논문 상세보기
pp.342-347
인삼의 저장 유통시키는 기존 방식을 개선키 위한 기초 연구로 표면 세척을 한 인삼의 저장 중에 품질변화를 세척 살균수로 저온 냉각수(), 전해수(pH 8.0-8.5, HClO 80 ppm), 이산화 염소수(5 ppm)를 사용하여 품질특성을 비교 하였다. 경도 분석결과, 모든 처리구에서 연화현상이 발생되는 것으로 분석되었다. 무처리 후 저장 조건의 CT-10 처리구의 경우 15일 경과 후에 급격히 표면의 경도 저하 현상이 나타났으며, 저장온도에서
We sought to improve the methods for washing fresh raw ginseng. The quality of ginseng surface-washed by different methods was evaluated during storage at 10C and . The raw ginseng surface-washing method was a full-cone spray-type procedure using water and air. The water for decontamination had an electrolysis value of 80 ppm, also known as electrolysis water water and water containing 5 ppm chlorine dioxide, were also used for decontamination. The Hunter color () of ginseng washed with water withan electrolysis value of 80 ppm, or water with 5 ppm chlorine dioxide, was greater than that seen after other washing methods were used. The weight loss after washing with 5 ppm chlorine dioxide water was similar to that seen after washing with water or 80 ppm electrolysis water. Reductions in total microorganism levels, and counts of yeasts and molds, assayed 10 days after washing with 5 ppm chlorine dioxide water were greater than seen after use of other sterilization methods. Quality maintenance on storage, at both 10C and 20C, after washing with 80 ppm electrolysis water, was better than that noted after other sterilization methods. The moisture content of washed ginseng was similar under all storage conditions tested.
