Quality loss of spring-harvested fresh ginseng under simulated export and distribution conditions

We investigated the causes of quality loss of fresh ginseng during simulated export by air and ship. Fresh ginseng was washed and packed in large (5 kg) or small (500 g) functional low-density polyethylene (LDPE) film packages. The packages were then stored under a range of temperatures, to simulate various export conditions. For export by air, the storage temperatures were 15℃ and 25℃, for 4 days. For export by ship, the storage temperatures were 1℃ and 5℃, for 14 days. At the conclusion of the export simulation experiment, ginseng was stored at 10℃ to simulate distribution conditions. We found that loss under simulated export was mostly through softening and decay due to fungal infection. The time point at which the combined loss from softening and decay due to fungal infection reached 20% was considered the limit of distribution. Following air export simulation at 25℃, ginseng in the large and small LDPE film packages lasted for 10 days and 6-7 days, respectively, whereas after air export simulation at 15℃, it lasted for 17 days and 12-13 days in the large and small packages, respectively. Following ship export simulation at 5℃, ginseng in the large and small packages lasted for 21 days and 28 days, respectively, whereas after ship export simulation at 1℃, it lasted for 24 days and 29 days in the large and small packages, respectively. The fungi responsible for the loss of fresh ginseng quality were mostly Fusarium sp., Botrytis sp., and Penicillium sp. The dominant strain at 25℃ was Fusarium sp., whereas Botrytis sp. was dominant at lower temperatures.