They are considered less valuable than the one that has blackish mud in its wrinkles circle. The price difference between them is about 5-10%.
When fresh ginseng roots were stacked together for too long if the temperature is above 40°F, the white inner color could turn to grayish-yellow or reddish-yellow, or even worse: molded. For this reason, cleaning and drying of your freshly harvested wild ginseng in time are very important to ensure its quality and value.
Precautions: Stacking the fresh roots for prolonged periods of time, as shown in the photo below, will result in the spongy inner becoming moldy, yellow-pink, smells bad, and unusable.