Both leaf and root conditions are important aspects of commercial radish (Raphanus sativus var. sativus) quality. We thus investigated changes in radish respiration rate, leaf color, and root quality after 6-days of storage under 24 different conditions combinatorially incorporating 4 different temperatures (5, 10, 15, and 20 °C) and 6 different oxygen (O2) concentrations (20, 16, 12, 8, 4, and 2 %). Respiration (CO2 production) rates (Rsp) were reduced by low temperature and low O2, and a relationship between temperature (T) and O2, and the respiration rate could be expressed as Rsp = 2.58T + 0.64O2 − 8.43 (R = 0.96). The partial regression coefficient for temperature was approximately 4 times the O2 concentration, indicating that the effect of low temperature was greater than that of low O2. A decrease in leaf color was inhibited by both low temperature and low O2. Root color was not affected by differences in O2 concentration or temperature. Low temperature was more effective at inhibiting rootlet development than low O2. These findings suggest that low O2 exerts less effect than low temperature. Therefore, a low temperature (10 °C or 5 °C) is necessary to maintain radish commercial value.
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