Abstract
The effects were investigated of season, dry processing and reconstitution on the contents and composition of sugars and minerals in Japanese white radish (Raphanus sativus). The sugar contents in the harvest season increased with decreasing temperature, especially fructose which is sweeter than the other sugars. There were the same changes in dry-processed radish and its reconstituted form for the contents of the sugar components. The reduction in mineral contents with dry processing was less than that of Na, K, and P, indicating the effectiveness of this processing method for retaining minerals, especially Ca, Mg and Fe. These results indicate that differences in the contents and composition of sugars and minerals would have been caused by steaming in the pre-treatment of dried radish.
