Abstract
To investigate the effects of packaging on the quality aspects of radish, Korean radish roots (Raphanus sativus L. var. Kwandong) were stored at 0°C after different packaging treatments such as keeping in paper cartoon box (control), keeping in plastic crates (PC), packaging with micro perforated HDPE film in PC (HDPE + PC), curing followed by keeping in PC (Curing + PC), and curing followed by packaging with micro perforated HDPE film in PC (Curing + HDPE + PC). Weight losses of radish roots were remarkably lower (<3%) in both HDPE film packaged samples compared to that of control (10%) or without film (≈18%). L⁎ values, whiteness index, total soluble solids, and flesh and skin firmness were better maintained in Curing + HDPE + PC treatment compared to other treatments. Lower color difference values were also found in this treatment. Both film packaged samples had lower scores of black spot, surface shrinkage, and fungal infection incidence which revealed significantly longer marketable periods. HDPE film packaged samples exhibited longer shelf life more than one and two months compared to control and unpacked samples, respectively. Results suggest that HDPE film packaging can extend postharvest life of radish while curing might have little but beneficial effects in maintaining the quality characteristics. To our knowledge, this is the first report on quality evaluation of Korean radish during an extended storage period simulating the Korean industrial practices.
Highlights
Among the root vegetables, radish (Raphanus sativus L.) is one of the most popular, widely cultivated, highly productive, and nutritionally rich cool season crops available in many parts of the world, especially in Asian countries like China, Japan, and Korea
Korean radish was thought to be derived from Chinese oriental radish called daikon, concentrated scientific efforts on the development of cultivars suitable for Korean climatic conditions resulted in a number of commercial varieties available for cultivation in the spring, summer, and fall seasons, based primarily on the variations in low temperature sensitivity [3]
Commercial maturity of Korean spring radish is usually determined by the size, color, and weight of roots which reached nearly 3 months after sowing
Summary
Radish (Raphanus sativus L.) is one of the most popular, widely cultivated, highly productive, and nutritionally rich cool season crops available in many parts of the world, especially in Asian countries like China, Japan, and Korea. Radishes are carelessly handled during postharvest stages possibly due to its bulk volume, greater utilization for processing, and lesser uses fresh compared to other fruits and vegetables As a result, both the physical and nutritional qualities of radishes deteriorate during storage that contributes largely to purchasing decision of the consumers. A number of physical, chemical, and biological methods have been utilized at postharvest stages in order to maintain or improve the quality of fresh commodities leading to extending their shelf life [10,11,12]. Different postharvest treatments such as packaging influence primary and secondary compounds in fruits and vegetables. This study was conducted to decipher the effects of modified atmosphere packaging with or without curing on the quality attributes of Korean radish roots during storage at 0∘C for an extended period
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