Abstract
This paper deals with the research on the effects of processing and storage conditions on the browning of minced and dried radish. The amounts of reducing sugar, free nitrogen and pH values were not significantly influenced by the processing and storage conditions. The intensity of browning was influenced by storing temperature, light and steam treatment, and the contents of polyphenols, hydroxymethylfurfural and 3-deoxy-glucosone increased during the storage.
In view of the above results, it may be concluded that the browning of minced and dried radish is due to both Maillard reaction and oxidation of polyphenols.
