The green radishes in Yangjia Village, Datian Township, Shouguang City are sold at the time of the Spring Festival, and each is about three yuan. This kind of price, quality is not natural, plant management measures are obviously different from the general radish. In this regard, the reporter interviewed the village grower Yang Chunguo.

According to Yang Chunguo, the radish variety of his village vegetable farmers is tall green, and the radish is mainly grown in white dew. The spacing and spacing of the radish are all 20 cm. About 7,000 radishes are planted in one mu of land. “Speaking of growing radishes, people think that after sowing a few water, they can grow radishes. This is true, but this type of management does not produce good radishes. Our village radishes did little work in management. It's not easier than growing vegetables at all," Yang Chunguo said.

First, do a good job of seedlings and soil after sowing. According to Yang Chunguo, about ten days after sowing, it is the best period for seedlings. When removing seedlings, attention should be paid to removing weak seedlings and diseased seedlings and leaving strong seedlings to ensure spacing and spacing of 20 cm. Do not leave seedlings too dense. The radish grows little. In addition, when the radish is grown for about 20 days, in order to ensure the straightness of the radish, it is generally necessary to carry out earth-cultivation, and the soil height can be 2-3 cm. Too short to cultivate and lose the meaning of soil cultivation. On the contrary, the cultivation is too high. There are more whitish areas in the lower part of the radish. Customers are not willing to acquire it.

Second, do a good job of watering. Yang Chunguo introduced that during the whole growing period, radish can be watered 3-4 times. In general, the radish is soaked and poured with water. When the radish grows to about 2 cm in diameter, the second water is poured. If the radish is not very dry then it is best not to water, in case the radish appears prosperous phenomenon, and then poured a water before the radish is listed.

Again, prevent the ground temperature from being too low and set the temperature of the two membranes in time. When the green radish grows enough, Yangjiacun vegetable growers are not eager to harvest, but let it stay in the shed to keep fresh. According to Yang Chunguo’s introduction, in order to prevent the temperature in the shed from being too low, it was set on the second membrane in early November. As the temperature decreased, Yang Chunguo introduced a film covering the whole shed of radish so as to achieve preservation and preservation.

In addition, prevent meat from turning white and strengthen ventilation. Yang Chunguo told reporters that as long as the radish inside the shed is not affected by freezing, it is necessary to release the air in time. Generally, the air is released three times a day. Otherwise, the meat in the radish skin will turn white, and it will not taste brittle.

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