BUNCH RADISH (PREORDER)

~20 lbs Bunch Radish aka "Zha-Zhuang-Ying-Tao-Xiao-Luo-Bo", "扎装樱桃小萝卜", "扎裝櫻桃小蘿蔔" Bunch radish is a small edible root vegetable shaped like bulbs attached to the green leaves on top. The thin red skin covers the white flesh underneath.  When eaten raw, radishes are spicy, crisp, and zesty. It is mostly eaten raw as a crunchy salad vegetable. Bunch radish is available year-round. Handling Tip Selection The radish is firm and smooth with no signs of bruises, shriveling, or dark spots. The green leaves are unwilted and show no signs of yellowing. The root ends are stiff and firm. Storage Bunched radish should be stored at 32°F (0°C) with a relative humidity of ninety to ninety-five percent and with mist. The typical shelf life is one to two weeks. High temperatures lead to root growth and softening. Long-term storage leads to pithy or spongy texture. Bunched radish is sensitive to ethylene, a naturally occurring gas that regulates ripening. Do not store bunched radish with high ethylene-producing products to extend shelf life and avoid leaf-yellowing. Bunched radish produces a low level of ethylene. Bunched radish is not sensitive to chilling injury and should be stored as cold as possible without freezing.