Suitability of Processing Winter Radish Juice Blocks from Jeju Island

Studies on the composition, storage, and growth characteristics of winter radish have been conducted actively.However, research related to ozone treatment remains limited.Currently, processed products utilizing winter radish are restricted to items such as dried radish slices, kimchi, and radish juice.This study aimed to develop radish juice blocks as convenient processed foods using ozone-treated winter radish from Jeju Island and sought to analyze their quality characteristics.Additionally, consumer preferences concerning the processing methods were investigated to gather foundational data for designing processing protocols and evaluating quality changes for the future commercialization of winter radish products.In the experiments, ozone-treated and untreated radishes (control) were processed into radish juice.Drying conditions included low-temperature drying (50C), high-temperature drying (90C), and freeze-drying.The results indicated differences in quality characteristics due to heat treatment, with low-temperature and freeze-drying being more suitable for the radish juice blocks than high-temperature drying.However, no significant effects of ozone treatment were observed.Consumer preference and sensory intensity analysis showed no significant differences among samples, though changes in the radish flavor and an increase in sweetness were noted during the drying process.Penalty analysis revealed that high-temperature drying altered the natural radish flavor, while low-temperature and freeze-drying had minimal impact.Therefore, low-temperature or freeze-drying methods are deemed preferable for producing radish juice blocks.This study provides foundational data for food storage technology development and advances in processed products utilizing the Jeju winter radish.