Shelf life extension of fresh ginseng roots using sanitiser washing, edible antimicrobial coating and modified atmosphere packaging

Fresh American ginseng roots were washed with sanitiser solution (200ppm sodium hypochlorite), surface-coated with a coating solution consisting of 0.5% chitosan and three organic acids (lactic, levulinic and acetic acids) and then placed in modified atmosphere packaging (MAP) with 5% O-2, 10% O-2 or ambient air. Total aerobic bacteria, yeasts and moulds, weight loss and quality changes (texture, colour and appearance) of roots were monitored during storage at 4 degrees C. Throughout the 38-week study, there were no significant changes in microbial loads, texture, colour and appearance of samples after sanitiser washing and coating treatments and packaged with air, 5% O-2 or 10% O-2. The weight loss of roots after 38weeks was approximately 3%. The results demonstrate that the unique coating formulation (0.5% chitosan and multiple organic acids) and combination of sanitiser washing, coating treatment and MAP extend the shelf life of fresh ginseng roots to at least 38weeks.