Ontology highlight
ABSTRACT:
SUBMITTER: Teranishi K
PROVIDER: S-EPMC6261226 | biostudies-literature | 2018 Nov
REPOSITORIES: biostudies-literature
Teranishi Katsunori K Nagata Masayasu M
Food science & nutrition 20180917 8
The internal blue discoloration of edible daikon roots often occurs on day 3 after harvest during storage at 20°C and is a serious problem. This study reports a rapid and simple method for predicting discoloration at harvest and proposes two methods for suppressing the discoloration of roots that are at discoloration risk. The soaking of freshly harvested roots in aqueous hydrogen peroxide resulted in immediate blue discoloration. The correlation between discoloration after storage at 20°C and d ...[more]