저온저장 온도가 수삼(Panax ginseng C. A. Meyer)의 호흡률 및 내적 품질에 미치는 영향
Effects of Low Storing Temperature on Respiration Rate and Internal Quality of Fresh Ginseng(Panax ginseng C. A. Meyer)
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As a serial study to investigate optimum storing temperature of fresh ginseng (Panax ginseng C. A. Meyer), the respiration rate and internal quality of the ginseng was compared during storage for 16 weeks at -3℃, -1.5℃ and 0℃. At initial storage period, respiration rate of fresh ginseng was lower at lower temperature, but thereafter it was negligible. Changes in the firmness of fresh ginseng were not significantly different by the storage temperature. The soluble solids content in fresh ginseng was rapidly increased in the early part of storage, and fresh ginseng stored at a lower temperature had a lower content of soluble solids. The iodine-stained color for starch of the main root was rapidly changed for 4 weeks, and L value of the color was the highest in the center, followed by the cambium and the cortex. pH were a little change depending upon the storage temperature, and as a whole, pH was the lowest at -3℃, followed by -1.5℃ and 0℃. Although the content of crude saponin tended to somewhat increased as the storage period passed, the effect of storage temperature on changes in the content was not clear. In the sensory evaluation of ‘unique flavor' of fresh ginseng using 5 point scale, higher than 3 point was marked for 8 weeks at -3℃, 14 weeks at -1.5℃ and 16 weeks at -0℃during storage (p < 0.05).
Abstract
As a serial study to investigate optimum storing temperature of fresh ginseng (Panax ginseng C. A. Meyer), the respiration rate and internal quality of the ginseng was compared during storage for 16 weeks at -3℃, -1.5℃ and 0℃. At initial storage period, respiration rate of fresh ginseng was lower at lower temperature, but thereafter it was negligible. Changes in the firmness of fresh ginseng were not significantly different by the storage temperature. The soluble solids content in fresh ginseng was rapidly increased in the early part of storage, and fresh ginseng stored at a lower temperature had a lower content of soluble solids. The iodine-stained color for starch of the main root was rapidly changed for 4 weeks, and L value of the color was the highest in the center, followed by the cambium and the cortex. pH were a little change depending upon the storage temperature, and as a whole, pH was the lowest at -3℃, followed by -1.5℃ and 0℃. Although the content of crude saponin tended to somewhat increased as the storage period passed, the effect of storage temperature on changes in the content was not clear. In the sensory evaluation of ‘unique flavor' of fresh ginseng using 5 point scale, higher than 3 point was marked for 8 weeks at -3℃, 14 weeks at -1.5℃ and 16 weeks at -0℃during storage (p < 0.05).
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