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Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment

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Abstract

Experiments were carried out with the objective of enhancing shelf life and maintain quality of fresh-cut radish slices during storage at 8 °C. Dip treatment of radish slices in 20 g/L glucose solution for five minutes retained the quality attributes viz., surface colour, sensory properties and antioxidant capacity of the slices till six days of storage. Isothiocyanates were also retained better due to glucose dip. Biplot generated through principal component analysis of head space volatiles from fresh and stored radish slices showed that fresh and glucose treated slices grouped together with 4-methyl thio-3-butenyl isothiocyanate. Accumulation of sulphurous volatiles such as methyl disulphide, dimethyl trisulphide, 2-pentanethiol was observed in control (undipped) radish slices, indicating their probable role as spoilage indicator volatiles. Thus, glucose pre-treatment can be considered as a practical method for quality retention of fresh-cut radish.

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Fig. 1

Data availability

The data obtained from the study is available at ICAR-IIHR laboratory notebooks.

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Acknowledgements

Authors thank ICAR-Indian Institute of Horticultural Research, Bengaluru, India for providing financial support for carrying out the work under the project HORTIIHRCIL 2015 040(03). We also thank H Bharathamma for the technical support provided during the study.

Funding

This work was carried out as a part of project No. HORTCIL2013040 (3) during 205–17 &

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Authors and Affiliations

  1. Division of Post Harvest Technology &Ag Engineering, ICAR- Indian Institute of Horticultural Research, Hesaraghatta Lake PO, Bengaluru, 560089, India

    K. Ranjitha & D. V. Sudhakar Rao

  2. Division of Basic Sciences, ICAR- Indian Institute of Horticultural Research, Hesaraghatta Lake PO, Bengaluru, 560089, India

    K. S. Shivashankara & Tapas Kumar Roy

Authors
  1. K. Ranjitha
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  2. K. S. Shivashankara
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  3. D. V. Sudhakar Rao
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  4. Tapas Kumar Roy
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Contributions

RK: Principal investigator of the project, who designed the experiment, a part of data was taken statistically analysed the data & monitored over all progress of the experiment & written the manuscript draft. KS Shivashankara: Co investigator of the project, Quality analysis & editing the manuscript. DVSR: Co investigator of the project, Quality analysis & editing the manuscript. TKR: Laboratory level standardisation of GC MS analysis, performing the analytical work & identification of volatiles.

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Correspondence to K. Ranjitha.

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There is no conflict of interest among authors. All authors have read, approved the manuscript and permission from concerned authorities for publication of the results was obtained.

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There is no use of animal or clinical studies performed during the experiments mentioned in the manuscript.

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Ranjitha, K., Shivashankara, K.S., Rao, D.V.S. et al. Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment. J Food Sci Technol 59, 409–415 (2022). https://doi.org/10.1007/s13197-021-05276-1

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  • DOI: https://doi.org/10.1007/s13197-021-05276-1

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