Summary:
Explore the production technology, cultivation practices, and varieties of bottle gourd. Learn about training, pruning, harvesting, and postharvest storage methods for optimal yield.
PPT Slide 1
- .Production Technology of Bottle gourd
PPT Slide 2
- Introduction and importance:
- Bottle gourd is commonly grown vegetable in india. It is commonly grown in Ethiopia, Africa
- and central America and other warmer regions. The fruits of bottle gourd can be used to
- make sweets like halva, kheer, pedha, burfi and pickles.
- As a vegetable it is easily digestible, even for patients. Leaf decoction is made and it is good
- for jaundice. The fruit have cooling effect and it is cardio tonic and diuretic. The pulp is good
- for overcoming constipation, cough, night blindness and antidote for against some poisons.
- Fruits are variable in shape and size, they are 15- 100 cm long and light greenish in color.
- Tender fruits are widely used as vegetables, hard dried shell is used for making bowls,
- bottles, containers, pipes and musical instruments. Seeds and seed oil is edible and suited for
- dry areas.
- Kofta is most popular preparations, fruits contain 0.2% protein, 2.9% carbohydrates, 0.5% fat
- 11mg vitamin C per 100g fresh weight.
- It is good for people suffering from indigestion.
PPT Slide 3
- BOTTLE GOURD
- • B.N. – Lagenaria siceraria
- • Family – Cucurbitaceae
- • Monoecious ; DNP
- • Isolation distance – F – 800 m ,C – 400 m
- • chromosome number : 2n = 22
- • Origin – S. Africa
- • Bottle gourd or calabash is a delicately flavored, cucurbita family vegetable. It is one of
- the chief culinary vegetables in many tropical and temperate regions around the world.
- Bottle gourd is a fast growing, annual climber (vine) that requires adequate sunlight for
- flowering and fruiting.
PPT Slide 4
- It can be grown under wide range of soils and require trellis to support spread.
- Its intensely branched stems bear musky, deep green, broad leaves just similar
- as that in pumpkins, and white, monoecious flowers in the summer. After
- about 75 days from the plantation, young, tender, edible fruits evolve that will
- be ready for harvesting. Bottle gourds come in wide range of shapes and
- sizes. The fruit features oval, pear shaped or elongated and smooth skin that is
- light green in color. Internally, its flesh is white, spongy and embedded with
- soft, tiny seeds. The fruits are used as a vegetable or making sweets (e.g.
- halwa, kheer, pedha and barfi) and pickles. As a vegetable, it is easily
- digestible even by patients. The dry hard shells are used to make musical
- instruments, pipes, bowls, bottles, containers, floats for fishing nets etc.
- Kofta is a most popular preparation. Good source of fibre free carbohydrates
- and fruit pericarp for crude fibre. Oil extracted from kernels of seed is used as
- hair oil.
PPT Slide 5
- Botany
- Bottle gourd is a climbing annual with a duration of 3 ½ to 4 months. Flowers are solitary,
- chalky white in colour and open at night. Fruits are fleshy and vary in shape and size.
PPT Slide 6
- CLIMATE AND SOIL :
- Soil : Loam or sandy loam soil, Too much acidic soil pH is
- not suitable (less than 5.5).
- Seed germination : 25-30ºC.
- day temperature : 30 -35ºC
- Night temperature : 18-22ºC (Higher temperature induces
- maleness.) It is grown in summer and rainy season. In
- summer, the crop is sowing :summer- Dec-Jan ,rainy -June-
- July.
PPT Slide 7
- Climate :
- Bottle gourd is a typical warm season vegetable. Though crop tolerates cool climate better than musk
- melon and water melon, it cannot tolerate frost. Well drained fertile silt loam is ideal for cultivation of
- bottle gourd. Crop is quite suitable for river bed cultivation because of its deep tap root system. A deep soil
- supports vines for a long period.
- Season:
- Crop is grown during summer and rainy season. In places where water is not scarce, it is grown throughout
- the year.
- Land preparation and sowing :
- Land preparation and sowing are similar to that of ash gourd. Land is ploughed to a fine tilth and furrows are
- made at a distance of 2.0-3.0 m. After incorporating farmyard manure, seeds are sown in furrows at a
- distance of 1.0-1.5 m between plants. When bottle gourd is trained on bower, follow a spacing of 3.0 x 1.0
- m. In sloppy land, sowing is done in pits with 2-3
- plants / pit. Soaking seeds 12-24 hours in water or in succinic acid (600 ppm) for 12 hours improves
- germination. Seed rate recommended is 3-6 kg/ha.
PPT Slide 8
- • Seed rate – 3- 3.5 kg/ha
- • seed count ; 450-500 seeds/100 g
- • Spacing – 2 x 1 m
- • FYM : 20 t/ha
- • Training- bower
- • N : P :K = 40-60 : 40-60: 60-80 kg/ha.
- • As per VNMKV recommendation 100: 50: 50 kg N P K /ha.
- • The first half dose of N must be applied as basal while the other half
- 30DAS.
- • The crop requires frequent irrigation as high humidity is needed for
- prolific bearing. During hot and humid weather, irrigation after every third
- or fourth day is needed.
PPT Slide 9
- Bottle gourd cultivation.
PPT Slide 10
- VARIETIES :
- • Arka Bahar
- • Kalyanpur Hari Lambi – fruits slightly dark green in color
- • NDBG 1 – gives early yield in upland conditions ; highly preferred for diara cultivation
- • NDBG 4
- • PBOG 1
- • Phule BTG 1 – produces comparatively more female flowers at basal nodes
- • Punjab Komal – variety with shortest duration from fruit set to maturity , 70DAS • Punjab Long
- • Punjab Round
- • Pusa Manjari – high yielding hybrid , round fruited
- • Pusa Meghdoot – F1 hybrid between Pusa Summer Prolific Long and Sel. 2.
- • Pusa Naveen – perfectly cylindrical fruit, free from crook neck
- • Pusa Summer Prolific Long – can be grown in rainy season also.
- • Pusa Summer Prolific Round – prolific bearer and heavy yielder.
- • Rajendra Chamatkar
- • Kalyanpur Long Green – developed at CSAUAT Vegetable Research Station, Kalyanpur, Kanpur
- • Samrat – released from Mahatma Phule Krishi Vidyapeeth, Rahuri ; Box packing
- • Pusa Hybrid 3 – for distant market, very early maturing
PPT Slide 11
- Training and pruning :
- As bottle gourd puts good vegetative growth, proper training and pruning are advantageous. Training
- plants to bower helps to trap sunlight more effectively and yield as high as 80 t/ha was obtained. Axillary
- buds of growing vines should be removed till vines reach the bower height. When vine reaches bower,
- apical bud is removed at 10-15 cm below bower to allow 2 or 3 branches to spread on bower. After
- formation of 4-5 fruits, vines are again pruned allowing 2-3 axillary buds only to grow on primary vines. It
- is also advisable to remove all yellow and pale colored older leaves near bottom portion.
- Harvesting :
- Fruits are harvested at tender stage when it grows to one third to half. Fruits attain edible maturity 10-12
- days after anthesis and are judged by pressing on fruit skin and noting pubescence persisting on skin. At
- edible maturity seeds are soft. Seeds become hard and flesh turn coarse and dry during aging. Tender
- fruits with cylindrical shape are preferred in market. Harvesting starts 55-60 days after sowing and is
- done at 3-4 days intervals. While harvesting, care should be taken to avoid injury to vines as well as to
- fruits. Plucking of individual fruits is done with sharp knives by keeping a small part of fruit stalk along
- with fruit. Average yield is 20-25 t/ha for open pollinated varieties and 40-50 t/ha for F1 hybrids. Fruits
- can be stored for 3-5 days under cool and moist condition. For export purpose, fruits are packed in
- polythene bags and bags are kept in boxes of 50-100 kg capacity.
PPT Slide 12
- • Fruit set can be improved by spraying the plants with MH (400 ppm)
- along with 100kg N/ha.
- • The crop is ready for harvest approx. 60-70 DAS.
- • The fruits take 12-15 days after fruit setting to reach marketable stage.
- • Fruits should be picked after every 34 days.
- • Smaller and tender fruits fetch a better price in the market.
- Yield – 20t/ha .
- hybrids – 40-50 t/ha
PPT Slide 13
- Postharvest, storage and marketing:
- •Improper harvesting , handling, transportation, and distribution results in significant loss.
- •several post harvest factors like physical, physiological, mechanical and hygienic
- conditions.
- •These can be reduced by proper cultural operations, harvesting, transportation, storage,
- and pre and post harvest treatments.
- •processed product is tuty fruity.
- •fruits can be stored for 3-5 days under cool and shady conditions, in cold storage they
- can be stored for long periods.
- •fruits are packed in polythene bag and kept in small boxes and these boxes are
- transported to market.
- • for export fruits should be picked at edible stage and kept in boxes pf 50-100kg capacity.
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