Prediction and suppression of internal blue discoloration in roots of daikon, the Japanese radish (Raphanus sativus L.). Issue 8 (17th September 2018)

• Record Type: Journal Article
• Authors: Teranishi, Katsunori; Nagata, Masayasu
• Is Part Of: Food science & nutrition. Volume 6:Issue 8(2018)
• Page Start: 2134
• Page End: 2140
• Publication Date: 2018-09-17
• Subjects: 4‐hydroxyglucobrassicin -- daikon -- hydrogen peroxide -- internal blue discoloration -- Japanese radish -- oxidative stress; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.774
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The internal blue discoloration of edible daikon roots often occurs on day 3 after harvest during storage at 20°C and is a serious problem. This study reports a rapid and simple method for predicting discoloration at harvest and proposes two methods for suppressing the discoloration of roots that are at discoloration risk. The soaking of freshly harvested roots in aqueous hydrogen peroxide resulted in immediate blue discoloration. The correlation between discoloration after storage at 20°C and discoloration after soaking in hydrogen peroxide was positive. Discoloration using hydrogen peroxide at harvest is a useful way of predicting discoloration risk. The storage of roots at 10°C in air or at 20°C in an atmosphere containing 1% (v/v) molecular oxygen resulted in no discoloration for at least 8 days. These storage conditions can guarantee no discoloration for the distribution after harvest. Abstract : The internal blue discolouration of edible daikon roots often occurs on day 3 after harvest during storage at 20°C and is a serious problem. The soaking of freshly harvested roots in aqueous hydrogen peroxide resulted in immediate blue discolouration and is a useful way of predicting discolouration risk. The storage of roots at 10°C in air or at 20°C in an atmosphere containing 1% (v/v) molecular oxygen resulted in no discolouration for at least 8 days. These storage conditions can guarantee no discolouration for the distribution after harvest.