Differences in sugar and salt penetrarion rates of radish depending on size and concentration of solution were examined. 2x2x2 and 4x4x4 cm cube-shaped radish examined in different pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix). After 12hr storage, Salt penetration rate of radish cut into 2x2x2 cm was faster than that of 4x4x4 cm in all salt solution. Size dependent sugar penetration showed same tendency with size dependent salt penetration. Also, increase in salt and sugar concentration led to increase in salt and sugar permeation rate.

• Hee-Jin Kim(Department of Food Science and Biotechnology, Kyung Hee University)
• Moo-Yeol Baik(Department of Food Science and Biotechnology, Kyung Hee University)
• Byung-Yong Kim(Department of Food Science and Biotechnology, Kyung Hee University)