봄 수확 수삼의 모의수출 유통 조건에서 환경별 품질 손실유형
Quality loss of spring-harvested fresh ginseng under simulated export and distribution conditions
1
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
We investigated the causes of quality loss of fresh ginseng during simulated export by air and ship. Fresh ginseng was washed and packed in large (5 kg) or small (500 g) functional low-density polyethylene (LDPE) film packages. The packages were then stored under a range of temperatures, to simulate various export conditions. For export by air, the storage temperatures were 15℃ and 25℃, for 4 days. For export by ship, the storage temperatures were 1℃ and 5℃, for 14 days. At the conclusion of the export simulation experiment, ginseng was stored at 10℃ to simulate distribution conditions. We found that loss under simulated export was mostly through softening and decay due to fungal infection. The time point at which the combined loss from softening and decay due to fungal infection reached 20% was considered the limit of distribution. Following air export simulation at 25℃, ginseng in the large and small LDPE film packages lasted for 10 days and 6-7 days, respectively, whereas after air export simulation at 15℃, it lasted for 17 days and 12-13 days in the large and small packages, respectively. Following ship export simulation at 5℃, ginseng in the large and small packages lasted for 21 days and 28 days, respectively, whereas after ship export simulation at 1℃, it lasted for 24 days and 29 days in the large and small packages, respectively. The fungi responsible for the loss of fresh ginseng quality were mostly Fusarium sp., Botrytis sp., and Penicillium sp. The dominant strain at 25℃ was Fusarium sp., whereas Botrytis sp. was dominant at lower temperatures.
Abstract
We investigated the causes of quality loss of fresh ginseng during simulated export by air and ship. Fresh ginseng was washed and packed in large (5 kg) or small (500 g) functional low-density polyethylene (LDPE) film packages. The packages were then stored under a range of temperatures, to simulate various export conditions. For export by air, the storage temperatures were 15℃ and 25℃, for 4 days. For export by ship, the storage temperatures were 1℃ and 5℃, for 14 days. At the conclusion of the export simulation experiment, ginseng was stored at 10℃ to simulate distribution conditions. We found that loss under simulated export was mostly through softening and decay due to fungal infection. The time point at which the combined loss from softening and decay due to fungal infection reached 20% was considered the limit of distribution. Following air export simulation at 25℃, ginseng in the large and small LDPE film packages lasted for 10 days and 6-7 days, respectively, whereas after air export simulation at 15℃, it lasted for 17 days and 12-13 days in the large and small packages, respectively. Following ship export simulation at 5℃, ginseng in the large and small packages lasted for 21 days and 28 days, respectively, whereas after ship export simulation at 1℃, it lasted for 24 days and 29 days in the large and small packages, respectively. The fungi responsible for the loss of fresh ginseng quality were mostly Fusarium sp., Botrytis sp., and Penicillium sp. The dominant strain at 25℃ was Fusarium sp., whereas Botrytis sp. was dominant at lower temperatures.
참고문헌 (19)
- 김중배, "정유를 이용한 환경친화적 수삼 저장병 방제", 식물병 연구, 15(3), pp.236~241 (2009), 한국식물병리학회
- 김동만, "표면세척이 수삼의 저장 중 품질에 미치는 영향", 한국식품과학회지, 39(4), pp.380~385 (2007), 한국식품과학회
- Jeon BS, "Effect of controlled atmosphere and modified atmosphere storage on the color and sensual properties of fresh and red ginseng", J Ginseng Res, 22, pp.82~90 (1998)
- Sang Don Yun, "High CO2 Controlled Atmosphere Storage of Korean Ginseng Roots", Horticulture, Environment, and Biotechnology, 46(1), pp.18~20 (2005), 한국원예학회
- Ke D, "Effects of short-term exposure to low O2 and high CO2 atmospheres on quality attributes of strawberries", J Food Sci, 56, pp.50~54 (1991)
- 김지혜, "연포장재 필름으로 개별포장한 수삼의 저장 중 관능특성 및 화학성분 변화", Journal of Ginseng Research, 26(3), pp.4~150 (2002), 고려인삼학회
- Sohn HJ, "Quality change and weight loss of fresh ginseng individually packaged in a soft film according to its storage condition", J Ginseng Res, 25, pp.122~126 (2001)
- Sohn HJ, "Influence of physical property of soft film and packaging method on the storage stability of individually packaged fresh ginseng", J Ginseng Res, 25, pp.45~52 (2001)
- 김희수, "저온저장 온도가 수삼의 품질에 미치는 영향", Food Science and Preservation, 18(4), pp.459~466 (2011), 한국식품저장유통학회
- 장진규, "보관조건에 따른 수삼의 중량과 유리당 조성 변화", Journal of Ginseng Research, 29(2), pp.113~118 (2005), 고려인삼학회
- 박미희, "1-methylcyclopropene 처리의 수삼의 신선도 유지 및 저장성 연장 효과", 원예과학기술지, 31(3), pp.308~316 (2013), 한국원예학회[DOI]
- 김선익, "세척인삼 유통 현황과 포장전 2-phenylethyl Alcohol 훈증이 저장성 에 미치는 영향", Korean Journal of Agricultural Science, 38(2), pp.205~212 (2011), 농업과학연구소
- Kim HH, "Distribution characteristics and status of fresh ginseng in Keumsan area", CNU J Agric Sci, 33, pp.129~140 (2006)
- Nelson PE, "Fusarium species: An illustrated manual for identification", pp.193~ (1983), The Pennsylvania State University Press
- Nirenberg H, "Untersuchungen uber die morphologische und biologische differenzierung in der fusarium sektion liseola", Mitt Biol Bundesanst Land-u Forstwirtsch, 1~117 (1976)
- Gerlach W, "The genus Fusarim : A pictorial atlas", pp.406~ (1982), Paul Parey
- Costa C, "Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape", J Food Eng, 102, pp.115~121 (2011)
- 이순구, "인삼 뿌리썩음병 관련 Fusarium species와 그 병원성", 식물병 연구, 10(4), pp.248~259 (2004), 한국식물병리학회
- 조혜선, "인삼 잿빛곰팡이병균 Botrytis cinerea의 균학적 특성", Journal of Ginseng Research, 32(1), pp.26~32 (2008), 고려인삼학회