Ribbed gourd

Local Name: Jhingga

Scientific Name:Lufa acutangula

 

Ridge gourd can be grown through the year and are used as vegetables. It is more popular vegetable in Bangladesh and India. The fruit of Luffa acutangula is grown, harvested before maturity, and eaten as a vegetable, popular in Asia and Africa. The ripe, dried fruit is also the source of the loofah or plant sponge. Its juice is used as a natural remedy for jaundice. 

Production Technology of  Ribbed Gourd

Soil and its Preparation: Ridge gourd can be grown in all kinds of soil, loam, clay loam and silt soils are best suited for its cultivation. The land is prepared by ploughing for three to four times, followed by planking.

Sowing Time:There are two types of ridge gourd commonly grown and the seeds are sown in different times according to type of crop.

Seed Rate: The seed rate is 4 to 5 kg/ha.

Method of Sowing:The seed is sown by dibbling method at a spacing of 1.5 to 2.0 X 1.0 to 1.5 m. Two to three sees are sown in each pit. Layout is ring and basin.

Manuring: 30 to 50 kg well decomposed FYM should be added at the time of soil preparation. 50 kg N, 25 kg P/ha is recommended. ½ N and full phosphorus should be given at the time of sowing seeds and remaining half N should be given 30 days after sowing.

Intercultural operation:Shallow cultivation should be given during the early stage of growth. The plants should be provided a suitable support made of bamboo sticks.

Irrigation:The summer crop should be irrigated just after sowing and subsequent irrigation is given at four to five days interval. No irrigation is given in rainy season crop.

Harvesting:The fruit become ready for harvest from 55 – 60 days of sowing. The full grown tender fruit should be harvested at weekly interval by cutting them with a knife.

Yield: The yield is about 75 to 100 quintals/ ha.