2007 Annual Report 1a.Objectives (from AD-416) The objective of this cooperative research project is to comprehensively evaluate all Raphanus germplasm accessions for root morphology and color and to digitally image roots of all Raphanus accessions. 1b.Approach (from AD-416) There are 683 accessions of Raphanus in the germplasm collection at PGRU. This project will survey all of these accessions to determine the morphological variability among accessions and to document this variability with descriptor data and digital images. Due to the variability and inconsistency that results from field plantings from distortions of the harvestable root products, these accessions will be grown in potting mix in the greenhouse and evaluated for root morphology at maturity including digital image documentation. A total of 3 plants for each accession will be evaluated. Data and images collected will be uploaded to GRIN to make it available to all users of the collection and will be used to give guidance as to the needs of the collection with respect to future collections/additions. 3.Progress Report This report serves to document research conducted under a specific cooperative agreement between ARS and Cornell University. Additional details of this research can be found in the report for 1907-21000-016-00D entitled "Conservation and Utilization of Germplasm of Selected Vegetable Crops." Kimch’i (kim-chi) is a pickled vegetable dish presented as a basic side dish in Korean meals. It is usually comprised of Chinese cabbage (Brassica rapa var. pekenensis and B. rapa var. chinensis) or radish (Raphanus sativus), which are pickled with red pepper, garlic ginger and salted fish sauce. The importance of kim-chi has grown considerably in recent years, not simply for the growing niche markets catering to the increasing Asian population in the US, but also for its nutritive value and anticarcinogenic properties. Kim-chi while typically made from Chinese cabbage and radish, can also be made from other vegetables including stuffed cucumber and sesame leaf. Radish is typically grown as a cruciferous root vegetable, which has a pungent taste and is eaten raw in salads; however, it can also be harvested as a leafy green. The radish varieties harvested for kim-chi usually have small white roots, but can vary in morphology. The four primary kim-chi dishes based on radish are: hot radish kim-chi (kkaktugi), whole radish kim-chi (chonggak), radish water kim-chi (tongchimi) and water kim-chi (Nabak kimchi) which is based on radish, cabbage, watercress and green onion. Raphanus accessions were requested from the USDA NE-9, of which 626 accessions were available for digital imaging, from a total of 683 listed in GRIN. Seed were germinated in large round 8”pots containing Cornell Mix (a potting mix causing minimal distortions of hypocotyls). The accessions were grown to maturity in greenhouses at Geneva NY, at which point digital images were taken of the mature plants, followed by images of hypocotyls cross-sections. Plants were also documented for shape and color. All temporary accession numbers were updated in GRIN and for digital images through assignment of plant introduction numbers. Cross-section pictures were recorded showing the exterior of the harvestable radish hypocotyls, and a cross-section of the interior. Images were taken with a digital camera, using a scratched glass plate raised above a light blue background to avoid shadows and maximize contrast of cross-section images. Images were stored as tiff files, and compiled as power-point images for distribution of hard copies. Digital images were provided to Dr. Robertson (curator of the Raphanus collection) for uploading to the GRIN website. Monitoring activities for this project include communications by email, phone, and annual reports. Also, the ADODR makes site visits to the characterization site. Since the ADODR is located at the site for the experiment visits were made regularly during the data recording process and approvals were given for methodologies used.