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Changes of Texture Properties of Raw Radish During Storage in Winter(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年10期
Page:
133-136
Research Field:
Publishing date:

Info

Title:
Changes of Texture Properties of Raw Radish During Storage in Winter
Author(s):
WANG Cheng-hui; LIN Duo; YANG Yan-jie
Horticultural College，Qingdao Agricultural University，Qingdao,Shangdong 266109
Keywords:
raw radish; storage; texture properties
PACS:
S 631.1
DOI:
-
Abstract:
Taking 3 different varieties raw radish as materials,the changes of texture properties during 3 months cold storage were studied by texture analyzer (CT3-4500).The results showed that the change ranges of texture parameters of radish ‘Weixianqing’ was small and sensory quality maintained in a good state，which was the most suitable for storage.Hardness of radish ‘Liwaiqing’ in anaphase storage increased，and there was significant positively correlated between adhesive force and chewiness (R=0.88**,0.84*).The hardness，adhesive force and chewiness of radish ‘Lvdaogen’ reduced 6.88%，23.32% and 21.98% after the 28 d storage time，respectively，while hardness showed significant positively correlated with elasticity,(R=0.91**).Fleshy root of radish ‘Lvdaogen’ was soft and its nutrient was exhausted，which was not able for storage.

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Last Update: 2014-08-06