Marketing of cleaned fresh ginseng and pre-packaging fumigation of 2-phenylethyl alcohol on ginseng storability

Abstract

The potential factors for quality loss of cleaned fresh ginseng and technology to be associated with the improvement of marketability through pre-packaging fumigation were examined. Major microorganisms isolated from fresh ginseng included Botrytis cinerea, and Erwinia sp. Others such as Cylindrocarpon sp., Fusarium spp., Pennicilium spp., Bacillus spp. were also found at relatively low frequency. The bacterial density of vacuum packaged fresh ginseng rapidly increased during simulated marketing. Little correlation between bacterial growth and package swelling was found. In order to improve packaging method of fresh ginseng, pre-packaging treatment of 2-phenylethyl alcohol (PE, 100 ㎕/l, 4 hr) was examined. The fumigation treatment effectively inhibited the growth of bacteria density and also effective on keeping firmness of ginseng root, especially in cortical portion. The internal gas compositions of plastic container packaged for ginseng were approximately ranged between 6 to 8% O₂ and 3 to 4% CO₂. The O₂ level of fumigation treatment was lower than control whereas CO₂ level was higher. The upsurge of ethylene evolution I day after simulated marketing was found only in fumigation treatment but it returned to ordinary level at day 2. The sucrose content of 2-PE treatment was significantly reduced at 5 days after simulated marketing but reducing sugars like glucose and fructose remained at higher level. The difference in sugar levels was reduced after 10 days of simulated marketing. The decay of fresh ginseng began at the lateral or fine root, which is weak to physical damage, in general. The epidermis was more damaged. Plastic container packaging with PE fumigation could be an alternative to vacuum packaging, which allows an aerobic environment and prevents anaerobic respiration. Further study of pre-package fumigation is required to improve technology of fresh ginseng marketing.