Food Science and Preservation (한국식품저장유통학회지)
- Volume 1 Issue 2
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- Pages.93-98
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- 1994
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Effect of Packaging on Keeping Quality of Fresh Ginseng
수삼의 저장성에 미치는 포장의 영향
- Gwon, Ho-Ryeong (Dept, of Food Engineering, Kyungnam University) ;
- Lee, Seung-Cheol (Dept, of Food Engineering, Kyungnam University) ;
- Lee, Dong-Seon
- Published : 1994.10.01
Abstract
Fresh ginseng was packed by using available commercial plastic films of polyvinyl chloride (PVC), cast polypropylene (CPP) and low density polyethylene (LDPE). PVC was used as a wrapping on polystyrene tray, and CPP and LDPE were applied as pouch packages. Gas composition of the package and keeping quality of ginseng in the packages were evaluated for 20 day storage at 5