Organic Isomalto-Oligosaccharide 500 (tapioca) Powder Organic Tapioca IMO,Low GI IMO,Organic IMO Isomaltooligosaccharide Qingdao Bailong Huichuang Bio-tech Co., Ltd. , https://www.sdblcycn.com
Chayote is a perennial herb that thrives in its native environment, but in northern China, it cannot survive the winter outdoors. As a result, it is typically grown as an annual crop. From the normal sowing season to the first frost (usually late October in Shandong), less than one-third of the melons mature, and yields are often reduced by over 50%. To overcome this challenge, chayote is now cultivated in greenhouses during the winter. This method not only allows all the fruits to mature in the same year but also ensures the roots and stems survive the winter. The following spring, farmers can harvest an additional quarter of the crop, making this technique highly profitable.
In the first year of perennial cultivation, after the main harvest in early November, the plant enters a winter management phase. Key steps include: First, pruning the vines. After harvesting, the vines can be cut back to about 2 meters or laid flat on the ground. All other parts should be removed, and the trellis taken down. Then, the soil should be fertilized and prepared for planting winter crops. Second, preserving the roots. When tilling the soil, care must be taken to avoid damaging the main root, which should remain at least 30 cm away from the tilled area to ensure new buds can develop. Third, maintaining optimal temperature. Keeping the greenhouse warm helps promote new growth, leading to flowering in March. With artificial pollination, the fruit can be harvested by April, with each plant producing more than 300 kg of chayote.
Another popular cultivation method focuses on harvesting the tender stems. This approach allows for nearly 10 months of continuous production. The first growing period occurs between February and March, followed by a high-yield phase from April to October, with a final harvest in November and December. In regions without frost, small amounts of produce can still be harvested in January.
For successful tender stem cultivation, planting should begin between August and October when the plants start developing aging buds. Choose fertile, well-watered land and apply organic fertilizer. Chayote requires rich nutrients, so adding sufficient organic matter improves both yield and marketability. Plant spacing should be 70–100 cm apart in both directions. Dig holes 30 cm deep and wide, fill them with 10 kg of organic fertilizer, then cover with 10 cm of loam before placing the seed melon flat. Use 2–3 seeds per hole, with more than two-fifths of the melon exposed above the soil. Melons longer than 3 cm don’t need to be exposed.
To maximize yield and quality, regular topdressing with organic or nitrogen-rich fertilizers is essential. Apply 1–2 times a month, spreading mature manure or 300 kg/ha of compound fertilizer around the roots, 20 cm away from the base. Keep the soil consistently moist. In southern areas with no frost, chayote can be grown in open fields. However, in northern regions, greenhouses should be built before the first frost to protect the crop. Maintain temperatures between 20°C and 30°C during winter to prevent cold damage.
Harvesting occurs when the temperature is above 20°C and humidity is over 80%, promoting rapid growth. Once the tender stems reach about 40 cm in length, they can be cut. Leave 1–2 leaves at the base to encourage regrowth and continued production.