Seven kinds of commercially available pickled radishes were sensory evaluated by fuzzy evaluation method , and their hardness, adhesion, elasticity, cohesiveness, gumminess, chewiness and other textural properties were measure by TPA, cutting and puncture modes. Besides, the results of sensory evaluation and texture were carried out with correlation analysis. The results showed that fuzzy evaluation performed the sensory evaluation of pickled radishes effectively; sensory evaluation was also significantly correlated to the hardness in texture analysis, which has provided a theoretical basis fo...
