Article | . 2017 Vol. 35, Issue. 5
Relationship between Major Components and Physicochemical Properties of Radish (Raphanus sativus L.) Combinations for Developing New Cultivars Targeting Chinese Market

Department of Food Science and Technology, Chungnam National University1
Department of Horticultural Science, Chungnam National University3

2017.. 577:587


Major components including total phenolic compounds, cellulose, starch and soluble sugar and physicochemical properties of radish breeding combinations were determined and statistically analyzed to evaluate their relationship and to develop radish cultivars targeting foreign market. Sixteen radish combinations selected for Chinese market were analyzed in color and total phenolic compounds, texture and cellulose, β-amylase activity and starch/soluble sugars. In addition, relationship between each component was estimated using Pearson correlation coefficients. Total phenolic contents of radish were 26.0±3.0 mg gallic acid equivalent per gram dry weight (dw). Correlation between brightness of surface and the total phenolic content was negative, but redness or yellowness showed positive correlation. Cellulose and starch contents were 17.9±2.6 g/100 g dw and 3.06±1.08 g/100 g dw, respectively. Those contents and the cutting force of radish showed positive relationship, but according to Pearson correlation coefficient, it was not statistically significant. Activity of β-amylase was 93.2±38.0 total unit/g dw in average, and soluble sugar was detected as 195±49 mg·g-1 dw. Unexpectedly, the β-amylase activity and starch or soluble sugar contents showed no statistically significant correlation, which might be due to very short storage time of radishes before analysis. These results could be valuable information for the development of radish cultivars applicable for dried radish targeting Chinese market.

1. Bae KM, Sim SC, Hong JH, Choi KJ, Kim DH, Kwon YS (2015) Development of genomic SSR markers and genetic diversity analysis in cultivated radish (Raphanus sativus L. ). Hortic Environ Biotechnol 56:216-224. doi: 10.1007/s13580-015-0089-y  

2. Gana JA, Kalengamaliro NE, Cunningham SM, Volenec JJ (1998) Expression of β-amylase from alfalfa taproots. Plant Physiol 118:1495-1506. doi: 10.1023/A:1008155732404  

3. Gantumar G, Jo MH, Igori D, Ham IK, Lee EM, Lee WH, Lim Y, An G, Park JT (2013) Nutritional evaluation and comparison of new  

4. Pak Choi cultivars from China with Chinese cabbage cultivars popular in Korea. J Korean Soc Food Sci Nutr 42:1412-1418. doi:10.3746/jkfn.2013.42.9.1412  

5. Hara M, Ito F, Asai T, Kuboi T (2009a) Variation in amylase activities in radish (Raphanus sativus ) cultivars. Plant Foods Hum Nutr 64:188-192. doi: 10.1007/s11130-009-0129-9  

6. Hara M, Oki K, Hoshino K, Kuboi T (2003) Enhancement of anthocyanin biosynthesis by sugar in radish (Raphanus sativus L.)hypocotyl. Plant Sci 164:259-265. doi: 10.1016/S0168-9452(02)00408-9  

7. Hara M, Sawada T, Ito A, Ito F, Kuboi T (2009b) A major β-amylase expressed in radish taproots. Food Chem 114:523-528. doi:10.1016/j.foodchem.2008.09.082  

8. Hara M, Torazawa D, Asai T, Takahashi I (2011) Variations in the soluble sugar and organic acid contents in radish (Raphanus sativusL.) cultivars. Int J Food Sci Technol 46:2387-2392. doi: 10.1111/j.1365-2621.2011.02761.x  

9. Kim H, Kim JH, Auh JH, Kim JK (2009) Measurement of starch index in radish roots and its application to evaluate inheritance of tissue firmness. Korean J Hortic Sci Technol 27:631-635  

10. Im JS, Lee EH, Lee JN, Kim KD, Kim HY, Kim MJ (2010) Sulforaphane and total phenolics contents and antioxidant activity of radish according to genotype and cultivation location with different altitudes. Korean J Horti Sci Technol 28:335-342  

11. Jahan MS, Pervin MS, Rana AM, Shovon MS, Sharma SD, Karim MR, Rahman MH (2014) Correlation between β-amylase activity and starch content in different cultivars of radish (Raphanus sativus L.). BioTechnol An Ind J 9:298-302  

12. Khanum F, Swamy MS, Krishna KS, Santhanam K, Viswanathan K (2000) Dietary fiber content of commonly fresh and cooked vegetables consumed in India. Plant Foods Hum Nutr 55:207-218. doi: 10.1023/A:1008155732404  

13. Lee WY, Cha WS, Oh SL, Cho YJ, Lee HY, Lee BS, Park JS, Park JH (2006) Quality characteristics of dried radish (Raphanus sativus L.) by drying methods. Korean J Food Preserv 13:37-42  

14. Marfil PH, Anhê AC, Telis VR (2012) Texture and microstructure of gelatin/corn starch-based gummy confections. Food Biophys 7:236-243. doi: 10.1007/s11483-012-9262-3  

15. Nakamura K, Ohto MA, Yoshida N, Nakamura K (1991) Sucrose-induced accumulation of β-amylase occurs concomitant with the accumulation of starch and sporamin in leaf-petiole cuttings of sweet potato. Plant Physiol 96:902-909. doi: 10.1104/pp.96.3.902  

16. Park Y, Kim H, Park M, Kim S, Choi I (1999) Physicochemical and functional properties of turnip. J Korean Soc Food Sci Nutr 28:333-341  

17. Ryu S (1996) Studies on traditional Buddhist temple food 1. Kimchi in Buddhist temple. Korean J Food Nutr 9:516-520  

18. Seong KH, Kim SH, Park JT (2016) Relationship between texture and major components of radish. Korean J Agric Sci 43:240-248. doi:10.7744/kjoas.20160027  

19. Sila DN, Smout C, Vu ST, Loey A, Hendrickx M (2005) Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. J Food Sci 70:E85-E91. doi: 10.1111/j.1365-2621.2005.tb07095.x  

20. Singleton V, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158  

21. Takahashi I, Kuboi T, Fujiwara T, Hara M (2012) Overexpression of an extraplastidic β-amylase which accumulates in the radish taproot influences the starch content of Arabidopsis thaliana. Plant Biotechnol 29:447-455. doi: 10.5511/plantbiotechnology.12.1002a   

22. Takizawa K, Nakano K, Ohashi S, Yoshizawa H, Wang J, Sasaki Y (2014) Development of nondestructive technique for detecting internal defects in Japanese radishes. J Food Eng 126:43-47. doi: 10.1016/j.jfoodeng.2013.10.041