Variety traits
Raphanus sativus L. var. niger (Mill.) S. Kerner
The taste and aroma of black radish are assessed using a 5-point tasting scale and are attributed to a high content of volatile mustard oils. The intensity of these organoleptic qualities depends on varietal characteristics and adherence to cultivation practices.
In the reference 11 varieties crop Black radish, where this is mentioned in the description.
To evaluate the palatability of black radish, a blind tasting assessment is employed, during which experts assign scores on a 5-point scale. The flavor of the root vegetable is characterized as sharp-spicy and bitter-pungent, which is a species-specific trait that distinguishes it from daikon and other mild varieties. The specific aroma is inextricably linked to sensory perception and is determined by the presence of phytoncides.
Flavor intensity is subject to the influence of agrotechnical factors. The application of fresh manure to the crop negatively affects taste characteristics, causing their deterioration, while excessive use of mineral fertilizers can disrupt the balance of substances in the root vegetable. In breeding practice, the variability of taste ratings for varieties ranges from 3.6 to 5 points.
General information about the subject — on the page Taste and aroma.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Raphanus sativus L. var. niger (Mill.) S. Kerner · Black radish
Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa w Ozarowie Mazowieckim Spolka z o.o.
Raphanus sativus L. var. niger (Mill.) S. Kerner · Black radish
Domaine Public (FR)
Raphanus sativus L. var. niger (Mill.) S. Kerner · Black radish
Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa w Ozarowie Mazowieckim Spolka z o.o.
Raphanus sativus L. var. niger (Mill.) S. Kerner · Black radish