How to Plant and Manage Chayote After Planting
(1) Plant Adjustment
When the plant reaches about 40 cm in height, it's time to remove the growing tip to encourage the development of lateral branches. From these lateral branches, select 2–3 vigorous vines. Once they grow to about 1 meter in length, pinch them again. Each vine should be left with 3 side shoots, while all other buds and side branches should be pruned promptly. Before placing the main vines on the trellis, use ropes to guide them upwards to prevent them from drooping. After harvesting the main crops in the greenhouse, remove the plastic cover and immediately lead the vines onto the support structure. Use the greenhouse framework to support the chayote’s growth. However, if you plan to continue late autumn production, set up a separate trellis for the chayote. The trellis should slope from north to south, with the northern end at 1.5–2 meters and the southern end at 0.8–1 meter. Each plant should have around 50–60 square meters of space. Once the vines are on the trellis, remove any tendrils and adjust their positions to ensure even distribution for better air circulation. Chayote branches tend to droop, so provide support to those that hang down to avoid weakening or dying.
(2) Watering
During greenhouse cultivation, proper watering was already done during seedling care. At this stage, water should be controlled to promote deep root development. Once the plants move into open fields, summer temperatures rise, and rapid growth requires more frequent watering. To reduce the need for frequent irrigation, mulch the rhizosphere with 10–20 cm of straw. As fall approaches, plant growth accelerates, but vegetative growth is still dominant. During flowering and fruiting, especially within 10 days after pollination, fruit growth speeds up significantly. At this point, soil moisture must be maintained, but flooding should be avoided, and drainage should be ensured promptly.
(3) Fertilization
Three fertilizer applications are recommended: early June, early July, and early August. Each time, dig small holes around the base and apply 150 kg of active organic fertilizer per acre.
(4) Late Autumn Cultivation
After late autumn planting, chayote is grown under open conditions in areas north of the Yangtze River. From White Dew to Frost, temperatures typically drop to around 16°C. About 10–15 days before the first frost, cover the greenhouse to protect the plants. This marks the start of post-autumn production, aiming to extend fruiting into the colder months.
Late Autumn Cultivation Management Techniques
(1) Temperature Control
The optimal temperature for chayote is between 15–20°C. If it drops below 15°C or rises above 25°C, pollination and fruit development may be negatively affected. On sunny days, maintain daytime temperatures between 20–25°C and nighttime temperatures between 12–15°C. During the initial period of covering the greenhouse, increase ventilation to help plants adapt gradually. As outside temperatures drop, reduce ventilation and focus on insulation to keep the minimum greenhouse temperature above 5°C.
(2) Artificial Pollination
Once the plants are moved into the greenhouse, natural pollinators become less available. Therefore, artificial pollination is essential. Collect male flowers when fully open, remove the corolla, and transfer pollen to female flowers for successful pollination.
(3) Watering
During late autumn, water the greenhouse regularly. Initially, water every 5–7 days, and as temperatures decrease, gradually extend the interval between waterings.
(4) Foliar Spraying
Apply foliar sprays every 7–10 days. In the morning, between 8–10 AM, use one of the following solutions:
- 0.2% potassium dihydrogen phosphate + 0.5% urea
- Organic liquid fertilizer “Nong Bao Zan†diluted 500 times
- Leili 2000 multifunctional liquid fertilizer diluted 1000 times
How to Eat Chayote
The edible parts of chayote include the fruit, young shoots, and underground roots. The fruit can be sliced, shredded, or fried and used in stir-fries or salads. It has a crisp, tender texture and a refreshing taste. The tender shoots are fragrant and nutritious, similar in flavor to asparagus and can be eaten raw or sautéed. In Taiwan, they are often called "Asparagus." In tropical regions, chayote is a perennial plant, and its roots can grow into swollen tubers rich in starch. These can be steamed, boiled, or fried, with a taste similar to potatoes.
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