SQUASH

Cucurbita spp.
 About the Crop
English Name: Squash
Common Name: Kalabasa, Kal-basa
Scientific name: Cucurbita spp.
Origin: native to the Andes andMesoamerica
Uses: Culinary, Medicinal, Nutritional
 Botanical
Descriptio
nSquash is a viny, creeping and
trailing crop producing fruits
and considered to be one of
the most delicious vegetables.
It is an excellent source of
beta-carotene which is
vitamin A and high source of
vitamin C, B, calcium and iron.
According to medical studies,
squash flowers contain
lutein that prevents
cataract.
 Varieties Commonly Planted
Gracia
Batac

Suprema
 Cultural
Management
Land Preparation
Can be grown with minimum tillage

But for best result, plowing and harrowing the

field two to three times is recommended

Furrow the field and prepare beds that are 0.75 to

1 meter wide and 2 meters apart. Prepare hole/hills
spaced one meter apart.
Incorporate organic fertilizer or decomposed
animal manure/compost to the soil at planting
time to improve soil structure
Soil:
Adapts well on organic-rich and well
drained soil

Soil pH:
Range of 5.5 to 6.5

Sowing:
Direct Seeding
 Watering:
Squash can tolerate drought but regular irrigation,
especially during dry season enhances crop
performance.

Fertilization:
Apply chicken manure or compost at kg per
hill and incorporate into the soil (2.5-3 tons per
hectare)
Pest and Disease Management

Cutworms and beetles can be controlled by

spreading ash on the leaves
fruit fly can be controlled with the use of attractants
Disease is commonly infecting squash are mosaic
virus, downy and powdery mildew, and bacterial wilt
 Harvesting
. For seed purposes, squash can be harvested 40 to
100 days after planting

Harvesting is done anytime of the day at

approximately 85-90 days after sowing.

The harvesting index is usually when the fruits are

mature green with waxy appearance.

Harvesting is done twice or 3 times depending on its

price in the market.