Application of dehydration technologies as a tool to foster bioeconomics and fruit consumption in rural populations in South America

Oliveira, Vinícius Soares de; Donadon, Juliana Rodrigues; Guimarães, Rita de Cássia Avellaneda; Hiane, Priscila Aiko

doi:10.1590/fst.14021

Cited by 2 publications

(1 citation statement)

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“…In Asia, radish is processed into paocai or dried radish for further storage (Manivannan et al, 2019). To reduce the growth of putrefying microorganisms in semi-solid fermentation such as paocai, drying radish to dried radish is considered a good way to store vegetables (Coogan & Wills, 2002;Oliveira et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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

Zhou

Zheng

et al. 2023

Food Sci. Technol

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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.

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Section: Introductionmentioning

confidence: 99%