Definition of internal morphology and structural changes due to dehydration of radish (Raphanus Sativus L. CV. Suprella) using magnetic resonance imaging spectroscopy

Anna Salerno, Fernando Pierandrei, Elvira Rea, Paolo Sequi, Massimiliano Valentini

Research output: Contribution to journalReview article

17 Citations (Scopus)


Magnetic resonance imaging (MRI) spectroscopy is a promising nonde-structive analytical technique in food science. It offers the unique opportunity of studying vegetables, fruits and other foods in general, in their wholeness without any preparative manipulation of the sample. The aim of this study was to investigate the internal structure of radish and to monitor the variations induced by postharvest storage at low relative humidity. The MRI allowed for a clear definition of the internal structure of radishes with distinct visibility of xylematic and phloematic vessels distributed in a radial way. A decrease in water content, which results in the breakdown of tissues and the formation of large cavities with the detachment of the external cortex, is the main consequence of a few days' storage in low relative humidity. Both of these are factors that drastically decrease the quality of the radish's fleshy root. The MRI images give a novel insight into the internal organization of the hypocotyl, and this offers opportunities for further studies with regard to the structural differences related to the cultivars as well as the cultivation system.

Original languageEnglish
Pages (from-to)428-438
Number of pages11
JournalJournal of Food Quality
Issue number5-6
Publication statusPublished - Oct 2005


ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

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