(1) Variety Selection: The Baiyuchun radish variety grown in Tunliu County, Changzhi City, is well-suited for local conditions. It has fewer leaves, stands upright, and is resistant to twisting and downy mildew. This variety matures late, has a long root, and is white in color. The roots are cylindrical, measuring 22-40 cm in length, 6-10 cm in diameter, and weigh about 1 kg. It is rich in vitamin C and sugar, offering a delicious flavor. With a growth period of approximately 60 days, it can be planted in both spring and summer seasons.

(B) Timely Sowing: For spring cultivation, open film mulching is used. Sowing begins around April 7th, with intervals of 5-7 days. The first sowing takes place on April 20th, with 1-2 seeds per hole. A total of 10,000 mu is planted, followed by a 0.5 cm layer of fine soil and plastic film coverage. In summer, no film is used. Instead, raised beds of 15 cm height are prepared, and sowing starts on June 20th, following the same spacing and sowing method as in spring.

(3) Field Management: After sowing, the white spring radish will germinate within 4-5 days. Once seedlings emerge, they are manually broken and encouraged to grow. When the plants have 2-3 leaves, transplanting is done, along with shallow tilling, weeding, and warming the soil. Around 20 days after sowing, the fleshy roots begin to expand. At this stage, mud blocks are used to secure the plastic film and prevent it from lifting. During spring cultivation, watering is generally not needed, but surface moisture should be maintained. When the roots are enlarging, irrigation is carried out based on soil moisture, preferably during midday on sunny days and drained after 2 hours. In summer, when the radish grows alongside high temperatures and rainy weather, regular weeding and drainage are essential to avoid diseases.

(D) Timely Harvest: Spring-planted radishes are typically harvested between late May and early June, while summer-planted ones are ready from late August to early September. Harvesting should be done promptly once the roots mature to avoid issues like root rot or blackening. During harvesting, the petiole is cut at about 70 cm from the green stalk, then washed, dried, and packed for transport.

II. Fertilization Technology

Fertilization primarily relies on organic manure, with top-dressing using compound fertilizers. A balanced approach is adopted, combining multiple nutrient sources to maintain soil fertility.

(a) Soil Preparation: Before sowing, the soil must be well-prepared, ensuring a loose layer of over 30 cm. In spring, 3,000 kg of composted manure is applied per acre in the previous fall, along with 2,000 kg of organic fertilizer and 30 kg of triple compound fertilizer. For summer planting, after harvesting spinach or wheat, the field is cleaned, and diseased plant residues are removed and destroyed. Then, 5,000 kg of high-quality organic fertilizer and 30 kg of compound fertilizer are applied.

(B) Timely Top-Dressing: As the roots develop, timely application of fertilizer and water ensures adequate nutrition. A top-dressing is done 30 days after sowing, using 25 kg of compound fertilizer mixed with 0.5% liquid fertilizer. If the soil is moist, apply it 10 cm away from the root. When the leaves are large, foliar sprays of 0.5% urea and 0.3%-0.5% potassium dihydrogen phosphate are added to support growth.

III. Pest and Disease Control

We follow a plant protection policy of "prevention first, comprehensive control," emphasizing non-harmful methods such as agricultural, physical, biological, and chemical controls. Pesticides are used only within the limits of green food standards, and highly toxic, persistent, or carcinogenic pesticides are strictly prohibited.

Common diseases include soft rot, black rot, and viral infections. In spring, aphids and spotted flies are controlled, while in summer, cabbage caterpillars and noctuids require attention. Integrated pest management strategies are implemented to ensure sustainable and safe production.

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