Radishes should be kept moist and cool at all times to prevent dehydration. Daikon radish may be mechanically undercut before harvest. Most spring radishes are topped and packaged in plastic bags. They should be cooled quickly to 40 F or below to maintain their crispness. Hydrocooling is an effective method of cooling radishes.
Black spot is reduced by washing radishes in chlorinated water.
The regrowth of tops can be greatly retarded by trimming off the growing points, which are aggregated within a few millimeters on to of the root. Bunched radishes have a much shorter market life because of the perishability of the tops. Addition of package and top ice aids in keeping the tops fresh. Daikon may be marketed in cartons or 20-lb plastic bags. Wear protective clothing and safety devices as recommended on the label.