Agrodatabase/21 - Crop Prontuary - Data/Pumpkins

Pumpkins Units Average Range Valuation
CLIMATE _____ _____ _____ _____
WATER _____ _____ _____ _____
BORON-WATER IRRIGATION mg/lt _____ 2,5-1,25 MODERATELY
SOIL _____ _____ _____ _____
PHYSICAL AND CHEMICAL PROPERTIES _____ _____ _____ _____
MINIMUM pH pH 6,0 _____ _____
SALINITY IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ MODERATELY
alkalinity IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ MODERATELY
MATTER ORGANIC - HUMUS _____ _____ _____ PREFER
NUTRITIONAL ELEMENTS _____ _____ _____ _____
FERTILITY _____ _____ _____ PREFER
FERTILIZATION _____ _____ _____ _____
N-EXTRACTIONS-UF / Ha fu/ha 110,0 _____ _____
P-EXTRACTIONS-UF / Ha fu/ha 30,0 _____ _____
K-EXTRACTIONS-UF / Ha fu/ha 125,0 _____ _____
N-EXTRACTIONS-UF / Tons fu/tm 5,5 _____ _____
P-EXTRACTIONS-UF / Tons fu/tm 1,5 _____ _____
K-EXTRACTIONS-UF / Tons fu/tm 6,3 _____ _____
fertilizer N-medium (Kg-UF/Ha) fu/ha 110,0 _____ _____
fertilizer P-medium (Kg-UF/Ha) fu/ha 30,0 _____ _____
fertilizer K-medium (Kg-UF/Ha) fu/ha 110,0 _____ _____
Manure / has ton/ha 27,0 20-30 _____
fertilizer N-medium (Kg-UF/Tons) fu/tm 5,5 _____ _____
fertilizer P-medium (Kg-UF/Tons) fu/tm 1,4 _____ _____
fertilizer K-medium (Kg-UF/Tons) fu/tm 5,5 _____ _____
TECHNIQUES OF CULTIVATION _____ _____ _____ _____
SEEDING-PLANTING _____ _____ _____ _____
SEEDS-WEIGHT (Gr / 1000 SEEDS) gr 286,0 _____ _____
N °-SEEDS/GR. seeds/gr _____ 3-4 _____
SEED germination capacity years years 5,0 _____ _____
GERMINATION, TEMPERATURE OPTIMA days _____ 3-4 _____
furrow, DISTANCE LINES m 3,0 _____ _____
furrow, distance PLANTS cm m 3,0 _____ _____
N °-SEEDS/HOLE _____ 3-4 _____
HOLE DEPTH cm 20,0 _____ _____
HOLE WIDTH cm 40,0 _____ _____
KG. SEED-TUBERS-bulbs/HA. kg/ha 1,5 _____ _____
N °-PLANTS-TUBERS/HA. plants/ha 1.100,0 900-1.300 _____
SEED depth cm cm 2,5 _____ _____
HARVESTING WORK _____ _____ _____ _____
START COLLECTING AGE month _____ 5-6 _____
AVERAGE production tonnes / has. ton/ha 20,0 _____ _____
POSTHARVEST-MARKETING _____ _____ _____ _____
TEMPERATURE OF STORAGE _____ 8-12 _____
COMPOSITION FOOD _____ _____ _____ _____
Water-Fresh product gr 92,0 _____ _____
Dry matter-Fresh produce gr 8,0 _____ _____
ENERGY-Fresh product kcal 26,0 _____ _____
POWER-dry matter kcal 325,0 _____ _____
Carbohydrates-Fresh produce gr 6,5 _____ _____
Carbohydrates-Dry matter % 81,3 _____ _____
SUGAR-Fresh product gr 2,7 _____ _____
SUGAR-Dry matter % 33,8 _____ _____
Dietary fiber-Fresh product gr 0,5 _____ _____
Dietary fiber-Dry matter % 6,3 _____ _____
FATS-Fresh product gr 0,1 _____ _____
FATS-Dry matter % 1,3 _____ _____
PROTEINS-Fresh product gr 1,0 _____ _____
PROTEINS-Dry matter % 12,5 _____ _____