How to store radishes? (5 different ways)
By
Dr Andrei da Silva Alexandre (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Andrei da Silva Alexandre PhD is a Bachelor of Biotechnology with expertise in Bioprospecting and Chemistry of Natural Products, Isolation and Identification of Secondary Metabolites from Plants and Microorganisms, and Antimicrobials. He writes and reviews content on these topics.
Dr Andrei da Silva Alexandre’s Highlights:
- Research Collaborator at the Laboratory of Bioprospecting and Biotechnology of the National Institute of Amazonian Research/ Brazil
- PhD in Biotechnology with a focus on Phytochemistry at the Federal University of Amazonas/ Brazil
- Master’s degree in Biotechnology and Natural Resources at the University of Amazonas State/ Brazil
- Bachelor of Biotechnology at the Federal University of Amazonas/ Brazil
Professional Experience:
Dr Andrei da Silva Alexandre has been working for more than 10 years in the area of Biotechnology and Chemistry of Natural Products.
During his master’s degree he developed research that studied the production of secondary metabolites from endophytic fungi, aiming to isolate and identify substances against pathogenic microorganisms, using analytical techniques such as Chromatography, NMR and Mass Spectrometry.
In his PhD thesis Dr Andrei da Silva Alexandre isolated and identified bioactive substances from plant extracts using analytical techniques, against pathogenic bacteria.
Finally, Dr Andrei da Alexandre has already co-directed undergraduate students in scientific initiation projects. He also participates as a reviewer of scientific articles in international journals.
- 2016, Bachelor in Biotechnology at the Federal University of Amazonas, Brazil
- 2018, Master in Biotechnology and Natural Resources at the University of Amazonas State, Brazil
- 2023, PhD in Biotechnology at the Federal University of Amazonas, Brazil
The main publications of Dr. Anny Manrich are:
Articles
Alexandre, A. S.; Fachin-Espinar, M. T.; Nunez, C. V. Triterpenos, esteroides e fenólico isolados de Minquartia guianensis Aubl (Coulaceae) e atividade antibacteriana. (2023). Concilium, 23, 3, 883-895.
Alexandre, A. S., Rocha, W. C. Perfil cromatográfico por TLC do óleo e dos extratos das folhas e caule de andiroba, Carapa guianensis Aubl. (2017). Scientia Amazonia, 6, 2, 117-125.
Book
Alexandre, A. S. Perfil cromatográfico da Andiroba: análise por CCD do óleo e dos extratos orgânicos de folhas e caule. 1. ed. Riga: Novas Edições Acadêmicas, 2018. 52p .
Conference Papers
Alexandre, A. S., Nunez, C. V. Triterpenos do extrato metanólico dos galhos de Minquartia Guianensis Aubl. (Coulaceae). In Livro de Resumos: 3º SIMPÓSIO REGIONAL NORTE DE FARMACOGNOSIA, INPA, 2021.
Albuquerque, F. H. S. ; Meliciano, N. V.; Alexandre, A. S. Frequência relativa dos grupos sanguíneos ABO e Rh da população do município de Coari-Am.. In: 11º Congresso Brasileiro de Saúde Coletiva, 2015, Goiânia. Anais do 11º Congresso Brasileiro de Saúde Coletiva, 2015.
You can view some of Dr Andrei’s work below and links to her professional profile.
Linkedin: https://www.linkedin.com/in/andrei-alexandre/
Research Gate: https://www.researchgate.net/profile/Andrei-Alexandre
Google Scholar: https://scholar.google.com/citations?user=YT4sTmsAAAAJ&hl=pt-BR
Orcid: https://orcid.org/my-orcid?orcid=0000-0001-7789-3714
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “How to store radishes?”, with an in-depth analysis of the proper storage technique for radishes. We will also discuss what is the shelf life of radishes, what affects their shelf life and how to tell if they have spoiled.
How to store radishes?
You can store radishes in three ways to preserve their freshness. You can keep them in the refrigerator, in the freezer or in water, each storage method can preserve radishes for different culinary purposes, so choose the one that best suits your needs and preferences (1,2,3,4).
What are the ways to store radishes?
Storing in the refrigerator
Radish can be stored in the refrigerator, the optimum temperature is at 0 °C (32 °F) with a relative humidity of 90 to 95%. Radish may be hard to keep fresh due to its tops, which are perishable. However, keeping under these conditions may hold them for weeks (1).
To properly store radishes in the refrigerator, first, cut off the greens and arrange them between layers of moist paper towels in a sealable plastic bag. Make sure to remove any excess air from the plastic bag and store it in the refrigerator’s crisper drawer (2).
Storing in the freezer
Another option to store radishes is freezing, however, their texture and quality may be significantly altered. To minimize this, you should quickly blanch radishes before freezing, immersing them in boiling water for 2 minutes and transferring them to cool in an ice water bath (3).
After blanching, dry and place the radish in an airtight container and preserve it in the freezer at -18 °C (3).
Storing in water
The following are the steps involved in storing radishes in water (4):
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Grab a bowl or a plastic container and fill it with approximately two to five inches of water.
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Next, gently place the radishes in the water, allowing them to resemble radishes growing right from the water’s surface.
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Maintain the container at room temperature in your pantry, ensuring ideal conditions.
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This method will keep your radishes crispy and fresh for at least seven days.
How to store radishes for the long-term?
Pickling radishes
To preserve radishes for the long term, pickling is a good option. Select fresh radishes, wash them thoroughly to eliminate surface impurities, and cut off the top and root tails. Then, submerge the radishes in a low pH brine solution composed of water, vinegar, and salt. You can also add some spices to enhance the flavor (10).
When you put pickle radishes, the acidic environment inhibits microorganisms and interacts with the radish tissues, transforming texture and taste through acidification, enzymatic reactions, and pasteurization, preserving food with an extended shelf life (11).
Drying radishes
Drying radishes is a simple way to preserve them as well. Clean the radishes, then spread them in a single layer on a clean surface in a well-ventilated area. By submitting radishes under the drying process, you eliminate excess moisture, prevent microbial growth and retain organoleptic qualities. Remember to monitor the dehydration process to prevent over-drying or the development of off-flavors. After dehydration, radishes should exhibit a firm texture (12,13).
What is the shelf life of radish?
Radish can last for about 2 weeks at room temperature. When they are stored in the refrigerator at 0 °C, their shelf life increases to 3 to 4 weeks. If they are held at 7 °C, the shelf life decreases to 1 week. Under these same conditions, black or winter radishes can last for about 2 to 4 months (1).
When it comes to frozen radishes, as we mentioned, they freeze poorly, but when kept in the freezer, they can last at least 6 months before losing texture (3).
What affects the shelf life of radish?
The shelf life of radish can be impacted by several factors (1,5,6,7):
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Moisture: Excess moisture can promote microbial growth and accelerate decay.
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Enzymatic activity: Enzymes like polyphenol oxidase can cause browning and texture changes as cell walls break down, especially if not stored properly.
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Oxygen exposure: Exposure to oxygen can trigger an oxidation reaction, compromising the color and quality of the radish.
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Temperature: High temperature and inadequate storage conditions can promote microbial proliferation and hasten radish spoilage and deterioration.
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Handling and Pathogens: Physical damage caused by hard handling can create entry points for pathogens and accelerate decay.
How to tell if radishes have spoiled?
To tell if radishes have spoiled, you should be able to identify the signs of spoilage by checking the appearance, texture, smell, and presence of molds.
Appearance
If you notice signs of mold growth, discoloration, or sliminess on the radish, discard it and do not consume it because it has spoiled. The bacterium Xanthomonas vesicatoria causes black spot lesions on radish (1,8).
Texture
Texture changes, such as softening and mushiness, may occur due to the breakdown of cell walls or the presence of microbial activity. The bacterium Rhizoctinia solani causes light brown lesions on radishes, making their tissues become spongy (1,8).
Off-smell
Microbial spoilage can also produce off-putting odors resulting from bacteria or yeasts’ metabolic by-products. These odors serve as a clear indicator that radishes have undergone spoilage (8).
Mold presence
Aternatia and Fusarium are the most common species of pathogens when radishes are packed individually for storage. Symptoms include dark brown or black patches.
Conclusion
In this brief guide, we answered the question “How to store radishes?”, with an in-depth analysis of the proper storage technique for radishes. We also discussed what is the shelf life of radishes, what affects their shelf life and how to tell if they have spoiled.
References
Was this helpful?
References
1.-
USDA. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Agricultural Research Service Agriculture, Handbook Number 66, 2016, 524-526.
2.-
USDA. How should I store cut fruit and vegetables?. 2023.
3.-
Silva CLM. Home Freezing of Fruits and Vegetables. In book: Frozen food science and technology, 2008.
4.-
Bovi GG, Herppich WV. Keeping Fruits And Vegetables Fresh By Limiting Respiration And Transpiration. Frontiers for Young Minds, 2021, 09:1-8.
5.-
Moon, K.M, et al. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules. 2020;25(12):2754.
6.-
Budhathoki P. Review On Post-Harvest Handling Of Fruits And Vegetables To Minimize Loss. Food and Agri Economics Review, 2022, 2(1), 37-40.
7.-
Qiu Y, Zhou Y, Chang Y, et al. The Effects of Ventilation, Humidity, and Temperature on Bacterial Growth and Bacterial Genera Distribution. Int J Environ Res Public Health. 2022;19(22).
8.-
Doyle ME. Microbial Food Spoilage – Losses and Control Strategies: A Brief Review of the Literature. Food Research Institute, University of Wisconsin, 2007.
9.-
Xen X, et al. Control of postharvest radish decay using a Cryptococcus albidus yeast coating formulation. Crop Protection, 2012, 41, 88-95.
10.-
USDA. Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables. Acessed: August 2023.
11.-
Tang Y, et al. Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes. LWT, 2022, 157.
12.-
Akharume F, et al. Dehydrating Fruits and Vegetables for Home Use. CCD-PFS-3. Lexington, KY: Center for Crop Diversification, University of Kentucky College of Agriculture, Food and Environment, 2018.
13.-
Nwankwo CS, et al. Technological advancements in the drying of fruits and vegetables: A review. African J Food Science, 15(12):367-379.
