Content
- 1 Description of Ethiopian melon
- 2 Where is Ethiopian melon grown?
- 3 Pros and cons of the variety
- 4 How to choose an Ethiopian melon
- 5 Useful properties of Ethiopian melon
- 6 Ethiopian melon calorie content
- 7 Growing Ethiopian Melon
- 8 Ethiopian melon yield
- 9 Diseases and pests
- 10 Reviews of Ethiopian melon
- 11 Conclusion
Ethiopian melon is the result of domestic selection. It is distinguished by its compact size and good taste. The variety is suitable for cultivation in private plots and farms.
Description of Ethiopian melon
Ethiopian melon is a climbing plant that produces a harvest in the medium term. The period from seed germination to fruit ripening takes up to 3 months. The leaves are green, medium-sized, slightly dissected.
- round shape;
- bright yellow color with an orange tint;
- pronounced ribbing;
- weight from 2.3 to 2.8 kg.
The pulp is tender, orange in color. The aroma is strong, typical of the culture. The taste is good, sweet. The seeds are yellowish, medium size.
Where is Ethiopian melon grown?
In 2013, the Ethiopian variety was included in the State Register for the Lower Volga region, but is also suitable for planting in other southern regions. The hybrid is recommended for rainfed farming, where the soil is irrigated in the spring when the snow melts. The variety is suitable for planting on private farms.
Pros and cons of the variety
Advantages of the Ethiopian variety:
- good taste;
- drought resistance;
- productivity;
- transportability;
- high content of nutrients in the pulp.
Disadvantages of Ethiopian melon:
- need for fertilizing;
- susceptibility to fungal diseases;
- low resistance to temperature changes.
How to choose an Ethiopian melon
Ethiopian melon is often grown for sale. It will be sold on the market in August. First, the integrity of the peel is assessed. It is best to find a fruit without damage, dents, dark spots or other defects. Ripe specimens have a yellow-orange color, a rough surface and a coarse mesh.
You can choose a melon by sound. To determine ripeness, you need to hit the surface of the fruit. If the sound is dull, then it is ready to eat. A ringing sound indicates that the fruit is not yet ripe enough.
Another way to determine ripeness is by the “tail”. If it is dry, then the fruit was picked ripe. You can also press on the place where the stalk is attached. A ripe Ethiopian melon is a little soft, while a green one is hard. If this place is too soft, then the specimen is overripe and is not suitable for use.
Useful properties of Ethiopian melon
Ethiopian melon stands out for its beneficial properties. The pulp contains fiber, potassium, vitamins B, C, PP, copper, phosphorus, calcium, potassium, carbohydrates, and organic acids. Vitamin C strengthens the immune system and helps lower cholesterol. B vitamins regulate metabolic processes, and microelements ensure the functioning of the heart, blood vessels and other organs. Fiber stimulates intestinal activity, and folic acid normalizes hormonal levels.
Melon is consumed fresh, frozen, dried, and made into pastille and jam from the pulp. Fruits are added to the menu two hours before or after meals. The product is considered hard on the stomach and may disrupt the digestive process.
The daily dose of the product is no more than 300 g. It is recommended to use it for diseases of the liver, bladder, and atherosclerosis. You should first consult with your doctor.
Ethiopian melon calorie content
100 g of product contains 33 kcal. Due to its low calorie content, the product is suitable for weight loss. The diet is followed for a month. About 300 g of pulp is eaten for breakfast, and regular dishes are prepared for lunch and dinner, with the exception of flour products and sweets.
Growing Ethiopian Melon
The process of growing the Ethiopian variety includes a number of stages. They start by planting seeds for seedlings. Then prepare the site, replant the plants and care for them regularly throughout the season.
Preparing seedlings
In the middle zone, the crop is grown through seedlings. For planting, choose seeds that are three years old. First, they are dipped for 15 minutes in a solution of potassium permanganate or boric acid. To increase the germination of seeds, they are also kept in a growth stimulant solution.
Planting work begins in mid-April. It is best to use peat pots or small containers. A substrate consisting of peat and sand in a ratio of 9:1 is poured into each of them. 3 seeds are planted in each container to a depth of 2 cm.
Containers with seeds are kept warm, which will speed up the emergence of seedlings. Melon sprouts a week after planting. The seedlings are kept on the windowsill and provided with good lighting for 10 - 12 hours daily. Seedlings of the Ethiopian variety are watered with warm water.
Among the seedlings, leave the strongest plant and pinch it. Other sprouts are cut off so as not to injure the roots of the remaining seedlings.The Ethiopian variety is fed with complex fertilizers. 2 weeks before planting, the seedlings are moved to the balcony so that they can adapt to the new conditions.
Selection and preparation of a landing site
The Ethiopian variety is provided with certain conditions:
- sunny, well-warmed place;
- protection from cold wind;
- neutral light soil;
- lack of nearby beds with potatoes and cucumbers;
- Neighborhood with turnips, radishes, corn, and beans is allowed.
The culture develops well in loamy soil. Sandy, clayey, acidic and waterlogged soils are not suitable for cultivation. It is better to plant melon after cucumbers, corn, onions, garlic, cabbage, and legumes. It is not recommended to select beds for the Ethiopian variety where tomatoes or carrots grew a year earlier.
In the fall, the site is dug up and fertilized with humus. Sand is added to clay soil. In spring, potassium salt and superphosphate are added to the soil. For 1 sq. m, 30 g of each fertilizer is enough.
Landing rules
Seedlings are planted in an open area at the age of 4 - 5 weeks. First, they wait until warm weather sets in and frosts pass. If there is still a possibility of cold weather, then the plants are covered with film or agrofibre.
Seedlings of the Ethiopian variety are transferred to the holes. Plants are transplanted using the transshipment method. First, water them, then carefully remove them from the containers and try not to damage the roots. Seedlings are placed at intervals of 60 cm from each other. Leave 70-80 cm between rows of plants. The root collar is placed above the ground to avoid rotting. Then river sand is poured onto the bed.
Watering and fertilizing
Caring for the Ethiopian variety comes down to watering and fertilizing. Periodically loosen the soil and weed weeds. The procedure improves the absorption of moisture and nutrients. After transplanting into open ground, the melon begins to be watered and fed after 2 weeks. During this time, the plant will take root in a new place.
It is best to water the plants in the morning or evening. Use warm, settled water. When watering, make sure that the water does not come into contact with the leaves and stems. After adding moisture, loosen the soil between the rows for several days.
2 weeks after planting in the ground, the plants are fed with a solution of mullein or ammonium nitrate. Fertilizers are reapplied when buds form. When the ovaries appear, they switch to feeding with superphosphate and potassium salt. Add 35 g of each substance to 10 liters of water.
Formation
The formation of the Ethiopian variety is necessary to obtain a high yield. After transplanting to a permanent place, the main stem of the plant is pinched so that it can direct its forces to form a crop. Each seedling is left with one main shoot and no more than two branches. Other shoots are eliminated.
When flowering, the plant leaves from 2 to 5 ovaries. When small fruits appear, they are placed in a net. Turn the melon over periodically so that it ripens evenly.
Ethiopian melon yield
The Ethiopian variety bears about 10 kg of fruit. The harvest does not ripen at the same time. After removing the ripe fruits, the next batch of melon ripens in 1 - 2 weeks. When grown on an industrial scale, 90 - 145 centners of the crop are harvested from 1 hectare.
Diseases and pests
If agricultural practices are violated, the Ethiopian variety is susceptible to diseases. Insects cause significant damage to crops. To protect plantings, it is important to identify the cause of the damage in time.
Main crop diseases:
- Powdery mildew. It looks like white spots, they spread over the leaves and stems. Gradually, the leaves curl and dry out, the fruits become smaller and lose sugar.
- Downy mildew. It appears as yellow-green spots that quickly spread across the leaf blade.
- Fusarium wilt. The leaves become lighter and gray spots appear on them. After 10 days the plant withers and dies.
To combat diseases, special attention is paid to the treatment of seeds and soil for planting. During the growing season, the crop is sprayed with a solution of sulfur, potassium chloride, Oxyx or Topaz.
Melon attracts melon aphids, wireworms, cutworms, spider mites and other pests. Insects feed on the sap of the plant, as a result the melon leaves wither and its yield decreases. The drugs Karbofos, Iskra, Fitoverm are used against pests. During the growing season, chemicals are replaced with wood ash and tobacco dust. Good prevention is digging up the soil in the fall, removing plant residues, and observing crop rotation.
Reviews of Ethiopian melon
Conclusion
Ethiopian melon is a successful domestic variety. She is appreciated for her good taste and ease of care. The crop is grown by seedlings. It is important to choose a suitable place for it, water, feed and shape the plant.
