Comparative Properties of Red Ginseng Prepared with Different Cultivation Years of Fresh Ginseng Produced in Punggi Region
2008
Kwon, J.H. (Kyungpook National University, Daegu, Republic of Korea), E-mail: [email protected] | Kim, K.Y. (Kyungpook National University, Daegu, Republic of Korea) | Kwon, Y.J. (Kyungpook National University, Daegu, Republic of Korea) | Kim, M.Y. (Kyungpook National University, Daegu, Republic of Korea) | Yoon, S.R. (Kyungpook National University, Daegu, Republic of Korea) | Chung, H.S. (Kyungpook National University, Daegu, Republic of Korea) | Lee, K.T. (Chungnam National University, Daejeon, Republic of Korea) | Cho, S.H. (Punggi Ginseng Nonghyup, Yeongju, Republic of Korea)
Quality properties of red ginseng prepared with different cultivation years of fresh ginseng produced in Punggi region were investigated. Fresh ginseng cultivated for 4, 5 or 6 years was steamed for 3.5 hr and dried for 24 hr at 60~65℃ and subsequently for 3~4 days at 40℃ under commercial conditions. Compared to 6 years-old roots, the five years-old roots showed similar or some lower quality properties in terms of color, appearance, diameter, and inside quality, but higher ones in length and yield of prepared red ginseng. In particular, the levels of ginsenoside Rg₃ and Rh₂, which are known as specific components in red ginseng, were the highest in 5 years-old roots. The result shows that fresh ginseng of 5 years-old roots produced in Punggi region can be utilized as a raw material for the manufacture of high-quality red ginseng.
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