Prevention of quality changes in the cultured wild ginseng during storage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Whang, J.-H. | - |
dc.contributor.author | Yu, K.-W. | - |
dc.contributor.author | Park, S.-S. | - |
dc.contributor.author | Koh, J.-H. | - |
dc.contributor.author | Oh, S.-H. | - |
dc.contributor.author | Suh, H.-J. | - |
dc.contributor.author | Lee, S.-H. | - |
dc.date.accessioned | 2021-09-09T15:53:36Z | - |
dc.date.available | 2021-09-09T15:53:36Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2008 | - |
dc.identifier.issn | 1226-3311 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/125337 | - |
dc.description.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. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.subject | Panax ginseng | - |
dc.title | Prevention of quality changes in the cultured wild ginseng during storage | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Suh, H.-J. | - |
dc.identifier.doi | 10.3746/jkfn.2008.37.10.1312 | - |
dc.identifier.scopusid | 2-s2.0-58549091363 | - |
dc.identifier.bibliographicCitation | Journal of the Korean Society of Food Science and Nutrition, v.37, no.10, pp.1312 - 1317 | - |
dc.relation.isPartOf | Journal of the Korean Society of Food Science and Nutrition | - |
dc.citation.title | Journal of the Korean Society of Food Science and Nutrition | - |
dc.citation.volume | 37 | - |
dc.citation.number | 10 | - |
dc.citation.startPage | 1312 | - |
dc.citation.endPage | 1317 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001287769 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordPlus | Panax ginseng | - |
dc.subject.keywordAuthor | Browning index | - |
dc.subject.keywordAuthor | CAMICA-SD | - |
dc.subject.keywordAuthor | Cultured wild-ginseng roots | - |
dc.subject.keywordAuthor | DF-100 | - |
dc.subject.keywordAuthor | Shelf-life extension | - |
dc.subject.keywordAuthor | Storage | - |
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