What are the pumpkin variety groups in China? Characteristics of the Ajiao and Acheng varieties
Pumpkin Cultivation and Management Techniques: Pumpkin is a sun-loving vegetable; if sunlight is insufficient, during long spells of overcast and rainy weather, it tends to grow excessively and set little fruit. Pumpkin has a relatively deep root system and tolerates drought quite well. If the soil contains too much water or drains poorly, it easily causes excessive vine growth and fruit drop, so well-drained land should be chosen
Pumpkin Cultivation and Management Techniques: Pumpkin is a sun-loving vegetable; if sunlight is insufficient, during long spells of overcast and rainy weather, it tends to grow excessively and set little fruit. Pumpkin has a relatively deep root system and tolerates drought quite well. If the soil contains too much water or drains poorly, it easily causes excessive vine growth and fruit drop, so well-drained land should be chosen. Pumpkin is suited to growing in light sandy loam or loam, and a soil pH between 5.0 and 7.5 is suitable.
Pumpkin Variety Groups in China
Pumpkin Variety Groups in China
Ajiao: an F1 hybrid. It grows vigorously, with oval fruit, a smooth surface, and uniform, well-shaped fruit. The fruit usually weighs more than 3.5 kg, the flesh is bright yellow, and the texture is sticky with a floury quality; the flavor is sweet and aromatic, and it sets fruit easily. It takes about 100-120 days from sowing to harvest and about 50 days from flowering to harvest. This variety has a high yield and is gradually gaining favor among producers.
Acheng: a small-fruited papaya-type pumpkin, an F1 hybrid. It sets fruit earlier and is also relatively high-yielding. The fruit is long oval (papaya-shaped), uniform in shape, and weighs about 1.4-1.7 kg. The flesh is bright yellow, and its texture is better than that of papaya pumpkin. It takes about 100-110 days from sowing to harvest and about 45 days from flowering to harvest.
Oriental pumpkin (Taiwan, China Ajiao): sweet and delicious, with a slightly sticky texture.
American pumpkin (winter squash): crisp and tender flesh, suitable for cold dishes, and can also be displayed for ornament.
Dongsheng pumpkin: soft, loose, sweet flesh, suitable for making pumpkin soup or pumpkin puree.
Nantou pumpkin: a variety unique to Nantou, with a light sweet taste and a relatively soft, loose texture.
Chestnut pumpkin: its texture is soft and loose like chestnuts, suitable for both steaming and deep-frying.
Walnut pumpkin: dense, smooth texture with a milky aroma, also known as "milk pumpkin."
Mainland pumpkin: soft, loose texture and high sweetness, suitable for making pumpkin soup.
