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Orange pumpkin is known for its beneficial properties and unusual taste. It has been used in home cooking for a long time. The culture has become a symbol of many European holidays; it is also widely used to create haute cuisine menus. Few people know that among the variety of varieties there are fruits of different shapes and shades. Volzhskaya gray pumpkin 92 is a large-fruited hybrid with an unusual outer shell color for many. The variety has earned positive reviews due to its stable large-fruited harvest, as well as its ease of care.
Description of pumpkin variety Volzhskaya series
The hybrid Volzhskaya gray 92 was bred by an experimental melon station in 1940. Upon re-registration, it was re-entered into the State Register of the Russian Federation with permission for cultivation on the soils of the North Caucasus, territories adjacent to the Lower Volga district, as well as in areas of the Ural region.
The gray pumpkin hybrid is grown by seed and seedlings. This is due to the fact that the growing season of the crop is designed for the long-term formation of large fruits. The variety has features:
- The bush of the plant is medium in size; as a rule, it consists of a large central stem with branched, thinner lateral leaves.
- The formation of green mass is characterized as moderate. As the green foliage matures, it turns pale and tends to dry out.
- The flowers of the plant are medium-sized, solitary, pale yellow, slightly pubescent on the outside.
Gray Volzhskaya pumpkin is prone to active growth, which is easy to see in the photos taken by agricultural technicians during the growing process. When planted close together, the lashes of bushes intertwine with each other, forming a closed space.
With proper care, timely watering, and sufficient fertilizing during the period of fruit set and ripening, the leaves rise above the vines, thus creating an additional layer of protection from direct sunlight.
Description of fruits
The main difference between the Volga gray pumpkin, which appears in all descriptions, is the color of the peel, by which it can be easily distinguished in the photo. The peel turns deep gray when ripe. It is not prone to yellowing after reaching technical ripeness and does not change color during storage after collection.
The color of the pulp is more familiar to pumpkin lovers: when fully ripe, it acquires an orange tint. The pulp of the fruit is juicy; the hybrid is classified as a sweet type. But culinary experts say that the sweetness of the vegetable goes well with meat and seafood.
Brief description of the fruits of the Volga gray pumpkin:
- shape: round, with pronounced flattening of the upper and lower edges of gray color;
- peel: thick, elastic, easily removed with a sharp knife;
- pulp: in a layer of at least 5 cm.
Inside the pulp are semi-oval seeds. The seeds have a pronounced pumpkin flavor.
The average weight of one gray pumpkin is 10 kg, but with additional additives, vegetable growers grow pumpkins weighing up to 20 kg.
Pumpkins have high shelf life, this is explained by the presence of a thick, dense peel that is difficult to damage. Pumpkins are prone to transportation and can retain their original appearance for a long time.
The purpose of the Volzhskaya gray 92 pumpkin can be called universal. In terms of taste, it is suitable for making desserts. The juiciness and aftertaste of the fruit are used to prepare second courses. The vegetable can also be consumed raw. The unique seeds are valuable and can be consumed raw or roasted.
Characteristics of the variety
The hybrid is characterized as large-fruited and belongs to the mid-season ripening type. About 105 days pass from the emergence of seedlings to the onset of technical ripeness. The crop is grown in shaded areas with a stable supply of diffused sunlight. Volga gray pumpkin is sun-loving, but direct rays can lead to burns on the leaves.
Pumpkin Gray Volzhskaya 92, according to agricultural technicians, has several characteristic features:
- due to the density of the outer shell, gray pumpkins do not rot;
- the gray tint of the fruit remains the same throughout the growing season.
The crop is planted in open ground areas with seeds or seedlings. From 1 sq. m harvest up to 15 kg. One bush of Volga gray pumpkin is capable of producing 2 - 3 fruits during the growing season.
Sustainability
Reviews from experts about the Volzhskaya gray 92 pumpkin indicate that the description of the variety is completely true:
- gray pumpkin is resistant to pest invasion;
- has average resistance to fungal diseases (such as fusarium or powdery mildew);
- is a drought-resistant variety;
- tolerates temperatures down to +10 °C.
Droughts will not harm the plant if the leaves and fruits are not located in areas located under the scorching sun.
Advantages and disadvantages
The advantages include the following qualities:
- the ability to withstand prolonged drought, provided that the ovaries have time to form;
- stable fruiting;
- ability to produce large specimens;
- taste, pulp juiciness.
Because of their thick gray skin, pumpkins can lie on the ground almost until frost. They do not rot or change color. This does not affect their taste.
The disadvantage of Volga sulfur is the need to add additional fertilizing, since the plant needs fertile soil.
Growing technology
In the south of the country, Volga gray is grown by seed. The duration of the warm summer period in the south favors the slow development of the crop and the ripening of large pumpkins.
In the north, Volga gray pumpkin is grown in seedlings. Seedlings are planted under film in May. Additional shelter is removed when warm weather sets in and there are no return frosts.
When growing, you must adhere to some rules:
- planting is carried out taking into account soil warming to at least +15 °C;
- the minimum distance between holes should remain 60 cm;
- the soil must be fertilized in advance with compost and wood ash.
Volga gray pumpkin is not planted next to upright crops; the vines can tightly wrap around adjacent stems and interfere with the development of the plant.
- Planting by seed method. Suitable for southern regions. Before sowing, the seeds are selected and then soaked in biostimulants. The planting material is buried 8-10 cm. 2-3 seeds are placed in the holes, after germination the largest is left, the rest are planted.
- Seedling planting. The seedling should be about 1 month old when transplanted. Before this, they are hardened for a week and fed with mineral fertilizers. After planting, cover the pumpkin with plastic wrap overnight if the air temperature drops below +10 °C.
After planting, the soil is regularly fertilized with wood ash. This method avoids changing the composition of the soil and also prevents the growth weed.
Watering is carried out with warm water, which is pre-settled. Evening hours, when the sun sets, are suitable for watering. For irrigation, drip irrigation is the best option.
For formation, the method of regular pruning is used. If you leave the Volzhskaya gray pumpkin to grow without controlling the number of shoots, then very soon it will grow. This can lead to significant shrinkage of the fruit and the formation of non-viable shoots. In addition, the bush is regularly thinned and weeded from weeds.
Each bush, with proper care, produces 2 fruits. In order to grow a large pumpkin, the second ovary is artificially removed.This will allow the bush to devote energy to the ripening and growth of fruits.
To maintain the natural reserve of strength and help the plant form a full-fledged fruit, it is necessary to apply regular fertilizing:
- young sprouts are fed with herbal and mullein infusions;
- adult bushes with ovaries are fertilized with potassium-phosphorus mixtures; during this period, nitrogen is completely excluded.
To avoid the invasion of parasitic insects, the bushes are treated with tobacco solution at the bud setting stage.
Conclusion
Volzhskaya gray pumpkin 92 is suitable for growing throughout Russia. This is due to the plant’s ability to tolerate difficult climatic conditions. Due to its taste, the variety is especially popular. Pumpkin enriches the taste of first and second courses, and also becomes an independent ingredient in desserts.
