Abstract
For efficient research into breeding, cultivation, storage and marketing of vegetables, objective methods of quality evaluation are needed. Texture (Firmness) is the most important factor in evaluating the quality of Japanese radish (Raphanus sativus L.) root. We proposed a firmness evaluating method of fresh and lightly-pickled radish roots using a Texture Analyzer in the following way. Disks (10 mm in diameter and 5 mm thick) were obtained from the defined positions of radish roots of various cultivars and compressed using a cylindrical probe, then the destructive force was measured by the texture analyser. The measured forces correlated with firmness scores in the sensory evaluation. When there was more than 13 N difference in the destructive force needed for disks prepared after pickling radishes of different cultivars, the difference in firmness was also detectable by the sensory test. There was a considerable difference in the destructive force needed for the disks between cultivars, which was correlated with the concentrations of pectin and alcohol insoluble solids in radish tissue.
