Root & Crops & Tubers· Pachyrhizus erosus
Guía de cultivo de Jicama
A leguminous root crop producing crisp, sweet, edible tubers eaten raw or cooked. Native to Central America, now cultivated across Southeast Asia. The vine and seeds are toxic -- only the tuber is consumed.
Condiciones de cultivo
Requisitos del suelo
Tipo de suelo y pH
Mejores tipos de suelo: sandy loam, loam
Rango de pH: 5.5 - 7.5 (óptimo: 6.5)
Drenaje: good
Necesidades de nutrientes (N-P-K)
Guía de siembra
Rendimiento y economía
Plagas y enfermedades comunes
Plagas comunes
- pod borers
- whiteflies
- root-knot nematodes
Enfermedades comunes
- rhizoctonia root rot
- powdery mildew
- leaf spot
Usa la para identificar problemas a tiempo y prevenir pérdidas de cosecha.
Consejos de cultivo
Remove flowers and developing seed pods to redirect energy into tuber growth -- increases yield by up to 50%.
As a legume, jicama fixes nitrogen and improves soil for subsequent crops in rotation.
Harvest before first frost; tubers damaged by freezing temperatures become watery and discolored.
Preguntas frecuentes
How long does Jicama take to grow?
Jicama typically takes 150 days from planting to harvest. Seeds germinate in about 10 days. The best planting season is spring, early_summer.
What soil does Jicama need?
Jicama grows best in sandy loam, loam soil with a pH of 5.5-7.5. Good drainage is required.
What temperature does Jicama need?
Jicama grows best at 22-30°C. Frost tolerance: none. Heat tolerance: high.
What is the expected yield for Jicama?
Jicama yields approximately 25,000 kg/hectare under good conditions.
Más Root & Crops & Tubers
Términos agronómicos clave
Conceptos agrícolas esenciales, explicados con claridad.
Obtén recomendaciones impulsadas por IA para Jicama
WiseYield ofrece recomendaciones de cultivo personalizadas, predicciones de rendimiento y detección de enfermedades para Jicama y otros 213 cultivos.
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