UNDERSTANDING HOW TO USE FARM CHEMICALS

(Compiled by Stephen Moore, Tel. (03) 5226 4667)

Calibrating equipment, dilution rates and applications rates require calculations that determine how much chemical will be used. If calculated incorrectly it can cost the grower in terms of crop damage or loss, chemical wastage and time when reapplying the chemical. Understanding the information on labels on chemical containers can be difficult to understand as they have complicated scientific information on them.

Other publications available in Victoria:

JAPANESE PUMPKIN - KABOCHA (Cucurbita moschata) *

(By Murat Top, ISIA Tatura, Tel. (03) 5833 5222)

Japanese pumpkin (Cucurbita moschata) is a member of the cucurbit family and is known as Kabocha in Japanese.
There are two main types, the most popular being the Green Hokkaido type. These are flattish round in shape and the skin colour varying from grey-green to dark green, turning yellow-red during storage. The fruits are 13-25 cm in diameter and weigh between 1.0-3.5 kg. Delica is an example of this type.
The Orange Hokkaido is pear shaped with golden skin, ripening to a flesh colour of orange or yellow. Fruits average 13-18 cm in diameter and weigh 1-3 kg.

One of the better known Japanese pumpkin varieties in Australia is Kens Special. The fruit tend to be slightly larger than the other two types, and range from 15-30 cm in diameter. They have bright green skin with golden spots. The fruit is easy to cut and peel and the flesh rather soft. When mature, Japanese pumpkin has a nutty flavour and is sweeter than other traditional pumpkins. It can be used in both savoury and sweet dishes. Fruit can be pureed, cut into chunks and stir-fried or deep fried, made into soup, or cooked with mustard greens. They can also be made into pumpkin pie.

The young shoots and flowers are prepared by boiling or steaming like other greens. Japanese pumpkin is an excellent source of vitamin A and C, a good source of dietary fibre, and contains potassium, vitamin B6 and iron.

Cultivation
Japanese pumpkin is a summer crop, sensitive to cold and frost. It grows best in full sun to partial shade, and may be grown on a wide range of well-drained soil types. Seeds should be planted into moist soil and soil temperature should be at least 15°C. Fertiliser rates should be based on a preliminary soil test, and any further applications made before planting and/or as a side dressing after the plant is established.
Irrigation is essential for high yields. Flowering, fruit set and fruit fill are the most critical times of growth and water should be applied regularly to keep the soil moist at these times.
Weed control is also important, especially in the first 5-6 weeks after planting. After this, plants are generally large enough to smother the weeds. Japanese pumpkin is sensitive to broadleaf herbicides, so inter-row cultivation is the best way of controlling these weeds. Grass weeds can be controlled with registered herbicides or cultivation.
Powdery mildew is the most important disease in Japanese pumpkin. It can be controlled by a combination of good farm hygiene, use of resistant varieties and fungicides. Other diseases which affect Japanese pumpkin are downy mildew, squash mosaic virus, anthracnose, pythium, fusarium and angular leaf spot.
The main insects which attack Japanese pumpkin are black beetles, cutworms, Heliothis grubs and aphids. Registered chemicals are available for control of these pests and diseases.

Harvest
The length of the growing season depends on variety, sowing time and location. Delica Japanese pumpkins are ready to harvest on average 3.5-4 months after planting, whereas Kens Special takes longer to mature. Warm weather conditions encourage quicker germination and growth producing earlier crops. The best indicator of maturity is when fruit stalks become cracked and corky.

Market Information
Delica Japanese pumpkin is mainly grown in Tasmania for export to Japan. Whole fruit cannot be exported from the mainland due to quarantine restrictions relating to fruit flies. Opportunities for frozen chopped product are a reality. Queensland is the largest producer of Kens Special, although because of its popularity with consumers, different Japanese pumpkin varieties are now being grown in almost every state.
The main domestic outlets for Japanese pumpkins are in the wholesale markets in large cities, although many local markets are now keen to sell them.

There is available a book Growing Japanese Pumpkin, A Production Manual for Victoria ($30). For further information phone (03) 5833 5222.

* [For additional information see also our Vegetable Thesaurus]

PICK FROM THE BOOK SHELF

In each newsletter we will present a brief summary on one of RIRDC's publications on Asian Foods. This month's issue looks at

Market Compendium of Asian Vegetables
Grant Vinning, Asian Markets Research
RIRDC Research Paper 95/12, $80 ($10 p&h) 400 pages, colour plates

Provides the most comprehensive collection of current marketing and production data for Asian countries available in Australia on common Asian vegetables. Data includes price details, place in cuisine, local method of sale, trend in production and import statistics.

The book can be purchased from
Rural Industries Research and Development Corporation (RIRDC)
P O Box 4776, Kingston, ACT 2600, Phone: (02) 6272 4819, Fax: (02) 6272 5877
Webpage: http://www.rirdc.gov.au/

For more RIRDC publications see our first 'Asian Foods' Newsletter.