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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #326317
Title: Shelf life extension of fresh ginseng roots using sanitizer washing, edible antimicrobial coating and modified atmosphere packaging

Author
item Jin, Zhonglin
item HUANG, MINGYANG - Oga Health, Llc
item Niemira, Brendan
item CHENG, LIYANG - Oga Health, Llc

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/16/2016
Publication Date: 8/15/2016
Citation: Jin, Z.T., Huang, M., Niemira, B.A., Cheng, L. 2016. Shelf life extension of fresh ginseng roots using sanitizer washing, edible antimicrobial coating and modified atmosphere packaging. International Journal of Food Science and Technology. doi: 10.1111/ijfs.13201.

Interpretive Summary: Fresh American ginseng roots, a seasonal commodity harvested exclusively in the fall, have a much higher value than dried roots, but current industry practices do not provide effective ways to extend the shelf life. In this study, combinations of three preservation technologies (sanitizer washing, edible coating, and modified atmosphere package) were evaluated for their potential to extend ginseng shelf life. Optimized combinations of these three technologies were able to effectively extend marketable shelf life from the conventional maximum of 12 weeks to at least 38 weeks. It is expected that an optimized combination of storage treatments can effectively extend the shelf life and year-round availability for fresh ginseng roots.

Technical Abstract: American ginseng (Panax quinquefolius) is a valuable horticultural commodity harvested only in the fall. Presently, it has a postharvest shelf life of approximately 12 weeks. There is a need to extend this time while preserving quality. Fresh roots were washed with sanitizer solution (200 ppm sodium hypochlorite), surface-coated with solution containing 0.5% chitosan and three organic acids (lactic, levulinic, acetic acids), and then packaged in foil-laminated bags filled with 5% O2, 10% O to the 2, or ambient air. Treated roots were stored at 4 degree C and 60 to 70% relative humidity for 38 weeks. Total aerobic bacteria, yeasts & molds, weight loss, and quality changes (texture, color and appearance) were monitored during storage. No significant changes in microbial loads, texture, color and appearance during 38 week period were observed. Weight/moisture loss of roots after 38 weeks was approximately 3%. The combination of sanitizer washing and chitosan-acids coating reduced microbial loads and preserved the microbial stability of fresh ginseng roots. The chitosan-acids coating and modified atmosphere package (MAP) with 5 - 20% O2 effectively preserved the quality and prevented moisture loss of fresh ginseng roots during storage. The unique coating formulation (0.5% chitosan and multiple organic acids) and combination (sanitizer washing+coating+MAP) extend the shelf life of fresh ginseng roots to at least 38 weeks.