Ranjitha, K. published the artcileRetention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment, HPLC of Formula: 1589-47-5, the publication is Journal of Food Science and Technology (New Delhi, India) (2022), 59(1), 409-415, database is CAplus and MEDLINE.
Experiments were carried out with the objective of enhancing shelf life and maintain quality of fresh-cut radish slices during storage at 8°C. Dip treatment of radish slices in 20 g/L glucose solution for five minutes retained the quality attributes viz., surface color, sensory properties and antioxidant capacity of the slices till six days of storage. Isothiocyanates were also retained better due to glucose dip. Biplot generated through principal component anal. of head space volatiles from fresh and stored radish slices showed that fresh and glucose treated slices grouped together with 4-Me thio-3-butenyl isothiocyanate. Accumulation of sulphurous volatiles such as Me disulfide, di-Me trisulfide, 2-pentanethiol was observed in control (undipped) radish slices, indicating their probable role as spoilage indicator volatiles. Thus, glucose pre-treatment can be considered as a practical method for quality retention of fresh-cut radish.
Journal of Food Science and Technology (New Delhi, India) published new progress about 1589-47-5. 1589-47-5 belongs to ethers-buliding-blocks, auxiliary class Aliphatic hydrocarbon chain,Alcohol,Ether, name is 2-Methoxypropan-1-ol, and the molecular formula is C4H10O2, HPLC of Formula: 1589-47-5.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem