- Health: Radish greens are high in vitamin C, which is a cancer-fighting antioxidant.
- Usage: Radishes are most often used in salads and vegetable trays.
- Taste: Radishes have a bold, spicy flavor.
- Scientific Name: Raphanus sativus.
- Pithy or spongy texture: Indication of age. Always inspect radishes carefully upon arrival to ensure good quality product. Do not hold radishes for long periods of time.
- Top or root growth; softening: Indication of storage at high temperatures – store radishes at 32-36 degrees F/0-2 degrees C with a humidity level of 90-98%.
- Yellowing tops: Indication of ethylene exposure – keep bunched radishes away from ethylene-producing produce and ripening rooms.
- Selection: Shoppers should look for radishes with good color that have a solid feel to them. Mushy or decaying radishes should be avoided.
- Optimum Temp (F): 32 – 32F 0.0 – 0.0 C
- Optimum Humidity: 95 – 100 %
- Storage Life (Days): 10 – 21
- Ethylene Producer: No
- Ethelyne Sensitive: No
- Water Sprinkle: Yes
- Odor Producer: No
- Ripens After Harvest: No
- Mist: Yes
- Top Ice: No
- Odor Sensitive: No
- Storage: Radishes need to be kept cold. Keep them refrigerated to keep them looking crisp. Bunched radishes should be placed with other misted vegetables, but avoid misting bagged product.