Organic Acids in Fresh Radishes and their Changes in the Process of Making Salted Radish

Abstract

The organic acids in four cultivars of fresh radish and their changes in the process of making salted radish were investigated by a carboxylic acid analyzer. Fresh radishes contained malic, pyroglutamic, citric, glucuronic, acetic and succinic acids. The amonnt of malic acid was largest being followed by pyroglutamic acid. The pattern and content of organic acid in fresh radishes of four cultivars were almost same. During processing of salted radish, malic acid decreased, whereas pyroglutamic and lactic acids increased.