Study of the keeping quality using yellowing controlled methods and food functions of salted radish.

经过几个月的腌制过程，萝卜的根会变成淡黄色。然而，黄色在光照射下容易褪色。本研究旨在阐明盐渍萝卜的光致黄控制方法及功能成分。结果总结如下。(1)在小于500 nm的光照条件下，切断光照可以抑制盐渍黄萝卜的变色。(2)用蓝色LED照射，使盐渍萝卜变黄后呈现浅色。(3)黄色素及其前体的抗氧化活性大于抗坏血酸。(4)干燥萝卜可促进功能氨基酸、黄色色素及色素前体的生成。

The radish root turns bright-yellow during the several months of the salting process. However, the yellow color fades easily under photo-irradiation. This study was performed to clarify the yellowing controlled methods by light irradiation and the functional components in the salted radish. Summary of results show as follows.(1) The discoloration of the yellowing salted radish was suppressed by cutoff the light of less than 500 nm.(2) The yellowing salted radish was made a light color by irradiating blue LED.(3) The yellow pigment and the precursors showed antioxidative activity more than the equal to ascorbic acid.(4) The production of the functional amino acid, the yellow pigment and the precursors of pigment was promoted by drying the radish.