PRODUCTION TECHNOLOGY OF RADISH

1. INTRODUCTION:

2. Botanical name: Raphanus sativus

• Family: brassicaceae

• Chromosome no: 2n=18

• Origin: radish is originated in Europe and Asia

2. CLIMATE

• Ideal temperature for growth and development of quality roots in radish is 10-15.5*C

• Though it can tolerate high temperature.

• Roots develop pungency under hot weather.

• Hence, it should be harvested when roots are small and tender during hot periods.

3. LAND PREPARATION AND SOWING

• As the radish is the root crop, it requires loose and friable soil, rich in organic matter.

• Land should be ploughed up to fine tilth.

• Make ridges at height of 25 cm height and at a distance of 30-45 cm distance.

• Add 20-25 tons farm yard manure at the time of field preparation.

4. SOWING OF SEED

• Place the seeds on the ridges, at a distance of 6-8 cm.

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• The seed rate should be 10-12kg/ha.

• The seeds should be sow at a depth of 1.5-3.0cm.

5. IRRIGATION TO THE FIELD

• Radish require plenty of water from sowing to harvesting.

• Apply water after seed sowing.

• If the irrigation is not sufficient, then the roots get pungent and hard to consume.

6. INTERCULTURAL OPERATIONS

• Earthing up: making the soil upward to above the roots to avoid sun scarching.

• Weeding: removal of weeds in the field to avoid the competition.

• Mulching should be done to avoid growth of weeds.

    7.HARVESTING:

• The roots are ready for harvest in 22-55 days after sowing.

• If harvesting is delayed, the roots became bitter and pithy.

• Harvesting is done manually. better to give lite irrigation before harvesting, for good uprooting(harvesting).

   8.YIELD:

• Indian varieties give 15-20ton/ha, Europian varieties give 5-7tons/ha.

• The radish can be stored for 2-3 days under room temperature without imparting quality.

• Roots can be stored for about 2 months at 0*C and 90-95% relative humidity.