Effects of Packaging on Shelf Life and Postharvest Qualities of Radish Roots during Storage at Low Temperature for an Extended Period

الملخص EN

To investigate the effects of packaging on the quality aspects of radish, Korean radish roots (Raphanus sativus L.

var.

Kwandong) were stored at 0°C after different packaging treatments such as keeping in paper cartoon box (control), keeping in plastic crates (PC), packaging with micro perforated HDPE film in PC (HDPE + PC), curing followed by keeping in PC (Curing + PC), and curing followed by packaging with micro perforated HDPE film in PC (Curing + HDPE + PC).

Weight losses of radish roots were remarkably lower (<3%) in both HDPE film packaged samples compared to that of control (10%) or without film (≈18%).

L⁎ values, whiteness index, total soluble solids, and flesh and skin firmness were better maintained in Curing + HDPE + PC treatment compared to other treatments.

Lower color difference values were also found in this treatment.

Both film packaged samples had lower scores of black spot, surface shrinkage, and fungal infection incidence which revealed significantly longer marketable periods.

HDPE film packaged samples exhibited longer shelf life more than one and two months compared to control and unpacked samples, respectively.

Results suggest that HDPE film packaging can extend postharvest life of radish while curing might have little but beneficial effects in maintaining the quality characteristics.

To our knowledge, this is the first report on quality evaluation of Korean radish during an extended storage period simulating the Korean industrial practices.