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KMID : 0380619830150010032
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 1 p.32 ~ p.36
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Effect of Relative Humidities on the Qualities of White Ginseng during Storage
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김상달/Kim, Sang Dal
오훈일/도재호/노혜원/Oh, Hoon Il/Do, Jae Ho/Noh, Hye Won
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Abstract
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The contents of ginseng saponins in white ginseng, particularly ginsenoside -Rb, -Rc, -Re, and -Rg, were greatly decreased during the storage at high relative humidities. The contents of glucose and fructose were initially increased and thereafter decreased during the storage at 75-96% R.H., but successively increased during the storage at relative humidifies below 67%. The content of sucrose was decreased during storage of white ginseng and the rate of change was accelerated at the relative humidifies higher than 75% R.H.
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KEYWORD
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