<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>During two-year experiments the effects of long-term storage at three temperature levels (2°C, 8°C and 18°C) on content of some nutritive components, including pungent compounds - isothiocyanates (ITC), in processed horseradish (cream) were studied. The significant changes of content of reducing sugars, total isothiocyanates and color indexes in horseradish cream after its storage were noted. The higher temperature of storage the higher content of reducing sugar in horseradish cream was observed. Content of allyl isothiocyanate (AITC) and especially phenylethyl isothiocyanate (PEITC) in fresh horseradish cream was lower in comparison to non-processed horseradish roots. Contents of both isothiocyanates decreased significantly during storage period. The highest decline of isothiocyanates level was observed during first four months of storage. The highest temperature of storage studied (18°C) caused faster decline of both isothiocyanates concentration in horseradish cream. To maintain the human health-promoting compounds in processed horseradish, as well as to keep sensory attributes (color), it is suggested to store horseradish cream in cold condition.</p></abstract>

During two-year experiments the effects of long-term storage at three temperature levels (2°C, 8°C and 18°C) on content of some nutritive components, including pungent compounds - isothiocyanates (ITC), in processed horseradish (cream) were studied. The significant changes of content of reducing sugars, total isothiocyanates and color indexes in horseradish cream after its storage were noted. The higher temperature of storage the higher content of reducing sugar in horseradish cream was observed. Content of allyl isothiocyanate (AITC) and especially phenylethyl isothiocyanate (PEITC) in fresh horseradish cream was lower in comparison to non-processed horseradish roots. Contents of both isothiocyanates decreased significantly during storage period. The highest decline of isothiocyanates level was observed during first four months of storage. The highest temperature of storage studied (18°C) caused faster decline of both isothiocyanates concentration in horseradish cream. To maintain the human health-promoting compounds in processed horseradish, as well as to keep sensory attributes (color), it is suggested to store horseradish cream in cold condition.

Some Quality Characteristics Including Isothiocyanates Content of Horseradish Cream as Affected by Storage Period

Research Institute of Vegetable Crops, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland

Institute of Biology Department of Plant Physiology and Genetics, University of Podlasie, Prusa 12, 08-110 Siedlce, Poland

Journal of Fruit and Ornamental Plant Research

During two-year experiments the effects of long-term storage at three temperature levels (2°C, 8°C and 18°C) on content of some nutritive components, including...

Some Quality Characteristics Including Isothiocyanates Content of Horseradish Cream as Affected by Storage Period

Data publikacji: 07 sty 2010

Zakres stron: 123 - 132

DOI: https://doi.org/10.2478/v10032-009-0033-8

Słowa kluczowe
L., horseradish cream, storage, quality, allyl isothiocyanate, phenylethyl isothiocyanate

This content is open access.

Some Quality Characteristics Including Isothiocyanates Content of Horseradish Cream as Affected by Storage Period

Data publikacji: 07 sty 2010

Zakres stron: 123 - 132

DOI: https://doi.org/10.2478/v10032-009-0033-8

Słowa kluczoweL., horseradish cream, storage, quality, allyl isothiocyanate, phenylethyl isothiocyanate

This content is open access.

Słowa kluczowe
L., horseradish cream, storage, quality, allyl isothiocyanate, phenylethyl isothiocyanate