Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Low Storing Temperature on Respiration Rate and Internal Quality of Fresh Ginseng(Panax ginseng C. A. Meyer)

저온저장 온도가 수삼(Panax ginseng C. A. Meyer)의 호흡률 및 내적 품질에 미치는 영향

  • Received : 2010.12.31
  • Accepted : 2011.06.10
  • Published : 2011.08.30
Download PDF
⟨ Previous Next ⟩

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 $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. 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 $-3^{\circ}C$, followed by $-1.5^{\circ}C$ and $0^{\circ}C$. 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 $-3^{\circ}C$, 14 weeks at $-1.5^{\circ}C$ and 16 weeks at $-0^{\circ}C$ during storage (p < 0.05).

병결점 부근의 저장온도에 따른 수삼의 내적 품질 변화 연구로 수삼을 각각 $-3^{\circ}C$, $-1.5^{\circ}C$ 및 $0^{\circ}C$ 에서 16주간 저장하면서 저장온도에 따른 호흡률, 경도, 가용성 고형물함량, 전분함량, pH, 사포닌함량과 관능적 품질의 변화를 조사하였다. 수삼의 호흡률은 저장온도가 낮을수록 낮았으나 그 차이는 미미하였다. 수삼 표피층의 정도는 저장기간이 경과됨에 따라 증가하였고, 내부 조직의 경도는 감소하는 경향을 보였으나 저장온도에 따라 경도 변화의 차이는 뚜렷하지 않았다. 수삼의 가용성 고형분 함량은 $-3^{\circ}C$에서 저장한 수삼의 경우 $0^{\circ}C$ 및 $-1.5^{\circ}C$에서 저장한 수삼에 비해 낮았다. 요오드 반응에 의한 주근 부위의 발색 정도는 저장 2주후까지 저장온도에 따라 다소 차이가 발생하였으나 이후부터 저장종료시점까지는 큰 차이를 보이지 않았다. 수삼의 pH는 저장기간 종 전반적으로 저장 온도가 낮을수록 낮은 경향을 보였다. 조사포닌 함량은 저장 중 온도에 따라 약간의 차이를 보였지만 저장 16주에도 초기함량과 유사한 수준을 유지하였다. 관능적 품질 평가인자 중 수삼 '고유의향'은 $-3^{\circ}C$에서 저장한 경우 저장 후 8주, $-1.5^{\circ}C$에서 저장한 경우 저장 후 14주까지 양호하였으나 $0^{\circ}C$에서 저장한 수삼은 저장종료시점인 16주 이후까지도 품질이 양호하였다. 수삼의 '고유의 맛'은 저장 12주후까지는 저장온도에 따라 차이가 뚜렷하지 않았으나 저장 14주후부터는 $-3^{\circ}C$에서 저장한 수삼이 $-1.5^{\circ}C$ 및 $0^{\circ}C$에서 저장한 수삼과 유의적인 차이를 보였다.(p < 0.05). 전반적으로 저장온도에 따른 수삼의 내적 품질인자의 변화 조사 결과 저장온도에 따른 차이가 뚜렷하지 않았으며 관능적 품질평가 결과를 기준으로 보면 $-3^{\circ}C$ 보다는 $-1.5^{\circ}C$ 및 $0^{\circ}C$가 품질유지에 효과적인 것으로 판단되었다.

Keywords

References

  1. Kim EJ, Seo JY, Hong SI, Kim DM (2005) Effects of picking season, size and storage conditions in respiratory characteristics of Korean fresh ginseng (Panax ginseng C.A.Meyer). J Korean Food Preserv, 12, 529-533
  2. Nho GB (2001) Improvement of fresh ginseng shelf-life using natural products. Ph.D thesis, Seoul National University, Seoul, Korea
  3. Sohn HJ (1998) Development of fresh ginseng commodity packaged with functional soft film. Final report of technology development program for agriculture and forestry, Ministry of Agriculture and Fishery, Korea
  4. Jeon BS (1994) Studies on physicochemical changes of fresh ginseng stored in controlled atmosphere and modified stmosphere. Ph.D thesis, Chungnam National University, Daejeon, Korea
  5. Kim DM, Hong SI, Jeong JW, Park HW, Kim KH (1997) Quality of fresh ginseng stored at MA conditions. In: Proceedings of the Seventh International Controlled Atmosphere Research Conference, Saltveit ME, U. California, Davis, USA, V 4, p 89-95
  6. Yun SD, Lee SG (1999) MA storage of Korean fresh ginseng. J Korean Soc Hort Sci, 40, 689-692
  7. Jang JK, Shim KH (1994) Physicochemical properties of freeze dried ginseng from the fresh ginseng stored at low temperature. J Korean Ginseng Sci, 18, 60-65
  8. Nahmgung B, Jeong MC, Kim DM, Moon JD, Choi JU (2000) Freshness extension of ginseng with freesing point depressing agents. J Korean Food Preserv, 7, 57-62
  9. Hu WZ, Xu P, Uchino T (2005) Extending storage life of fresh ginseng by modified atmosphere packaging. J Food & Agri Sci, 84, 2475-2481
  10. Hu WZ, Tanaka S, Uchino T. Hamanaka D, Hori Y (2004) Effects of packaging film and storage temperature on the quality of fresh ginseng packaged in modified atmosphere. J Food & Agri Sci, 49, 139-147
  11. Kim CS, Jung IC, Kim SB, Yang DC (2005) Physicochemical properties of red ginseng on storage condition of the fresh ginseng. J Korean Medi Crop Sci, 13, 52-56
  12. Sohn HJ, Kim EH, Lee SK, Noh KB (2001) Quality change and weight loss of fresh ginseng individually packaged in a soft film according to its storage condition. J ginseng Res, 25, 122-126
  13. Jeon BS, Sung HS, Tang JW, Park CK, Jang KS (1995) Effect of controlled atmophere and modified atmosphere storage on the apparent quality and saponin component of fresh and red ginseng. Korean J Ginseng Sci, 19, 62-72
  14. Jeon BS, Park CK, Kim NM, Park MH, Jang KS (1998) Effect of controlled atmophere and modified atmosphere storage on the color and sensual properties of fresh and red ginseng. J Ginseng Res, 22, 82-90
  15. Lee SK, Kim JK, Park YM, Seo JK, Yang YJ, Hwang YS (2006) Manual of Postharvest Technology -Leafy, Stem and Root Vegetables, Ministry of Agri. and Fishery, National Agricultural Cooperative Federation, p 310-350
  16. www.rda.go.kr/board/board.do?mode=html&prgId=arg_itmmenuQuer
  17. Kim HS (2011) Effects of storage and shelf temperature on quality of fresh ginseng. MS thesis, Duksung Women's University, Seoul, Korea
  18. Hong SI, Park HW, Kim DM (2002) Respiratory characteristics and storage quality of Korean fresh ginseng as influenced by harvest time and plastic film packaging. Food Sci Biotechnol, 11. 494-499
  19. Bourne MC (1982) Practice of objective texture measurement. In: Food Texture and Viscosity. p 178-196, Academic Press, New York/ London
  20. Clydesdale FM (1984) Color measurement. In: Food Analysis Vol. 1 Physical Characterization, Gruenwedel DW and Whitaker JR (Editors) p 136-140, Marcel Dekker, Inc, New York and Basel
  21. Ando T, Tanaka O, Shibata S (1971) Chemical studies on the oriental plants drug. (XXY) Comparative studies on the saponins and sapogenins of ginseng and relate crude drugs. Yakugaki Nutr Zasshi, 25, 28-32
  22. Namba T, Yoshizaki M, Tomimori T, Kobashi K, Matsui K, Hase J (1974) Fundamental studies on evaluation of the crude drug. I. Chemical and biochemical evaluation of ginseng and related crude drugs. Takugaku Axsshi, 94, 252-258
  23. Kim EJ (2005) Effects of storage temperature and antimicrobial treatment on quality of washed fresh ginseng. MS thesis, Duksung Women's University, Seoul, Korea
  24. Yun SD (1998) Biochemical metabolism and quality changes of fresh and processed Korean ginseng as influenced by CA storage. Ph.D thesis, Seoul National University, Seoul, Korea
  25. Jeong WH, Harada K, Yamada T, Abe J, Kitamura K (2010) Establishment of new method for analysis of starch contents and varietal differences in soybean seeds. Breeding Science, 60, 160-163 https://doi.org/10.1270/jsbbs.60.160
  26. Cho YJ, Kim J (2004) Assessment of internal quality using colormeteric information on apples. Key Eng. Mater, 27, 1026-1031
  27. Hubbard, N.L, D.M. Pharr, and S.C. Huber (1990) Role of sucrose phosphate synthase in sucrose biosynthesis in ripening bananas and its relationship to the respiratory chimacteric. Plant Physiol, 94, 201-208 https://doi.org/10.1104/pp.94.1.201
  28. Kim H, Kim JH, Auh JH, Kim JK (2009) Measurement of Starch Index in Radish Roots and Its Application to Evaluate Inheritance of Tissue Firmness. J Korean Soc Hort Sci. 27, 631-635
  29. Oh HI, Nog HW, Do JH, Kim SD, Hong SK (1981) Physico-chemical and microbiological changes during storage of fresh ginseng. Korean J Ginseng Sci, 5, 87-95
  30. Kim DM (1997) Study on storage of fresh ginseng. Bulletin of Food Technology, Korea Food Research Institute, 10, p 11-15

Cited by

  1. Effects of Storage Temperature on Quality of Fresh Ginseng during Distribution vol.23, pp.6, 2015, https://doi.org/10.7783/KJMCS.2015.23.6.431