• Journal of Ginseng Research
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• v.18 no.3
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• pp.187-190
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• 1994

The pith and xylem parts of fresh root that turned into inside-white during processing for red ginseng was investigated under scanning electron microscope in comparison with the sa31e position of fresh root processed into normal reddening. In the inside-white part starch storage cells remain mostly in vacancy or with small number of starch granules and with large hollow by missing cell membranes between cells. Many starch seed granules appeared on the surface of storage cell wall in the inside-white part. Fresh root sample showed better picture than dried powder.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.847-850
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• 2004

Cooking basic information for indexing of fresh ginseng roots (Panax ginseng C. A. Meyer) was determined. Ginsenoside contents of various age fresh ginseng roots cultivated in Northeast Asia were quantitatively analyzed by HPLC. Average contents of total saponin and each ginsenoside of 4-year-old fresh ginseng root cultivated in Korea were higher than those cultivated fur longer periods (5- and 6-year-old). One-way analysis variance showed average contents of total saponin and each ginsenoside of 4-, 5-, and 6-year-old fresh ginseng roots were not statistically significant. Four-year-old fresh ginseng root cultivated at Geumsan, Korea contained the highest ginsenoside content among samples studied.

• Journal of Ginseng Research
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• v.22 no.2
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• pp.73-81
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA (modified atmosphere storage) and CA (controlled atmosphere storage) was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Chemical characteristics on ginseng steamed red for the quality evaluation are summarized as follows. The composition of free sugar was consisted of fructose, glucose, sucrose, and maltose in fresh ginseng. And small change was revealed in free sugar composition during the storage period. Glucose and sucrose were largely increased in both treatments of MA (modified atmosphere storage) and CA (controlled atmosphere storage) after 4 week, wherein maltose was decreased. Fifteen different amino acids were identified, and total amount of histamine and arginine were over 40%. Phenylalanine was slightly decreased. As the volatile components in control red ginseng, six different ones including triisopropyl benzene were detected. B-1 ($CO_2$ : $O_2$ : N2=6 : 4.90, DF-100) of CA and E-1 (CPP, DF-100) of MA did not shown triisopropyl benzene as the volatile components. And ${\gamma}$-muurolene, guaiaene, and beta-patchoulene were reduced, but the other components showed the trend of increase.

• Journal of Ginseng Research
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• v.19 no.3
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• pp.260-266
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• 1995

Fifteen free fatty acids including myristic acid were isolated and identified from red ginseng processed from CA and MA stored fresh ginseng. Linoleic acid (80%) and palmitic acid (10.5%) content were the major components accounting for more than 90% of the total free fatty acid. The contents of free and identified fatty acids were not greatly changed in all the treatments. Especially when preservative was treated, the change of free fatty acid was quite stable over the control. Each fraction of neutral, glyco- and phospholipid was constant in terms of quantities before and after the treatment. Key words Controlled atmosphere, modified atmosphere, fresh ginseng, red ginseng, fatty acid.

• Korean Journal of Pharmacognosy
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• v.46 no.3
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• pp.223-228
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• 2015

This mass balance study about ginsenoside Rg1 and Re in Red ginseng processed from Fresh ginseng is useful to understand that herbal material sources of ginseng and raw material consumption in Red ginseng preparations. In our results, total molar amounts of ginsenoside Rg1, Re and their converts in Fresh ginseng, Red ginseng, and Red ginseng extract are substantially the same. The molar amounts of ginsenoside Rg1, Re (4.324, 2.880 μmol/g) as starting materials in Fresh ginseng are kept constant as total molar amounts (sum of starting and converts) in Red ginseng (4.264, 2.596 μmol/g) and Red ginseng extract (3.389, 3.129 μmol/g). This result means that protopanaxtriol type ginsenosides and their characteristic converts are not destroyed or inflowing in Red ginseng process. Therefore, it is important for quality assurance of Red ginseng preparations that the ratio between ginsenosides Rg1, Re and these converts is kept constant.

• Journal of Ginseng Research
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• v.19 no.3
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• pp.249-253
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• 1995

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred in the initial stage of heating fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after heating. Activation energy of the browning reaction for red ginseng was about 9.0 kcal/mol. Browning reaction of red ginseng was accede- rated with an increase in steaming time, and a great extent of browning reaction occurred between 60-90 min of steaming at 10$0^{\circ}C$. Browning pigments of red ginseng were mostly water soluble subset.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.205-212
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• 2011

The potential factors for quality loss of cleaned fresh ginseng and technology to be associated with the improvement of marketability through pre-packaging fumigation were examined. Major microorganisms isolated from fresh ginseng included Botrytis cinerea, and Erwinia sp. Others such as Cylindrocarpon sp., Fusarium spp., Pennicilium spp., Bacillus spp. were also found at relatively low frequency. The bacterial density of vacuum packaged fresh ginseng rapidly increased during simulated marketing. Little correlation between bacterial growth and package swelling was found. In order to improve packaging method of fresh ginseng, pre-packaging treatment of 2-phenylethyl alcohol (PE, 100 uL/L, 4 hr) was examined. The fumigation treatment effectively inhibited the growth of bacteria density and also effective on keeping firmness of ginseng root, especially in cortical portion. The internal gas compositions of plastic container packaged for ginseng were approximately ranged between 6 to 8% $O_2$and 3 to 4% $CO_2$. The $O_2$ level of fumigation treatment was lower than control whereas $CO_2$ level was higher. The upsurge of ethylene evolution I day after simulated marketing was found only in fumigation treatment but it returned to ordinary level at day 2. The sucrose content of 2-PE treatment was significantly reduced at 5 days after simulated marketing but reducing sugars like glucose and fructose remained at higher level. The difference in sugar levels was reduced after 10 days of simulated marketing. The decay of fresh ginseng began at the lateral or fine root, which is weak to physical damage, in general. The epidermis was more damaged. Plastic container packaging with PE fumigation could be an alternative to vacuum packaging, which allows an aerobic environment and prevents anaerobic respiration. Further study of pre-package fumigation is required to improve technology of fresh ginseng marketing.

• Journal of Ginseng Research
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• v.16 no.3
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• pp.217-221
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• 1992

Total polysaccharide contents in Panax ginseng roots were evaluated by a spectrophotometry, utilizing the complex formation of ginseng polysaccharide with alcian blue dye in 50 mM ammonium biphosphate, pH 4.2. The total polysaccharide content in red ginseng was about three times higher than that in fresh ginseng when both were extracted with water, and was increased about two times when red ginseng was extracted with an alkaline solution. The determination of total polysaccharide in various parts of ginseng revealed that main roots contained the component more than fine roots. Fresh ginseng sections stained by the dye showed polysaccharide mainly found in cortex and cambium but not in epidermis. Pattern-analysis on total and acidic polysaccharides from fresh and red ginsengs exhibited that the chemical compositions of the polysaccharides extracted from both ginsengs quite differed from each other.

• Korean Journal of Pharmacognosy
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• v.14 no.2
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• pp.39-43
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• 1983

Polyamine constituents of fresh Panax ginseng root and dried white ginseng were extracted with 5% trichloroacetic acid, respectively. The isolation of polyamine constituents was conducted by the cation exchange chromatography using $Dowex-50W{\times}8$ resin and the detection was performed with TLC. Identification of the polyamine was carried out by the methods of IR, NMR, MS spectroscopy and GLC. Polyamine constituents of white and fresh ginseng root were identical and composed of five different polyamines. The major polyamine in white and fresh ginseng root was determined as putrescine.

• Journal of Ginseng Research
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• v.25 no.2
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• pp.94-100
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• 2001

The influence of cultivation condition and harvest time on the storage stability of the fresh ginseng (50g) individually packaged in a soft film bag (ONY/LDPE/L-LDPE; 200$\times$300 mm, 90㎛) was investigated. When the fresh ginsengs were divided into four groups of direct-planted ginseng on the paddy soil(PD), transplanted ginseng on the upland(UT) and each group was stored at 25$\^{C}$ for 40 days, the quality deterioration rate was the highest in PD group while PT, UD and UT groups exhibited similar quality patterns from each other. When each group was stored at 10$\^{C}$, the quality deterioration rate was also the highest in PD group and the other three groups exhibited similar quality patterns from each other till 90 days passed after storage. However, the quality deterioration rate of UT group was 54% which was higher than UD group or PT group 180 days after storage. When the fresh ginseng harvested between September of 1997 and October of 1998 was individually packaged with the soft film and stored at 25$\^{C}$ for 12 days, the quality deterioration rate was the lowest in the group harvested in October while relatively high in the groups harvested between July and September.