Effect of Long Term Storage on Some Nutritive Components and Isothiocyanates Content in Roots of Two Horseradish Types

During two-years experiments the effect of long-term storage in cold room (0-1°C) on content of some nutritive constituents including isothiocyanates (ITC) in horseradish roots cultivated in Poland and Hungary was studied. Freshly harvested roots of Polish horseradish contained higher content of analyzed allyl- and phenylethyl-isothiocyantes (AITC and PEITC) in comparison to horseradish of Hungarian origin. Level of both ITCs affect the hot taste of horseradish products, so it seems that roots of Polish horseradish are more suitable for such production. During long-term storage in cold room variation of content of both isothicyanates were observed, but mean level of the pungent compounds: AITC and PEITC, remained relatively high, what is important for processing of the vegetable, and quality of products. During long term storage of both horseradish roots types in cold room the significant decline of ascorbic acid content was noted, but after 10 months storage period its level was still high.