• Food Science and Preservation
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• v.20 no.1
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• pp.76-80
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• 2013

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.43-53
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• 2006

In order to improve on the stability during the storage of Han-gwa, this study measured peroxide value, AOM test of ginseng and antioxidants added to Han-gwa. 1.2% of ginseng added to Han-gwa consists of moisture (3.37%), protein(1.30%), lipids (11.54%), carbohydrate(82.45%) and ash (1.34%). The hardness of Han-gwa was 257.7 for 1.2% of ginseng added to Han-gwa and 269.8 for Han-gwa without ginseng. The expansion coefficient of Han-gwa including 1.2% of ginseng was 12.9 magnification to Bandegi, indicating that it was inversely proportioned to the amount of ginseng. The induction period of the AOM test according to the concentration of ginseng in Han-gwa was extended to $0.53{\sim}0.83$ of magnification than the test of Han-gwa without ginseng. According to changes in AOM, acid value, peroxide value and thiobarbituric acid value of Han-gwa with various packing materials, PP multilayer film packing was the most effective material for storage of Han-gwa at 30C. 1.2% of ginseng added to Han-gwa and rosemary extract in a panel test was the most effective, and using PP multilayer film packing for Han-gwa was found to be the most useful method.

• Food Science and Preservation
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• v.2 no.1
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• pp.163-171
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• 1995

Organoleptic qualities were evaluated putting emphasis on flavor and color of white ginseng powders which were treated with ethylene oxide(EO) and gamma radiation(5, 10kGy) for microbial decontaminations. Immediately after treatments, there was no significant changes in the overall flavor and color of the samples between the nontreated control and both treatments. The color of even airtight-packaged samples, however, was changed(p<0.05) after 7 months of storage at 30$\pm$2$^{\circ}C$ when treated with EO and 10 kGy. These changes in color were confirmed by the instrumental determinations for the stored samples. Thus, it can be proposed that gamma Irradiation below 10kGy combined with airtight packaging is required for keeping the organoleptic quality of white ginseng powders for more than 6 months of storage.

• Food Science and Preservation
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• v.18 no.4
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• pp.467-474
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• 2011

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).

• Journal of Ginseng Research
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• v.25 no.3
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• pp.122-126
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• 2001

Fresh ginseng was washed with water and packaged individually in a soft film bag (ONY/LDPE/L-LDPE;200${\times}$300mm, 90$\mu\textrm{m}$), then stored at 25$^{\circ}C$, 10$^{\circ}C$, or 4$^{\circ}C$ to investigate quality and weight changes of the packaged fresh ginseng according to its storage time. Softening was the major phenomenon which influenced on the quality of the packaged fresh ginseng while spoilage and color-change were relatively minor phenomena. There were very good correlations not only between the quality change rate constant and the storage temperature but between the weight change rate constant and the storage temperature. This result suggests that the shelf-life and the weight loss of the packaged fresh ginseng being store at low temperature can be estimated by an accelaerated sotrage test.

• Korean Journal of Pharmacognosy
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• v.19 no.3
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• pp.201-207
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• 1988

Samples of red ginseng, which had been manufactured and packaged by the Korean Monopoly Corporation, were stored at ambient temperatures and humidities ($12{\sim}28^{\circ}$ and $55{\sim}68$ percent) for one to nine years to examine their overall quality stability. The proximate compositions, contents of 50% ethanol and water extracts of the samples and the TLC and HPLC patterns of ginsenosides in the samples remained almost unchanged in all cases. The lipids and fatty acids in the samples, which are otherwise susceptible to oxidation, were stable judged on the basis of the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic(C18:2) and linolenic and(C18:3) present in the samples had been very stable during the long storage periods. It, therefore, seems that the autoxidations of the lipid and fatty acids of red ginseng were prevented by antioxidative compounds which will be progressively formed in red ginseng through non-enzymatic browning reactions during manufacturing process and long-term storage.

• Applied Microscopy
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• v.19 no.2
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• pp.74-84
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• 1989

Buffer soluble storage proteins of ginseng seed have been localized by electron microscopy using post-embedding immunocytochemical gold labelling technique. Major components of the storage proteins were revealed to be storage protein-1($SP_{1}$, MW 160,000) and storage protein-2($SP_{2}$, MW 70,000). Both of the storage proteins are glycoproteins. Anti-$SP_{1}$ and anti-$SP_{2}$ from rabbit, against $SP_1$ and $SP_2$, respectively, reacted on sections of ginseng endosperm tissue embedded in Spurr's epoxy resin. The rabbit antibodies were visualized indirectly by reaction with protein A labelled with colloidal gold. Both storage proteins were found to be accumulated together in the same protein bodies, but their relative contents are not equal.

• Korean Journal of Plant Resources
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• v.29 no.6
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• pp.670-678
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• 2016

We compared the germination rate of dehisced ginseng (Panax ginseng) seeds that were dried under two different conditions, slowly at $15^{\circ}C$ [relative humidity (RH) 10-12%] and rapidly under a laminar airflow cabinet at $25^{\circ}C$ (RH 22-25%). The measurements showed that drying rate and seed moisture content (SMC) play important roles in storage ability and vigor. The seeds that were dried rapidly at $25^{\circ}C$ showed high GR compared with the seeds that were dried at $15^{\circ}C$ after 6 and 12 months of storage at $-80^{\circ}C$ irrespective of MC. Seeds dried slowly at $15^{\circ}C$ with MC higher than 7.0% showed high GR maintenance after storage at $-18^{\circ}C$ and at $4^{\circ}C$ in comparison with rapidly dried seeds. However, the GR of the slowly desiccated seeds decreased as mean SMC was reduced to less than 5.0%, whereas the rapidly dried seeds were distinguished by significantly high GR irrespective of the storage conditions. The ginseng seeds desiccated under different conditions showed differences in storage performance. Seeds with 7-9% MC that were dried slowly at $15^{\circ}C$ for 5-7 days showed high GR after $4^{\circ}C$ and $-18^{\circ}C$ storage; however, longer periods of desiccation decreased the germination level remarkably compared with that of rapidly dried seeds.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.44-44
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• 2019

Spring sowing of ginseng seeds often results in failure of seedling establishment. Storage condition during winter, sowing time, and seed treatment might effect on germination. Here we tested effects of temperature regimes of seed storage on spring sowing. Dehisced wet or dry ginseng seeds were stored at $2^{\circ}C$, $-2^{\circ}C$, $-3.5^{\circ}C$, or alternating temperature: at $2^{\circ}C$ until December, $-3.5^{\circ}C$ in January, and $2^{\circ}C$ in February, and sowed in March. In overall, emergence rate was dependent on storage temperature, and $-3.5^{\circ}C$ resulted poorest emergence than other conditions. Storage of wet seeds in alternating temperature resulted highest emergence rate. Seed dry also affected on emergence rate, while it was dependent on the storage temperature. In terms of growth, storage at $2^{\circ}C$ as wet seed resulted highest growth, and dried seeds resulted poorer growth than wet seeds. As a modification of alternating temperature, seeds were stored at $2^{\circ}C$ at first, then transferred to $-3.5^{\circ}C$ at Nov 30, Dec 20, and Jan 10, each. When transfer date was delayed, emergence rate was increased. We suggest that seed storage temperature for ginseng should not be decreased below $-2^{\circ}C$, and alternative temperature regime for successful spring sowing could be useful.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1497-1506
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• 2008

In relation to making tofu with red ginseng extract, the effects of added red ginseng extract on the storage and antioxidant activity of tofu were investigated. When red ginseng extract was added in $0.5%{\sim}2%$ of dried soybean, differences in texture, color and sensory properties were compared. The textural properties of tofu slightly increased depending on the added amount of red ginseng extract in terms of the hardness and springiness: significant difference was demonstrated in the tofu with 2% red ginseng extract, and the color properties also significantly increased in terms of the values of L, a, and b. As a result of sensory evaluation, although the preference to color tended to diminish, as the peculiar taste of red ginseng was significantly perceived, the overall preference did not show any statistical difference. Therefore, the addition of red ginseng extract may be interpreted as not having negative effect on the preference of consumers. There was no change at the early stage of storage in pH, turbidity and total microbial count when the tofu was stored at $15^{\circ}C$. However, the changes in pH and in turbidity, and total microbial counts according to the addition of red ginseng extract took place from the second day and from the sixth day of storage, respectively, suggesting that the shelf-life of tofu may be extended due to its antimicrobial effect. Especially, the highest antimicrobial effect was observed tofu with 2% red ginseng extract. Concerning the antioxidant activity of tofu using oxygen radical absorbance capacity (ORAC) assay, the antioxidant activity significantly increased along with the increase in concentration of red ginseng extract. In ORACOH.assay, the pro-oxidant activity was shown in the tofu added with red ginseng extract.