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pp.459-466
수삼의 적정 저장 온도 규명을 위하여 수삼을 , 및 에 각각 저장하면서 저장 중 수삼의 품질 변화를 조사하였다. 수삼의 저장 중 변질율은 저장 8주까지 저장온도가 낮을수록 변질율이 낮았으나 이후부터는 오히려 에서 저장한 수삼의 변질율이 급격히 증가하였다. 수삼의 변질된 면적을 기준으로 산출한 변질정도는 전반적으로 에서 저장한 수삼이 가장 심하였고, 다음은 에서 저장한 수삼이었으며, 에서 저장한 수삼이 가장 낮았다. 중량 감소율은 에서 저장한
To investigate optimum temperature for storage of fresh ginseng (Panax ginseng C. A. Meyer), the quality of the ginseng was compared during its storage at , and . The deterioration rate of fresh ginseng stored at was the lowest for 8 weeks after storage. The rate was rapidly increased after that time and the rate at was higher than that of fresh ginseng stored at or after the 12th week of storage. The deterioration severity of the fresh ginseng stored at was much higher than that of the ginseng stored at and . The weight loss of fresh ginseng ranged from 0.7---- to 1.6---- after 16th week; it was the lowest in the ginseng stored at and similar in fresh ginseng stored at and . The number of viable cells and molds in the fresh ginseng stored at was smaller than the fresh ginseng that was stored at other temperatures for 12 weeks, but did not differ with different storage temperatures after the 14th week of storage. The surface color of the fresh ginseng at or was changed little while the discoloration of fresh ginseng at was relatively great. The electrolytic leakage from the rhizome of the fresh ginseng stored at was higher than that of the rhizome stored at and . The overall sensory quality of the fresh ginseng dropped below 3.0 in the S-point scale after the 10th week of storage at and after the 14th week of storage at and (p<0.05).
