Good and Bad classification of Radish

Title: Good and Bad Classification of Radish: Techniques, Parameters, and Perspectives .Radish is an edible root vegetable belonging to the family Brassicaceae. It is widely grown and consumed fresh in salads, curries, and pickles.🔹 Botanical name Raphanus sativus🔹 Parts eaten Mainly the root, sometimes the leaves as leafy vegetables🔹 Types White radish .
Red radish
Pink radish
Long and round varieties
🔹 Nutritional value (approx.)
High water content
Rich in vitamin C
Contains fiber, potassium, calcium
Very low in calories
🔹 Uses
Consumed raw (salads)
🔹 Quality characteristics
Firm texture
Smooth skin
Mild pungent taste
Free from cracks and discoloration
Radish (Raphanus sativus) – Nutritional Value
Minerals
Calcium: 25 mg
Phosphorus: 20 mg
Potassium: 233 mg
Iron: 0.3 mg
Magnesium: 10 mg
Vitamins
Vitamin C: 14–15 mg
Standard Shelf Life of Radish (Mooli)
The shelf life of radish depends on storage condition and form:
At room temperature
1–3 days
Leaves wilt quickly, roots lose moisture
Refrigerated storage (0–4 °C, 90–95% RH)
2–3 weeks (without leaves)
7–10 days (with leaves)
Cold storage (commercial)
Temperature: 0 °C
Relative Humidity: 95–100%
Up to 3–4 weeks
Processed forms
Cut radish (refrigerated): 2–3 days
Pickled radish: Several months
Dehydrated radish: 6–12 months .
Sample Preparation of Radish
(Collected from Malda Rathabari )
🔹 Objective
To prepare a representative radish sample collected from Rathabari Market, Malda for quality or laboratory analysis.
🔹 Sample Collection
Fresh radishes were randomly collected from different vendors at Rathabari MaldaWest Bengal latitude and longitude.
Diseased, damaged, or over-mature samples were avoided.
Samples were placed in clean polyethylene bags and transported to the laboratory.
Washing of Radish (Sample Preparation Step)
🔹 Objective
To remove soil, dust, pesticide residues, and microorganisms from radish before analysis or processing.
🔹 Procedure (Washing of Radish)
Pre-cleaning:
Remove adhering soil and mud by gentle shaking or brushing.
First washing:
Wash radish thoroughly under running potable water to remove visible dirt.
Final rinse:
Rinse again with clean potable or distilled water to remove chlorine residues.
Realme 7 –
Camera
Rear Quad Camera System:
Main: 64 MP Sony sensor
Ultra wide: 8 MP, 119° field
B&W portrait lens
Macro lens
Camera features: Nightscape, Starry mode, Ultra wide/macros, portrait modes.
Realme
Front Camera: 16 MP for selfies.
Realme
Battery & Charging
5000 mAh battery
Memory & Storage
Several options: 6 GB
Storage: 64 GB
For radish images:
Good radish images = 500
Bad radish images = 500
Total number of pictures = 1000 images

Title: 萝卜优劣分类：技术、参数与研究视角

萝卜是十字花科（Brassicaceae）可食用根茎类蔬菜，广泛种植且常鲜食，可用于沙拉、咖喱料理及腌渍制品。
🔹 学名：Raphanus sativus
🔹 可食用部位：主要为根茎，部分品种的叶片可作为叶菜食用
🔹 品种类型：白萝卜、红萝卜、粉红萝卜，以及长形与圆形品种
🔹 营养价值（近似值）：
含水量高，富含维生素C，含有膳食纤维、钾、钙，热量极低
🔹 食用方式：可生食（多用于沙拉制作）
🔹 品质特征：质地紧实、表皮光滑、口感温和微辛，无裂纹与变色情况

萝卜（Raphanus sativus）—— 营养价值详情
矿物质：
钙：25毫克
磷：20毫克
钾：233毫克
铁：0.3毫克
镁：10毫克
维生素：
维生素C：14–15毫克

萝卜（Mooli，印度地区俗称）的标准货架期
萝卜的货架期取决于储存条件与产品形态：
- 室温储存：1–3天，叶片快速萎蔫，根茎水分流失
- 冷藏储存（0–4℃，相对湿度90–95%）：无叶片时可储存2–3周，带叶片时可储存7–10天
- 商用冷库储存：温度0℃，相对湿度95–100%，可储存3–4周
- 加工制品：
切制冷藏萝卜：2–3天
腌渍萝卜：数月
脱水萝卜：6–12个月

萝卜样本制备流程（采集自马尔达市拉塔巴里地区）
🔹 实验目标：制备采自西孟加拉邦马尔达市拉塔巴里市场的代表性萝卜样本，用于品质检测或实验室分析
🔹 样本采集：从马尔达市拉塔巴里市场的不同摊贩处随机采集新鲜萝卜，剔除患病、受损或过成熟的样本，将样本装入洁净聚乙烯袋后运送至实验室

萝卜清洗（样本制备步骤）
🔹 实验目标：在分析或加工前去除萝卜表面的土壤、灰尘、农药残留及微生物
🔹 清洗流程：
1. 预清洗：通过轻柔摇晃或刷拭去除附着的泥土与泥浆
2. 初次清洗：在流动饮用水下彻底冲洗萝卜以去除可见污垢
3. 最终漂洗：再次使用洁净饮用水或蒸馏水进行漂洗，以去除氯残留

真我7（Realme 7）手机参数
相机系统：
后置四摄系统：
- 主摄：6400万像素索尼传感器
- 超广角镜头：800万像素，119°视场角
- 黑白人像镜头
- 微距镜头
相机功能：夜景模式、星空模式、超广角/微距拍摄、人像模式
前置摄像头：1600万像素，用于自拍
电池与充电：5000毫安时电池容量
内存与存储：提供多种配置，运存6GB，存储容量可选64GB

萝卜图像数据集详情
优质萝卜图像：500张
劣质萝卜图像：500张
总图像数量：1000张