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KMID : 0903619950360060818
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Journal of the Korean Society for Horticultural Science
1995 Volume.36 No. 6 p.818 ~ p.823
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Comparison of Softening among Radish Cultivars after Boiling in Water
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Abstract
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The firmness of radish (Raphanus sativus) roots was compared among five cultivars at harvest and after boiling for 30 and 60 minute. ´Altari´ and ´Baekkyeung´ were firmer at harvest than other cultivars. When root tissues were boiled for 30 and 60 minute, the firmness of the processed tissue remained high in ´Baekkyeung´ and ´Youngkwang´ but low in ´Altari´ and ´Wonkyo 108´. The firmness could be related to the dry weight containing all the solid cell components at harvest. The amount of cell wall components was reduced by the boiling treatment, and the degree of firmness appeared to be dependent on the concentration and composition of fiber and pectic substances remaining in the tissue. After the boiling treatment, the amount of total pectin decreased gradually while that of water soluble pectin increased. In general, calcium, magnesium, and nitrogen contents in the cell wall did not show particular pattern compared with flesh firmness at harvest and after boiling treatment.
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