Effects of MAP conditions on the quality of washed fresh ginseng during storage

To investigate the effects of its packaging and packaging environments on the quality of washed fresh ginseng, the ginseng was put into a polypropylene tray and tightly sealed with a 0.035-mm thick OPP film (OPP-1, normal air in package; OPP-2, 50% air replaced with N₂; and OPP-3, 100% N₂), packaged with a 0.08-mm thick PE film (CN-PE) or vacuum packaged with a 0.1-mm thick Ny + PE film (Ny+PE-Vac). After that, it was stored at 0°C for 10 weeks so as to determine changes in the quality.
It was found that, the CO₂ levels in OPP-2 and OPP-3 packages increased more than in OPP-1 and CN-PE during storage.
During the storage, there was no significant difference in the moisture content and firmness of the treated fresh ginseng.
The content of soluble solids content was initially 19.0 °Brix and increased as the storage period elapsed till it reached 19.5-25.3 °Brix in 10 weeks, and it least changed in Ny+PE-Vac and OPP-3 of all the treated ginsengs.
A change in microbial population was relatively less in OPP-3 and Ny+PE-Vac and the sensory quality of ginseng in OPP-2 and OPP-3 was the best during storage.

II International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life

H.S. Kim, S.I. Hong, M.C. Jeong, H.J. Lee, D.M. Kim, G.H. Kim

fresh-cut products, washing, ginseng, MAP

https://doi.org/10.17660/ActaHortic.2018.1209.27