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Comparative effects of gamma irradiation and phosphine fumigation on the quality of white ginseng |
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| Authors: | Joong-Ho Kwon Myung-Woo Byun Kang-Soo Kim Il-Jun Kang |
| Institution: | a Department of Food Science and Technology, Kyungpook National University, Taegu, 702-701, South Korea b Department of Food Irradiation, Korea Atomic Energy Research Institute, Taejon, 305-600, South Korea c Department of Food and Nutrition, Yeongnam University, Kyengsan, 712-749, South Korea d Department of Food Science and Nutrition, Hallym University, Chunchon, 200-702, South Korea |
| Abstract: | The hygienic, physicochemical, and organoleptic qualities of white ginseng were monitored during 6 months under accelerated conditions (40°C, 90% r.h.) by observing its microbial populations, disinfestation, and some quality attributes following either gamma irradiation at 2.5–10 kGy or commercial phosphine (PH3) fumigation. In a comparative study, both treatments were found to be effective for disinfecting the stored samples. Phosphine showed no appreciable decontaminating effects on microorganisms contaminated including coliforms, while 5 kGy irradiation was sufficient to control all microorganisms related to the quality of the packed samples. Irradiation at 5 kGy caused negligible changes in physicochemical attributes of the samples, such as ginsenosides, amino acids, fatty acids, and organoleptic properties, whereas phosphine fumigation was found detrimental to sensory flavor (P<0.01). Quality deterioration occurred in the commercially-packed samples was in the following order: the control, 10 kGy-, phosphine-, and 2.5–5 kGy-treated samples. Accordingly, irradiation at <5 kGy was found to be an effective alternative to phosphine fumigation for white ginseng. |
| Keywords: | White ginseng Gamma irradiation Phosphine fumigation Quality attributes |
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