Abstract：
:The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Among the varieties LB05-244 and LB05-240 displayed the greatest degrees of discoloration, while the Piton and Dense radishes exhibited the lowest degrees of discoloration. The light and pH conditions along with the storage temperature affected the pigment stability. The degradation of blue pigment occurred faster under blue light than under green, red, and white light and darkness. Blue pigment degraded fastest at pH values of 13 and 1. The blue pigments in radish exhibited thermal instability, with complete degradation occurring in 5 or 10 min at 90 or 100 °C, respectively. In conclusion, variety affected the discoloration. The pigment exhibited light, pH and thermal instability.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang Y,Zhao X,Ma Y,Jiang Y,Wang D,Liang Hdoi
10.1016/j.foodchem.2020.128164subject
Has Abstractpub_date
2021-03-15 00:00:00pages
128164eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32026-4journal_volume
340pub_type
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