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KMID : 0903619960370030349
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Journal of the Korean Society for Horticultural Science
1996 Volume.37 No. 3 p.349 ~ p.356
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Effect of Cultivars and Cultural Conditions on the Pungent Principle Contents in Radish Roots
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Abstract
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Substances responsible for the pungent taste and flavor in radish were extracted primarily by partitioning with methylene chloride and analyzed with gas chromatography-mass spectrometry (GC-MS) or GC. The major pungent principle was identified as 4-methylthio-3-butenyl isothiocyanate (MTB-ITC), but small amounts of other substances were noticed. MTB-ITC contents in juice of radish varied considerably with cultivars. In general, long and slender Japanese radishes had higher MTB-ITC contents than the short and solid Korean radishes. Great variations in MTB-ITC contents were noticed among the radishes grown at different locations in the same season and these variations occasionally far exceeded the variations found among the cultivars grown at the same location. Radishes grown at different season in the same location also showed marked differences in MTB-ITC content. Portions adjacent to the root tip had about 3 times higher MTB-ITC contents than the portions near to the root top or shoulder. The tissue containing the peelings showed 10-50% higher concentrations than did the inner root flesh. Side dressing of fertilizers, including sulphur containing fertilizers, failed to influence MTB-ITC contents in radish even though those plants grown in non-fertilized plots showed significant reductions in the foliage and root .growth and higher MTB-ITC content in root. MTB-ITC contents were not significantly reduced in the roots stored in the cool and moist cellar for up to 2 months thus suggesting that pungency may not be changed by usual storage methods.
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