Prevention of quality changes in the cultured wild ginseng during storage
- Authors
- Whang, J.-H.; Yu, K.-W.; Park, S.-S.; Koh, J.-H.; Oh, S.-H.; Suh, H.-J.; Lee, S.-H.
- Issue Date
- 2008
- Keywords
- Browning index; CAMICA-SD; Cultured wild-ginseng roots; DF-100; Shelf-life extension; Storage
- Citation
- Journal of the Korean Society of Food Science and Nutrition, v.37, no.10, pp.1312 - 1317
- Indexed
- SCOPUS
KCI
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Volume
- 37
- Number
- 10
- Start Page
- 1312
- End Page
- 1317
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/125337
- DOI
- 10.3746/jkfn.2008.37.10.1312
- ISSN
- 1226-3311
- Abstract
- Physicochemical changes were investigated for the shelf-life extension of cultured wild-ginseng roots during storage with various pre-treatments with blanching, CAMICA-SD and DF-100 and treatments with citric acid and vitamin C. The pH of cultured wild-ginseng roots showed the range of 6.06-6.42 at 10°C, but showed higher ranges of 6.08-6.91 and 6.08-8.68 at 20 and 30°C, respectively. Browning index (a/b) was increased with increasing storage temperature, and the index at 10 and 30°C were 0.405 and 0.469 after 2 weeks, respectively. Browning index and viable cell number of CAMICA-SD pre-treatment showed little changes compared to pre-treatment with blanching or DF-100. When the cultured wild-ginseng roots were treated with 1.0% citric acid and 0.2% DF-100 after pre-treatments with CAMICA-SD, viable cell number was slightly increased to 4.9×102 CFU/g for 3 weeks storage at 10oC. The mixture of citric acid and DF-100 was also used to prevent the growth of microbiology and to reduce browning reaction, especially enzymatic browning reaction. The mixture might effectively extend shelf life of the cultured wild-ginseng roots.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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