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Changes in Growth, Active Ingredients, and Rheological Properties of Greenhouse-cultivated Ginseng Sprout during its Growth Period

하우스에서 재배된 새싹인삼의 재배시기별 생육, 유효성분 및 물성의 변화

Seong, Bong Jae;Kim, Sun Ick;Jee, Moo Geun;Lee, Hee Chul;Kwon, A Reum;Kim, Hyun Ho;Won, Jun Yeon;Lee, Ka Soon
성봉재;김선익;지무근;이희철;권아름;김현호;원준연;이가순

  • Received : 2019.03.11
  • Accepted : 2019.04.12
  • Published : 2019.04.30

Abstract

Background: The ginseng ginsenosides, which have various physiological activities, are known to be more abundant in the leaves than in the roots, and the consumers' interest in ginseng sprout as a functional vegetable has been increasing. Methods and Results: The aim of this study was to investigate the effects of growth period on growth properties, active ingredients and rheology of ginseng sprouts cultivated in a non-heated greenhouse equipped with a shade net for 60 days, starting from the end of May to the middle of July. The chlorophyll content of the leaves decreased, but their length and width increased with increasing cultivation days. In particular, growth increased significantly until 40 days, but only slightly after 50 days. The stem length did not increase greatly from the 20 th to the 30 th day of cultivation, but increased significantly from the 30 th to the 40 th day, and then further increased gradually. The weight of the leaves, stems, and roots increased slightly, but not change significantly. After 40 days of cultivation, the total ginsenoside content increased by 1.07 times in the leaves and decreased by 0.80 times in the roots with increasing cultivation days. The leaf contents of ginsenosides $Rg_1$, Re, $Rb_1$, Rc, $F_3$ and $F_4$ increased with increasing cultivation days. The rheological properties of ginseng sprout showed the greatest influence on stem hardening with increasing cultivation days. Conclusions: Therefore, based on the growth characteristics, active ingredients and physical properties, 40 days after sowing was considered to be an appropriate harvesting time for ginseng sprouts.

Keywords

Fresh Vegetable;Ginseng Sprout;Ginsenoside;Rheology;Transplanting Days