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The Hokkaido gourd is a compact, portioned gourd especially popular in Japan. In France, this variety is called Potimaron. Its taste differs from the traditional pumpkin and is more reminiscent of the taste of roasted chestnut with a slight hint of nuts. A feature of the Hokkaido variety is also the possibility of eating the fruit together with the peel, which becomes soft during heat treatment.
Description of Japanese pumpkin Hokkaido
The Hokkaido variety belongs to a herbaceous plant of the Cucurbitaceae family. Belongs to the Japanese selection. From the photo of the Hokkaido gourd, you can see that it forms a powerful, strong and climbing plant with long vines. This crop is suitable for growing on trellises. The stems form rounded, which grow to 6-8 m.
The Hokkaido variety belongs to large-fruited pumpkins, which can be distinguished from others by a rounded stalk. It blooms with large, numerous, yellow flowers. The leaves of Hokkaido plants are large, heart-shaped. The variety has an early ripening period – about 3 months. Hokkaido gourds can be stored for up to 10 months with their flavor intact.
A variety of the Japanese Hokkaido pumpkin, the seeds of which can be found in Our Country, is the popular hybrid Ishiki Kuri Hokkaido f1. This pumpkin is distinguished by its bright orange color, pear-shaped fruit and high yield. The hybrid is recommended as a vegetable for autumn consumption. Fruits can be stored for 6 months. During storage, their taste becomes simpler, and vegetables begin to spoil.
The variety Isshiki Kuri is included in the Belarusian State Register of Breeding Achievements, but it is not in the one.
Description of fruits
The color of mature Hokkaido gourds can be grey, green, yellow or orange. The shape is in the form of a slightly flattened ball or drop-shaped. All varieties of Hokkaido gourds are very decorative. The peel is elastic, the pulp is sweet.
Pumpkin Isshiki Kuri Hokkaido f1, according to reviews, has a dense, starchy flesh. When processed, the pulp becomes pasty, resembling potato in consistency. Fibrillation in the pulp is not felt. The sugar and liquid content is small. Therefore, the taste of the pumpkin is not very sweet and even fresh.
The rind of Isshiki Kuri is thin, without pronounced ridges. But it takes effort to cut the fruit. The peel becomes completely soft during heat treatment. Fruit weight – from 1,2 to 1,7 kg. The diameter is about 16 cm. The fruits of Isshiki Kuri Hokkaido f1 are also highly decorative. They are characterized by an elongated neck and a protruding, not depressed stalk. Deformations may occur on the peel.
Characteristics of varieties
Gourd Isshiki Kuri Hokkaido f1 is well adapted to weather conditions. The plant is hardy, drought-resistant. Suitable for growing in warm and temperate climates. The hybrid is highly productive. Each vine bears several fruits. On one plant, 10 small pumpkins are formed.
Seed growth is medium. In warm regions, seeds can be planted by direct sowing in the ground in May. In other regions, crops are grown through seedlings. In order for the fruits to be large and have time to ripen, it is necessary to limit the growth of lashes. The fruits appear in late August – early September.
Fruits of Isshiki Kuri Hokkaido f1 are recommended to be removed as they ripen, so their taste will be better.
Hokkaido gourd can be grown vertically. Bright pumpkins look very decorative against the background of large, green leaves. The plant is decorated with southern fences, small trees that will not shade the vines.
Pest and disease resistance
Hokkaido and Ishiki Kuri gourds show general resistance to typical gourd diseases. The culture shows the best properties when grown in a sunny area. In shady or wetlands, plants can infect aphids and fungal diseases.
To prevent diseases, crop rotation is observed, planting plants on rested soil or after the growth of legumes and cabbage. A large planting area contributes to the cultivation of healthy plants.
Advantages and disadvantages
Hokkaido pumpkin has a rich vitamin composition, as well as a high content of trace elements and amino acids. It is a valuable product for healthy and dietary nutrition. A feature of the Isshiki Kuri Hokkaido f1 variety is the possibility of eating fruits fresh. The portion size is convenient to use. Vegetables of this variety can be consumed with the peel.
In recipes, Hokkaido pumpkin is suggested to be fried like a potato, baked in slices, and cooked in pasty soups. Whole pumpkins are used as stuffing pots in the preparation of desserts and second courses.
The disadvantages of the Isshiki Kuri Hokkaido f1 variety include the fact that the fruits are not suitable for making candied fruits. And the seeds are unsuitable for processing and eating.
Cultivation technology
The Hokkaido Japanese gourd is a culture demanding warmth and light. Place it in areas that are well lit throughout the day. For a strongly climbing plant, trellises, cones or huts are installed. For growth, plantings of this variety need a lot of nutrients that they take from the soil. Therefore, chernozems, sandy loamy soils and light loams are more suitable for cultivation.
The Hokkaido variety has one of the shortest maturation periods for cucurbits, 95-100 days. Seeds can be planted by direct sowing in the ground. For the initial phase of growth, the sprouts create a shelter in the form of a small greenhouse. Seeds germinate at a temperature of +14°C. But + 20 … + 25 ° С is considered the optimal temperature, at which sprouts appear in a week.
Even slight frosts are detrimental to the plant. Therefore, in regions with a cold spring, the culture of the Hokkaido variety is grown through seedlings. Sowing begins at the end of April.
The gourd culture does not tolerate well when its root system is disturbed, so it is better to grow seedlings in peat pots. You can put 2 seeds in one container. A hole for sowing is made 5-10 cm deep. When two sprouts germinate, one seedling is left, stronger. A plant with 4-5 true leaves is transplanted into open ground.
Add to the well during transplantation:
- 150 g of ash;
- 100 g sawdust;
- 50 g superphosphate.
After transplanting, the plants are watered with any growth stimulant.
Pumpkin does not like dense plantings, therefore, in open ground, each plant is planted with a distance of 1 m from each other. And also away from zucchini. After setting several fruits, the main stem is pinched, leaving 4-5 leaves at the top.
Pumpkin is resistant to drought due to the developed root system. It needs to be watered infrequently, but plentifully. Hokkaido plantings are watered once a week, using 1-20 liters of water per 30 sq. m.
When growing pumpkins, several top dressings are needed during the growth period. Top dressings are used in dry and liquid form. It is best to alternate organic and mineral fertilizers.
Required fertilizers:
- nitrogenous – they are applied during planting, provoke growth, prevent wilting of the vegetative mass;
- phosphoric – contribute at the beginning of the formation of ovaries;
- potash – used during flowering.
Applying liquid organic fertilizers, do not allow them to get on the leaves and stems.
Hokkaido pumpkin is not recommended to be kept on the whip and harvested as it ripens. The last fruits are harvested before frost. Pumpkins are removed along with the stalk, trying not to damage the peel. So, vegetables will be stored longer. Best of all, the pumpkin lies at a temperature of +5 … + 15C in a dark room. When storing, it is important that Hokkaido gourds do not come into contact with each other. It is recommended to store pumpkins of the Isshiki Kuri variety for no longer than six months.
Conclusion
Hokkaido pumpkin has become famous for gardeners not so long ago. A variety of pumpkin culture, which came from Japan, is well acclimatized for latitudes. Small portioned fruits are easy to use and contain a wide range of useful substances. Pumpkin Isshiki Kuri Hokkaido is recommended for a balanced and dietary diet.
