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Title: INHIBITION OF BROWNING AND DECAY OF FRESH-CUT RADISHES BY NATURAL COMPOUNDSAND THEIR DERIVATIVES

Author
item GONZALEZ-AGUILAR, GUSTAVO - CIAD, HERMOSILLO, MEXICO
item Wang, Chien
item Buta, Joseph - George

Submitted to: International Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/21/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary: There has been a major increase in marketing of fresh-cut salads in recent years. Radishes are widely used in these salad mixes. However, rapid deterioration of the radish slices is a problem. We have shown that the browning and decay of the fresh-cut radishes can be greatly reduced by treatment with food-safe compounds derived from natural products, hexylresorcinol, potassium sorbate and acetylcysteine. The slices could be stored for up to 14 days at 10C without loss of texture. Mold growth was inhibited also. This treatment provides for wider use of radishes in fresh-cut salad mixes. This research is beneficial to many processors in the fresh-cut produce industry.

Technical Abstract: Treatments with inhibitors of enzymatic (PPO) activity or microbial growth to retard browning and decay of fresh-cut radish slices were evaluated. Slices were dipped in solutions of natural products and their derivatives, 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine and potassium sorbate alone or in combination prior to storage in air for up to 14 days at 10C. Inhibition of browning and deterioration without affecting texture of slices was achieved during 14 days in cold storage. From the different solutions evaluated, the combination of 4- hexylresorcinol (0.001M), potassium sorbate (0.05) and N-acetylcysteine (0.025M) was most effective in preventing browning and deterioration of radish slices for up to 18 days at 10C.