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Almeria Spain

Hello from Almeria, southern Spain, I do not speak a language if it is not with a google translator, I hope you understand me.
I have looked for information on the level of ºbrix in sap for growing giant pumpkins and there is only some data on vegetables, in 2018 and 2019 my levels were 5ºbrix at the most this year they are at 2.5ºbrix
the recommendations seem to be in 11ºbrix what is your experience on this topic ??
I always look at the sap of the peduncle of an adult leaf and always at the same time in the morning 9 am here is UTCc + 2 I also measure pH that is usually between 6.2 and 6.3, the optimal value being 6.4 and the conductivity electric is very high passes the capacity of my meter these data are important to determine the needs quickly and economically with simple means
thanks to everyone

5/28/2020 4:58:27 PM

Bethlehem CT

Interesting post Andalusia55. I am sorry no one responded. I don't think many growers here are testing for brix or pH of the sap. I am not sure about EC either. I know Beni Meier the current record holder uses EC to help determine how much fertilizer to put down. I think some of his knowledge comes from growing under glass in a more controlled environment. In the US we are way behind with that because most of our farming for food crops is done outside. Nurserymen that grow bedding plants in pots will often test the Growing media for EC, pH etc. etc.

7/8/2020 6:32:19 PM

Almeria Spain

Thank you for your comment. I always fertilize by adjusting the irrigation between 5.8 and 6.5 ph and the ec
depends on the phenological stage of the crop between 0.8 and 2.2
for foliar applications I am also very strict to be effective, the subject of the sap is little known in pumpkin giants
I am taking references for several years but I need to compare my data with other growers, with this information you can determine the state of the plant in real time and make decisions
subscriber and know if you will have insect pests or fungal diseases in advance.

7/11/2020 11:55:23 AM

Central NY

I didn’t have an answer...I thought brix was cheese... either way, the translator works well enough...welcome to the site!

7/11/2020 2:34:10 PM

Bethlehem CT

LOL Porkchop! Andalusia, I would see if you could get in touch with some European growers the guys from Belgium seem to be using similar measurement techniques as you. Perhaps you could compare your results and observations with theirs. Maybe the Paton brothers in England are checking Brix, pH and EC too.

7/11/2020 4:12:45 PM