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KMID : 0380620070390040380
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.380 ~ p.385
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Effect of Surface Washing Treatment on Quality of Fresh Ginseng during Storage
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Kim Eun-Jeong
Kim Gun-Hee
Kim Dong-Man
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Abstract
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This study was basic research to improve the existing method for distributing just harvested and soil-clad fresh ginseng. The quality of surface-washed fresh ginseng was compared to that of muddy fresh ginseng during storage at 0, 5, 10, and 20°C. After 45 days of storage, there was no difference in weight loss between the washed ginseng and the control at 0°C, but the loss was 46% and 37% lower in the washed than the control at 5°C and 10°C, respectively. The ginseng stored at 20°C after washing had less deterioration than the control stored at 10°C for the same period. The sensory characteristics of the washed ginseng showed better quality scores ranging from 6.8 to 8.2, while the control ranged from 5.7 to 6.9 after 45 days of storage at 10°C. The washed ginseng had less viable cells, mold and yeast, and coliforms at 0.87, 1.55, and 0.95 log units, respectively, compared to the control, and this trend was maintained in the washed ginseng throughout storage.
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KEYWORD
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fresh ginseng, surface washing, storage, quality
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