Abstract
The variation of the fiuorine content of “Takuan” pickles during pickling was studied. Fluorine was determined by Zirconium-Eriochrome Cyanin R method. Radish samples unfortified with CaCO3 contained 11.50PPm of fiuorine. After salting for 2 months, the content of fluorine varied to 6.21PPm. The content of fluorine in fortified samples was also decreased during pickling. But pickles fortified with CaCO3, contained much fluorine than those unfortified.