Effect of antioxidants in fresh cut radishes during the cold storage

The objective of this study was to evaluate the eff iciency of antioxidants in the cold storage of fres h cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric a cid) and stored at 5oC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respi ratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) wa s significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. Th e values of lightness (L*) were decreasing along th e storage. Citric acid treatments caused strongly red colorati on in the minimally processed roots. None of the tr eatments avoided the browning of the shredded radishes durin g the cold storage.