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Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis

文献类型： 外文期刊

作者： Zhang, Yaqian 1 ; Zhao, Xiaoyan 2 ; Ma, Yue 2 ; Jiang, Ying 1 ; Wang, Dan 2 ; Liang, Hao 3 ;

作者机构： 1.Shihezi Univ, Coll Food Sci, Shihezi 832000, Xinjiang, Peoples R China

2.Minist Agr & Rural Affairs, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr,Key Lab Vegetable Posth, Beijing 100097, Peoples R China

3.Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China

关键词： Radish root; Blue pigment; Light; pH; Thermal stability

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 340 卷

页码：

收录情况： SCI

摘要： The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Among the varieties LB05-244 and LB05-240 displayed the greatest degrees of discoloration, while the Piton and Dense radishes exhibited the lowest degrees of discoloration. The light and pH conditions along with the storage temperature affected the pigment stability. The degradation of blue pigment occurred faster under blue light than under green, red, and white light and darkness. Blue pigment degraded fastest at pH values of 13 and 1. The blue pigments in radish exhibited thermal instability, with complete degradation occurring in 5 or 10 min at 90 or 100 degrees C, respectively. In conclusion, variety affected the discoloration. The pigment exhibited light, pH and thermal instability.

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