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What Determines The Taste And Quality Of The Grown Crop - Why Non-standard Vegetables Grow - 3
What Determines The Taste And Quality Of The Grown Crop - Why Non-standard Vegetables Grow - 3
Video: What Determines The Taste And Quality Of The Grown Crop - Why Non-standard Vegetables Grow - 3
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What determines the taste and quality of the grown crop

Turnip and radish

Why do root vegetables grow ugly?

The appearance of crooked and ugly root crops in these crops is directly related to the disease of their keel, on the one hand, and on the other, with improper soil preparation. To protect plants from keels, you must strictly observe the change of crops and sow turnips with radishes only on soil that is neutral in acidity.

At the same time, you should not save on ash: in this case, "you can't spoil the porridge with butter." Indeed, the more ash there is, the tastier and smoother the root crops are. As for the soil, in no case should fresh manure be used when preparing the ridges, because neither turnips nor radishes tolerate it in principle and do not form normal root crops in this case. The best option is to use fully prepared compost.

As with other root crops, changes in the water supply can adversely affect the root crops, which usually crack in this case. Lack of water leads to the formation of ugly, hard and completely inedible root crops.

Why is the turnip tasteless?

The optimum temperature for growing turnips is 15 … 18 ° C. At higher temperatures, the taste of the root vegetables becomes much coarser.

In no case should manure be brought under the turnip, even partially rotted. In this case, it will grow ugly and taste extremely mediocre.

We must not forget about watering - the slightest drought will immediately have a bad effect on the quality of root crops.

The use of humus and large doses of ash can significantly improve the taste of turnips.

How to avoid hollowness in turnips?

Fresh organic fertilizers should not be applied to turnips. After these fertilizers, the roots become hollow, lose their taste and are poorly stored.

To make the radish delicious

1. It is impossible to apply organic fertilizers in an undisturbed form (manure, poultry droppings), as they reduce the keeping quality and quality of root crops. The radish then grows ugly and tastes extremely mediocre. Moreover, the root crops will turn out to be completely perforated cabbage flies.

2. It should be planted on time, otherwise the radish will turn into color, and the roots will become rough and inedible.

3. It is imperative to control the degree of soil moisture. Lack of watering sharply deteriorates the quality of root crops, and the unpleasant rare "aroma" increases. With a lack of soil moisture, the roots become tough, bitter, and slightly sludge. With significant fluctuations in humidity, they can crack.

4. Do not spare the ash radish, which significantly improves the taste of root crops.

5. Do not be late in harvesting: stale root crops of summer radish or roots of winter radish that have fallen under frost become unsuitable for consumption. Harvested on time, the radish turns out to be dense and juicy, does not crack, and the winter one will be perfectly stored until spring.

6. Keep the soil under the plants loose. The radish is very sensitive to soil crust. To save yourself from such labor after each watering or rain, it is better, of course, to mulch the aisles. For this purpose, crushed bark, sawdust, leaf litter are quite suitable.

7. To make the root crops more tender, the plants are spud in the initial period of filling the root crops. The ideal option is when hilling is combined with additional top dressing, using humus soil for this purpose, since by that time you can already have enough humus of this year by punching the weeds weeded out in the first half of summer in high bulk ridges temporarily used for growing green crops.

8. Avoid being hit by the keel, which sharply negatively affects the taste of the radish. Strictly speaking, from my point of view, even a radish slightly affected by the keel should not be eaten. Moreover, one important point should be noted: even if the radish got sick after the formation of a normal root crop, its taste will immediately deteriorate sharply. It becomes woody and tasteless.

Radish

Why are root vegetables small and ugly?

This can be equally as due to keel damage, and in a dense planting, when the plants will shade each other (this will lead to plant shooters and, as a result, to ugly and inedible fruits). Thinning, even operatively, may not give the desired results. shaded plants immediately stop growing, and even in the case of strong rarefaction, the roots will not fill. In addition, at the slightest drying out of the soil, the roots will stop filling, become coarse and fibrous.

Root vegetables are cracking

The reason for this phenomenon is uneven watering. Radish belongs to plants that react very strongly to the slightest drying out of the soil - with subsequent watering, the roots will surely crack.

Root crops rot

As a rule, this happens if the cleaning is late. You need to harvest radishes in a timely and selective manner, selecting those root crops that have reached their maximum size.

Radish prefers to grow on loose, fertile neutral soils. On acidic soils, it is strongly affected by keel, and naturally does not yield a harvest.

Root vegetables are poorly stored

To keep the harvested crop longer, you need to remove the radishes in the morning after the evening watering, cut the tops (but in no case cut the roots), wash and send them to the lower compartment of the refrigerator in an open plastic bag. The vegetable harvested in this way is perfectly preserved up to 7 days. Radish that has not been pre-watered will store very poorly and will be flabby.

In no case should you be late in harvesting radish, because root vegetables become cottony and tasteless.

In principle, radish is a very cold-resistant plant. It can tolerate a temporary drop in temperature down to -1 … -2 ° C., And adult plants - even up to -3 … -4 ° C. However, prolonged exposure to low temperatures can degrade the quality of root crops.

Daikon

Rough, small and crooked fruits

The reason for the appearance of coarse, small and curved root crops are:

  • clay soils - daikon grows well only on fertilized, humus-rich, light, sandy soils;
  • plant disease with keel;
  • thickened crops.

To make the root vegetables tasty, you need to take into account the above factors and add a large amount of ash under the daikon.

Why do root crops rot?

This happens when plants are damaged by mucous bacteriosis, which happens most often in low-lying areas that do not dry out well after rains. Perhaps this is also with excessive watering.

Why are root crops poorly stored?

Daikon roots break easily and become unsuitable for storage. Therefore, large root crops should be dug in with a garden pitchfork or a shovel and, rocking, carefully removed from the soil.

Frozen roots are very poorly stored. At first, the damage is invisible, but over time, the skin on the heads of root crops wrinkles, voids appear inside, the pulp acquires a bitter taste. Therefore, they must be immediately used for food, until these processes have developed.

Root crops with uncut tops flab off very quickly and are just as poorly stored. Garlic

Why isn't garlic stored?

If the garlic you grow is poorly stored, there may be two reasons. The first - you have garlic planted before winter, but it is generally stored much worse than spring garlic.

And the second - you removed the garlic at the wrong time: you cannot pick both unripe and overripe garlic. If the garlic is harvested too late, the wrappers of the overripe bulbs will burst, and they will be much worse stored. And if it is immature, then in such garlic not all ripening processes are completed, and it also does not store for a long time.

Kohlrabi

Why is kohlrabi rough and tasteless?

There are many reasons:

  • the plants have gone into bloom - their stem grows coarse and no longer differs in the subtle and delicate taste inherent in kohlrabi;
  • the plantings were thickened - when thickening, the stem grows, and its taste worsens (at the same time, a rare planting is also undesirable, since it will lead to the formation of large, but coarse stems);
  • lack of moisture - even with a short-term lack of moisture, the stems become smaller, quickly turn wood and become completely unsuitable for food;
  • keel infestation;
  • you are late in harvesting - overgrown stems become tasteless, rough and fibrous.

This plant has one very important feature: the stems must grow continuously. When the soil dries out, their growth stops, and the upper casing part hardens. If, after the soil dries out, the plant is watered abundantly, then it begins to grow rapidly again. As a result, the hardened integumentary part does not withstand, and the stem grower cracks. This means that it can rot and (or) it is actively attacked by slugs. Therefore, not the slightest drying out of the soil should be allowed: it must be constantly moist. The stalks rotten and gnawed by slugs are not very attractive and taste worse. Therefore, if cracking does occur, it is better to immediately use these stems for food, until their taste and appearance have finally deteriorated.

To improve the flavor of kohlrabi stems:

  • plant kohlrabi only on light and well-fertilized, organic-rich neutral soils;
  • feed the plants with ash and boron.

Horseradish

Why is horseradish rough and woody?

On heavy clay soil, the roots of horseradish strongly branch and coarse, grow thin, dense and with great bitterness. The roots become woody even with a lack of moisture.

There is one more factor that affects the quality of the resulting rhizomes - the age of horseradish. Horseradish is usually cultivated for no more than 2-3 years, otherwise the root crop becomes woody, branched, multi-headed and ugly in shape. The middle of old roots often rot. Therefore, you should not leave the rhizomes undigged for more than 2-3 years.

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