Improve cultivation conditions and reduce the growth of inferior radish
Radish is one of the root vegetables in the vegetable market that has a long supply time and a large market share. In addition to rarely being sold in the hot summer, different varieties of radish are available in other seasons. High-quality radishes are very popular in the market, but low-quality radishes are often left out.
What are the types and symptoms of poor-quality radish? The following are common in the market. One is the chaff heart, which is the lack of nutrients and water in the center of the fleshy root, and empty (bubbly) heart appears; the second is bitterness, which is the bitterness in the fleshy root of radish, which tastes slightly bitter; the third is spicy, which is the fleshy root of radish. It contains different degrees of spiciness; the fourth is cracked roots, that is, although the fleshy roots remain swollen, there are cracks of different depths on the epidermis, which affect the gloss.
Why do some low-quality products appear during the growth of radishes? Reflecting on cultivation measures, some experience and lessons are worth summarizing.
The production of chaff heart radish is that the seeding is too early, the fertilization in the early stage is insufficient, the nutrient is cut off during the early bolting and early flowering; the second is the high temperature and drought during the peak growth of the fleshy root, which is easy to chaff heart due to the imbalance of fertilizer and water; the third is base fertilizer Too much nitrogen fertilizer, large leaf area of ​​radish, and weak root system development, it is also easy to lose fertilizer and chaff heart; fourth, improper selection of varieties. The corresponding measures in production are as follows: firstly, when the temperature is high, choose smaller varieties for planting, and avoid using larger individual varieties; secondly, base fertilizer should be applied, and nitrogen fertilizer should be reduced, and phosphorus and potassium fertilizer should be increased. It is planted on plots of drainage and irrigation.
The spiciness is produced by the volatile mustard oil contained in the fleshy root cells. Some varieties have a spiciness in the lower part of the fleshy root, some are grown in the upper part, and some have no spiciness. The spiciness of summer radish is higher. When radish is sown in winter, the spiciness of white radish is lower than that of green radish. For this reason, in the production, it is necessary to select good varieties according to the needs, optimize the fertilizer, avoid high temperature, prevent diseases and insects, and reduce the accumulation of mustard oil.
Bitterness is a nitrogen-containing alkaline compound. If only nitrogen fertilizer is emphasized in the fertilization formula of radish, and phosphorus, potassium, calcium and other elements are ignored, momordica charantin will grow in the fleshy roots. Decomposed organic fertilizer or commercial organic fertilizer, combined with multiple compound fertilizers.
The production of cracked roots is mainly due to the drought in the early stage of radish growth and the lack of timely supply of fertilizer and water. The development of fleshy roots is inhibited to harden the outer cortex. When there is sufficient rain in the later growth period, cell growth accelerates, causing the hardened cortex to expand and crack. As long as attention is paid to timely and reasonable regulation of fertilizer and water in production, cracks in fleshy roots can be avoided. '
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