The consumption of vegetables is known to be one of the preventive factors for lifestyle- related diseases, and their consumption is receiving considerable attention. We produced samples of three types of vegetable (Japanese radish, carrot, and Japanese pumpkin) which had been dried by four different methods. Some of these dried and boiled vegetables became hard to chew and were not pliant. The Japanese radish became darker and more yellowish, whereas the carrot and the Japanese pumpkin became more reddish. The smell became strong only in the case of the Japanese pumpkin, while energy conservation had become a necessary consideration. The sweet and umami tastes became strong with Japanese radish and the carrot. Although the bitterness of the Japanese pumpkin had become stronger, the sensory evaluation showed it to have the preferred taste. Only 30% by weight of the sun-dried Japanese radish sample showed a significant increase in the antioxidative properties. These results show that 30% by weight of sun-drying is the optimal condition for boiled dishes.
