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Resource Manual on IPPM in Vegetable World Education Philippines, Inc. Extremely mature fruit will sprout on the vine and are still edible depending on the cuisine prepared. c. Pests Leaf-eating beetles and snails occasionally reduce plant growth. Leaf-feeding insects, unless seriously damaging plant growth, seldom require control measures. Nematodes occasionally reduce chayote yields and have to be controlled several weeks prior to planting. d. Post harvest Handling Chayote fruits are often individually wrapped in tissue paper or polybags (to reduce friction and water loss) in single-layer flats. Increased decay is sometimes observed on fruits stored in polybags since moisture condensation on the fruit surface is increased. Germination of the seed is a problem if the fruit is held at temperatures above 13-14 O C (56-58 O F). The chayote is also susceptible to chilling injury. It shows distinct chilling symptoms depending on the storage temperature. For example, surface bronzing occurs on fruits held at 2.5-5 O C (36-41 O F), and surface pitting, decay and internal browning appear in storage at 5-7.5 O C (41-45 O F). A storage temperature of 7.5-10 O C (45-50 O F) should extend shelf life up to 4 weeks. 92
Resource Manual on IPPM in Vegetable World Education Philippines, Inc. 5. LUFFA SPONGE GOURD a. Introduction Luffa sponge gourd (Luffa aegyptiaca Mill) is an annual tropical or subtropical vine known for its fruit. The fruit can be eaten at the green or immature stage, but it is more commonly used at the mature stage for the sponge. The skin of the fruit, or gourd, is initially green and turns brown at maturity. As the gourd matures, a dense fibrous network of cellulose forms inside the fruit, and this is what is harvested and used as a sponge. The fibrous network provides support for the fruit and serves as a mechanism for seed dispersal. The sponge has a variety of commercial purposes including personal hygiene products, household cleaning products, steam engine filters, craft items, insulation, padding for saddles, and immobilizing agents in biotechnology. b. Selecting Seeds and Producing Transplants Presently, one of the most difficult aspects of entering into commercial luffa sponge gourd production is obtaining large volumes of high quality seed. Many of the luffa seeds sold for home gardens produce small, low-quality sponges with weak fibers. Once the desired quality of the luffa sponges has been produced, the seeds must be saved. It must also be remembered that luffa gourds cross- pollinate easily. Thus, to maintain the same high quality luffa that is close to the original, different luffa cultigens must not be grown within 450m of each other. Luffa seed germination is often slow and sporadic. To obtain good plant quality standards, luffa gourds should be produced from transplants. 1) Soak seed in warm water for 24 hours prior to seeding. 2) Sow seeds, two to three per cell, in flats. 3) Thin to one plant per cell after the first true leaves appear. 4) Grow for 4-6 weeks in a greenhouse at about 149-158˚C. 5) Luffa should be transplanted outdoors after all danger of frost is past. c. Site Selection and Fertilization Luffa gourds require a well-drained soil in a location where they will have full sun and good air circulation. Conduct a soil test prior to planting and follow lime and fertilizer recommendations for cucumbers. Two or three times during the growing season add 9-11kg nitrogen per acre as a side-dress or through the drip-irrigation system. d. Planting and Trellising To speed growth in the spring in cooler climates, luffa gourds should be grown on raised beds with black 93
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Compiled and published by: World Ed
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ACKNOWLEDGM ENT World Education (IN
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1. Leaves 48 2. Flower 49 3. Fruit
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Sources 203 Part XII: Farm Record K
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