**1. Introduction**

Radish is an annual herbaceous vegetable known as *Raphanus sativus* [1], and it is a diploid containing two sets of 18 chromosomes (2n = 18) [2]. Radish belongs to the Cruciferae family and is eaten fresh as grated radish, a garnish and a salad [3]. Radish is regularly served in eastern Asian cuisine; radish has also featured in food worldwide [4]. There is a focus on developing high-quality radish varieties ideal for tropical and subtropical temperatures [5]. Breeding work has been performed on numerous agronomical traits including tolerance to pathogens and consumption adaptability. Traits for radish breeding include high yield, early maturity, late bolting, pungency, coldhardiness, drought resistance, heat tolerance and soil adaptability [3]. There is a positive correlation between the radish's consistency and its amount of sugar, pungency, elaboration of the cell, water content and pore extent [6, 7]. Although, the main endeavour has been to modify the radish cultivation to various growing seasons [8]. It is essential to acquire detailed genetic information on chromosomes and information on inheritance for multiple genes responsible for agronomical, biochemical traits and resistance to biotic and abiotic stresses for carrying out a successful radish breeding [9–11]. Marketing assessment and consumer preference are primarily associated with

physical attractiveness such as length, shape, size and skin colour [12]. A primary colour changes into white and different pink, red, purple, yellow and green.

The anthocyanin pelargonidin is the colour-causing pigment in red colour radish varieties, and they have a mild flavour (not as pungent) and are around 40 cm in length [13]. Quality-related traits are remarkably heritable. They are often strongly influenced by cultivation methods. The swollen tap roots of radishes may be oval, tapered or cylindrical [14]. Moreover, mechanical harvesting often includes cylindrical root cultivars [15]. Rich in antler velvet, radish roots produce useful phytochemicals. They have cancer-preventive properties and a significant contributor to the taste and flavour of Brassica vegetables [16]. In addition, radishes provide complex carbohydrates, dietary fibre often organic nutrients and minerals to humans [17].

Omics approaches using Next-Generation Sequencing (NGS) methods provide a large amount of genomic data that enable the identification of novel genes and sequences. In addition, genome-wide study results reveal the genetic causes of diverse characteristics [18, 19]. Furthermore, less study has been published that discusses the historical milestones and technological advancements in radish breeding. As a result, we have gathered information on different aspects of radish breeding and its numerous accomplishments in this section. We believe that this work will prove to be a valuable resource for vegetable breeders in the future.
