Comparative Properties of Red Ginseng Prepared with Different Cultivation Years of Fresh Ginseng Produced in Punggi Region

Abstract

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 o C and subsequently for 3～4 days at 40 o C 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.

Information Effects on Consumers' Preferences and Willingness to Pay for a Functional Food Product: The Case of Red Ginseng Concentrate*

“…However, studies have shown that there are no significant differences in the constitutions (e.g. saponin) of 6‐years‐aged and younger ginseng (Jeon et al, ; Lee et al, ; Kwon et al, ).…”