Cultivation
Suitability for Freezing: Black Radish
Raphanus sativus L. var. niger (Mill.) S. Kerner
Black radish is not a crop intended for freezing, as the process deeply deforms the root structure and strips it of its consumer properties.
In the reference 10 varieties crop Black radish, where this is mentioned in the description.
Freezing black radish leads to a loss of juiciness and irreversible deterioration of the flesh texture. After thawing, the structure of the root becomes loose, and its flavor characteristics make the product unsuitable for culinary use.
Due to the high proportion of free moisture in the dense flesh of the radish, large ice crystals form during freezing, which destroy cell membranes. Because of these physical changes, the suitability for freezing index is not a subject of breeding standardization for this crop.
General information about the subject — on the page Suitability for freezing.
Varieties of Black radish mentioned in the description
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.
No varieties yet.