Effects of variety on quality and taste of spontaneous fermented dried radish

Abstract

Dried radish is a kind of pickled vegetable product with a unique taste made from radish via traditional solid-state spontaneous fermentation. In this study, the effects of variety on physicochemical indexes, texture properties, and taste substances of spontaneous fermented dried radish were investigated. As a result, processing and fermentation had similar trends for all radish varieties. The pH value decreased slightly, soluble solid increased with the decrease of moisture content, the hardness and chewiness decreased, while the content of organic acids and free amino acids increased. Furthermore, the variety of raw material is the key to affecting product quality and taste. The dried radish processed by the variety P21-25 presents the best texture, the highest content of sweet amino acids, the most abundant component of organic acids, while having the lowest salinity. These results indicated that radish varieties could significantly influence the quality and taste of dried radishes under the same processing and fermentation conditions. These findings reveal the importance of variety selection for the quality and taste of spontaneous fermented dried radish, and provide theoretical support for the processing and application of green radish varieties.

The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai

“…The total titratable acidity was determined by acid–base titration 9 . The content of salt‐free dry matter was determined using a direct drying method 10 . The content of amino acid nitrogen was determined by the titration method 8 .…”

“…9 The content of salt-free dry matter was determined using a direct drying method. 10 The content of amino acid nitrogen was determined by the titration method. 8 The content of total nitrogen was determined using the Kjeldahl method.…”