The fresh ginseng was packed individually with a soft film bag, ONY/LDPE/L-LDPE (20$ imes$30 cm, 93 ${mu}m$) and stored at $25^{circ}C$ for twenty days. The Quality-related appearance parameters and the sensory characteristics of the fresh ginseng were evaluated. The quality of the fresh ginseng was lowered mainly due to hardness decrease with increasing storage time, while the occurrence of mould was rarely observed. The normal ginseng had strong fresh ginseng odor and strong bitter taste and its hardness was well maintained during twenty days. The softened ginseng had pungent and sour odor, sweet and sour taste and sticky texture.