10월 초에 채굴한 6년근 수삼을 41, RH 87∼92%에 10주간 저장하면서 1주 간격으로 시료 채취하여 홍삼을 제조하여 당과 색상의 변화를 조사하였다. 총당은 저장기간의경과에 따라 저장전의 62.71%에서 저장 10주째는 54.58%로 약간 감소하였으며 환원당은 저장전 11.69%에서 약간 감소하여 7주째는 9.92%로 조사되었다. 유리당은 fructose는 저장전 0.47%에서 점차 증가하여 10주째는 4.70%로, glucose와 suc

The six-year old fresh ginseng harvested at earlier October was stored for 10 weeks in the rendition of 41 and RH 87∼92%, and the sugar content and the change of color was investigated in an interval of one week by taking sample of it after processed it to red ginseng. The total sugar content was 62.71% before it was stored and was a little reduced to 54.58% after 10 weeks of storage. The reducing sugar content was 11.69% before it was stored and was a little reduced to 9.92% after 7 weeks of storage. For the free sugars, the content of fructose was 0.47% before storage and gradually increased to 4.70% after 10 weeks of storage, and the contents of glucose and sucrose were gradually decreased after they have their peak value of 2.31% and 25.89% at five and three weeks of storage. The content of maltose was 6.62% before storage and it gradually reduced to 1.37％ after 10 weeks of storage. The color intensity was generally increased with the storage time, and the total rotor value(ΔE) has its peak value of 8.89 after 9 weeks of storage. For the browning pigment, the absorbance of 420nm and 440nm was increased after 6 weeks of storage. The similar trend was observed at 285nm where the precursor of browning pigment was investigated, however, the change was not observed for the freeze dryed ginseng.

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