高麗人蔘의 紫莖種과 黃熟種 紅蔘品質 特性比較

• 영문명: Red ginseng quality of Jakyung-jong and Hwangsook-jong in Panax ginseng C.A. meyer
• 발행기관: 한국육종학회
• 저자명: Woo Saeng Kwon(權宇生) Jang Ho Lee(李璋浩) Je Yong Kang(姜齊瑢) Yo Tae Kim(金鐃 泰) Kwang-Tae Choi(崔光泰)
• 간행물 정보: 『한국육종학회지』Vol.26 No.4, 400~404쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1994.12.30

영문 초록

In order to clarify the characteristics of red ginseng quality of Jakyung-jong(violetstem variant) and Hwangsook-jong(yellow-berry variant) in Panax ginseng, the red ginseng grades were classified. The ratio of Chun-sam(Heaven grade) was higher in Hangsook-jong than in jakyung-jong, and Chun-sam was also degraded to poor quality, jee-sam and Yang-sam, by second classification. Poor quality of red ginseng was caused by inside white, inside cavity, cracking, poor rhizome, and so on. Especially, the ratio of inside white showed the highest among them, and was higher in Jakyung-jong than in Hwangsook-jong. And it was found that the high quality red ginseng was larger in Hwangsook-jong than in Jakyung-jong.

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材料 및 方法

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引用文獻

키워드

Panax ginseng Jakyung-jong Hwangsook-jong Chun-sam Jee-sam Yang-sam