Agrodatabase/21 - Crop Prontuary - Data/Watermelons

Watermelons Units Average Range Valuation
CLIMATE _____ _____ _____ _____
TEMPERATURE _____ _____ _____ _____
GERMINATION - MINIMUM 15,0 _____ _____
GERMINATION - optimize 25,0 _____ _____
FROST plant 0,0 _____ NOT TOLERATED
AIR TEMPERATURE - Zero vegetation 12,0 _____ _____
AIR TEMPERATURE - optimize CULTIVATION _____ 24-34 _____
AIR TEMPERATURE - MAXIM _____ 35-40 _____
VEGETATIVE DEVELOPMENT _____ 18-24 _____
FLOWERING _____ 18-20 _____
FLOWERING minimum 18,0 _____ _____
ripening _____ 25-30 _____
SOIL _____ _____ _____ _____
PHYSICAL PROPERTIES SOIL _____ _____ _____ _____
MEDIA - FRANC _____ _____ _____ PREFER
SOIL WATER _____ _____ _____ _____
DRAINED _____ _____ _____ DEMANDING
swamped _____ _____ _____ NOT TOLERATED
PHYSICAL AND CHEMICAL PROPERTIES _____ _____ _____ _____
PLANT tolerance to pH acid pH _____ 5-6,8 _____
SALINITY IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ MODERATELY
alkalinity IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ TOLERANT
MATTER ORGANIC - HUMUS _____ _____ _____ PREFER
FERTILIZATION _____ _____ _____ _____
N-EXTRACTIONS-UF / Ha fu/ha 110,0 _____ _____
P-EXTRACTIONS-UF / Ha fu/ha 40,0 25-55 _____
K-EXTRACTIONS-UF / Ha fu/ha 150,0 60-240 _____
N-EXTRACTIONS-UF / Tons fu/tm 2,4 _____ _____
P-EXTRACTIONS-UF / Tons fu/tm 0,9 _____ _____
K-EXTRACTIONS-UF / Tons fu/tm 3,3 _____ _____
fertilizer N-high (Kg-UF/Ha) fu/ha 75,0 _____ _____
fertilizer N-medium (Kg-UF/Ha) fu/ha 110,0 _____ _____
fertilizer N-low (Kg-UF/Ha) fu/ha 150,0 _____ _____
fertilizer P-high (Kg-UF/Ha) fu/ha 75,0 _____ _____
fertilizer P-medium (Kg-UF/Ha) fu/ha 110,0 _____ _____
fertilizer P-low (Kg-UF/Ha) fu/ha 150,0 _____ _____
fertilizer K-high (Kg-UF/Ha) fu/ha 150,0 _____ _____
fertilizer K-medium (Kg-UF/Ha) fu/ha 225,0 _____ _____
fertilizer K-low (Kg-UF/Ha) fu/ha 300,0 _____ _____
fertilizer N-high (Kg-UF/Tons) fu/tm 3,0 _____ _____
fertilizer N-medium (Kg-UF/Tons) fu/tm 4,4 _____ _____
fertilizer N-low (Kg-UF/Tons) fu/tm 6,0 _____ _____
fertilizer P-high (Kg-UF/Tons) fu/tm 3,0 _____ _____
fertilizer P-medium (Kg-UF/Tons) fu/tm 4,4 _____ _____
fertilizer P-low (Kg-UF/Tons) fu/tm 6,0 _____ _____
fertilizer K-high (Kg-UF/Tons) fu/tm 6,0 _____ _____
fertilizer K-medium (Kg-UF/Tons) fu/tm 9,0 _____ _____
fertilizer K-low (Kg-UF/Tons) fu/tm 12,0 _____ _____
NITROGEN-preSOWING % _____ 1/2 _____
NITROGEN-DEVELOPMENT PLANT % _____ 1/2 _____
NITROGEN-development PLANTA-n º contributions _____ 1-2 _____
PHOSPHORUS-preSOWING % 100,0 _____ _____
POTASSIUM-preSOWING % 100,0 _____ _____
TECHNIQUES OF CULTIVATION _____ _____ _____ _____
SEEDING-PLANTING _____ _____ _____ _____
SEEDS-WEIGHT (Gr / 1000 SEEDS) gr 115,0 _____ _____
SEED germination capacity years years 5,0 _____ _____
TRANSPLANT, DAYS FROM SOWING days 30,0 _____ _____
furrow, DISTANCE LINES m 3,0 _____ _____
furrow, distance PLANTS cm m 2,0 _____ _____
N °-SEEDS/HOLE _____ 4-5 _____
KG. SEED-TUBERS-bulbs/HA. kg/ha 1,0 _____ _____
N °-PLANTS-TUBERS/HA. plants/ha 1.600,0 1.400-1.800 _____
SEED depth cm cm 2,5 _____ _____
remove-nº plants hole 2,0 _____ _____
remove-DAYS SINCE REGROWTH days 10,0 _____ _____
WORK _____ _____ _____ _____
plough deeply cm _____ 25-30 _____
HOLE, DEPTH cm 20,0 _____ _____
HOLE, WIDTH cm 40,0 _____ _____
HARVESTING WORK _____ _____ _____ _____
START COLLECTING AGE days 90,0 75-100 _____
AVERAGE production tonnes / has. ton/ha 25,0 _____ _____
N ° - FRUIT / Ha nº/ha 5.000,0 3.500-6.500 _____
POSTHARVEST-MARKETING _____ _____ _____ _____
TEMPERATURE OF STORAGE _____ 8-10 _____
COLD STORAGE TIME weeks 3,0 2-4 _____
COMPOSITION FOOD _____ _____ _____ _____
Water-Fresh product gr 92,0 _____ _____
Dry matter-Fresh produce gr 8,0 _____ _____
ENERGY-Fresh product kcal 30,0 _____ _____
POWER-dry matter kcal 375,0 _____ _____
Carbohydrates-Fresh produce gr 7,6 _____ _____
Carbohydrates-Dry matter % 95,0 _____ _____
SUGAR-Fresh product gr 6,2 _____ _____
SUGAR-Dry matter % 77,5 _____ _____
Dietary fiber-Fresh product gr 0,4 _____ _____
Dietary fiber-Dry matter % 5,0 _____ _____
FATS-Fresh product gr 0,2 _____ _____
FATS-Dry matter % 1,9 _____ _____
PROTEINS-Fresh product gr 0,6 _____ _____
PROTEINS-Dry matter % 7,6 _____ _____