This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료 및 무 피클 제조
    2. 색도 및 경도 측정
    3. 총 폴리페놀 함량 및 미생물 생육 측정
    4. 통계분석
III. 결과 및 고찰
    1. 천연 보존료의 폴리페놀 함량에 따른 저장 품질 평가
    2. 천연보존료의 첨가에 의한 및 미생물 분석
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 박성진(세계김치연구소) | Sung Jin Park (World Institute of Kimchi)
• 최윤정(세계김치연구소) | Yun-Jeong Choi (World Institute of Kimchi)
• 이민정(세계김치연구소) | Min Jung Lee (World Institute of Kimchi)
• 서혜영(세계김치연구소) | Hye-Young Seo (World Institute of Kimchi)
• 윤예랑(세계김치연구소) | Ye-Rang Yun (World Institute of Kimchi)
• 민승기(세계김치연구소) | Sung Gi Min (World Institute of Kimchi)
• 이혜진(세계김치연구소) | Hye Jin Lee (World Institute of Kimchi)
• 이재홍(한국식품산업클러스터진흥원) | Jae Hong Lee (The Food Industry Promotional Agency of Korea)
• 강성란(한국식품산업클러스터진흥원) | Seong Ran Kang (The Food Industry Promotional Agency of Korea)
• 김현정(한국식품산업클러스터진흥원) | Hyun Jung Kim (The Food Industry Promotional Agency of Korea)
• 박성희(세계김치연구소) | Sung Hee Park (World Institute of Kimchi) Corresponding author