Relationships between sensory test results and chemical and physical properties of Japanese radish (Raphanus sativus L.)
Sasakisangatsuko is a traditional variety of daikon or Japanese radish (Raphanus sativus)cultivated in Asa-minami Ward, Hiroshima City. Water content, Brix value, and texture of Sasakisangatsuko were measured and compared with those of another of daikon variety, Aokubi. Sensory testing was also carried out with both varieties. Compared with Aokubi, water content of raw Sasakisangatsuko was 1-2% lower and Brix value was 0.5％ greater. Hardness and kosi of the raw upper part of Sasakisangatsuko were higher, and adhesiveness notably lower, compared to Aokubi. The raw lower part of Sasakisangatsuko had notably higher stickiness and lower kosi than Aokubi. Thus, textures of raw Sasakisangatsuko and Aokubi were opposite for their upper and lower parts: the upper part of Sasakisangatsuko was hard and had low adhesiveness but the lower part had high adhesiveness and stickiness; and the upper part of Aokubi was soft and the lower was hard.