How to Plant and Manage Chayote After Planting
(1) Pruning and Vine Management
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 strong vines. Once these vines reach 1 meter in length, pinch them again, leaving 3 side shoots on each vine. Remove any unwanted buds and side branches promptly. Before placing the main vines on the trellis, use ropes to guide them upward so they don't droop or spread out. After harvesting the main crops in the greenhouse, remove the plastic cover and immediately lead the vines onto the support structure. Use the greenhouse frame to help the chayote grow vertically. If you plan to continue production into late autumn, set up a separate trellis system. The trellis should be arranged from north to south, with the northern end standing 1.5–2 meters high and the southern end around 0.8–1 meter. Each plant should have approximately 50–60 square meters of space. Once the vines are on the trellis, remove any tendrils and adjust the positioning of the vines for even distribution, which helps improve air circulation. Since chayote branches tend to droop, support them properly to prevent damage or death.
(2) Watering
During greenhouse cultivation, after the previous crop has been managed, seedlings were already fertilized and watered. At this stage, proper watering control is essential to promote deep root growth. As summer approaches, temperatures rise, and plants grow rapidly, requiring more frequent watering. To reduce the need for frequent irrigation, mulch the area around the roots with 10–20 cm of straw or crop residue. After fall arrives, plant growth accelerates, but vegetative growth still dominates. Once flowering begins, especially within 10 days after pollination, fruit growth speeds up significantly. At this point, increased watering is necessary to keep the soil moist, but avoid flooding and ensure proper drainage.
(3) Fertilizing
Three fertilizer applications are recommended in early June, early July, and early August, following the base fertilizer application. Each time, dig small holes and add 150 kg of active organic fertilizer per acre.
(4) Late Autumn Cultivation
In northern regions, after late autumn planting, chayote is grown under open conditions. Most areas experience temperature drops to around 16°C between White Dew and Frost. About 10–15 days before the first frost, cover the greenhouse to protect the plants. This phase marks the start of post-autumn production, aiming to extend fruiting periods.
Late Autumn Cultivation Techniques
(1) Temperature Control
The optimal temperature for chayote is 15–20°C. Temperatures below 15°C or above 25°C can negatively affect pollination and fruit development. 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, the temperature is not high, so increase ventilation to prevent overheating. Gradually reduce ventilation as outdoor temperatures drop and strengthen insulation to ensure the minimum greenhouse temperature remains above 5°C.
(2) Artificial Pollination
After moving the plants into the greenhouse, natural pollinators become less effective. Without artificial pollination, chayote rarely produces fruit. Collect male flowers when they are fully open, remove the corolla, and apply them directly to female flowers to perform manual pollination.
(3) Watering
Water the greenhouse regularly during the growing season. Initially, water every 5–7 days, gradually extending the interval as temperatures decrease.
(4) Foliar Spraying
Apply foliar fertilizer every 7–10 days, preferably in the morning between 8–10 AM. Use one of the following solutions:
- 0.2% potassium dihydrogen phosphate + 0.5% urea
- 500 times diluted "Nong Bao Zan" organic liquid fertilizer from Taiwan
- 1000 times diluted "Lei Li 2000" multi-functional liquid fertilizer
How to Eat Chayote
The edible parts of chayote include the fruit, young shoots, and underground roots. The fruit can be sliced or shredded and used in stir-fries, soups, or pickled dishes. It has a crisp, tender texture and a sweet, juicy flavor. The young shoots are fresh, fragrant, and nutritious, similar in taste to asparagus. They can be eaten raw or cooked and are known as “Asparagus†in Taiwan. In tropical southern regions, chayote is a perennial plant, and its roots can develop into multiple tubers rich in starch. These can be steamed, boiled, or fried, with a taste similar to potatoes.
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