Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Respiratory Characteristics and Storage Quality of Korean Fresh Ginseng as Influenced by Harvest Time and Plastic Film Packaging

Hong, Seok-In;Park, Hyung-Woo;Kim, Dong-Man

  • Published : 20021000
⟨ Previous Next ⟩

Abstract

Respiratory characteristics and storage quality of Korean fresh ginseng as affected by the harvest time and plastic film packaging were investigated in relation to its shelf-life. Quality attributes of fresh ginseng roots during storage at $2^{\circ}C$ were examined in terms of weight loss, decay ratio, firmness, soluble sugar content, and microscopic observation. Respiration rates for fresh ginseng ranged from 2.6 to 4.7 mL $CO_2/kg{\cdot}hr\;at\;0^{\circ}C$, depending largely on the root size and partly on the harvest time. Fresh ginseng roots also showed increase in respiration rates with an Arrhenius behavior, giving an activation energy range of 60.0-73.1 kJ/mol. Ginseng roots harvested in November maintained relatively high storage quality as compared with those harvested in October and December. Quality attributes of fresh ginseng samples were better retained in low density polyethylene films of 0.07 mm thickness than in others after storage at $2^{\circ}C$ for 5 months. Microbial and insect contaminations exerted noticeable negative effects on the storage quality of the ginseng roots. Cylindercarpen destructant and Rhizoglypus echinopos were observed as the representative mold and insect involved in the deterioration of fresh ginseng roots, respectively.

Keywords

References

  1. Korean J. Food Sci. Technol. v.11 Studies on CA storage of fresh ginseng Lee, S.W.;Kim, K.S.
  2. Korean J. Ginseng Sci. v.5 Physicochemical and microbiological changes during storage of fresh ginseng Oh, H.I.;Noh, H.W.;Do, J.H.;Kim, S.D.;Hong, S.K.
  3. Journal of Food Science v.64 no.2 Shelf-life extension of American fresh ginseng by controlled atmosphere storage and modified atmosphere packaging Jeon, B.S.;Lee, C.Y. https://doi.org/10.1111/j.1365-2621.1999.tb15893.x
  4. Studies on physicochemical changes of fresh ginseng stored in controlled atmosphere and modified atmosphere Jeon, B.S.
  5. Food Technol. v.40 Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables Kader, A.A.
  6. Food Preservation by Modified Atmosphere Calderon, M.;Barkai-Golan, R.
  7. Acta Hort. v.398 Regulation of fruit physiology by controlled/modified atmospheres Kader, A.A.
  8. Crit. Rev. Food Sci. Nutr. v.28 Modified atmosphere packaging of fruits and vegetables Kader, A.A.;Zagory, D.;Kerbel, E.L.
  9. Studies on the long term storage of fresh ginseng. Technical Report of Korea Institute of Science and Technology, BSG224-710-5 Lee, Y.H.;Kim, K.W.;Shin, H.K.;Baek, C.K.;Lee, C.
  10. Extension of freshness of Korean ginseng. Technical Report of Korea Food Research Institute, E1367-0826 Kim, D.M.;Jeong, J.W.;Hong, S.I.;Park, H.W.
  11. Biochemical metabolism and quality changes of fresh and processed Korean ginseng as influenced by CA storage Yun, S.D.
  12. Food Sci. Biotechnol. v.3 Analysis of respiration characteristics of low $CO_2$ tolerance produces for designing modified atmosphere package Lee, D.S.;Lee, K.S.;Park, I.S.;Yam, K.L.
  13. International Journal of Food Science & Technology v.36 no.3 Influence of oxygen concentration and temperature on respiratory characteristics of fresh-cut green onion Hong, S.I.;Kim, D.M. https://doi.org/10.1046/j.1365-2621.2001.00456.x
  14. Design of modified atmosphere packaging for fresh produce;Active Food Packaging Yam, K.L.;Lee, D.S.;Rooney, M.L.(ed.)
  15. Food Engin. Progr. v.2 Respiratory characteristics of Japanese apricot (Prunus mume Sieb. et Zucc) fruits as influenced by storage temperature and harvesting period Hong, S.I.;Cha, H.S.;Park, J.D.;Jo, J.S.
  16. Low temperature sweetening of higher plants;Recent Advances in the Biochemistry of Fruits and Vegetables Ap Rees, T.;Dixon, W.L.;Pollock, C.J.;Franks, F.;Friend, J.(ed.);Rhodes, M.J.C.(ed.)