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or spongy in texture and may develop harsh flavours, for most palates. roots of bunched or topped common red radish should, ideally, be of uniform and similar shape for the variety, well formed, smooth, firm but of tender texture, and free of growth or harvest damage, and free of decay, disease or insects
. bunched radish tops should be fresh in appearance, turgid, and free of freeze injury or other serious injury, seed stalk, yellowing or other discoloration, disease, decay, or insects. currently radishes are cut or diced in packaged salad mixes, and for foodservice, particularly for incorporation into...
https://www.cargohandbook.com/Radishes