yellow fermented radish, color, package methods, physicochemical indexes, storage quality, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

In order to investigate different package (vacuum, saline water) and temperature (10 ℃, 20 ℃, 30 ℃) on the quality of yellow fermented radish during storage, the changes of color, texture and physicochemical indexes of radish with different storage methods during storage were measured. The results indicated that the saline water package under 10 ℃ condition could better maintain the golden color of radish, slow down the L* value reduce, and inhibit browning and texture softening. The L* value, hardness and chewiness of radish storaged in saline water package under 10 ℃ condition for 7 d were 66.04, 10 621.81 N and 3 331.42 mJ, respectively, which were 2.93%-31.68%, 0.48%-27.65% and 3.44%-48.07% higher than other treatment groups, respectively. The reducing sugar content of radish storaged in saline water package under 10 ℃ condition for 14 d was 4.77 g/100 g, which was 2.80%-26.19% higher than other groups, the logarithm values of bacteria count reduced by 0.42-0.96 lg(CFU/ml), and the growth of lactic acid bacteria and yeast were completely inhibited. The pH of radish with saline water package storaged at 10 ℃ was stable, the nitrite content didn't exceed the standard (