The Textural and Physical Characteristics of Red Radishes Based on a Puncture Test

Texture is an important indication of the quality of food products, and the analysis of texture involves the measurement of their response when subjected to mechanical forces, such as cutting, scissoring, chewing, and compression or stretching. There is a close correlation between the texture of agri-food products and their mechanical properties. In this study, the textural characteristics of red radish roots were analyzed under different storage conditions using a penetration test. The physical parameters analyzed are the skin strength and elasticity, breaking point, ripening and softening profile, and flesh firmness. The results of the breaking point after the products' storage at room temperature (tested after one, two, and three days, respectively) are: 184.96 N, 151.29 N, and 154.42 N, respectively; for radishes stored at a temperature of 2.8 degrees C, the breaking point is: 132.12 N, 109.76 N, and 141.16 N, respectively. The lowest value of firmness is recorded for the radishes tested fresh at 78.98 N, and the highest value of firmness is for the sample of specimens kept at laboratory temperature, that is, 103.96 N. The epidermal elasticity also undergoes significant changes during the experiment, starting from an epidermal elasticity of 2.14 mm (fresh sample) to a value of 4.15 mm (for the sample stored at laboratory temperature for three days). The experimental determinations indicated that the highest value of the penetration force of 184.1 N was obtained for the product stored at room temperature, and the lowest value of 109.76 N was obtained for the product stored at 2.8 degrees C.