Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment

Experiments were carried out with the objective of enhancing shelf life and maintain quality of fresh-cut radish slices during storage at 8 °C. Dip treatment of radish slices in 20 g/L glucose solution for five minutes retained the quality attributes viz., surface colour, sensory properties and anti...

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Veröffentlicht in:	Journal of food science and technology 2022-01, Vol.59 (1), p.409-415
Hauptverfasser:	Ranjitha, K., Shivashankara, K. S., Rao, D. V. Sudhakar, Roy, Tapas Kumar
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science Food spoilage Freshness Glucose Headspace Isothiocyanate Nutrition Principal components analysis Quality management Radishes Raphanus sativus longipinnatus Retention Sensory properties Shelf life Short Communication Spoilage Volatiles
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