• Journal of Ginseng Research
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• v.43 no.3
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• pp.482-487
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• 2019

Background: The mixed-cultivation of different Panax ginseng cultivars can cause adverse effects on stability of yield and quality. K-1 is a superior cultivar with good root shape and stronger disease resistance. DNA markers mined from functional genes are clearly desirable for K-1, as they may associate with major traits and can be used for marker-assisted selection to maintain the high quality of Korean ginseng. Methods: Five genes encoding pathogenesis-related (PR) proteins of P. ginseng were amplified and compared for polymorphism mining. Primary, secondary, and tertiary structures of PR5 protein were analyzed by ExPASy-ProtParam, PSSpred, and I-TASSER methods, respectively. A coding single nucleotide polymorphism (SNP)-based specific primer was designed for K-1 by introducing a destabilizing mismatch within the 3' end. Allele-specific polymerase chain reaction (PCR) and real-time allele-specific PCR assays were conducted for molecular discrimination of K-1 from other cultivars and landraces. Results: A coding SNP leading to the modification of amino acid residue from aspartic acid to asparagine was exploited in PR5 gene of K-1 cultivar. Bioinformatics analysis showed that the modification of amino acid residue changed the secondary and tertiary structures of the PR5 protein. Primer KSR was designed for specific discrimination of K-1 from other ginseng cultivars and landraces. The developed real-time allele-specific PCR assay enabled easier automation and accurate genotyping of K-1 from a large number of ginseng samples. Conclusion: The SNP marker and the developed real-time allele-specific PCR assay will be useful not only for marker-assisted selection of K-1 cultivar but also for quality control in breeding and seed programs of P. ginseng.

• The Korean Ginseng Research and Industry
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• v.14 no.1
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• pp.2-8
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• 2020

• The Korean Ginseng Research and Industry
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• v.4 no.2
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• pp.24-43
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• 2010

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1341-1347
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• 2017

The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was $25.0^{\circ}Brix$ and showed proportional increases up to $25.0{\sim}29.7^{\circ}Brix$ with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the $L^*$ and $a^*$ values decreased but the $b^*$ value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

• Journal of Ginseng Research
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• v.13 no.2
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• pp.178-182
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• 1989

Red ginseng products manufactured by the Korea Ginseng and Tobacco Corporation were analyzed to determine the crude saponin , total saponin and ginsenoside contentents by gravimetry, spertrometry and HPLC, respectively, to see if effective quality control of the components in the products can be achieved. Medicinal powders, powders, tablets and capsules which were made from ginseng powder showed similarity in saponin content, the ratio of PD to PT saponin, and the ginsenoside content and composition, while extract powder, extract, extract tea, extract pills and tea, which were made of ginseng extract, showed difference in saponin content, ratio of PD to PT saponin, and the content and composition of ginsengside. It is, accordingly, believed that ginseng products which are uniform in contents and saponin composition can be produced by carrying out strict quality control throughout the processes of making raw red ginseng into final products.

• Journal of Ginseng Research
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• v.22 no.2
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• pp.82-90
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA and CA was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Color and Sensual characteristics on ginseng steamed red for the quality evaluation are summarized as follows. For the time course of storage with red ginseng, which was processed from fresh one after various treatments, L and b values were decreased, however a value was increased. In particular, absorbance was step-wisely increased. Turbidity was somewhat increased, and non-treatment of preservative were shown 2 times higher of absorbance. Extraction ratio of ethanol-soluble extractives slightly increased by the preservation methods, and as storage period was passed. CA storage and preservative treat merit versus MA and non-preservative treatment gave much stability in ginseng quality. In the sensual characters, sour taste and sweet taste were increased, but fresh taste and rice scorched taste were decreased. Bitter taste was not much changed until end of storage. CA was shown smaller differences than MA in the pH change. Addition of preservative extended the storage time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.40-46
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• 1999

Microbiological quality of commercial white ginseng was examined, together with investigation on its water absorption pattern and radiosensitivity of molds isolated from the samples. Comparative effects of phosphine fumigation and gamma irradiation on microbial control and disinfestation of the samples packed in a commercial laminated film and stored for six months at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions were studied. Commercial white ginseng was contaminated with coliforms by 103~104CFU/g and molds by 102~104CFU/g and thus decontamination process was required for hygienic quality and storage stability. Phosphine fumigation showed no sterilizing effects on microbes contaminated, while gamma irradiation at around 5kGy was effective for decontaminating microorganisms, showing D10 values of 0.48~0.60kGy for isolated molds. Even though the storage insects, Plodia interpuctella Hubner and Lasioderma serricorne(cigarette beetle) were easily destroyed by phosphine fumigation, gamma irradiation less than 5kGy was found effective for both purposes to improve biological quality of stored white ginseng, thereby extending the storage life of packed samples resulting from increased critical moisture content by about 1%(Aw 0.76).

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.792-798
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• 2006

This study was conducted to investigate the quality characteristics of Ginseng Jung Kwa prepared with different soaking times in sugar syrup. As soaking time in sugar syrup increased, the moisture content of Ginseng Jung Kwa decreased and the sugar concentration increased. In addition, L values of Ginseng Jung Kwa decreased significantly. A and b values were the highest at S2 and S1, respectively, and gradually decreased. Hardness, gumminess and chewiness of Ginseng Jung Kwa increased as soaking time in sugar syrup increased, but springiness and cohesiveness were not significantly different. The results of sensory evaluations showed that overall preference scored the highest for Ginseng Jung Kwa soaked in sugar syrup for 2 days.

• Journal of the Korean Magnetic Resonance Society
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• v.20 no.3
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• pp.82-86
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• 2016

Ginseng is used as a medicinal ingredient. The quality control of species, age, origin and manufacturing process is important. The metabolome of ginseng about quality was studied in many reports. Almost studies carried out the extract of ginseng, however, the reproducibility cannot be obtained using extracted sample. In this study, powdery ginseng samples were analyzed using high resolution-magic angle spinning nuclear magnetic resonance (HR-MAS NMR)-based metabolomics except extraction step. Sample was measured three times using 600 MHz NMR spectrometer equipped with nano probe. Reproducibility can be enhanced using this method and the metabolic profiles of ginseng were identified and quantified.

• Food Science and Preservation
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• v.6 no.1
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• pp.23-28
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• 1999

Commercial red ginseng, which was manufactured for the past 6 years, showed a microbial level of 2.0${\times}$10\ulcorner to 7.2${\times}$10\ulcorner CFU/g of total aerobic bacteria and molds. The moisture content of commercial products was ranged from 13.54 to 17.26%, which were higher than that of the product standard, 14%. Irradiation of red ginseng at 2.5 kGy resulted in the reduction of microorganisms contaminated to below the detectable level. Irradiation prevented mold growth on red ginseng during storage at RH 90% and 25$^{\circ}C$; molds were found at the 72nd day after storage in 2.5 kGy-irradiated sample, while 41st day in the nonirradiated control. At this point of time, irradiated samples showed an increased level of moisture content required for mold growth, 22.2% in 2.5 kGy group and 21.5% in control group. Based on the above results, microbiological qualities of red ginseng could be effectively improved by the optimum dose of irradiation, which was expected to secure the quality stability of red ginseng during distribution under the high-moistured conditions.