FreshPoint

Description:

•  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.

Receiving Information:

• 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.

Storage/Handling:

• 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.