Th e cv. Red Meat had the lowest overall yields in
both years, but nevertheless still had the same total
weight of Class 1 roots when compared to the others.
Th is could be because the quality criterion, a minimum
diameter of 40 mm, was designed for cultivars
with a long root, like Jarola and Miyashige, rather
than for more rounded, turnip-like cultivars like Red
Meat, with a greater diameter. Th e high proportion
of radishes assigned to Class 2 in all three cultivars
was due to poor shape and cracking, which naturally
results in downgrading.