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Effects of different substrates on low‐temperature storage of fresh ginseng
Author(s) -
Gao Kun,
Liu Zhengbo,
Chen Jianbo,
Chen Lixue,
Qi Yuli,
Wang Zeshuai,
Sun Yinshi
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9899
Subject(s) - ginseng , polyphenol oxidase , saponin , chemistry , shelf life , food science , horticulture , polysaccharide , significant difference , water content , moisture , botany , biology , enzyme , biochemistry , peroxidase , mathematics , medicine , statistics , alternative medicine , geotechnical engineering , organic chemistry , pathology , engineering
BACKGROUND Fresh ginseng was buried in three types of sand with different moisture contents and three types of soil and then stored at 2 °C to determine the effects of these storage substrates on fresh ginseng. RESULTS At a storage time of 200 days, ginseng stored in underforest soil softened the most slowly and had a significantly greater firmness compared to the other samples ( P < 0.05). The amount of most ginsenosides changed after storage for most of the substrates. Samples stored in ginseng soil and biological fertilizer had the highest concentration of total saponin and ginseng polysaccharides, respectively. Fresh ginseng stored in medium‐water content sand had a significantly lower polyphenol oxidase activity ( P < 0.05). A significant difference was observed in the total concentration of nucleosides and nucleobases between the ginseng samples stored with and without substrates ( P < 0.05). CONCLUSION The data obtained in the present study suggest that the use of storage substrates is an optimal method for extending the shelf life of fresh ginseng without detrimental effects on its components. © 2019 Society of Chemical Industry