Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606

This article has now been updated. Please use the final version.

The ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars
Chotika ViriyarattanasakYasumasa AndoNobuko FukinoYuji TakemuraTomoko Hashimoto
Author information
JOURNAL FREE ACCESS Advance online publication

Article ID: FSTR-D-23-00055

Details
Abstract

This study aimed to investigate the textural properties and cellular structure of three frozen⁄thawed Japanese radish cultivars (‘Kenka aokubi’, ‘Hoshi riso’, and ‘Ryujin miura No. 2’) after freezing and thawing. The impacts of the cell wall components, cell membrane parameters, and total soluble solids on the textural properties were also studied. The greatest firmness and least drip loss were found in the frozen/thawed ‘Ryujin miura No. 2’, followed by the ‘Hoshi riso’ and ‘Kenka aokubi’ cultivars. The cellular structure of frozen/thawed ‘Ryujin miura No. 2’ was well preserved while cell damage was found in the other cultivars. ‘Ryujin miura No. 2’ contained the highest amount of Na2CO3 soluble pectin and the lowest amounts of water soluble pectin in the alcohol-insoluble solids, indicating the greater cell wall rigidity compared to the other cultivars. However, cell membrane parameters were completely lost and no relationship between total soluble solids and textural properties was detected for all frozen/thawed samples. These findings highlight the importance of cultivar selection and cell wall rigidity for improvement of the quality of frozen/thawed Japanese radish.

Content from these authors
© 2023 by Japanese Society for Food Science and Technology
feedback
Top