Crop: Squash

Crop Detail

Squash originated in Mexico and Central America where they were eaten 7500 years ago. Native Americans shared many varieties of squash with the European settlers, who took the seeds back to their countries. Squash and pumpkins are grown all over the world, and are wildly popular in many Eastern European countries. Summer squash are generally divided into four groups crookneck, zucchini (green and yellow), straight neck, and scallop (patty pan). They have thin edible skins and soft seeds and are high in vitamins A and C and niacin. The tender flesh has a high water content, sweet and mild flavor and requires little cooking. For best flavor, choose small squash (4 to 6 ounces each) with blemish-free skin.

Major/Minor Major
Temporary/Permanent Temporary
Category Agriculture Extension
Type Vegetables
Crop Climate Title Tropical
Crop Water Method Title Irrigated
Crop Duration Biennial
Crop Economic Title Food Crop
Crop Growing Season Kharif / Rainy / Monsoon Crops


Sucking Pests

Aphids Thrips Fruit Fly Flea beetle Cut Worm

Fungal Diseases

Powdery Mildew Bacterial wilt Cucumber mosaic virus fruit wilting and drop Fungal attack

Bacterial Diseases


Viral Diseases



Rumex dentatus (Jangli Palak) Coronopus didymus (Jangli halo) Chenopodium album (Bathu) Leptochloa panicea (Lamb ghaas)


Air pollution injury Chilling/frost injury Blossom end injury fruit drop

Squash Seed Varieties

Name Seed Rate
Green round 1/4 to 1/2 kg per canal
Holar (round squash) 1/4 to 1/2 kg per canal
Jade ball (round squash) 1/4 to 1/2 kg per canal
Charizma (long squash) 1/4 to 1/2 kg per canal
Mardan-1 1/4 to 1/2 kg per canal
Marhaba-F1 (Hybrid) 2 kg per canal
Local seed 2 kg per acre
Tunnel sowing 1 and 1/2 kg
Hybrid seed 1 kg per acre
Hombrey 2-3 gm per kilo seed
Hombre 2 ml per kg seed 2ml per kg seed