POST HARVEST MANAGEMENT

OF RADISH AND VALUE

ADDITION.

GOPALAKRISHNAN M
2019046024
BOTANICAL DESCRIPTION:
• SCIENTIFIC NAME: Raphanus sativus

• FAMILY: Brassicaceae

• ORIGIN: Egypt

• Chromosome Number: 2n = 18

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INTRODUCTION:
 It is an short duration vegetable crop (45-60 days).
 It has high nutritive value.
 It is a good source of ascorbic acid. Pink skinned radish
is generally richer in ascorbic acid than white skinned.
 It is widely grown in all states of India.
 Total area in India – 0.16MHa
 Total production in India – 2.28MT
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MATURITY INDICES:
• Large enough and crispy.
• Chronological indices also used in Radish.
• For example: Number of days after sowing.
• European type is ready for harvesting after 30 days from sowing.
• Asiatic type is ready for harvesting after 45 to 60 days from
sowing.

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European variety Asian variety

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HARVEST :
• In India harvest is done manually.
• The edible roots become ready for harvesting in about 30 – 60 days
depending on the variety.
• A light irrigation may be given before harvesting to facilitate lifting
of roots.
• In advanced countries, commercial radish growers use a single row
harvester that pulls the plants from soil.
• Roots will become fluffy or pithy if kept in the field for longer
time.
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Machineries in Harvesting:

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POST HARVEST HANDLING:
 Pre-cooling.
 Grading.
 Packaging.
 Storage.

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PRE-COOLING:
• In radish two type of pre-cooling method is used.
 Hydro cooling
 Ice cooling
• Hydro cooling:
In this method chilling and then showering or
submerging the product in cold water.
Hydro cooling at 0 to 4.5°C.
• Ice cooling:
In this method mixing ice and water into a slurry
that is injected into the product packaging and cools by
direct contact.
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GRADING AND SORTING:
• Harvested roots are graded according to size(diameter of roots).

 Small: 1.9 cm
 Medium: 1.9 to 2.5 cm
 Large: 2.5 to 3.2 cm
• There aretwo USDA
Very grades.
large: above 3.2 cm

 U.S. No 1
 U.S. Commercial 10
Contd..
• U.S. No.1:
The roots are clean, well formed, smooth, firm and
tender.
They are also free from decay, cuts, or disease and
from damaged caused by freezing, growth cracks, insects
or other means.
• U.S. Commercial:
The roots are damaged caused by freezing, growth
cracks, insects or other means.
Variation >10% but < 20%.

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PACKAGING:
• Normally the produce is sent to the market loose or
sometimes it is packed in gunny bags.

STORAGE:
• Radish cannot be stored at room temperature for more
than 2 – 3 days.
• However in cold storage, topped radish if packed in
polybags with few holes for aeration, can be stored at
0° with 90 - 95% relative humidity for about 2 months.

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VALUE ADDITION:
• Kimchi is traditional fermented Korean delicacy which is
made from radish with various spices such as hot peper,
garlic, ginger and onions.
• It is a national dish of Korea.
• It has been referred as staple food since ages.
• It is also taken to space by astronauts on spaceship.
• It is stored at refrigerated temperature (10-15°C) for 3-4 months.

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