Radish is often top-iced to maintain temperature and contribute moisture for retaining a crisp texture. Under these conditions common red radish may be expected to maintain acceptable quality for 7 to 14 days with tops and 21 to 28 days if topped. Daikon-type radish may last from 3 to 4 months at these same conditions. Bunched tops may exhibit yellowing with prolonged storage and ethylene exposure. Physiological Disorders Freeze injury.
Shoots become water-soaked, wilted, and turn black.
Roots appear water-soaked and glassy, often only at the outer layers if the freezing temperature is not too low. Pathological Disorders Bacterial Black Spot. Refrigeration is the primary control but washing roots in chlorinated water is reported to significantly control this disease. One Shields Ave.