Origin, Distribution, Genetic diversity and Breeding of Rasdish (Raphanus sativus L.)

Radish (Raphanus sativus L. ssp. sativus or Raphanus sativus L.) belongs to the genus Raphanus and the family Brassicaceae (Crucifereae). It is a diploid species with chromosome numbers 2n = 2x = 18. The genus Raphanus originated from coastal regions along the Mediterranean and Black Seas. Most scholars believe that cultivated radish (R. sativus L.) was originated from wild radish (Raphanus raphanistrum L.) while others thought R. sativus was derived by the hybridization between R. maritimus and R. landra. Other names of radish are wild radish, garden radish, daikon. It is an economically important crop grown and consumed all over the world, especially in East Asia. Radish is grown all over the world for its fleshy, edible taproot. Radish is one of the most common root vegetables, while in some cultivars it can be used as a leafy vegetable, silique vegetable, or oil crop. Various types of radish landraces and traditional varieties with different root sizes, shapes, colors, and taste have been developed through domestication, evolution and breeding. Depending on the variety, the edible root ranges in shape from spherical to long and cylindrical or tapered, and the outside skin can be white, yellow, pink, red, purple, or black. Today, radishes are grown throughout the world. Different local people prefer to use various parts of the radish plants including roots, leaves, sprouts, seed pods and oil from seeds as their food according to their own custom. The early domestication of radishes, evolutionary processes and human selection of preferred types have led to significant variations in size, color and taste of this vegetable crop. In this review article origin, geographic distribution, taxonomy, botanical description, genetic diversity, genetic resources, breeding, nutritional value, health benefits, cultural significance of radish are discussed.