Root & Crops & Tubers· Pachyrhizus erosus
Guide de culture du 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.
Conditions de croissance
Exigences du sol
Type de sol et pH
Meilleurs types de sol : sandy loam, loam
Plage de pH : 5.5 - 7.5 (optimal : 6.5)
Drainage : good
Besoins en nutriments (N-P-K)
Guide de plantation
Rendement et économie
Ravageurs et maladies courants
Ravageurs courants
- pod borers
- whiteflies
- root-knot nematodes
Maladies courantes
- rhizoctonia root rot
- powdery mildew
- leaf spot
Utilisez la pour identifier les problèmes tôt et prévenir les pertes de récolte.
Conseils de culture
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.
Questions fréquentes
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.
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Termes agronomiques clés
Les concepts agricoles essentiels, expliqués simplement.
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