Pumpkin and Hubbard Squash Crop Management
Vegetable Farming in South Africa
Crop Rotation
Rotate with leafy crops or legumes
Yield (tonnes per hectare)
Conservative: 15 tonnes
Average: 20 tonnes
Good: 30+ tonnes
Harvesting
Harvesting is done by hand. Take care not to damage the fruit as this will promote decay. Cut the stem about 10 cm from the fruit and remove to a dry storeroom or shed where the temperature is between 18°C and 20°C for curing which hardens the skin. Harvesting can take place over two to three weeks on the same field.
Storage
Once cured, Pumpkins and Hubbard can be stored safely for up to 3 months at 10°C and 60% to 70% relative humidity. Some varieties store better than others so seek advice from your extension officer and buyers. It is always risky and expensive to store product in the hope of a better sales price. Most producers grow for the market at the time of harvest.
Pests
Aphids, Bollworm, Ladybirds, Nematodes and Pumpkin fly.
Diseases
Downey Mildew, Fruit rot, Leaf spot, Mosaic Virus, and Powdery Mildew
By Louise Brodie
