Tag: Pechay

Dump that damping-off diseases

Dump that damping-off diseases

Best agricultural produce are often derived from good production inputs which include high quality and disease free planting materials.
But the indiscriminate use of chemical pesticides to minimize disease infestation especially during seed germination stage remains to be a formidable challenge for our local farmers today. To address this long-standing problem, a study on the use of Trichoderma as a control agent of damping-off disease in vegetable was conducted by a research group headed by Dr. Virginia C. Cuevas at UP Los Banos. The project, which wa supported by the Bureau of Agricultrual Research (BAR), determined the efficacy of Tricoderma as a biological control agent against the pre emergent and post-emergent damping off diseases in lowland vegetables. The damping off diseases, usually caused by fungal pathogens under moist or damp conditions are fatal to seedlings.

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Pechay

Pechay

Pechay is one of the most common leafy vegetables in the market. It is commonly eaten fresh, alone or in combination with other foods. It contains calcium, phosphorus, iron, potassium, ascorbic acid, protein and carbohydrates.

Two important species of pechay are the healing type and the nonheading type. The first one is represented by the Wong Bok Variety and the second one by the Indian, Japanese Yellow Leaf, and native green leaf.

The native green leaf, often called Chinese pechay , is preferred by nutritionists because it is rich in food nutrients.

Although pechay grows in any kind of soil, rich sandy soil is preferred.The planting season is from September and December when the climate turns from mild to cold and is favorable to the plant.

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