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

Summary Fresh American ginseng roots were washed with sanitiser solution (200 ppm 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% O2, 10% O2 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 °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% O2 or 10% O2. The weight loss of roots after 38 weeks 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 38 weeks. Fresh American ginseng roots were washed with sanitiser solution (200 ppm sodium hypochlorite), surface‐coated with solution containing 0.5% chitosan and three organic acids (lactic, levulinic and acetic acids) and then packaged in foil‐laminated bags filled with 5% O2, 10% O2 or ambient air. The unique coating formulation and combination (sanitizer washing + coating + MAP) extend the shelf life of fresh ginseng roots to at least 38 weeks.