KR20020059026A - Natural preparation preserving freshness of agricultural product and a method for improving the preservation of agricultural product by using the preparation - Google Patents

Abstract

PURPOSE: A method of improving the storage of agricultural products, in particular, undried ginseng using a natural formulation containing one of coconut husk powder, natural material extract, rice hulls or persimmon leaf powder is provided. Whereby, the natural formulation can improve the freshness of agricultural products without detracting from original components of the undried ginseng. CONSTITUTION: The natural formulation contains a component A such as coconut husk powder and a component B in a ratio of 1 to 4:4 to 1, wherein the component B contains one or more of i) water, ii) a natural material extract selected from the group consisting of grape seed, radish seed, coriander seed, Rubi fructus, Scutellariae radix, Platycodi Radix, Terminalia chebula and Zingiberis Rhizoma or iii) rice hulls or persimmon leaf powder. The natural material extract is present in 0.1 to 5% suspension state in the formulation.

Description

NATURAL PREPARATION PRESERVING FRESHNESS OF AGRICULTURAL PRODUCT AND A METHOD FOR IMPROVING THE PRESERVATION OF AGRICULTURAL PRODUCT BY USING THE PREPARATION}

The present invention relates to a natural material formulation having an effect of improving the shelf life of agricultural products, especially ginseng, which is a high value-added product, and a manufacturing method thereof. In particular, the natural material formulation is composed of a powder, sheet, pellet and plate form It relates to a formulation and a method for producing the same.

Ginseng is produced more than 90% in Korea and China all over the world, and the main consumers are China, China, Hong Kong, Taiwan, Southeast Asia, etc., and Japan. In Korea, the ginseng of Korean ginseng is widely known and sold at a higher price than Chinese ginseng or Japanese ginseng. One of the obstacles to the expansion of ginseng is the storage form and storage period of ginseng.

Ginseng is largely divided into red ginseng, white ginseng, and ginseng. Red ginseng and white ginseng are processed with steamed or dried ginseng, and ginseng refers to unprocessed ginseng as it is. In the overseas market, red ginseng from China, white ginseng from Chinese dried ginseng and North American ginseng dominate the market, which is a major obstacle to exporting Korean ginseng and ginseng products. In contrast, ginseng is not yet established in the market except in some parts of Korea and Japan. Therefore, it is necessary to promote export of Korean ginseng by developing and exporting fresh ginseng products.

Fresh ginseng has less bitterness and soft taste, so many people prefer it. However, as mentioned above, ginseng is raw ginseng as it is, as it is, in its natural state, and thus contains moisture.

As a method of mass storage of fresh ginseng, cold storage, decompression storage, modified atomosphere (MA) storage, and controlled air (CA) storage have been developed, but ginseng farmers and merchants handling ginseng are mainly cold storage methods. Is using. Even when fresh ginseng is refrigerated at 4 ° C, freshness is only maintained for about 1 month, and the quality is deteriorated due to mold development. Domestic ginseng is still marketed with dirt still on the market, and department stores and some convenience stores cover it with moss and distribute it in small wraps or plastic wraps, but none of these methods are intact. It does not sufficiently extend the lead retention period of.

In China, over 10 years ago, a method was developed to package and sell fresh ginseng individually as a soft film. Such a method is that the fresh ginseng washed with water was packaged in a polyethylene film after being treated with fresh oil, but the fresh ginseng was distributed in a very weak and soft state unlike the fresh ginseng currently distributed in Korea.

On the other hand, there have been methods of dipping fresh ginseng in salt water, alcohol, or honey or fumigation of sulfur, but these are all processed and processed to some extent, and cannot be said to provide fresh ginseng as it is. .

Methods have been attempted to preserve freshness of fresh ginseng by storing it in a polyethylene film and vacuum packaging or in a polypropylene film bag such as casted polypropylene (CPP) or oriented polypropylene (OPP).

However, none of the above conventional methods is capable of maintaining freshness of fresh ginseng in its natural state for a sufficiently long period of time that it is commercially circulating, including export.

It is an object of the present invention to provide a method for maintaining the freshness of a produce as it is without any direct chemical change for a longer period of time.

It is also an object of the present invention to provide a natural substance formulation which can extend and preserve the freshness of agricultural products.

It is an object of the present invention, in particular, to provide natural substance preparations which are present on powders, pellets, plates or sheets of natural substances for improving the shelf life of agricultural products.

In particular, it is an object of the present invention to provide a natural substance formulation for improving the shelf life of fresh ginseng.

Furthermore, the present invention provides a natural substance preparation for maintaining and preserving freshness of fresh ginseng in the process of washing and packing the fresh ginseng with water individually.

It is another object of the present invention to provide a method for improving the shelf life of fresh ginseng.

1 is a graph showing a fresh improvement effect on fresh ginseng of water-containing coconut shell powder formulation.

Figure 2 is a graph comparing the leading improvement effect on the ginseng of the mixed powder formulation of various natural substance extracts and coconut shell prepared according to the present invention.

In order to achieve the above object, the present invention provides a fresh improvement preparation of agricultural products composed of natural substances and a method for improving shelf life of agricultural products using the same.

Specifically, the first aspect of the present invention,

A. coconut shell powder,

B. (i) water, or

(ii) one or more natural substance extracts selected from the group consisting of grape seed, radish, flavoured seed, bokbunja, golden, gilyeong, gaza, and health, or

(iii) chaff or persimmon leaf powder

Provided is a leading improvement formulation of agricultural products comprising any one or more of these.

According to the configuration of the present invention, the present invention firstly provides a fresh improvement formulation of agricultural products consisting of coconut shell powder and water.

The leading improving agent consisting of the coconut shell powder and water is preferably composed by mixing the coconut shell powder and water in a ratio of 1-4: 4-1, more preferably, the ratio of 1-2-2: 1. It is a water-containing coconut powder formulation which is mixed by mixing.

According to the above configuration,

A. coconut shell powder,

B. (ii) one or more natural substance extracts selected from the group consisting of grape seed, radish, flavoured seed, bokbunja, golden, gilkyung, gaza, and health, or

(iii) Provided are fresh improving preparations of agricultural products comprising chaff or persimmon leaf powder.

In other words, the leading improvement formulation is based on coconut shell powder, but instead of water further comprises natural material extracts, such as grape seed, radish, flavoured seed, or a natural material consisting of coconut shell powder and chaff or persimmon leaf powder Of mixed powder formulations.

The leading improvement preparation of agricultural products comprising coconut shell powder and said at least one natural substance extract is preferably composed by mixing the suspension of coconut shell powder and natural substance extract in a ratio of 1 to 4: 4 to 1, The suspension of substance extract is preferably a suspension in which the natural substance is present at a concentration of 0.1% to 5%.

Freshening preparations of agricultural products containing the coconut shell powder and chaff and / or persimmon leaf powder, preferably can be prepared by mixing the coconut shell powder and chaff and / or persimmon leaf powder in the ratio of 1-4: 4-1 have. The chaff or persimmon leaf powder is washed with water and dried in the shade and then pulverized.

According to a second aspect of the invention,

A. starch,

B. (i) coconut shells, persimmon leaves or chaff powder and water, or

(ii) extracts of natural substances selected from the group consisting of grape seed, radish, flavoured seed, bokbunja, golden, gilyeong, gaza and health, or

(iii) Provides a fresh improving preparation of agricultural products comprising at least one substance selected from (i) and (ii) above.

The freshening preparation of the agricultural products according to the present invention comprising the starch is preferably molded and manufactured in pellet, plate or sheet type. Whereas the lead improving formulation according to the first aspect of the invention is of powder type, the leading improving formulation according to the second aspect of the invention comprising starch constitutes a pellet, plate or sheet type formulation. Preferably, the pellets have a diameter of 2 mm to 5 mm and a length of 3 mm to 7 mm, and the sheet-type formulation is extruded so that the pellet-type formulation prepared as described above has a thickness of about 50 μm to 150 μm, It can be manufactured by molding. The plate type formulation may be referred to as an intermediate type between the sheet and the pellet, and may be extruded and molded to have an appropriate thickness and size. It is a matter of course that the size and thickness of the pellets and sheets can also be adjusted according to their respective purposes.

The proportion of natural extracts in the formulation is preferably present at a rate of 0.1% to 5%, wherein the starch is 160 ° C to 180 ° C molten starch.

According to a third aspect of the present invention, there is provided a method of improving the shelf life of agricultural products by hermetically packing the freshly improved preparations of the agricultural products according to various aspects of the present invention with the agricultural products to increase shelf life.

That is, the present invention provides a method of sealing and packaging the freshness improving agent according to the present invention together with agricultural products individually packaged after washing with water, so that freshness of the agricultural products can be maintained and preserved for a longer period of time.

In this method, the produce is preferably ginseng. For other agricultural products other than fresh ginseng, the shelf life of the present invention can be improved by using the fresh improving agent according to the present invention. However, in view of the necessity of the individual packing and the economic cost of using such individual packing and the fresh improving agent, It is preferable that it is a crop such as ginseng with high added value. However, it should be fully understood that the freshening preparations and the use thereof of the agricultural products produced according to the present invention are not limited to the ginseng.

In the process of the present invention, the ginseng is preferably individually sealed packaged by soft packing film or the like after being washed with water, and various leading improvement formulations according to the present invention are placed in the packaging together with the ginseng. At this time, the leading improvement formulation of the present invention prepared in powder, pellet or plate form is preferably pre-packaged by a nonwoven fabric or the like and placed in the packaging material, but it is not mandatory, and the leading improvement formulation of the present invention manufactured in sheet type is preferable. It may be manufactured similar to the size of the packaging material and placed together with ginseng in the packaging material without a separate preliminary packaging.

According to a fourth aspect of the present invention, in addition to the above-described leading improvement agent of the present invention, a method of improving the shelf life of agricultural products is provided by using persimmon leaf powder or chaff powder as it is.

That is, while washing the agricultural product to be stored preferably, and packaging it with a soft packaging film, etc., and provides a method for improving the shelf life of the agricultural product, characterized in that the powder of chaff or persimmon leaf in the packaging material with the agricultural product. .

The powder of chaff or persimmon leaves is washed, dried in the shade and then pulverized, preferably pre-packed with a nonwoven fabric or the like and included in the packaging material with the agricultural products.

Hereinafter, the configuration of the present invention will be described in detail by examples.

(Example)

Example 1 Preparation of Water-Containing Coconut Shell Powder Formulation and Its Leading Improvement

(1) Preparation of Water-Containing Coconut Shell Powder Formulations

11Kg of Indonesian coconut shell was purchased from Won-Nong Co., Ltd., located in Yuseong-gu, Daejeon, in August 1996, crushed finely, and dried at 105 ° C for 24 hours. 1 liter of sterile water was added to 2 Kg of coconut shell powder, mixed well, and ground to prepare a hydrous coconut shell powder formulation having a 2: 1 mixing ratio of coconut shell and water. 100 g of the prepared hydrous coconut shell powder formulation contains 67 g and 33 g of coconut shell powder and water, respectively.

(2) Leading Improvement Test on Fresh Ginseng of Water-Containing Coconut Shell Powder Formulations

The effect of the water-containing coconut shell powder preparation prepared in the above example was added to the individually packaged ginseng packaging material after washing with water was tested.

The control group (A1) containing only the fresh ginseng, which contains no ginseng other than the fresh ginseng in the packaging material, and the test group (A2) containing only the fresh ginseng without any additives but washed with water, was washed with water. To a fresh ginseng, a test group (A3) in which a single powder of coconut shells not mixed with water was added, and a water-containing coconut shell powder formulation of a coconut shell: water ratio of 2: 1 prepared in the above example was added to fresh ginseng washed with water. The storage effect of one test group (A4) was compared.

The comparative test of the storage effect is 10 ginseng of each of the four types of ginseng in the test group of 15 years old ginseng 15 ginseng produced in Jinan-gun, Jeollabuk-do in September 1996, and the gas permeability was 40cc / m ² . Day.atm, moisture permeability 6.0cc / m ² .day.90% RH, 85μm thick ONY / LDPE / L-LDPE film, each packed in a 200mm wide and 300mm long pockets at room temperature Storage for 30 days was achieved by expressing the percentage of fresh ginseng in each test group as a percentage.

The result is the graph of FIG. As shown in FIG. 1, when stored for 30 days at room temperature, 0% of the control A1 and A2 fresh ginseng without any additives showed good quality, and the fresh ginseng of the A3 test group added only 10 g of coconut shell powder. Among the fresh ginseng of the test group A4 added with 10% of the quality, 10g each of the hydrous coconut shell powder prepared according to Example 1 was found to be good quality of 90%.

Example 2 Preparation of Mixed Powder Formulation Composed of Natural Material Extract and Coconut Shell and Its Freshness Improvement Effect

(1) Preparation of natural substance extract

A. Preparation of Grape Seed Extract

In August 1996, 50Kg of Campbell varieties of grapes were purchased from Yuseong Agricultural Cooperative, Yuseong-gu, Daejeon. The seeds were separated from the pulp, washed with water and dried in the shade. 1 Kg of the grape seed dried in the shade was crushed with a mixer, and 5 times 70% alcohol was added thereto, extracted twice at 80 ° C. for 4 hours, and concentrated under reduced pressure at 50 ° C. to obtain 80 g of grape seed extract having a solid content of about 50%. Was prepared.

B. Radish Extract

In August 1996, Ms. purchased 50Kg of Korean native radish from Wonsan Co., Ltd., Yuseong-gu, Daejeon, washed with water and dried in the shade. 1Kg of dried radish in the shade was crushed with a mixer, and 5 times 70% alcohol was added thereto, and extracted twice at 80 ° C. for 4 hours, and then concentrated under reduced pressure at 50 ° C., 40 g of radish extract having a solid content of about 50%. Was prepared.

C. Preparation of Hyangchae Seeds, Bokbunja, Golden, Gilkyung, Let's Go, Health, and Schizandra Extracts

Similar to the examples of A and B, extracts of Hyangchae, Bokbunja, Gold, Gilkyung, Gaza, Health and Schisandra chinensis were also prepared.

(2) Preparation of Mixed Powder Formulation of Natural Material Extract and Coconut Shell

A. Preparation of Mixed Powder Formulation of Grape Seed Extract and Coconut Husk

15 g of the grape seed extract prepared in (1) A of Example 2 was placed in sterile water and adjusted to a total volume of 1 liter to prepare a 1.5% grape seed extract suspension. 2Kg of coconut shell and 1 liter of 1.5% grape seed extract suspension were mixed and then ground again. 10 g of the powder formulation thus prepared contain 50 mg of grape seed extract.

B. Preparation of Mixed Powder Formulation of Radish Extract and Coconut Shell

15 g of radish extract prepared in Example (1) B was added to sterile water and adjusted to a total volume of 1 liter to prepare a 1.5% radish extract suspension. 2Kg of coconut shell and 1 liter of 1.5% radish extract suspension were mixed and then ground again. 10 g of the powder formulation thus prepared contain 50 mg of radish extract.

C. Preparation of Mixed Powder Formulation of Other Natural Extracts and Coconut Shell

The 0.5% suspension of each of the Hyangchae, Bokbunja, Golden, Gilkyung, Gaza, Health, and Schisandra chinensis extracts prepared in (1) C of Example 2 were prepared using the same method as described for A and B. Each of them was mixed so that the ratio of the coconut shell: the suspension was 2: 1, and then pulverized again to prepare a mixed powder formulation of each of the suspension and the coconut shell.

(3) Comparison of freshness improvement effect of natural substance extract and coconut shell powder formulation

In October 1996, 15 roots of four-year-old ginseng produced by Jinan-gun, Jeonbuk, were used at 10 roots per test group. After washing with water, the gas permeability was 40cc / m ² .day.atm and the moisture permeability was 6.0cc / m ² . day.90% RH, using a ONY / LDPE / L-LDPE film of 85㎛ thickness packaged individually in a pocket made of 200mm horizontally, 300mm vertical, each of the natural material extract prepared according to the embodiment and Mixed powder formulations of coconut shells were added for each type, and the effects on freshness of fresh ginseng of each formulation were tested when they were stored at 4 ° C. for 10 months.

For comparison, the fresh ginseng test group (B1) without any additives after washing, and the group (B2) to which 10 g of coconut shell powder was added (B2), the coconut shell prepared in Example 1, and water were mixed at a ratio of 2: 1. For group (B3) to which 10 g of hydrous coconut shell powder was added (B3) and to group (B4) to which 10 g of mixed powder formulation prepared by mixing 0.5% suspension of coconut shell and grapefruit seed extract known as DF100 in a ratio of 2: 1. The same test was done.

The result is the graph of FIG.

In Figure 2, B1, B2, B3 and B4 represent test groups for comparison as described above, B5 represents 0.5% Gaza extract suspension, B6 represents 0.5% Schizandra extract suspension and B7 represents 0.5% golden extract suspension. , B8 for 0.5% Health Extract Suspension, B9 for 0.5% Gilt Extract Suspension, B10 for 0.5% Bokbunja Extract Suspension, B11 for 0.5% Radish Extract Suspension, B12 for 0.5% Grape Seed Extract Suspension, and B13 for 0.5 The test groups of fresh ginseng, each containing 10 g of powdered powder formulation with coconut shell prepared as in Example 2 (2), including the% Hyangchae Seed Extract suspension, are shown.

As shown in Figure 1, the water-containing coconut shell powder formulation prepared according to Example 1 has the effect of maintaining 90% of the fresh ginseng in good condition for 30 days at room temperature, B5, B7, It can be seen that the test groups of B8, B9, B10, B11, B12, and B13 have the same or similar or much higher lead improving effects of the above-mentioned hydrous coconut shell powder formulation. Therefore, the water-based coconut shell powder formulation itself can be a good freshness improver, but it can be seen that the combination of natural substance extracts can be a more effective freshness improver.

Example 3 Freshness Improvement Effect Using Persimmon Leaves or Rice Husks

(1) Preparation of chaff and persimmon leaf powder

The rice husks were collected in October 1997 in Jinan, Jeonbuk, washed with water, dried in the shade, and then ground. Persimmon leaves were collected in Jeongeup, Jeonbuk in October 1997, washed with water, dried in the shade, and then ground.

(2) Mixed powder formulation of chaff and persimmon leaf powder and coconut shell powder

The chaff and persimmon leaf powder prepared above were mixed with coconut shell powder in a ratio of 1: 2 to prepare a mixed powder formulation.

(3) Freshness improvement effect of chaff and persimmon leaf powder

The freshness of the chaff and persimmon leaf powder prepared as in the above example was used alone without mixing with the coconut shell, and when mixed with the coconut shell powder as described above to prepare and use the mixed powder formulation, respectively, to improve its freshness. I looked at the effect. The results are shown in Tables 1 and 2 below.

Table 1 is a data showing the fresh improvement effect of the rice husk and rice husk / coconut shell mixed powder formulations, and the period of the quality of the fresh ginseng was maintained when the additives and the individually packaged ginseng was stored at 25 ℃. In addition, for comparison, the test was also made for the addition of 10 g of the hydrous coconut shell powder prepared in Example 1. In the table, Q95, Q80 and Q50 mean that the quality of fresh ginseng remains good at 95%, 80%, and 50% levels compared to the initial storage.

Table 2 is a test result showing the effect of the addition of persimmon leaf powder on the quality of fresh ginseng. In the above test, 10 g of persimmon bark and 10 g of persimmon leaf powder for comparison were added to the soft packaging film together with fresh ginseng washed with water and stored at 25 ° C. for 12 days. The distribution by factor that determines is shown.

In both of the above tests, only the fresh ginseng, washed with water, containing no additives, was packaged with a soft packaging film. Fresh ginseng used 30 roots per test group for 15 years of 15-year-old grade produced in Jinan-gun, Jeonbuk, in September 1997. The soft packaging film used was produced with a gas permeability of 18 cc / m ² .day.atm, a moisture permeability of 3 cc / m ² .day.90% RH, and a thickness of 90 μm with a pocket of 200 mm width and 300 mm length and washed therein. One ginseng was packed individually.

(Table 1) Freshness improvement effect of chaff or coconut husk / chaff mixed powder formulation

(Table 2) freshness improvement effect of persimmon leaf powder

Example 4 Pellet and Sheet Formulations Containing Natural Extracts

(1) Pellets Preparation of Grape Seed Extract

25 g of grape seed extract prepared in Example 2 and 475 g of melted starch at 170 ° C. were mixed and extruded to form 500 g of 5% grape seed extract pellets having a diameter of 3 mm and a length of 5 mm. 200 g of 5% grape seed extract pellets thus prepared and 800 g of 170 ° C. molten starch were mixed and extruded, and then molded into pellets having a diameter of 3 mm and a length of 5 mm to prepare 1 kg of 1.0% grape seed extract pellets. 10 g of this pellet contains 100 mg of grape seed extract.

(2) Sheet formulation of grape seed extract

25 g of the grape seed extract prepared in Example 2 were mixed with 475 g of 170 ° C. molten starch, and extruded to form 500 g of 5% grape seed extract pellets having a diameter of 3 mm and a length of 5 mm. 200 g of the 5% grape seed extract pellets were mixed with 1,800 g of molten starch at 170 ° C. and extruded, and then molded into a sheet having a width of 15 cm and a thickness of 100 μm to prepare 2 Kg of 0.5% grape seed extract sheet. 10 g of this sheet contains 50 mg of grape seed extract.

(3) Freshness improvement effect of grape seed extract pellet or sheet formulation

30 roots per group of four year old ginseng collected at the Busa-dong Fresh Ginseng Center in Daejeon City in October 1998 were used.After washing them with water, the gas permeability was 1.8 cc / m ² .day.atm and the moisture permeability was 5.0 cc. / m ² .day.90% RH were packaged in pouches of 150 mm width and 300 mm length, respectively, made using a soft packaging film having a thickness of 100 μm.

The ginseng test group containing only the ginseng as a control, and containing 10 g of grape seed extract pellets and 10 g of grape seed extract sheets prepared in the above example, respectively, when stored at 25 ° C. for 9 days, these pellets and sheet preparations were used for ginseng The freshness improvement effect was tested. As shown in Table 3 below, test groups containing grape seed extract pellets or sheets had a lower quality defect rate than controls. In addition, the sheet formulation, although the content of grape seed extract is lower than the pellet formulation, it was found that the poor quality rate of fresh ginseng than the pellet formulation.

TABLE 3 Freshness Improvement Effect of Grape Seed Extract Pellets or Sheet Formulations

As shown in the above examples, when the various natural substance preparations according to the present invention are added and stored in a packaging material together with individually packaged ginseng after washing with water, the storage period of the fresh ginseng that has been achieved by a known method In comparison, it can be seen that fresh ginseng can be kept fresh for a prolonged period of time. As such, there is no known method for preserving fresh ginseng in its natural state using a natural substance formulation.

In the above preferred embodiment, but showed a leading improvement effect of natural substance formulations for ginseng, it will be understood that the natural substance formulations according to the present invention can be applied to various crops as well as silk ginseng.

In addition, in the above embodiment, only a formulation of the coconut shell and any one natural substance extract is illustrated, but the formulation comprising a coconut shell and one or more natural substance extract, and two according to the present invention does not include a coconut shell It can be expected that the mixed formulation of the natural substance extracts will also have the same effect as in the present invention.

Thus, it will be apparent to those skilled in the art that the present invention may be variously modified or modified without departing from the spirit of the present invention and the basic spirit of the present invention described in the appended claims. Such changes or modifications fall within the scope of the present invention.

From the constitution of the present invention, it has been found that the natural ginseng preparations according to the present invention can effectively preserve fresh ginseng for a longer period of time. Therefore, due to the short shelf life of conventional ginseng, there were many difficulties in exporting to the overseas market as well as in the domestic market, the present invention can solve this problem and can greatly help the overseas export of ginseng.

On the other hand, the present invention uses a formulation made of natural substances that are harmless to the human body, in particular, the form is composed of a powder, pellet, plate or sheet type, even if packaged with fresh ginseng, there is a concern that there is any chemical effect directly on the fresh ginseng It is therefore a very desirable form of freshener to improve the freshness without causing any change in the original ingredients of fresh ginseng.

Claims (11)

A. coconut shell powder, B. (i) water, or (ii) one or more natural substance extracts selected from the group consisting of grape seed, radish, flavoured seed, bokbunja, golden, gilyeong, gaza, and health, or (iii) chaff or persimmon leaf powder Leading improvement formulation of agricultural products comprising any one or more of. The formulation of claim 1, wherein the natural extract is present in a suspension of 0.1% to 5%, and components A and B are mixed in a weight ratio of 1-4: 4-1. The formulation according to claim 1, which is in powder form. A. starch, B. (i) coconut shells, persimmon leaves or chaff powder and water, or (ii) one or more natural substance extracts selected from the group consisting of grape seed, radish, flavoured seed, bokbunja, golden, gilyeong, gaza and health, or (iii) a fresh improving formulation of agricultural products comprising at least one substance selected from (i) and (ii) above. The formulation according to claim 4, wherein the starch is 160 ° C to 180 ° C melted starch. 5. The formulation according to claim 4, wherein the formulation is of pellet, plate or sheet type. 5. The formulation of claim 4, wherein the natural extract is present at a concentration of 0.1% to 2.0% in the formulation. The preparation according to any one of claims 1 to 7, wherein the agricultural product is fresh ginseng. A method for improving the shelf life of agricultural products by individually packaging the freshening preparations of the agricultural products according to any one of the preceding claims together with the washed agricultural products. 10. The method of claim 9, wherein the produce is fresh ginseng. A method of improving the shelf life of fresh ginseng by storing the chaff or persimmon leaf powder together with fresh ginseng.