Agrodatabase/21 - Crop Prontuary - Data/Chayote

Chayote Units Average Range Valuation
CLIMATE _____ _____ _____ _____
TEMPERATURE _____ _____ _____ _____
AIR TEMPERATURE - MINIMUM CULTURE 20,0 _____ _____
AIR TEMPERATURE - optimize CULTIVATION 25,0 _____ _____
HEIGHT M. (COOL IN THE TROPICS) optimize m _____ 300-1.200 _____
WATER _____ _____ _____ _____
MM. CYCLE PLANT mm 1.200,0 900-1.400 _____
SOIL _____ _____ _____ _____
PHYSICAL PROPERTIES SOIL _____ _____ _____ _____
FRANCS - light _____ _____ _____ PREFER
SOIL WATER _____ _____ _____ _____
DRAINED _____ _____ _____ DEMANDING
swamped _____ _____ _____ NOT TOLERATED
PHYSICAL AND CHEMICAL PROPERTIES _____ _____ _____ _____
PLANT tolerance to pH acid _____ _____ _____ NOT TOLERATED
MATTER ORGANIC - HUMUS _____ _____ _____ PREFER
FERTILIZATION _____ _____ _____ _____
N-EXTRACTIONS-UF / Ha fu/ha 130,0 _____ _____
P-EXTRACTIONS-UF / Ha fu/ha 60,0 _____ _____
K-EXTRACTIONS-UF / Ha fu/ha 20,0 _____ _____
N-EXTRACTIONS-UF / Tons fu/tm 4,3 _____ _____
P-EXTRACTIONS-UF / Tons fu/tm 2,0 _____ _____
K-EXTRACTIONS-UF / Tons fu/tm 0,7 _____ _____
NITROGEN-preSOWING % _____ 1/4 _____
NITROGEN-DEVELOPMENT PLANT % _____ 3/4 _____
PHOSPHORUS-preSOWING % 100,0 _____ _____
POTASSIUM-preSOWING % 100,0 _____ _____
TECHNIQUES OF CULTIVATION _____ _____ _____ _____
SEEDING-PLANTING _____ _____ _____ _____
N °-plants/HOLE 4,0 _____ _____
WIDTH FILES cm 4,5 _____ _____
WIDTH BETWEEN PLANTS M. m 4,5 _____ _____
N °-PLANTS-TUBERS/HA. plants/ha 390,0 350-420 _____
TRANSPLANT, DAYS FROM SOWING/PLANTING days 15,0 _____ _____
HARVESTING WORK _____ _____ _____ _____
START COLLECTING AGE month 3,0 _____ _____
AVERAGE production tonnes / has. ton/ha 30,0 _____ _____
Weight average gr 500,0 _____ _____
POSTHARVEST-MARKETING _____ _____ _____ _____
TEMPERATURE OF STORAGE 10,0 _____ _____
STORAGE HUMIDITY % % _____ 85-90 _____
COLD STORAGE TIME month 1,0 _____ _____
COMPOSITION FOOD _____ _____ _____ _____
Water-Fresh product gr 94,0 _____ _____
Dry matter-Fresh produce gr 6,0 _____ _____
ENERGY-Fresh product kcal 11,0 _____ _____
POWER-dry matter kcal 183,3 _____ _____
Carbohydrates-Fresh produce gr 4,5 _____ _____
Carbohydrates-Dry matter % 75,0 _____ _____
SUGAR-Fresh product gr 1,7 _____ _____
SUGAR-Dry matter % 28,3 _____ _____
Dietary fiber-Fresh product gr 1,7 _____ _____
Dietary fiber-Dry matter % 28,3 _____ _____
FATS-Fresh product gr 0,1 _____ _____
FATS-Dry matter % 1,7 _____ _____
PROTEINS-Fresh product gr 0,8 _____ _____
PROTEINS-Dry matter % 13,3 _____ _____