical studies on the oriental plant drugs (X X V). Comparative studies on the saponins and sapogenins of ginseng and related crude drugs. Soyakugaku Zasshi. 25:28-33.
  2. A.O.A.C. Official Methods of Analysis (16th Edn). (1995). Association of Official Analytical Chemists, Washington, DC. p 69-74.
  3. In JG, Park DS, Lee BS, Lee TH, Kim SY, Rho YD, Cho DH, Jin CW and Yang DC. (2006). Effect of potassium phosphate on growth and ginsenosides biosynthesis from ginseng hairy root. Korean Journal of Medicinal Crop Science. 14:371-375.
  4. Jeong HB, Ko SK, Park SH, Cho SH and Im BO. (2005). Actual consumption conditions and consumer perception of ginseng in the major countries. Journal of Ginseng Research. 29:152-158. https://doi.org/10.5142/JGR.2005.29.3.152
  5. Lee JC, Ahn DJ, Byen JS, CHeon SK and Kim CS. (1998). Effect of seeding rate on growth and yield of ginseng plant in direct-sowing culture. Journal of Ginseng Research. 22:299-303.
  6. Lee KS, Kim GH, Kim HH, Seong BJ. Lee HC and Lee YG. (2008). Physicochemical characteristics on main and fine root of ginseng dried by various temperature with far-infrared drier. Korean Journal of Medicinal Crop Science. 16:211-217.
  7. Lee KS, Kim GH, Kim HH, Choi JW, Song MR, Kim MR and Lee GH. (2009). Physicochemical characteristics of Liriope platyphylla tubers by drying process. Journal of the Korean Society of Food Science and Nutrition. 38:1104-1110. https://doi.org/10.3746/jkfn.2009.38.8.1104
  8. Oh SY and Yoo IJ. (2001). A study on the developing direction of new Samgye-tang products. Korean Journal of Food Science Animal Resources. 21:103-109.
  9. Park OJ, Kim NY and Han MJ. (2003). The effect of Jujubi, ginseng and garlic on the TBA value and microbial count of Samgyetang during refrigerated storage. Korean Journal of Society Food Cookery Science. 19:591-595.
  10. Park SJ, Cho YJ, Pyee JH and Hong HD. (2006). Meta-analysis of studies and patents on korean ginseng in recent 5 years in korea and prospective needs. Journal of Ginseng Research. 30:212-219. https://doi.org/10.5142/JGR.2006.30.4.212
  11. Park SW, Kim ST and Yoo YJ. (1993). Mineral content in Samgyetang broth according to cooker and boiling time. Korean Journal of Society Food Cookery Science. 9:52-56.
  12. Yoo IJ, Jeon KH, Park WM and Choi SY. (1998). Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgye-tang. Korean Journal of Food Science Animal Resources. 19:19-26.
  13. Sohn HJ, Nho KB, Lee KS, Choi KJ and Kim MW. (1997). The comparision of the break intensity of the rhizome between the Korean ginseng and the Chiense ginseng. Korean Journal of Ginseng Science. 21:201-208.