Is it safe to eat white radish that has turned black?

Generally speaking, if the surface is only slightly darkened and there are no other signs of spoilage, the discolored portion can be peeled off and the remaining part is still edible. However, if the inside has turned black or if there are other signs of spoilage, it is not advisable to consume it. Detailed explanation is as follows:

If the white radish has only slightly blackened skin while the inside remains white, firm in texture, and without any unpleasant odor, this may be due to surface oxidation caused by improper storage. In such cases, after removing the discolored portion, the inner part of the white radish is still edible.

If the inside of the white radish has turned black or if blackening is accompanied by signs of spoilage such as softness, mold, or an unpleasant odor, it may be due to oxygen deficiency or boron deficiency in the root during growth, waterlogging in the soil environment, or bacterial infection such as black rot, which causes the fleshy root to rot and darken. In this case, the white radish has spoiled and should not be consumed.

When purchasing white radishes, carefully observe the color of the stem and check the head by touch for any abnormal coloration or signs of rotting. When storing white radishes, it is recommended to wash them thoroughly, drain off excess water, place them in a sealed plastic bag, and refrigerate them.