Molecular mechanism controlling anthocyanin composition and content in radish plants with different root colors

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

“…Red radish color characteristics not only have health benefits because of their antioxidant activities ( Matsufuji et al, 2007 ; Rahman, Ichiyanagi, Komiyama, Hatano, & Konishi, 2006 ), but also make them preferred by consumers when they give pink color in pickles. Previous research shows that white radishes were devoid of anthocyanin aglycones in either skin or flesh, whereas pigmented radish cultivars exhibit a presence of diverse anthocyanin aglycones, including pelargonidin, cyanidin, and malvidin, in varying concentrations ( Lim, Kim, & Lee, 2023 ). Red radish cultivars represent a viable candidate for natural colorant extraction owing to their anthocyanin content ( Li et al, 2023 , Park et al, 2016 ).…”