ముల్లంగి: కూర్పుల మధ్య తేడాలు
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పంక్తి 59:
=== కీటకాలు ===
వేగంగా పెరుగుతున్న మొక్కగా ముల్లంగి పంటకు సాధారణంగా వ్యాధుల సమస్య ఉండదు. కానీ కొన్ని కీటకాల తెగుళ్ళు ఒక ఇబ్బందికరంగా ఉంటాయి. ఫ్లీ బీటిల్సు (డెలియా రాడికం) లార్వా మట్టిలో నివసించినప్పటికీ వయోజన బీటిల్సు పంటకు నష్టం కలిగిస్తాయి. ఆకులను కొరికి చిన్న "షాట్ రంధ్రాలను" చేస్తాయి. ముఖ్యంగా మొలకల దశలో. స్వీడను మిడ్జి (కాంటారినియా నస్తుర్తి) మొక్క ఆకులు, పెరుగుతున్న దశలో ఇవి దాడి చేస్తాయి. ఇది పెరుగుతున్న దశలో వాపు లేదా ముడుచుకున్న ఆకులు, కాడలకు కారణమవుతుంది. క్యాబేజీ రూటు ఫ్లై లార్వా కొన్నిసార్లు మూలాలపై దాడి చేస్తుంది. ఆకులు పడిపోయి రంగు పాలిపోతాయి. చిన్న, తెలుపు మాగ్గోట్సు రూటులో సొరంగం చేస్తాయి. ఇది ఆకర్షణీయం కాని లేదా తినదగనిదిగా చేస్తుంది.<ref name=Seaman />
== Varieties ==
Broadly speaking, radishes can be categorized into four main types according to the seasons when they are grown and a variety of shapes lengths, colors, and sizes, such as red, pink, white, gray-black, or yellow radishes, with round or elongated roots that can grow longer than a [[parsnip]].
=== Spring or summer radishes ===
[[File:Remscheid Lüttringhausen - Bauernmarkt 18 ies.jpg|thumb|European radishes (''Raphanus sativus'')]]
[[File:India - Koyambedu Market - Radishes 01 (3986302317).jpg|thumb|[[Daikon]] (or bai luobo)—a large East Asian white radish—for sale in India]]
Sometimes referred to as European radishes or spring radishes if they are planted in cooler weather, summer radishes are generally small and have a relatively short three- to four-week cultivation time.<ref name="RHS" />
* The 'April Cross' is a giant white radish hybrid that [[Bolting (horticulture)|bolts]] very slowly.
* 'Bunny Tail' is an heirloom variety from [[Italy]], where it is known as ''Rosso Tondo A Piccola Punta Bianca''. It is slightly oblong, mostly red, with a white tip.
* 'Cherry Belle' is a bright red-skinned round variety with a white interior.<ref name="faust1996" /> It is familiar in North American supermarkets.
* 'Champion' is round and red-skinned like the 'Cherry Belle', but with slightly larger roots, up to {{convert|5|cm|0|abbr=on}}, and a milder flavor.<ref name="faust1996" />
* 'Red King' has a mild flavor, with good resistance to club root, a problem that can arise from poor drainage.<ref name="faust1996" />
* 'Sicily Giant' is a large heirloom variety from [[Sicily]]. It can reach up to 5 cm (2 in) in diameter.
* 'Snow Belle' is an all-white variety of radish, similar in shape to the 'Cherry Belle'.<ref name="faust1996" />
* 'White Icicle' or 'Icicle' is a white carrot-shaped variety, around {{convert|10|–|12|cm|0|abbr=on}} long, dating back to the 16th century. It slices easily, and has better than average resistance to pithiness.<ref name="faust1996" /><ref name="peterson1999" />
* 'French Breakfast' is an elongated, red-skinned radish with a white splash at the root end. It is typically slightly milder than other summer varieties, but is among the quickest to turn pithy.<ref name="peterson1999" />
* 'Plum Purple', a purple-[[fuchsia]] radish, tends to stay crisp longer than average.<ref name="peterson1999" />
* 'Gala' and 'Roodbol' are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.<ref name="faust1996" />
* 'Easter Egg' is not an actual variety, but a mix of varieties with different skin colors,<ref name="peterson1999" /> typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.<ref name="peterson1999" />
=== Winter varieties ===
[[File:Daikon.jpg|thumb|right|Daikon]]
'Black Spanish' or 'Black Spanish Round' occur in both round and elongated forms, and are sometimes simply called the [[black radish]] (Raphanus sativus ''L. var. niger (M.) S.K.'' or ''L. ssp. niger (M.). D.C. var. albus D.C'') or known by the French name ''Gros Noir d'Hiver.'' It dates in Europe to 1548,<ref>{{cite book |last1=Aiton |first1=William Townsend |year=1812 |url=https://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129 |title=Hortus Kewensis; Or, A Catalogue of the Plants Cultivated in the Royal Botanic Garden at Kew |edition=2nd |volume=IV |publisher=Longman, Hurst, Rees, Orme, and Brown |location=London |page=129|accessdate=October 2, 2014}}</ref> and was a common garden variety in England and France during the early 19th century.<ref>{{cite book |last1=Lindley |first1=George |year=1831 |url=https://books.google.com/books?id=DJqCT_QapToC&pg=PA570 |title=A Guide to the Orchard and Kitchen Garden: Or, an Account of the Most Valuable Fruit and Vegetables Cultivated in Great Britain |publisher=Longman, Rees, Orme, Brown, and Green |location=London |accessdate=October 2, 2014}}</ref> It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped,<ref>{{cite book |last1=McIntosh|first1=Charles |year=1828 |url=https://books.google.com/books?id=zZ46AAAAMAAJ&pg=PA288 |title=The Practical Gardener, and Modern Horticulturist |publisher=Thomas Kelly |location=London |accessdate=October 2, 2014 |page=288}}</ref> and grows to around {{convert|10|cm|0|abbr=on}} in diameter.
[[Daikon]] refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name ''daikon'' has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or ''mooli'' (in [[India]] and [[South Asia]]).<ref name="amher2004">{{cite book |year=2004 |url=http://dictionary.reference.com/browse/daikon |title=Daikon |work=[[The American Heritage Dictionary of the English Language]] |edition=4th |publisher=[[Houghton Mifflin Company]], via dictionary.com |accessdate=2007-09-28}} **McAffee warns that this site attempted to exploit a browser vulnerability.</ref> Daikon commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots.<ref name="faust1996" /><ref name="peterson1999" /> ''The New York Times'' describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage.<ref name="faust1996" /> The [[Sakurajima radish]] is a hot-flavored variety which is typically grown to around {{convert|10|kg|abbr=on}}, but which can grow to {{convert|30|kg|abbr=on}} when left in the ground.<ref name="faust1996" /><ref>(2002-02-10.) [http://www.highbeam.com/doc/1P1-50139993.html "29 kg radish wins contest."]{{dead link|date=February 2019|bot=medic}}{{cbignore|bot=medic}} ''[[Kyodo News|Kyodo World News Service]]'', via highbeam.com (fee for full access.) Retrieved on 2007-09-28.</ref>
[[Korean radish]], also called [[Korean radish|mu]]({{lang|ko|무}}), is a variety of [[white radish]] with firm crunchy texture.<ref>{{Cite web|url=http://www.gourmetsleuth.com/ingredients/detail/korean-radish|title=Korean radish : Substitutes, Ingredients, Equivalents|website=GourmetSleuth|access-date=23 December 2016}}</ref> Although ''mu'' is also a generic term for radishes in [[Korean language|Korean]] (as ''daikon'' is a generic term for radishes in [[Japanese language|Japanese]]), the word is usually used in its narrow sense, referring to [[Joseon]] radish({{lang|ko|조선무}}, ''Joseonmu''). In [[Korean cuisine]] context, the word [[Joseon]] is often used in contrast to [[Wa (Japan)|Wae]], to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for [[takuan|danmuji]] is referred to as [[Wa (Japan)|Wae]] radish({{lang|ko|왜무}}, ''Waemu'') in Korea. [[Korean radish]]es are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves. The greens of [[Korean radish]]es are called ''mucheong''({{lang|ko|무청}}) and used as vegetable in various dishes.
=== Seed pod varieties ===
[[File:RadishSeeds.jpg|thumb|upright|right|Radish seeds]]
The seeds of radishes grow in [[silique]]s (widely referred to as "pods"), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, sharp addition to salads.<ref name="peterson1999" /> Some varieties are grown specifically for their seeds or seed pods, rather than their roots. The rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods which can exceed {{convert|20|cm|0|abbr=on}} in length. In the 17th century, the pods were often pickled and served with meat.<ref name="peterson1999" /> The 'München Bier' variety supplies seed pods that are sometimes served raw as an accompaniment to beer in [[Germany]].<ref>{{cite web |last=Williams |first=Sally |year=2004 |url=http://www.kitchengardeners.org/rat-tailed_radish.html |title=With Some Radishes, It's About The Pods |website=Kitchen Gardners International |access-date=2008-06-21 |archive-url=https://web.archive.org/web/20100201151901/http://www.kitchengardeners.org/rat-tailed_radish.html |archive-date=February 1, 2010 }}</ref>
==లక్షణాలు==
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