2022 Volume 28 Issue 2 Pages 179-185
Salted radish root (takuan-zuke) turns yellow naturally; however, light-induced color fading reduces its commercial value. In this study, we evaluated strategies to protect the color of salted radish root and prevent fading in response to light, by evaluating the effects of various fluorescent lamps and light-emitting diodes (LED). Higher irradiance LEDs promoted the pale coloration of takuan-zuke; however, blocking shorter wavelengths, particularly those below 490 nm, suppressed color fading. The b* value calculated from reflectance was significantly reduced by white or blue LEDs. Therefore, LED irradiation could enable easy and efficient achievement of pale coloration of salted radish roots. This study provides a theoretical basis for the development of a new method for the production of takuan-zuke without the use of food colorants.
