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The optimal storage temperature for Ngoc Linh ginseng (Panax Vietnamensis Ha et Gush.) | ||
| Journal of Horticulture and Postharvest Research | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 30 مرداد 1404 اصل مقاله (2.05 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2025.8570.1461 | ||
| نویسندگان | ||
| Nhi Yen Dinh1، 2؛ Da Uyen Tran Dao3؛ Loan Thi Thanh Cao4؛ Phu Hong Le1، 2؛ Diep Thi Ngoc Tran* 1، 2، 5 | ||
| 1School of Biotechnology, International University, Ho Chi Minh City, Vietnam | ||
| 2Vietnam National University, Ho Chi Minh City, Vietnam | ||
| 3Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City, Vietnam | ||
| 4Faculty of Biological Sciences, Nong Lam University, Ho Chi Minh City, Vietnam | ||
| 5Center for Innovation and Technology Transfer, International University, Ho Chi Minh City, Vietnam | ||
| چکیده | ||
| Purpose: This study aimed to determine optimal storage conditions for preserving ten-year-old fresh Ngoc Linh ginseng (Panax vietnamensis Ha et Grushv.), a highly valued medicinal plant grown in the Ngoc Linh mountain region of Vietnam. Effective postharvest storage methods are important to maintain Ngoc Linh ginseng’s quality and phytochemical integrity. Research Method: Ethylene production and respiration rates of Ngoc Linh ginseng were evaluated, followed by a preliminary investigation in the dry season to understand the impact of temperature on its quality and shelf life. Finally, subsequent experiments were implemented in both seasons to determine the optimal storage temperature. Findings: Ethylene production and respiration rates of the Ngoc Linh ginseng were consistently low in both the dry and rainy seasons. The ginseng experienced severe dehydration and fungal decay at room temperature, while storage at 0 °C led to chilling injuries. Higher temperatures of 10 °C and 15 °C accelerated the deterioration of the ginseng. In contrast, storage at 3 °C and 6 °C significantly extended the ginseng's shelf life. A follow-up experiment confirmed that 3 °C was the most effective for retaining freshness, skin brightness, visual sensory attributes, and total saponin content in Ngoc Linh ginseng in both seasons over 35 days. Research limitations: No limitations were identified. Originality/Value: This is the first study on extending the fresh storage of Ngoc Linh ginseng, a highly valuable herb of Vietnam. Identifying 3 °C as the optimal storage temperature provides a potential standard for fresh ginseng preservation and supports future research and commercial applications. | ||
| مراجع | ||
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