Quality traits and Isothiocyanates content of horseradish roots and horseradish cream after long term storage
2014
Kosson, R.
The effect of long-term storage at 0, 2, 8 and 18°C on content of some nutritive components, including pungent compounds - isothiocyanates (ITC), in processed horseradish (cream) and horseradish roots was studied. Freshly harvested roots of Polish horseradish contained higher content of analyzed allyl- and phenylethyl-isothiocyantes (AITC and PEITC) in comparison to horseradish of Hungarian origin. During long-term storage in cold room the changes of content of both isothicyanates were observed, but mean level of the pungent compounds: AITC and PEITC, remained relatively high, what is important for processing of the vegetable, and quality of products. During long term storage of both horseradish roots types a significant decline of ascorbic acid content was noted, but after 10 months storage period its level was still high. The significant changes of content of reducing sugars, total isothiocyanates and color indexes in horseradish cream after its storage were noted. The higher temperature of storage the higher content of reducing sugar in horseradish cream was observed. Content of AITC and especially PEITC in fresh horseradish cream was lower in comparison to non-processed horseradish roots. Contents of both isothiocyanates decreased significantly during storage period. The highest decline of isothiocyanates level was observed during first four months of storage. The higher temperature of storage (18°C) caused faster decline of both isothiocyanates concentration in horseradish cream.
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