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. Author manuscript; available in PMC: 2019 Feb 4.
Published in final edited form as: Food Microbiol. 2017 Jul 21;69:25–32. doi: 10.1016/j.fm.2017.07.015

Fig. 1. Schematic representation of harvested tissues of green onion (A) and radish (B).

Fig. 1.

Leaf tissue represents the aerial tissues of the starting 2 inches above the root juncture and was harvested first. Shoot tissue represents the 2 inch portion of the aerial tissue connected to the root juncture and was not in contact with the feed water, which was harvested second. Root tissue consists of the bulb and all roots and was in direct contact with the feed water and was harvested third. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)