Radish sprouts are a popular and nutritious vegetable that can aid digestion, stimulate appetite, and help detoxify the body. Their crisp texture and mild flavor make them a favorite among consumers, and they are widely used in restaurants, hotels, and markets. Cultivating radish sprouts on a large scale is both profitable and practical, provided the right techniques are followed.
To begin, it's essential to select high-quality seeds with good germination potential. Seeds should be full, dry, and have a weight of 9–14 grams per 1000 seeds. Varieties like Daqing Radish, Chuanxin Hong, Manyuan Hua Zi, and Green Fat Radish are ideal choices. Before use, the seeds must be cleaned thoroughly to remove any impurities such as sand or sclerotia. The germination rate should reach at least 80% within 48 hours to ensure successful sprout growth.
Next, soak the seeds in water at around 20°C for about 6 hours. This allows the seeds to absorb enough moisture—approximately equal to their own weight—which is crucial for healthy sprout development.
Once soaked, the seeds should be sown immediately. They can be grown in large-scale greenhouses or small containers like tea trays at home. Radish sprouts thrive in temperatures between 5–35°C, with the optimal range being 20–25°C. Before planting, clean the growing containers and line them with a layer of damp white paper. Spread the seeds evenly without overlapping, aiming for a density of 600–650 grams per square meter.
After sowing, regular maintenance is key. Turn the trays every few days and place empty trays on top to maintain humidity. Mist the sprouts once daily. Within 2–3 days, the roots will grow to about 2 cm, and fine white hairs will appear. The embryonic axis will start to elongate, and the cotyledons will gradually emerge. At this stage, each tray should be individually covered with an empty tray to provide shade and moisture. After 1–2 days, the hypocotyls will reach 2–3 cm, and the trays can be moved to a well-lit area (with light intensity between 5,000–7,000 lux). Continue misting twice daily to keep the sprouts moist.
By day 5–8, the cotyledons will fully develop, and true leaves will not yet have emerged. At this point, the sprouts are ready for harvest. Each 100-gram batch should weigh around 85–10 kg. Harvesting is best done early in the morning before dew dries or late in the evening when the temperature is cooler. Radish sprouts tend to yellow after 10–13 days, so it’s important to sell them promptly to maintain quality and freshness.
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