Pungency levels of white radish (Raphanus sativus L.) grown in different seasons in Australia

White Radish, or daikon (Raphanus sativus) is a popular root vegetable in East Asian countries but there are increasing export opportunities for lower cost agricultural countries such as Australia. The Japanese processing white radish cultivar, Hoshiriso, was grown in spring, summer, autumn and winter on the Central Coast of New South Wales, Australia and accumulation of the characteristic pungent flavour component, 4-methylthio-3-trans butenyl isothiocyanate (MTBITC) during growth was determined. MTBITC concentration was found to be higher in roots grown in autumn and spring than in winter and summer. There was considerable change in MTBITC concentration during growth in all seasons with a maximum concentration occurring 9 weeks after sowing for roots grown in autumn and winter, and after 13 weeks for spring- and summer-grown roots.