Table 5 Physicochemical properties, preference and microbiological analysis of radishes restored with dr inking water during storage

Analysis Item		0 day	7 day (5℃)	7 day (10℃)	7 day (15℃)
Moisture content(%)		49.59±0.34	44.84±1.01	45.89±0.48	44.14±0.27
pH		5.08±0.02^b2)	5.63±0.06^ab	5.80±0.04ab	6.75±0.01^a
Hardness (kg)		2.89±1.04	2.77±1.12	2.93±1.14	0.78±1.13
Hunter color value	L	66.78±1.07^a	63.28±0.43^ab	62.53±0.34^b	60.21±0.29^c
	a	-0.61±0.05	-0.19±0.01	-0.30±0.04	-0.05±0.03
	b	18.00±0.64	16.78±0.11	16.36±0.24	16.12±0.15
Microorganism (log CFU/g)		3.13±0.01^c	6.64±0.05^b	6.54±0.03^b	8.33±0.56^a
Preference1)	Appearance	6.60±2.19^a	6.42±1.07^a	5.87±0.95^a	4.24±1.51^b
	Flavor	6.60±1.14^a	5.49±1.55^ab	5.04±1.78^b	-
	Taste	4.80±1.79	4.45±0.67	4.34±1.93	-
	Chewiness	6.60±2.30	6.41±1.61	6.29±1.24	-
	Overall preference	5.40±2.30^a	5.11±2.46^a	5.14±1.89^a	4.11±1.20^b

7-Point hedonic scale.
Values with different lowercase superscripts in the same row are significantly differently by Tukey’s test (p<0.05).