Introduction
Radish (Raphanus sativus L.) is a root vegetable crop consumed
by a majority of Asian people. Among all parts of mature radish
plant, root was mostly used for daily food or side-dishes. In
addition, seedling of radish (sprout) contain many kinds of
secondary metabolites compounds such as glucosinolate1,
vitamin C, anti-oxidant2 and any other small molecules that
contribute to human health3. One of the small molecules found
in radish is isothiocyanate, which has been reported to have
beneficial effects against cancer cells in human4.
However, the radish production is restricted by several numbers
of environmental conditions such as biotic and abiotic stresses.
One example of biotic disturbance is caused by fungal or
bacteria. Pectobacterium carotovorum ssp. carotovorum (Pcc)
is one example of economically important bacteria infected the
radish and other vegetable. This pathogen can reduce the
vegetable yield, and therefore, has been included in the top ten
bacterial pathogens infected plants5.
During the growing, harvesting, packaging and distribution
processes, the radish might be contaminated with bacteria6.
Several sanitation methods have been applied to prevent and
reduce the contamination problem. These methods including the
physical treatment such as high pressure7,8, heat treatment7,
ozone exposure9, electron beam and gamma irradiation10,11.
Several chemical compounds were also used for sanitation
purpose. These chemical usually have salt or acid properties
such as chlorine dioxide12, sodium hypochlorite13, fumaric
acid12 and acidic electrolyzed water14. One of commercial