저온저장 온도가 수삼의 품질에 미치는 영향
Effect of Low Storage Temperature on Quality of Fresh Ginseng
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초록
To investigate optimum temperature for storage of fresh ginseng (Panax ginseng C. A. Meyer), the quality of the ginseng was compared during its storage at -3℃, -1.5℃ and 0℃. The deterioration rate of fresh ginseng stored at -3℃ was the lowest for 8 weeks after storage. The rate was rapidly increased after that time and the rate at -3℃ was higher than that of fresh ginseng stored at -1.5℃ or 0℃ after the 12th week of storage. The deterioration severity of the fresh ginseng stored at 0℃ was much higher than that of the ginseng stored at -1.5℃ and -3℃. The weight loss of fresh ginseng ranged from 0.7% to 1.6% after 16th week; it was the lowest in the ginseng stored at -1.5℃ and similar in fresh ginseng stored at 0℃ and -3℃. The number of viable cells and molds in the fresh ginseng stored at -3℃ was smaller than the fresh ginseng that was stored at other temperatures for 12 weeks, but did not differ with different storage temperatures after the 14th week of storage. The surface color of the fresh ginseng at 0℃ or -1.5℃ was changed little while the discoloration of fresh ginseng at -3℃ was relatively great. The electrolytic leakage from the rhizome of the fresh ginseng stored at -3℃ was higher than that of the rhizome stored at -1.5℃ and 0℃. The overall sensory quality of the fresh ginseng dropped below 3.0 in the 5-point scale after the 10th week of storage at -3℃ and after the 14th week of storage at -1.5℃ and 0℃ (p<0.05).
Abstract
To investigate optimum temperature for storage of fresh ginseng (Panax ginseng C. A. Meyer), the quality of the ginseng was compared during its storage at -3℃, -1.5℃ and 0℃. The deterioration rate of fresh ginseng stored at -3℃ was the lowest for 8 weeks after storage. The rate was rapidly increased after that time and the rate at -3℃ was higher than that of fresh ginseng stored at -1.5℃ or 0℃ after the 12th week of storage. The deterioration severity of the fresh ginseng stored at 0℃ was much higher than that of the ginseng stored at -1.5℃ and -3℃. The weight loss of fresh ginseng ranged from 0.7% to 1.6% after 16th week; it was the lowest in the ginseng stored at -1.5℃ and similar in fresh ginseng stored at 0℃ and -3℃. The number of viable cells and molds in the fresh ginseng stored at -3℃ was smaller than the fresh ginseng that was stored at other temperatures for 12 weeks, but did not differ with different storage temperatures after the 14th week of storage. The surface color of the fresh ginseng at 0℃ or -1.5℃ was changed little while the discoloration of fresh ginseng at -3℃ was relatively great. The electrolytic leakage from the rhizome of the fresh ginseng stored at -3℃ was higher than that of the rhizome stored at -1.5℃ and 0℃. The overall sensory quality of the fresh ginseng dropped below 3.0 in the 5-point scale after the 10th week of storage at -3℃ and after the 14th week of storage at -1.5℃ and 0℃ (p<0.05).
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