저장 및 유통온도가 수삼의 품질에 미치는 영향 = Effects of Storage and Shelf Temperature on Quality of Fresh Ginseng|RISS 상세보기

다국어 초록 (Multilingual Abstract)

Fresh ginseng is a crop which is usually picked up in autumn and spring and distributed all the year round. It is very important to set up an appropriate storage temperature in consideration of the physiological characteristics of fresh ginseng for stably distributing high-quality fresh ginseng. However, investigations show that the storage temperature for fresh ginseng is greatly different depending upon researchers and handlers, since there is little systematic approach to establish an appropriate storage temperature for fresh ginseng.
In this regard, in order to determine an appropriate storage temperature for fresh ginseng, this research aims to investigate into changes in the quality of fresh ginseng when it is stored at -3℃, -1.5℃ and 0℃ and into the effects of the storage temperature on the quality of fresh ginseng, which is distributed after storage. To do that, the quality of fresh ginseng was evaluated while fresh ginseng having been stored at the said temperatures was left at 5℃, 10℃ or 20℃ of distribution.
An investigation was made into the effects of the storage temperature on the deterioration of the quality of fresh ginseng. It was found that the deterioration rate of fresh ginseng was the lowest when it was stored for 8 weeks at -3℃. The rate was rapidly increased after that time and the rate was higher than that of fresh ginseng stored at -1.5℃ or 0℃ with its rhizome primarily deteriorated after the 12th week of storage. Yet, the deterioration was the severest when fresh ginseng was stored at 0℃ and it was 5∼10 times as much as that of fresh ginseng stored at -1.5℃ or -3℃.
The rate of reduction in the weight of fresh ginseng at each temperature ranged from 0.5% to 1.4% after 12th week; it was the least when fresh ginseng was stored at -1.5℃ and similar when fresh ginseng was stored at 0℃ and -3℃.
The respiration rate of fresh ginseng was high immediately after fresh ginseng was harvested but rapidly reduced after the 2nd week of storage and then slowly reduced. The rate tended to reduce as the storage temperature got lower, but the tendency was very slight.
The color of the surface of fresh ginseng stored at 0℃ or -1.5℃ was changed little while the discoloration of fresh ginseng stored at -3℃ was relatively great.
The iodine-stained color of the main root was rapidly changed when fresh ginseng was stored for 4 weeks, and then it showed a relatively slight change till the end of the storage. Overall, however, changes in the color of the main root were clearly different depending upon the storage temperature. The L value was the highest in the center, followed by the cambium; and it was the lowest in the cortex.
Changes in the firmness of fresh ginseng were not clearly different depending upon the storage temperature. But as the storage period passed by, the firmness of the epidermis increased while the firmness of the interior reduced.
As the storage period passed by, the electric conductivity of the rhizome of fresh ginseng increased. The electric conductivity of the rhizome stored at -3℃ was higher than that of the rhizome stored at -1.5℃ or 0℃ possibly because the tissues of rhizome encountered greater low temperature stress as the storage temperature got lower.
The content of soluble solids in fresh ginseng tended to rapidly increase in the early part of storage and slightly changed after the 6th week of storage. It was also found that fresh ginseng stored at a lower temperature had a smaller content of soluble solids.
pH tended to reduce till the 4th week of storage and then remained stable. Changes in pH were a little depending upon the storage temperature; but, as a whole, pH was the lowest at -3℃, followed by -1.5℃ and 0℃.
The content of crude saponin tended to somewhat increase as the storage period passed by.
The number of viable cells and molds in fresh ginseng tended to increase as the storage period passed by. In particular, the number of viable cells rapidly increased compared to the number of molds. The number of viable cells and molds in fresh ginseng stored at -3℃ was the smallest compared to fresh ginseng stored at other temperatures.
The sensory quality of fresh ginseng was changed little till the 6th week of storage depending upon the storage temperature but the quality of the rhizome and hairy roots of fresh ginseng stored at -3℃ started to deteriorate from the 8th week of storage. The quality of the rhizome of fresh ginseng stored at -1.5℃ also started to deteriorate from the 12th week of storage; however, the quality of fresh ginseng stored at 0℃ remained relatively good.
It is concluded that the deterioration rate of fresh ginseng was low till a certain period of storage as the storage temperature got lower; but then the deterioration rate of fresh ginseng stored at -3℃ rapidly increased. The deterioration of fresh ginseng during storage was the lowest at -1.5℃, followed by -3℃; but the deterioration severity of fresh ginseng stored at 0℃ was much greater compared to -1.5℃ or -3℃. The weight of fresh ginseng during storage reduced the least at -1.5℃. Meanwhile, as the storage temperature got lower, there was a little change during storage in the content of soluble solids, pH and microorganisms but there was a deterioration in the surface color, electric conductivity and sensory quality of fresh ginseng.
Moreover, another investigation was conducted into the effects of the storage temperature on the quality of fresh ginseng during distribution and it was found that, in general, the quality of fresh ginseng rapidly deteriorated as the distribution temperature was higher and that the deterioration more quickly increased as the storage temperature before distribution had been lower. The deterioration rate of the rhizome of fresh ginseng stored at -3℃ or -1.5℃ was 55∼75% while that for fresh ginseng stored at 0℃ was 35∼50%. The deterioration rate of the hairy roots of fresh ginseng stored at -3℃ o

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국문 초록 (Abstract)

수삼은 주로 가을에 채굴하여 연중 유통되는 고가의 작물로 인삼유통량의 45%정도가 수삼으로 유통되고 있으나 수삼의 선도유지를 위한 저장 유통관련 기술은 매우 취약한 실정이다. 특히 고품질 수삼의 안정적 유통을 위해서는 수삼의 생리적 특성을 고려한 적정 저장온도 확립이 필수적인데 그동안 수삼의 선도연장을 위해 수행된 연구를 보면 저장온도가 연구자에 따라 차이를 보이며, 수삼을 저장하는 현장에서도 업체에 따라 차이를 보이는데 이는 수삼의 적정 저장온도 확립을 위한 체계적인 접근이 부족하였기 때문이다.
이에 본 연구에서는 수삼의 적정 저장온도 구명을 위하여 수삼을 -3℃, -1.5℃ 및 0℃에 각각 저장하면서 온도에 따른 저장 중 수삼의 품질의 변화를 조사하였고, 아울러 저장 후 유통 시 저장온도가 수삼의 품질에 미치는 영향을 구명하기 위해 각각의 온도에서 저장한 수삼을 5℃와 10℃ 및 20℃에 방치하면서 품질을 평가하였다. 저장온도가 수삼의 품질에 미치는 영향을 분석한 결과 변질률은 저장 8주까지 -3℃에서 저장한 수삼이 가장 낮았으나, 이후부터는 오히려 -3℃에서 저장한 수삼의 변질률이 급격히 증가하여 가장 높은 수준이었다. 그러나 수삼의 저장 중 발생한 변질정도는 -3℃에서 저장한 수삼이 가장 낮았고, 다음은 -1.5℃에서 저장한 수삼이었으며, 0℃에서 저장한 수삼이 가장 높았다. 수삼의 중량 감소는 저장 12주 후 0.5∼1.4% 이었고, 저장온도별로는 -1.5℃에서 저장한 수삼이 가장 적었으며, 0℃와 -3℃에서 저장한 수삼은 유사한 수준이었다. 또한 저장온도가 낮을수록 저장 중 가용성 고형분 함량 변화, pH 및 미생물 수 증가 폭이 적었으나 표면색도와 전기전도도는 변화가 큰 것으로 나타났다. 수삼의 저장 중 관능적 품질 변화를 보면 저장 6주까지는 저장온도에 따라 차이를 나타내지 않았으나, 저장 8주부터 -3℃에서 저장한 수삼의 일부에서 뇌두와 세근의 품질저하가 발생하였고, 저장 12주 후 -1.5℃에 저장한 수삼의 일부에서도 뇌두부위의 품질이 저하되었으며, 0℃에서 저장한 수삼의 품질은 비교적 양호하였다.
한편 저장 온도가 유통 중 수삼의 품질에 미치는 영향을 조사하였던바 수삼의 변질은 일반적으로 유통온도가 높을수록 급격히 증가하였고, 유통 전 저장온도가 낮을수록 빨리 진행되는 경향을 보였다. 주요 변질 발생 부위는 -3℃와 -1.5℃ 저장 수삼의 경우 뇌두부위로, 변질률이 전체의 55∼75%이었고, 0℃ 저장 수삼의 경우 세근부위로, 변질률이 30∼60%이었다. 유통 전 저장온도에 따른 중량 감소는 전반적으로 -3℃에서 저장한 수삼이 가장 작았고, 다음은 0℃ 이었으며, -1.5℃에서 저장한 수삼이 가장 컸다. 또한 유통 전 저장온도가 낮을수록 전반적으로 요오드 색도 및 경도의 변화는 적었으나 표면색도와 pH의 변화가 컸고, 전기전도도 및 미생물 수는 증가하는 경향을 보였다. 유통 전 저장온도에 따른 수삼의 관능적 품질을 ‘전반적인 외관’ 을 위주로 상품성 유지기간을 평가 시 5℃에서 유통할 경우 -3℃ 저장수삼은 20일이었고, -1.5℃ 저장 수삼의 경우 32일이었으며, 0℃ 저장수삼은 36일로 유통 전 저장온도에 따른 차이가 컸다. 10℃에서 유통할 경우 -3℃와 -1.5℃ 저장수삼의 상품성 유지기간은 각각 16일이었고, 0℃ 저장수삼은 20일이었으며, 20℃에서 유통할 경우 상품성 유지기간은 -3℃에서 저장하였던 수삼의 경우 12일, 0℃와 -1.5℃에서 저장한 수삼의 경우 각각 16일로, 유통온도가 높을수록 유통 전 저장온도에 따른 차이가 작아졌다.

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수삼은 주로 가을에 채굴하여 연중 유통되는 고가의 작물로 인삼유통량의 45%정도가 수삼으로 유통되고 있으나 수삼의 선도유지를 위한 저장 유통관련 기술은 매우 취약한 실정이다. 특히 ...

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