**2.4 Breeding goals**

The strong nutritional value and chemical components of the Brassicaceae family have significantly improved human health and well-being [65]. Root length is highly valued by consumers, who constantly rate radishes in terms of root length, diameter, and color. These factors are all highly important throughout the purchasing experience, and therefore, visual signals like the label's color and location on the product

are crucial. Too many gene-mapping studies have been devoted to the categorization of significant color-gene relationships in various plants [66]. The development of color genetics, which is essential to the success of radish crops, would be aided by the discovery and detection of key plant genes involved in radish color [67]. Numerous studies have been conducted thus far on the inheritance patterns of radish skin [68]. It was discovered that the most extensively studied varieties of radish, including red (30%), white (13%), and black (6%), had a total of 609 distinct chemical elements, distributed across 23 different groups [69]. The main plant sections from which the nutrients, anti-oxidants, and phytochemicals described in this study were derived were the roots, sprouts, and leaves [69]. Researchers have been interested in the natural red pigment that is abundant in red flesh radishes and is used widely in the food, wine, and cosmetics sectors [70]. Achieving uniformity in radish breeding in terms of color, size, and yield is becoming increasingly crucial [71]. Radishes' esthetic appeal and health advantages are significantly influenced by color [72]. However, there is little study on the detection, characterization, and quantification of flavonoids in multicolor radish. Despite this, Zhang [73] discovered that the anthocyanin molecules that gave red and purple radishes their color pigment were relatively similar. These substances included pelargonin, callistephin, and red cyanidin [73]. Purple ZJL contains cyanidin o-syringic acid and cyanin, but dark red TXH has more callistephin and pelargonin. The metabolites that give colorful radishes their distinctive colors are more often associated with the secondary plant chemical biosynthesis pathway than SZB genes, in contrast. This approach could be useful for creating new, high-quality varieties of radish [73].
