초록

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Abstract ▼ AI-Helper

This study was conducted to investigate the effect of quality preservatives on minimally processed white radish for Kkakttugi, hot radish Kimchi, preparation during storage at $4^{\circ}C$ and $20^{\circ}C$. The firmness of minimally processed white radish decreased during stor...

This study was conducted to investigate the effect of quality preservatives on minimally processed white radish for Kkakttugi, hot radish Kimchi, preparation during storage at $4^{\circ}C$ and $20^{\circ}C$. The firmness of minimally processed white radish decreased during storage at $4^{\circ}C$ and $20^{\circ}C$. However 1% $CaCl_2$ and 2% NaCl+2% sucrose treatments were effective to maintain the firmness of cut radishs. For color, Hunter L values decreased more in the samples stored at $20^{\circ}C$ than at $4^{\circ}C$, while a values showed a slight increase at both storage temperatures. The b values (browning index) showed a notable increase during storage at $4^{\circ}C$ and $20^{\circ}C$. Vitamin C content decreased during storage at both temperatures by 10.4% ~ 95.9%. At both storage temperatures, vitamin C content was highest in the samples treated with 1% NaCl+1% sucrose. For organic acid, while the content of malic acid decreased those of lactic and acetic acid increased during storage.

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