수삼(水蔘)을 CA저장(貯藏)하여 그 저장효과(貯藏?果)를 검토하고 또 저장(貯藏)한 수삼(水蔘)으로 가공(加工)한 홍삼(紅蔘)의 품질(品質)을 평가(評價)한 결과(結果)는 다음과 같다. 1. 수삼(水蔘)을 보통 냉장(冷藏)하니 저장(貯藏) 100일(日) 부터 곰팡이가 발생하였으나 CA저장(貯藏)의 경우는 6개월(個月) 후(後)에 도 외관(外觀)에 이상(異狀)이 없었다. 2. 수삼(水蔘)의 중량감(重量減)은 저장(貯藏) 180일(日)에서 냉장구(冷藏區)가 9%, CA구(區)가 $4{sim}5%$이었다. 또 경도(硬度)는 CA구(區)가 냉장구(冷藏區)보다 높았다. 3. 수삼(水蔘)은 저장(貯藏)에 따라 고미(苦味)가 감소(減少)하였고, 냉장구(冷藏區)는 CA구(區)보다 감소(減少)가 컸다. 4. 수삼(水蓼)의 호흡량(呼吸量)은 전(全) 저장기간(貯藏期間)을 통하여 CA구(區)는 냉장구(冷藏區)보다 낮았다. 5. 저장(貯藏) 180일(日)의 수삼(水蓼)으로 가공(加工)한 홍삼(紅蓼)은 gel화(化)가 불완전(不完全)하고, 껍질이 유리(遊離)되었을 뿐만 아니라 total saponin함량(含量)이 크게 감소(減少)하였다.
The effect of CA storage on the fresh ginseng roots were investigated. The quality of red ginseng prepared from the roots of CA storages were also evaluated and following results were abtained. 1. Fresh ginseng roots stored at controlled atmosphere showed normal appearances for as long as 6 months, while they were contaminated with fungi in 3 months when stored in the refrigerator. 2. The weights of fresh ginseng roots were reduced for 180 days to 9% and $4{sim}5%$ in cold storage and CA storage, respectively. Those of CA storage were higher than cold storage in their hardness. 3. Bitterness of the fresh ginseng root was generally decreased as it was stored long. The decrease in bitterness of CA group was less than cold-storage group. 4. Respiration of CA group was lower than that of cold-storage group for whole storage periods. 5. Red ginseng perpared from the fresh roots stored for 180 days was incomplete in gelation and its husk was easily detached. 6. Total saponins of the red ginseng made from the fresh ginseng of CA storage was greatly reduced as compared to that prepared commonly.
