期刊
FOOD CHEMISTRY
卷 340, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128164
关键词
Radish root; Blue pigment; Light; pH; Thermal stability
资金
- Special Training Program for Outstanding Scientists of the Beijing Academy of Agricultural and Forestry Sciences [JKZX201908]
- Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences [KJCX201915]
- China Agriculture Research System [CARS-23]
- Efficient Ecological Agriculture Innovation Project of the Taishan Industry Leading Talent Program, Shandong Province [LJNY201705]
The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. The variety affects the degree of discoloration, and the blue pigment exhibits light, pH, and thermal instability.
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 degrees C, respectively. In conclusion, variety affected the discoloration. The pigment exhibited light, pH and thermal instability.
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