Daikon Misato Pink glitter: variety description, cultivation, care and yield with photo

Daikon Pink Glitter belongs to the cruciferous family. In fact, it is a large Japanese radish with a delicate, sweetish taste. This root crop reaches 10 centimeters in length. Its juicy, bright pink flesh will make any table top.

Variety description

The daikon was bred by Japanese breeders. On the islands of the Rising Sun, this vegetable has become one of the main foods. In addition to taste, the variety attracts with the content of vitamins and minerals, which provide invaluable benefits to the body. On the territory of Russia, Pink Glitter Misato appeared several years ago, but has already managed to gain popularity.

Daikon is a mid-season variety. Root crops have an even rounded shape, have excellent taste. The vegetable can be stored for a long time without losing its presentation. Since the variety is cold-resistant, it can remain in the ground until the first frosts.

Japanese radish tolerates frost well down to -5 degrees. But such an impact can negatively affect the taste and useful qualities of the vegetable, especially if it is stored in the future.

It is also worth noting that too high a temperature affects root crops even worse. At temperatures above 30 degrees, the Japanese radish withers. Its protective properties are reduced, and root crops are under increased attack by cruciferous fleas.

A characteristic feature of the daikon is the formation of a root already during the flowering period. This is a stable variety. Under optimal conditions, it produces even, uniform fruits.

Growing

It is recommended to sow the variety in several periods, from mid-June to the end of July. On a bed with a width of 1 m or more, 2 rows are made. Seeds are planted to a depth of 3-5 centimeters, 2-3 seeds in each hole. The distance between the holes is 30 centimeters. Daikon does not like shading and thickening.

Before planting, it is recommended to treat the seeds. Seedlings with defects are best put aside. Good seeds should be placed in damp gauze until they hatch, which will occur on the second day.

Good predecessors for Japanese radish are:

• salads;
• onion, garlic;
• tomatoes;
• pepper;
• pumpkin;
• green manure.

The soil for Japanese radish is prepared in the same way as for other vegetable crops, but with a deep digging of the earth.Root crops are more even on light soils and peat bogs. Heavy clay soil is also suitable, but it should first be filled with humus or compost.

If you grow a vegetable in a long day, the formation of flowers will be reduced, while the development of root crops will decrease. Therefore, it is optimal to plant a variety in the second half of summer, when the length of the day is shortened to 13-15 hours. At this time, the best development of root crops occurs.

The formation of the largest fruits occurs with intense exposure to sunlight. Growing conditions that are too tight can cause overgrowth of leaves and stems.

Features of care

With sufficient moisture, the harvest will be good. When flower arrows appear, you should try to break them. After one arrow is broken, they will appear with enviable regularity. Therefore, special attention is paid to the variety during this period.

Non-flowering fruits that receive enough nutrition and moisture, 70 days are enough to fully ripen. Root vegetables have a white skin with distinct red and green spots. They are almost completely buried in the ground. A small part that protrudes above the ground turns green. Each root vegetable has a combination of pink and white, in some vegetables the hue thickens to beet red.

Daikon beds should be regularly weeded and loosened (2-3 times per season). Under dry climatic conditions, the variety needs moderate watering. Waterlogging can cause mucous bacteriosis. If the soil is well seasoned, the Japanese radish can be left without feeding.

Pay attention! Daikon can be planted deliberately late, but this will negatively affect the yield and storage of root crops.

Pros and cons

The positive characteristics of Misato Daikon Pink Glitter include:

• beautiful color, the vegetable will decorate any table;
• unpretentiousness in cultivation, the variety does not need enhanced care;
• juicy and delicate taste;
• good preservation of the variety.

Among the shortcomings, one can note the different sizes of root crops with insufficient care. Also, the vegetable is unsuitable for multi-component salads, because it simply gets lost in them. It is optimal to cut the root crop into circles and decorate with herbs.

Pests and diseases

During the emergence of the crop, it is important to ensure that it does not suffer from cruciferous flea. To do this, you can process seedlings with sifted ash with a mixture of tobacco (proportions 1: 1).Also, the garden scoop, which breeds in moist soil, can damage the crop. This pest eats leaves and roots. To prevent this from happening, seedlings should be watered with diluted potassium permanganate (a glass of solution in a bucket of water).

You can also treat pests with hot red pepper. To do this, put 6-7 pieces of hot peppers in a jar, pour hot water and insist for at least 12 hours. Then the infusion is diluted in 10 liters of water and the crop is watered. After 2-3 days, it is recommended to repeat the procedure, this will increase the chances of complete destruction of pests.

To prevent the invasion of slugs, small grooves are made around the beds with plants and ash is poured. If the root crop is damaged by pests, it is not recommended to store and eat it.

Harvest and storage of crops

Japanese radish harvested in dry weather. On heavy soils, it will have to be dug up with a shovel, on light soils, it is pulled out by the tops without much difficulty.

The daikon has one characteristic. If the root crop is damaged during harvesting, it will not be stored for a long time. Therefore, harvest should be done with extreme caution, and damaged root crops should be used first.

Although Japanese radish can be in the ground until the first frost, it is undesirable to overexpose it in the soil. This will negatively affect the taste of the vegetable. The optimal collection time is 60-70 days after the appearance of the first shoots.

After extraction and earth, the root crop should be laid next to the ridges. The stuck earth will thus dry out, and the root crop will be easily cleared of the soil.

Japanese radish is stored for up to three months without loss of taste. If the root crops will be stored in the refrigerator, they should first be placed in plastic bags. Before this, it is necessary to cut the tops.

The ideal vegetable storage temperature is 0 degrees. At low temperatures, it becomes glassy, at high temperatures it becomes too soft.

Also, a cellar can be a storage place for Japanese radishes. In this case, the roots should be in boxes that are moistened with sand. Vegetables are stacked in rows, each layer is sprinkled with sand. Sand can be replaced with moistened moss.

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