Prevention of quality changes in the cultured wild ginseng during storage

Jong Hyun Whang, Kwang W. Yu, Sung S. Park, Jong H. Koh, Sung Hoon Oh, Hyung Joo Suh, Sang H. Lee

Research output: Contribution to journalArticle

1 Citation (Scopus)

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.

Original languageEnglish
Pages (from-to)1312-1317
Number of pages6
JournalJournal of the Korean Society of Food Science and Nutrition
Volume37
Issue number10
DOIs
Publication statusPublished - 2008 Dec 1

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Keywords

  • Browning index
  • CAMICA-SD
  • Cultured wild-ginseng roots
  • DF-100
  • Shelf-life extension
  • Storage

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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