Patchsons: Growing and Care

There is nothing better than to keep your own garden and get vegetables on the table right from the bed. For novice gardeners, patissons are the best "starting" option - to grow them lego, it is quite simple to care, and a rich crop even for winter blanks. In this article we will tell how to plant patissons and care for them.

Grade Patchsonov

If you decide to grow patissons on your garden, this event does not take a lot of strength, because it is possible to plant seeds right in the bed or across seedlings. Depending on the variety of vegetable, yields and care can be different, as well as the rates of ripening of fruits.

The form of fruits and their coloring may also differ. In addition to traditional white patissons there are vegetables in the shape of an umbrella, a bell, an orange disk or even even smooth and smooth, like zucchini. Patch subsson varieties accepted in color categories. Consider each of them in more detail.

White Patchsons

Classic White Patchsons are the most common type. As a rule, they ripen before the rest, especially if they are grown through seedlings.

There are the following varieties of white patissons:

1. White 13 - Despite the "unhappy" number, this variety is most popular for summer residents and for industrial cultivation. The average-timed culture that gives major fruit weighing about 450 g with a juicy dense white flesh.
   
2. Caparaway - early grade, a distinctive feature of which is undemanding in care. Ideal for novice gardens. It is enough just to plant the seeds into the ground and periodically water shoots. It gives small fruits to 300 g, and from one bush can be collected up to 25 patissons.
3. The umbrella is a very popular ray variety. It is explained by this not only early ripening of fruits, but also their size - their mass is sometimes reaches from 1 to 1.5 kg. Another distinctive feature is the form of fruits. They grow up in the form of a concave bowl like an umbrella, or in the form of a bell.
4. Piglet - the rapid grade of patissons with small fruits weighing up to 300 g. It is noteworthy that the crop matures almost evenly, so it can be collected in 1-2 entry.
5. Disc - another rape variety. The fruits of this patisson are distinguished by a white crispy waste pulp weighing up to 350 g. Great for cooking soups and salads. If you marinate for the winter, the taste is reminiscent of cucumbers or zucchini (depending on the marinade).
   
6. Cheburashka is a funny name of an ultra-closing culture (ripens the faster all the other varieties). Since the formation of uncess to harvest, only 35-40 days is passed. At the same time, the grade is practically immune to temperature drops, so it will not harm the spring night frosts. It gives the fruit weasome 200-400 g with a delicate thin skin and juicy flesh.
7. Rodeo is a high-yielding and rapid grade. The plant is distinguished by low growth, which is useful for small areas, where it is necessary to place the maximum of fruit crops (it will not be blocked by the light to other vegetables). It gives fruit with a taper peculiar taste and a dense crispy flesh.

Yellow and Orange Patchsons

The bright color of the varieties indicates that in them, as in a pumpkin (nevertheless, the Patchsson refers to the pumpkin family), contains Vitamin A. Mainly this variety of small patissons, but rather tasty and useful.

Varieties of yellow patissons:

1. Sun - eloquent name for a high-yielding average variety. Gives small fruits weighing 200-300 g with cream juicy flesh. At the early stage of ripening, the patissons have a yellow color, which gradually darkens and changes to orange.
2. Orange UFO - the rapid variety of patissons. A distinctive feature is that the plant is capable of forming anguing even in the most adverse climatic conditions. Gives small fruits weighing up to 300 g with a yellowish pulp, not very juicy, but rather tasty and fragrant. The UFO contains a large amount of magnesium, iron, vitamins A and C.
   
3. Foute - Early grade with fruits Weight up to 300 g. Patchsons are distinguished by an elastic white flesh with a gentle taste. A distinctive feature is long stored after harvest.

Green Patchsons

1. Chung-Changa is a high-yielding average variety that gives massive fruit weighing 500-700 g with a delicate juicy flesh.
2. Gosha - it is reliably unknown why this variety is called this way, but it enjoys rather very popular. Beautiful massive fruits are distinguished by very dark, almost black leathery and a contrasting white flesh with a pleasant aroma.

Selection of site

If you want to receive consistently good patissons crops, it is necessary to choose the most suitable plot for them and good soil. All melting cultures need potassium and magnesium, respectively, it should be supported by the land of these elements, but first let's talk about the location of future beds.

Video, how to grow patissons:

Patchsons have large leaves, therefore, they need a solar place where they could warmly warm and ripening. If the soil on your area is acidic, it is necessary to carry out a lime, making a dolomite flour into it. About how to do it and in what proportions are described in detail in the article "Dolomitic flour: application, peculiarities".

In the fall in the ground, you can add organic fertilizers (humid, manure, etc.), then switch and leave alone until spring. During this time, the Earth will independently wait for a harmonious physico-chemical balance.

With the onset of heat should be drained to the earth and remove all weeds. When there will be consistently warm weather on the street (about mid-May), mineral fertilizers can be made (potassium, magnesium), especially if the land did not fell as an organic.

Soil fertilizer

Depending on the type of soil, types of fertilizers will be distinguished and their number. So, if there is a peat soil on your site, then for each square meter, up to 2 kg of dung area and a delicate land bucket (can be brought from the forest). Plus to everything, you need to add 1 tsp. Superphosphate and potassium sulfate, as well as about 2 tbsp. l. Wood ash. The ash lowers the acidity of the soil, but it is impossible to call the exact amount, since the properties of the fertilizer are different (depending on the tree that was used as a raw material).

When the fertilizers are finished, reappel the strip of the earth with a width of about 70 cm to a depth of up to 25 cm - it will be the most suitable garden to grow patissons in the open soil. Pour the bed with warm water mixed with the fertilizer "Agrikola", dosing 3 l per 1 cubic meter. Finally, cover the garden with a dense polyethylene film to create a greenhouse effect. Then the evaporation of water will decrease, and the earth will warm up faster.

If your garden is located on clay or sublinous soil, it is necessary to make its structure less dense, making 203 kg of peat on the cubic meter area. Peat can be replaced by wood sawdust or humus. In addition, the Earth should be supported by dolomite flour and superphosphate.

For sandy soils, you can recommend the fertilizer of the turf fertile land and peat, dosing 1 bucket on the cubic meter area. Then make sawdust mixed with a 4 kg with a 4 kg per square meter. m. and Dolomite flour with superphosphate, as for clay soil.

If you are lucky to have in the plot of black soil, its fertility must be "diluted" with wood sawdresses (2 kg per meter), bring superphosphate (1 tbsp. Per cubic meter) and dolomite flour.

Coleno requires a special approach, since it is a completely unprepared soil. It should be cleaned of weeds, roots, larger underground insects, and only after that get to the fertilizer. For each square meter, make 2-3 kg of compost or humus, dolomite flour and 1 tbsp. l. Nitroposki. Finally, the Earth should be poured with warm water with Agrikola.

Preparation of seeds

Patchsons are good because they grow out of seeds planted directly into the ground. But to be confident that you get a good harvest, and all seeds will go up, you should prepare them.

Pre-sowing seed preparation consists of the following steps:

1. Warming seeds for 5 hours in the oven at 50c. This is done so that plants appear as much female flowers as possible, which will appear again. An alternative option is to put the seeds with a thin smooth layer on the cardboard and warmer during the week on the battery.
2. Drying seeds in a single percentage solution of manganese.
3. Seeding seeds (it takes about 2 days).
4. Hardening of sprouts - put on the bottom shelf of the refrigerator in the compartments for vegetables and leave for 6 hours.
5. Landing into the ground to a depth of up to 3 cm (planting 2 seeds in the hole). Some patissons seeds follows in late April-mid-May.

Another way to quickly prepare seeds to sow is soaking in stimulating solutions. Experienced dacities use aloe juice for this. Also, special compositions can be bought in any horticultural store: "Bud", "Energy", etc. After soaking, the seeds should be rinsed and give a "rest" a couple of days under wet gauze at a temperature of + 23c.

Preparation of seedlings

If you decide to acquire a patisson bed in the garden, you should know that vegetables grown from seedlings ripen much faster than those planted with seeds. Abundant harvest can be obtained if they grow seedlings under protective film or in a greenhouse. In cases of lack of free space, it can be raised even in containers, vases or ordinary dense polyethylene packages.

Seying the seedlings of patissons follows in late April or early May, when steadily warm weather has already been established. For this, conventional plastic glasses with a diameter of 10 cm are suitable. As a soil, you can use the purchase universal soil, garden or forest turf, mixed with humid and sand for drainage.

Planting seedlings:

1. Prepared seeds put in a glass to a depth of 3-4 cm and water the room temperature.
2. Cover the cup with a food film or polyethylene and leave in the sun to the first shoots.
3. When the sprouts will be processed, remove the film and stop the cups into a sharp place with daytime temperatures not more than + 18C (night + 16C).
4. After the week again, rearrange the seedlings into a warm place with a temperature of + 23c.
5. Water seedlings very moderately and quite rarely.
6. After 10 days of the life of the sprouts, it is necessary to hold feeding. To do this, diverting a korologist with water in the ratio of 1:10 and sprinkle plants. The same feeder should be done before boarding the open ground.
7. The seedlings should be planted only after it is well strengthened and acquires 2-3 developed real leaves, that is, in about 3-4 weeks.
8. The disembarking is better to do in the early morning or after sunset to reduce the shock from changing the "place of residence". Squeeze with a room of the ground from the cup, excavating the hole and sealing its walls.
9. Senten the seedlings after landing and water with water.
10. Planting patissons into the ground is made with a distance of 75-80 cm so that the plants do not interfere with each other to warm under the sun. When to sow patissons? If you plant the plants in early spring, it is better to cover them with a plastic film to protect against possible night frosts. For this purpose, the thin spunbond is perfect, which is placed right on top of plants. But it is better to do this when spring has already finally come, and there is no frost threat.
11. With warm sunny weather in 2 weeks, the first flowers already appear. Then the protection from the cold is time to shoot in order not to interfere with pollination and formation of uncess.

Care for patissons

Care for patissons is quite simple and unscrewing, especially if you correctly produced soil fertilizer and disembarking into the ground. Basically, they need to water more often, girding the beds, removing the omnipresent weeds and, which is very important, not to give ripening fruits to touch the Earth. To do this, you can encourage branches or put backups.

We regularly examine the lower parts of the stems for the appearance of old dying leaves - they should be mercilessly deleted. They are closest to the ground and can pick up some disease, fungus or insect, and damage can spread to the rest of the plant, including fruits.

How to water patissons? Plants require abundant irrigation, but it is a little rearranged, and they immediately begin to rot. That this does not happen, follow the water temperature (22-25 ° C) and water 1 times in 5 days about 7 liters per cubic meter - until the appearance of flowers, and every 3 days 9 liters after the start of flowering. Send a jet of water from the hose under the roots of plants or leut water on the furrows so that the moisture does not get into the wound up, and the rotting has not begun. When the fruits are formed, watering should be reduced as much as possible to speed up the ripening and obtaining juicy floors. The plant will give all its juices by patissons, and the additional watering will grow this process.

Countries of patissons do not necessarily loose or dip. Because there is an intense watering, the roots will constantly be offended. They should be covered with 3-5 cm peat or turf.

During the growing season, it should be periodically feeding. Before the appearance of colors, make organic fertilizers, after the appearance of the barrows - the organic and minerals, after the formation of large, but still no longer fruits - again the organic and minerals.

Experienced daches feed the patissons with chicken litter and cow. The litter should be diluted in the water in the proportion of 1:20, Korovyak - 1:10.

Since patissons are pollinated by insects, it may require manual pollination when growing in greenhouses. To do this, disrupt the male flower with a matured pollen and put a whisk in the marking of a female flower.

Do not allow ripening fruits to touch the Earth. The danger is that they can pick up a fungus from the soil or start to mold. Insect pests are closed on the ground. Slugs, for example, are very quickly shared with a gentle immature patisson. If you grow a variety with light fruits, you can make backups or to suspend the branches. If it is planned to collect a heavy harvest, the branches may not withstand the weights of the patissons, so it is better to simply put the paneur or glass.

Diseases and pests

As is known, the disease is easier to warn than to treat, and this applies not only to human diseases. If you know the symptoms of diseases of vegetables, you can save most of the crop.

Patchsons are subject to the following diseases:

1. Annznosis - characterized by the appearance of blessed brown spots on stems and foliage. As a result, deep holes appear on the fruits filled with pinkish viscous alien. Increased humidity contributes to the progression of antracosis.
   
2. White rot - manifests as spots of a whitish plaque. As a result, the stalks softened and break, the fruits fall on the ground and also amazed by rot. A common problem with the greenhouse cultivation of patissons.
3. Root rot - Mushroom pathogens provoke rapid fading of foliage with drying all the bush up to the ignition of the root system.
4. Gray rot - the appearance of this disease is evidenced by brownish stains on the stems, leaves and the patissons themselves. Over time, the gray fluffy flare is visible on the weathered ulcers.
5. White mosaic - a virus disease, which basically affects young leaves. They are covered with yellow, white spots, the leaves are wrinkled, the growth of the weaves slows down, the fruits acquire an unnaturally spotted color. Common disease of vegetables grown in greenhouses.
   
6. Peronosporosis - striking only leaves. On the outer part there are chlorotic stains, which over time change the color on the coolest yellow, become angular and oily. As a result, the stains cover the entire sheet, it becomes brown on top and gray-violet - from the back side.
7. Fusariosis is a disease caused by mushrooms and affecting plants in greenhouses. It is characterized by selectivity and unpredictability - can progress on some plants and do not touch the neighboring or vice versa - to manifest as an epidemic.
8. The black leg is a disease that manifests itself in the early stages of the plant development. The roots of the seedlings affected by him quickly fade, the leg of the sprout turns yellow, the root neck becomes a drone, and a hauling appears on it, which does not develop the Patchson. Over time, the roots begin to die and soften, and the plant dies.
9. Puffy dew - manifests itself in the form of orange or light yellow plaque on the outer part of the leaves and the stem (rarely spoils and fruits). Leads to a rapid drying of vegetable.
   

Insects that can harm patissons:

1. Bellenka - small flying insect with duplicate wings of a whitish shade. Sasses all juice from foliage.
2. The web tick - dwells on the back of the pesson leaves, creating a thin web there, according to which they move and suck juices. It is possible to determine the presence of an insect on whitish specks on foliage, which increase very quickly, and as a result, the "dehydrated" leaves dry quickly.
3. Medveda - a large insect up to 5 cm copper color. It's very easy to know the polarity at least by a massive vague body. Distinctive features are well-developed digging paws. Danced both larvae and adult individuals. Harbor moves in the upper layers of the Earth, destroying the roots of patissons.
   
4. Rostic fly - a small insect of light gray color with three characteristic brown stripes on the front wall. Put the larvae into germinating seeds.
5. Gallean nematodes is dangerous in that it provokes the intensive growth of the young roots of patissons. As a result, they appear with a gap, the size of which can reach 3-4 cm in diameter. Very quickly, these stuffs are destroyed and begin to rot. If it does not detect illness in time, the plant will die.
6. Naked slugs are one of the most serious and dangerous pests of patissons. Quickly applies to plantations with excessive irrigation or after tightening rains. These insects eat large holes in the leaves, and if they get to the fruit, the impressive cavity will be abolished. It is possible to determine the presence of slugs in characteristic silver strips on the ground and leaves, like after snails.
   
7. Gardening scoop - the butterfly itself is dangerous, but its larvae caterpillars. In the younger age, they feed on the leaves, stealing them from the back side, the growing, they absorb the leaves entirely, tear off the peel of fruits and eat the flesh.
8. Winter Scoop is another butterfly dangerous for patissons, which loves to dive young sprouts, barely made through the light.
9. Bakhchy Tlla is a very "popular" insect, which can be found at every third garden of the country. Colonies of phisson leaves quickly lie quickly, moving on shoots and flowers. If you do not take any measures, the plant quickly slows down its growth and fades.