Laying the crop for storage, do not forget that vegetables in the store are an easy target for diseases. What kind of "ailments" should be feared and what measures should be taken so that pumpkins and zucchini do not hurt? We will understand everything in order.
Zucchini and pumpkin are the most beloved brightest representatives of the Pumpkin family. Starting from mid-summer and almost until the end of October, we are happy to harvest and happy to fry, cook, stuff these healthy and tasty vegetables.
Many pumpkin fans would love to save their favorite vegetables to enjoy their taste in the winter. Prepare, for example, delicious zucchini rolls or please your loved ones with pumpkin pie.
But, unfortunately, these vegetables taste not only to us, but also to various fungal infections. Let's look at the most common diseases of pumpkin in order to "calculate" the enemy in time and correctly eliminate it.
Alternaria (black spot fruit, dry spot) is a common disease of pumpkin plants.
From the beginning brown and white spots appear on the vegetables, then the surface of the fruit can cover a velvety black color.
How to deal with pumpkin alterninoz and zucchini?
Another name for olive mold is kladosporiosis.
The disease can be found on the velvety patina of olive-black color. It often affects vegetables stored in basements and cellars.
How to deal with olive mold pumpkin and zucchini?
White rot (sclerotinia) is a dangerous disease that does not spare either zucchini or pumpkin.
A dense patina of white color appears on the affected vegetables, with time it is complemented by white or black dots (sclerotia). Then the tissue of the vegetable softens, and it rots.
How to deal with the white rot of pumpkin and zucchini?
Remember: a vegetable needs attention not only in the garden. Save the harvest until spring is not an easy task. But, hopefully, with our tips, everything will work out for you!