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| Effects of Several Natural Bacterial Inhibitors on Storing Characteristics of Pickled Radish |
| Gao Qiong,Li Jie,Wang Zhanhua,Wang Qingzhang |
| College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 |
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Abstract The quality of pickled radish,total acidity,brittleness,nitrite,color,sensory value and flavor,were investigated during storage after treated respectively by natural antiseptic phytic acid,nisin and suffumigated by onion.The results showed that phytic acid and nisin had little effect on bacterium.Only suffumigating treatment can keep pickled radish good quality.
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Received: 13 November 2006
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