Abstract
Notable biological compounds in radish, made it as one of the most popular crops in the raw vegetables global market. However, storing it under low temperature conditions is associated with browning and taste changing. The present research aimed to evaluate the effects of different concentrations of cumin essential oil (0, 1.56, 3.13, 6.25, 12.5 and 25 ppm) and the storage period (0, 3, 6 and 9 days) on antioxidant parameters of radish tubers under low temperature conditions. The results indicated declining trends in the L* and a* values, beside ascending trend in b* value after nine days of storage. However, over the storage period of tubers, these parameters increased in cumin essential oil treated tubers. According to our findings, the application of cumin essential oil increased protein content, but reduced the malondialdehyde content, polyphenol oxidase and peroxidase activities. The cold-stored radishes received the most effective treatment of cumin essential oil at the concentration of 12.5 and 25 ppm.
Highlights
Radish (Raphanus sativus L.), belongs to the Cruciferae family, is a part of the human diet worldwide
It has been found to be rich in some bioactive compounds, including isothiocyanates and glucosinolates (Malik et al, 2010; Ishida et al, 2015; Baenas et al, 2016), which prevent the proliferation of the colon (Nakamura et al, 2008), prostate (Steinbrecher et al, 2009), lung (Wang et al, 2014) and breast (Pawlik et al, 2017) cancer cell lines
Malondialdehyde content According to Heath and Packer (1968), 0.5 g of the tuber was homogenized in 5 ml of 1% Trichloroacetic acid (TCA), centrifuged (10000 rpm, 5 min) and the supernatant (250 μl) was mixed with 1 ml of Malondialdehyde (MDA) solution containing 20% TCA and 5% TBA (Thiobarbituric acid)
Summary
Radish (Raphanus sativus L.), belongs to the Cruciferae family, is a part of the human diet worldwide. This rootproduct is usually used as a crunchy vegetable, mainly in salads (Banihani, 2017). The global marketing of radish has improved due to be included in easytoprepare foods especially in the northern European countries like Holland and Germany (Salerno et al, 2005). The storage of radish under ambient conditions leads to shrinking and failing its marketing (Luegno and Calbo, 2001). The most important deteriorating factor during low temperature storage, affects the nutritional value and sensory evaluation of food products (Liang et al, 2020), i.e radish lose up to 5% of its weight and 43% of its nutritional con tent after exposure to low temperature (10°C) for 10 days (Del Aguila et al, 2006)
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