Physicochemical characteristics of wintering radish produced in Jeju Island by different processing methods

Abstract

This study aimed to investigate the physicochemical properties, namely Brix, salinity, pH, lightness, redness, yellowness, tuberosity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, through different processing methods. In the Brix analysis, the freeze-dried radish showed the highest value at 4.93±0.06% among all samples, and the blanched radish showed the lowest value at 1.17±0.06% among all samples. In the salinity analysis, the freeze-dried radish showed the highest value at 3.97±0.06%, and the blanched radish showed the lowest value at 1.00±0.01% among all the samples. In the pH analysis, microwaved radish represented the highest value at 6.49±0.01, and the freeze-dried radish represented the lowest value at 5.66±0.01% compared to the other radishes. In the DPPH analysis, the blanched radish showed the highest radical scavenging activity at 9.36±0.66%, and the microwaved radish showed the lowest radical scavenging activity at 3.89±1.74% among all the samples. In the color analysis, the microwaved radish showed the highest value of lightness at 69.94±0.07, and oven heated radish showed the lowest value at 67.58±0.02% among all the samples. This may be used as basic research data for determining physicochemical properties by different processing methods. Copyright ? 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved.