Effect of 1-methylcyclopropene Treatment on Extension of Freshness and Storage Potential of Fresh Ginseng

Abstract

Abstract. Fresh ginseng has a limited storage life due to the quality change caused by microbial spoilage as well as physiological deterioration. The present study investigated the effects of 1-methylcyclopropene (1-MCP) treatment, an inhibitor of ethylene action, on the microbial growth and quality maintenance of fresh ginseng during storage. Harvested fresh ginsengs were treated with 1 μL･L -1 1-MCP for 20 hours at 4°C and then stored at room temperature (RT) for 18 days or low temperature (4°C) for 160 days. After 18 days of storage at RT, the percentage weight loss in 1-MCP treated fresh ginseng (8.3%) is lower than that of control (10.1%). During long-term storage at 4°C, weight losses were increased slightly until 120 days without difference between non-treated and 1-MCP ginsengs. In contrast, after 120 days of storage at 4°C, higher increase in weight loss was observed in non-treated ginsengs than in 1-MCP treated ginsengs. Respiration rate and ethylene production of fresh ginseng were reduced by 1-MCP treatments at RT. The 1-MCP treatment also resulted in lower microbial population compared to those of non-treated ginsengs at RT. However, in ginsengs stored at 4°C for short-term (45 days), no differences were noted in weight loss and microbial population between 1-MCP treated and non-treated ginsengs. Major ginsenosides was not changed by 1-MCP treatment during the 7 days of storage at RT. Results suggest that 1-MCP treatment can be used to maintain the freshness of ginseng at room temperature for short term storage and at low temperature for long term storage. 1-MCP treatment could be applied on fresh ginseng to avoid deleterious effect of exogenous ethylene during storage and shipping. Kim et al., 2005;Yun and Lee, 1999). 또한