All Issue

2017 Vol.35, Issue 5 Preview Page
Relationship between Major Components and Physicochemical Properties of Radish (Raphanus sativus L.) Combinations for Developing New Cultivars Targeting Chinese Market

중국 수출 품종 육성용 무 조합의 주요 성분 함량과 이화학적 특성의 상관관계

Ji-Yun Kwak1
,
Seung-Ho Kim2
,
Ki-Hyeon Seong1
,
Min-Jee Yoo1
,
Kyu-Been Park1
,
Yongpyo Lim3
,
Jong-Tae Park1*
곽 지윤1
,
김 승호2
,
성 기현1
,
유 민지1
,
박 규빈1
,
임 용표3
,
박 종태1*
1Department of Food Science and Technology, Chungnam National University
2Neoseed
3Department of Horticultural Science, Chungnam National University
1충남대학교 식품공학과
2네오씨드
3충남대학교 원예학과
*교신저자. *Corresponding Author. 
31 October 2017. pp. 577-587
PDF XML Citation
Abstract

Major components including total phenolic compounds, cellulose, starch and soluble sugar and physicochemical properties of radish breeding combinations were determined and statistically analyzed to evaluate their relationship and to develop radish cultivars targeting foreign market. Sixteen radish combinations selected for Chinese market were analyzed in color and total phenolic compounds, texture and cellulose, β-amylase activity and starch/soluble sugars. In addition, relationship between each component was estimated using Pearson correlation coefficients. Total phenolic contents of radish were 26.0±3.0 mg gallic acid equivalent per gram dry weight (dw). Correlation between brightness of surface and the total phenolic content was negative, but redness or yellowness showed positive correlation. Cellulose and starch contents were 17.9±2.6 g/100 g dw and 3.06±1.08 g/100 g dw, respectively. Those contents and the cutting force of radish showed positive relationship, but according to Pearson correlation coefficient, it was not statistically significant. Activity of β-amylase was 93.2±38.0 total unit/g dw in average, and soluble sugar was detected as 195±49 mg·g-1 dw. Unexpectedly, the β-amylase activity and starch or soluble sugar contents showed no statistically significant correlation, which might be due to very short storage time of radishes before analysis. These results could be valuable information for the development of radish cultivars applicable for dried radish targeting Chinese market.

Keywords
beta-amylase
cellulose
cutting force
phenolic compound
starch

본 연구에서는 무 품종의 주요 성분과 이화학적 특성의 상관관계를 분석하고, 이를 수출용 무를 육종하는 데 기초자료로서 제공하고자 하였다. 중국시장 수출용 품종 개발을 위해 선정된 무 16개 F1 조합에 대하여 색도, 조직감, β-amylase 활성, 페놀, 셀룰로오스, 전분 및 유리당 함량을 측정하였으며 필요한 경우 각 성분, 혹은 이화학적 특성 사이의 상관관계를 분석하였다. 총 페놀 함량은 건물기준 평균 26.0±3.0mg GAE/g 로 나타났으며 색도와의 상관관계는 명도에 대하여 음의 상관관계를 나타내었고 적색도와 황색도 값에 대하여 각각 양의 상관관계를 나타내었다. 셀룰로오스와 전분 함량은 건물 100g 기준으로 각각 17.9±2.6g, 3.06±1.08g으로 측정되었다. 무의 절삭력(cutting force)은 셀룰로오스와 전분 함량에 대하여 양의 상관관계를 보였으나 고도의 상관성을 나타내지는 않았다. β-Amylase 효소 활성은 건물 기준 45-170 total unit/g 범위로, 유리당 함량은 195±49mg·g-1으로 나타났다. 흥미롭게도, β-amylase 효소 활성과 전분 함량 혹은 유리당 함량은 통계적으로 유의적인 상관성이 없는 것으로 분석되었는데, 이는 무의 저장 시간이 매우 짧았기 때문일 수 있다. 이와 같은 결과는 중국시장을 겨냥한 수출용 무 품종 개발에 필요한 기초정보를 제공할 수 있을 것으로 기대한다.

키워드
베타아밀레이즈
셀룰로스
절삭력
총페놀
전분
References
1
Bae KM, Sim SC, Hong JH, Choi KJ, Kim DH, Kwon YS (2015) Development of genomic SSR markers and genetic diversity analysis in cultivated radish (Raphanus sativus L. ). Hortic Environ Biotechnol 56:216-224. doi: 10.1007/s13580-015-0089-y
2
Gana JA, Kalengamaliro NE, Cunningham SM, Volenec JJ (1998) Expression of β-amylase from alfalfa taproots. Plant Physiol 118:1495-1506. doi: 10.1023/A:1008155732404
3
Gantumar G, Jo MH, Igori D, Ham IK, Lee EM, Lee WH, Lim Y, An G, Park JT (2013) Nutritional evaluation and comparison of new
4
Pak Choi cultivars from China with Chinese cabbage cultivars popular in Korea. J Korean Soc Food Sci Nutr 42:1412-1418. doi:10.3746/jkfn.2013.42.9.1412
5
Hara M, Ito F, Asai T, Kuboi T (2009a) Variation in amylase activities in radish (Raphanus sativus ) cultivars. Plant Foods Hum Nutr 64:188-192. doi: 10.1007/s11130-009-0129-9
6
Hara M, Oki K, Hoshino K, Kuboi T (2003) Enhancement of anthocyanin biosynthesis by sugar in radish (Raphanus sativus L.)hypocotyl. Plant Sci 164:259-265. doi: 10.1016/S0168-9452(02)00408-9
7
Hara M, Sawada T, Ito A, Ito F, Kuboi T (2009b) A major β-amylase expressed in radish taproots. Food Chem 114:523-528. doi:10.1016/j.foodchem.2008.09.082
8
Hara M, Torazawa D, Asai T, Takahashi I (2011) Variations in the soluble sugar and organic acid contents in radish (Raphanus sativusL.) cultivars. Int J Food Sci Technol 46:2387-2392. doi: 10.1111/j.1365-2621.2011.02761.x
9
Kim H, Kim JH, Auh JH, Kim JK (2009) Measurement of starch index in radish roots and its application to evaluate inheritance of tissue firmness. Korean J Hortic Sci Technol 27:631-635
10
Im JS, Lee EH, Lee JN, Kim KD, Kim HY, Kim MJ (2010) Sulforaphane and total phenolics contents and antioxidant activity of radish according to genotype and cultivation location with different altitudes. Korean J Horti Sci Technol 28:335-342
11
Jahan MS, Pervin MS, Rana AM, Shovon MS, Sharma SD, Karim MR, Rahman MH (2014) Correlation between β-amylase activity and starch content in different cultivars of radish (Raphanus sativus L.). BioTechnol An Ind J 9:298-302
12
Khanum F, Swamy MS, Krishna KS, Santhanam K, Viswanathan K (2000) Dietary fiber content of commonly fresh and cooked vegetables consumed in India. Plant Foods Hum Nutr 55:207-218. doi: 10.1023/A:1008155732404
13
Lee WY, Cha WS, Oh SL, Cho YJ, Lee HY, Lee BS, Park JS, Park JH (2006) Quality characteristics of dried radish (Raphanus sativus L.) by drying methods. Korean J Food Preserv 13:37-42
14
Marfil PH, Anhê AC, Telis VR (2012) Texture and microstructure of gelatin/corn starch-based gummy confections. Food Biophys 7:236-243. doi: 10.1007/s11483-012-9262-3
15
Nakamura K, Ohto MA, Yoshida N, Nakamura K (1991) Sucrose-induced accumulation of β-amylase occurs concomitant with the accumulation of starch and sporamin in leaf-petiole cuttings of sweet potato. Plant Physiol 96:902-909. doi: 10.1104/pp.96.3.902
16
Park Y, Kim H, Park M, Kim S, Choi I (1999) Physicochemical and functional properties of turnip. J Korean Soc Food Sci Nutr 28:333-341
17
Ryu S (1996) Studies on traditional Buddhist temple food 1. Kimchi in Buddhist temple. Korean J Food Nutr 9:516-520
18
Seong KH, Kim SH, Park JT (2016) Relationship between texture and major components of radish. Korean J Agric Sci 43:240-248. doi:10.7744/kjoas.20160027
19
Sila DN, Smout C, Vu ST, Loey A, Hendrickx M (2005) Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. J Food Sci 70:E85-E91. doi: 10.1111/j.1365-2621.2005.tb07095.x
20
Singleton V, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158
21
Takahashi I, Kuboi T, Fujiwara T, Hara M (2012) Overexpression of an extraplastidic β-amylase which accumulates in the radish taproot influences the starch content of Arabidopsis thaliana. Plant Biotechnol 29:447-455. doi: 10.5511/plantbiotechnology.12.1002a
22
Takizawa K, Nakano K, Ohashi S, Yoshizawa H, Wang J, Sasaki Y (2014) Development of nondestructive technique for detecting internal defects in Japanese radishes. J Food Eng 126:43-47. doi: 10.1016/j.jfoodeng.2013.10.041
Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :한국원예학회
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 35
  • No :5
  • Pages :577-587
  • Received Date : 2016-07-20
  • Revised Date : 2017-02-21
  • Accepted Date : 2017-02-13
  • DOI :https://doi.org/10.12972/kjhst.20170062
Journal Informaiton Horticultural Science and Technology Horticultural Science and Technology
Online Submission
  • scopus
  • NRF
  • KOFST
  • crossref crossmark
  • crossref cited-by
  • crosscheck
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close