Texas Vegetable Grower's Handbook

Culture

Table 1. Classification of Vegetable Crops According to Optimum Growing Season
Table 2. Number of Seeds per Ounce and Field Seeding Rates for Traditional Plant Densities
Table 3. Length of Row per Acre at Various Row Spacings
Table 4.Traditional Seedling Depth and Plant and Row Spacing for Vegetables
Table 5.Soil Temperature Conditions for Vegetable Seed Germination
Table 6.Planting Dates Based on Relative Frost Dates
Table 8.Approximate Time from Planting to Harvest Maturity under Optimum Growing Conditions
Table 9.Approximate Time from Pollination to Harvest Maturity under Favorable Conditions
Table 10. Approximate Seed Required for Producing 10,000 Transplants
Table 11. Temperature and Time Required for Growing Plants for Field Transplanting
Table 12. Number of Plants per Acre at Various Spacings
Table 13. Relative Life Expectancy of Vegetable Seeds Stored Under Favorable Conditions
Table 14. Characteristic Rooting Depths of Various Vegetables
Table 15. Suggested Varieties for Texas
Table 16. Variety Seed Sources
Table 17. Source of Texas Vegetable Transplants
Table 18. Sources of Specialty Agricultural Supplies and Equipment

Water

Table 33. Critical Periods of Water Usage for Selected Vegetable Crops
Table 34. Average Daily and Annual Consumptive Water Use
Table 35. Peak Water Use of Vegetables by Climate
Table 36. Relative Tolerance of Some Vegetable Crops to Salt and Boron in Irrigation Water
Table 37. Chloride Tolerance of Vegetable Crops
Table 38. Permissible Salinity Limits for Classes of Irrigation Water
Table 39. Permissible Number of One-inch Irrigations with Brackish Water between Leaching Rains for Crops with Different Salt Tolerance
Table 40. Classification of Sodium Hazard of Water Based on Sodium Adsorption Ratio (SAR) Values
Table 41. Vegetable Crop Yield Reductions as Influenced by Soil Salinity

Nutrition

Table 19. Typical Composition of Manures and Other Organic Fertilizer Sources
Table 20. Nutrient-Deficiency Symptoms
Table 21. Approximate Absorption of Nutrients by Vegetable Crops
Table 22. Fertilizer Requirements of Selected Vegetable Crops
Table 23. Guide to Interpreting Soil Test Results
Table 24. Guidelines-Critical, Sufficient, and Toxic Plant Tissue Levels of Plant Nutrients
Table 25. Guidelines for Collecting Leaf and Plant Tissue for Analysis
Table 26. Relative Tolerance of Vegetable Crops to Soil Acidity
Table 27. Relative Tolerance of Vegetable Crops to Boron
Table 28. Relative Response of Vegetables to Micronutrients
Table 29. Soil and Foliar Application of Secondary and Trace Nutrients
Table 30. Types of Liming Materials
Table 31. Amt Sulfur (95% S) Needed to Lower the Soil to pH 6.5 - Wts in lbs / Acre
Table 32. Conversion Weights (lb/gal) of Liquid Fertilizer Materials

Harvesting

Table 42. Stage of Harvest Maturity for Optimum Quality
Table 43. Average Yields of Texas Vegetables
Table 44.Containers and Weights commonly used for Fresh Vegetables
Table 45. Ideal Vegetable Storage Conditions
Table 46. Produce Sensitivity to Ethylene, Odors, and Freezing
Table 47. Nutrition Label Values of the 24 Top Vegetables
Table 48. Water, Protein, and, Carbohydrate Content of Selected Vegetables
Table 49. Helpful Units of Measurement and Conversion Factors
Table 50. Classification of Fruits by Ability to Ripen after Harvest

Tables

Culture:

 Table 1. Classification of Vegetable Crops According to Optimum Growing Season
Cool Season Crops
Hardy Semi-Hardy
Asparagus Kohlrabi Beet Parsnip
Broad bean Leek Celery Potato
Broccoli Mustard Cauliflower Salsify
Brussels Sprouts Onion Celery  
Cabbage Parsley Chard  
Chive Pea Chicory  
Collard Radish Chinese Cabbage  
Garlic Rhubarb Globe Artichoke  
Horseradish Spinach Endive  
Kale Turnip Lettuce  


Warm Season Crops
Tender Very Tender
Cowpea Cucumber Pepper, Sweet
New Zealand Spinach Eggplant Pumpkin
Snap Bean Lima Bean Squash
Soybean Muskmelon Sweetpotato
Sweet Corn Okra Watermelon
Tomato Pepper, Hot  


Table 2. Number of Seeds per Ounce and Field Seeding Rates for Traditional Plant Densities
Vegetable Number of Seeds per oz Field Seeding (lb/acre)
Asparagus 700 2 - 3
Bean, Broad 20 - 50 60 - 80
Bean, Bush 100 - 125 70 - 90
Bean, Pole 100 - 125 20 - 40
Bean, Lima, Bush 25 - 75 40 - 60
Bean, Lima, Pole 25 - 75 30 - 40
Beet 1,600 6 - 10
Broccoli 9,000 ½ - 1½
Brussels Sprouts 9,000 ½ - 1½
Cabbage 9,000 ½ - 1½
Carrot 23,000 2 - 4
Cauliflower 9,000 ½ - 1½
Celeriac 72,000 1 - 2
Celery 72,000 1 - 2
Chard, Swiss 1,600 6 - 8
Chinese Cabbage 9,000 1 - 2
Collard 9,000 2 - 4
Corn, Sweet 120 - 180 10 - 15
Cucumber 1,100 2 - 3
Dandelion 35,000 2
Eggplant 6,500 2
Endive 27,000 3 - 4
Kale 9,000 2 - 4
Kohlrabi 9,000 3 - 5
Leek 11,000 4
Lettuce 25,000 1 - 3
Muskmelon 1,300 2 - 4
Mustard 15,000 3 - 5
New Zealand Spinach 350 15
Okra 500 6 - 8
Onion 8,500 3 - 4
Parsley 18,500 3 - 4
Parsnip 12,000 3 - 5
Pea 90 - 175 90 - 220
Pepper 4,500 2 - 4
Pumpkin 100 - 300 1
Radish 2,500 10 - 20
Rutabaga 12,000 1 - 2
Salsify 1,900 8 - 10
Southern Pea 225 20 - 40
Spinach 2,800 7 - 15
Squash 120 - 400 2 - 6
Tomato 11,500 ½ - 1
Turnip 15,000 1 - 2
Watermelon 200 - 300 1 - 3

Seeding rates should be adjusted based on percent germination of the seed lot and desired plant populations, and weather conditions at planting.

Table 3. Length of Row per Acre at Various Row Spacings
Distance Between Rows (inch) Row Length (ft/acre) Distance Between Rows (inch) Row Length (ft/acre)
3 174,240 36 14,520
6 87,120 40 13,068
9 58,080 42 12,445
12 43,560 48 10,890
15 34,848 60 8,712
18 29,040 78 6,702
21 24,891 80 6,531
24 21,780 84 6,223
27 19,360 96 5,445
30 17,424 108 4,840
33 15,840 120 4,356


Table 4.Traditional Seedling Depth and Plant and Row Spacing for Vegetables
Vegetable Seedling Depth (inch) Between Plants in Row (inch) Between Rows (inch)
Asparagus½ - ¾ (T)9 - 1548 - 72
Bean, Broad 1 - 2 8 - 10 20 - 48
Bean, Bush 1 - 2 2 - 4 18 - 36
Bean, Pole 1 - 2 6 - 9 36 - 48
Bean, Lima, Bush 1 - 1½ 3 - 6 18 - 36
Bean, Lima, Pole 1 - 2 8 - 12 36 - 48
Beet ½ - 3/42 - 4 12 - 30
Broccoli ¼ ½(T) 6 - 12 12 - 40
Broccoli Raab½ 3 - 4 24 - 36
Brussels Sprouts¼ - ½ (T) 18 - 24 24 - 40
Cabbage¼ - ½ (T)12 - 24 24 - 36
Carrot ¼ - ½ 1 - 2 12 - 30
Cauliflower¼ - ½ (T) 12 - 24 24 - 36
Celeriac T 4 - 6 24 - 36
CeleryT 6 - 12 18 - 40
Chard, Swiss ½ 12 - 15 24 - 36
Chinese Cabbage ½ (T) 10 - 18 18 - 36
Chive½ 12 - 18 24 - 36
Collard¼ - ½ 12 - 24 24 - 36
Corn 1 - 2 8 - 12 30 - 42
Cress ½2 - 4 12 - 18
Cucumber 1 - 2 8 - 12 36 - 72
Dandelion½ 3 - 6 14 - 24
Eggplant ¼ - ½ (T) 18 - 30 24 - 48
Endive½8 - 1218 - 24
Garlic 1 - 2 1 - 3 12 - 24
Horseradish1 - 2 12 - 18 30 - 36
Jerusalem Artichoke T 15 - 18 42 - 48
Kale¼ - ½ 18 - 24 24 - 36
Kohlrabi ¼ - ½ 3 - 6 12 - 36
Leek1 - 2 24 - 36 72 - 96
Lettuce, Cos ¼10-1412-24
Lettuce, Head¼10 - 1512 - 24
Lettuce, Leaf¼8 - 1212 - 24
Muskmelon/Other Melons1 - 212 - 1848 - 96
Mustard¼5 - 1012 - 36
New Zealand Spinach½10 - 2036 - 60
Okra18 - 2442 - 60
Onion¼ - ½ (T)1 - 48 - 24
Parsley¼4 - 1212 - 26
Parsnip¼ - ½2 - 418 - 36
Pea1 - 21 - 324 - 48
Pepper¼ - ½ (T)12 - 2436 - 40
Potato2 - 38 - 1230 - 42
Pumpkin136 - 6072 - 96
Radish¼ - ½½ - 18 - 18
Rutabaga½5 - 818 - 36
Salsify½2 - 418 - 36
Shallot1 - 24 - 836 - 48
Southern Pea13 - 636 - 40
Spinach½ - 12 - 412 - 36
Squash, Bush1 - 224 - 4836 - 60
Squash, Vining1 - 236 - 9672 - 96
SweetpotatoT10 - 1836 - 48
Tomato, Flat¼ - ½18 - 4836 - 60
Tomato, Staked/Caged¼ - ½24 - 3636 - 48
Turnip¼ - ½2 - 612 - 36
Turnip Greens¼ - ½1 - 46 - 12
Watermelon1 - 224 - 3672 - 96

T = transplanted

Table 5.Soil Temperature Conditions for Vegetable Seed Germination
Vegetable Minimum (F) Optimum Range (F) Optimum (F) Maximum (F)
Asparagus 50 60 - 85 75 95
Bean 60 60 - 85 80 95
Bean, Lima 60 65 - 85 85 85
Beet 40 50 - 85 85 95
Cabbage 40 45 - 95 85 100
Carrot 40 45 - 85 80 95
Cauliflower 40 45 - 85 80 100
Celery 40 60 - 70 70* 85*
Chard, Swiss 40 50 - 85 85 95
Corn 50 60 - 95 95 105
Cucumber 60 60 - 95 95 105
Eggplant 60 75 - 90 85 95
Lettuce 35 40 - 80 75 85
Muskmelon 60 75 - 95 90 100
Okra 60 70 - 95 95 105
Onion 35 50 - 95 75 95
Parsley 40 50 - 85 75 90
Parsnip 35 50 - 70 65 85
Pea 40 40 - 75 75 85
Pepper 40 65 - 95 85 95
Pumpkin 60 70 - 90 95 100
Radish 40 45 - 90 85 95
Spinach 35 45 - 75 70 95
Squash 60 70 - 95 70 85
Tomato 50 60 - 85 85 95
Turnip 40 60 - 105 85 105
Watermelon 60 70 - 95 95 105

* Daily fluctuation of 60F or lower at night is essential.

Table 6.Planting Dates Based on Relative Frost Dates
Crop Spring Average Frost-Free Date Fall Average to First Frost
Asparagus *4 to 6 wk before ---
Beans, Snap Bush on to 4 wk after 45 - 60
Beans, Snap Pole on to 4 wk after 60 - 70
Beans, Lime Bush on to 4 wk after 60 - 80
Beans, Lima Pole on to 4 wk after 75 - 85
Beet 4 to 6 wk before 50 - 60
Broccoli 4 to 6 wk before 60 - 80
Brussels Sprouts 4 to 6 wk before 90 - 100
Cabbage 4 to 6 wk before 60 - 90
Cabbage, Chinese 4 to 6 wk before 65 - 70
Carrot 4 to 6 wk before 70 - 80
Cauliflower not recommended 70 - 90
Chard, Swiss 2 to 6 wk before 45 - 55
Collard (Kale) 2 to 6 wk before 50 - 80
Corn, Sweet on to 6 wk after 70 - 90
Cucumber on to 6 wk after 50 - 70
Eggplant 2 to 6 wk after 80 - 90
Garlic not recommended 140 - 150
Kohlrabi 2 to 6 wk before 55 - 75
Lettuce 6 wk before/2 wk after 40 - 80
Muskmelon (Cantaloupe) on to 6 wk after 85 - 100
Mustard on to 6 wk after 30 - 40
Okra 2 to 6 wk after 55 - 65
Onion (Plants) 4 to 10 wks before 80 - 120
Onion (Seed) 6 to 8 wk before 90 - 120
Parsley on to 6 wk before 70 - 90
Pea, English 2 to 8 wk before 55 - 90
Pea, Southern 2 to 10 wk after 60 - 70
Pepper 1 to 8 wk after 60 - 90
Potato, Irish 4 to 6 wk before 75 - 100
Sweetpotato 2 to 8 wk after 100 - 130
Pumpkin 1 to 4 wk after 75 - 100
Radish 6 wk before/4 wk after 25 - 40
Spinach 1 to 8 wk before 40 - 60
Squash, Summer 1 to 4 wk after 50 - 60
Squash, Winter 1 to 4 wk after 85 - 100
Tomato on to 8 wk after 70 - 90
Turnip Greens 2 to 6 wk before 30
Turnip Roots 2 to 6 wk before 70 - 90
Watermelon on to 6 wk after 80 - 100

Table 8.Approximate Time from Planting to Harvest Maturity under Optimum Growing Conditions
Vegetable Time to Market Maturity (days) Time to Market Maturity (days)
Early Variety Late Variety
Asparagus - 1 year
Bean, Broad - 120
Bean, Bush 48 60
Bean, Pole 62 68
Bean, Lima, Bush 65 78
Bean, Lima, Pole 78 88
Beet 56 70
Broccoli1 55 78
Broccoli Raab 60 70
Brussels Sprouts 80 100
Cabbage 65 120
Carrot 50 95
Cauliflower1 60 100
Celeriac - 110
Celery1 90 125
Chard, Swiss 50 60
Chinese Cabbage 70 80
Chives - 90
Collard 70 85
Corn, Sweet 64 95
Cucumber, Pickling 48 65
Cucumber, Slicing 62 72
Dandelion - 85
Eggplant1 60 80
Endive 85 100
Kale - 55
Kohlrabi 50 60
Leek - 150
Lettuce, Butterhead 55 70
Lettuce, Romaine 70 75
Lettuce, Head 70 85
Lettuce, Leaf 40 50
Melon, Casaba - 110
Melon, Honeydew - 110
Melon, Persian - 110
Muskmelon 85 95
Mustard 35 55
New Zealand Spinach - 70
Okra 50 60
Onion, Dry 90 150
Onion, Green 45 60
Parsley 70 80
Parsnip - 120
Pea 56 75
Pea, Edible-Podded 60 70
Pepper, Hot1 65 80
Pepper, Sweet1 65 80
Potato 90 120
Pumpkin 100 120
Radish 22 30
Radish, Winter 50 60
Rutabaga - 90
Salsify - 150
Southern Pea (Cowpea) 65 85
Spinach 37 75
Squash, Summer 40 50
Squash, Winter 85 110
Sweetpotato1 120 150
Tomato1 60 90
Turnip 40 75
Watermelon 75 95

1Transplanted



Table 9.Approximate Time from Pollination to Harvest Maturity under Favorable Conditions
Vegetable Time to Market Maturity (days)
Bean 7 - 10
Corn, Fresh Market* 18 - 23
Cucumber, Pickling 4 - 5
Cucumber, Slicing 15 - 18
Eggplant (2/3 Maximum Size) 25 - 40
Cantaloupe 40 - 45
Okra 4 - 6
Pepper, Green Stage 45 - 55
Pepper, Red Stage 60 - 70
Pumpkin 80 - 90
Squash: Summer, Crookneck 6 - 7
Squash: Summer, Early Prolific Straightneck 5 - 6
Squash: Summer, Scallop 4 - 5
Squash: Winter, Zucchini 3 - 4
Squash: Winter, Banana 70 - 80
Squash: Winter, Boston Marrow 60 - 70
Squash: Winter, Buttercup 60 - 70
Squash: Winter, Butternut 60 - 70
Squash: Winter, Golden Delicious 60 - 70
Squash: Winter, Hubbard 80 - 90
Squash: Winter, Table Queen or Acorn 80 - 90
Tomato: Mature Green 35 - 45
Tomato: Full Red 40 - 50
Watermelon 40 – 45

*From 50% silking

Table 10. Approximate Seed Required for Producing 10,000 Transplants
Vegetable Plants per Ounce of Seed Amount Required to Produce 10,000 Transplants
Asparagus 500 1 - ¼ lb
Broccoli 5,000 2 oz
Brussels Sprouts 5,000 2 oz
Cabbage 5,000 2 oz
Cauliflower 5,000 2 oz
Celery 15,000 1 oz
Cucumber 500 1¼ lb
Eggplant 2,500 4 oz
Lettuce 10,000 1 oz
Muskmelon 500 1¼ lb
Onion 4,000 3 oz
Pepper 1,500 7 oz
Summer Squash 200 3¼ lb
Tomato 4,000 3 oz
Watermelon 200 3¼ lb

Source: Knott's handbook for vegetable growers. 4th Edition. Donald Maynard and George Hochmuth.

Table 11. Temperature and Time Required for Growing Plants for Field Transplanting
Vegetable Day(F) Night(F) Average Height(inch) Average Number of True Leaves Time(Weeks)
Asparagus 70 - 80 65 - 70 4 - 6 4 - 6 8 - 10
Broccoli 60 - 70 50 - 60 4 - 5 2 - 4 4 - 6
Brussels Sprouts 60 - 70 50 - 60 4 - 5 2 - 4 4 - 6
Cabbage 60 - 70 50 - 60 4 - 5 2 - 4 4 - 6
Cauliflower 60 - 70 50 - 60 4 - 5 2 - 4 4 - 6
Celery 65 - 75 60 - 65 4 - 6 4 - 6 6 - 8
Cucumber 70 - 75 60 - 65 2 - 4 2 - 4 1 - 2
Eggplant 70 - 80 65 - 70 6 - 8 4 - 6 6 - 8
Lettuce 55 - 65 50 - 55 5 - 7 2 - 4 5 - 7
Muskmelon 70 - 75 60 - 65 2 - 4 2 - 4 1 - 2
Onion 60 - 65 55 - 60 5 - 6 4 - 6 8 - 10
Pepper 65 - 75 60 - 65 3 - 5 2 - 4 6 - 8
Summer Squash 70 - 75 60 - 65 3 - 5 2 - 4 1 - 2
Tomato 65 - 75 60 - 65 4 - 6 4 - 6 5 - 7
Watermelon 70 - 80 65 - 70 2 - 4 2 - 4 1 - 2

*Adjust temperatures slightly to alter growth rates

Table 12. Number of Plants per Acre at Various Spacings
Spacing (inch) Plant Number Spacing (inch) Plant Number Spacing (ft) Plant Number
12 x 1 522,720 30 x 3 69,696 6 x 1 7,260
12 x 3 174,240 30 x 6 34,848 6 x 2 3,630
12 x 6 87,120 30 x 12 17,424 6 x 3 2,420
12 x 12 43,560 30 x 15 13,939 6 x 4 1,815
30 x 18 11,616 6 x 5 1,452
15* x 1 418,176 30 x 24 8,712 6 x 6 1,210
15 x 3 139,392        
15 x 6 69,696 36 x 3 58,080 7 x 1 6,223
15 x 12 34,848 36 x 6 29,040 7 x 2 3,111
    36 x 12 14,520 7 x 3 2,074
18* x 3 116,160 36 x 18 9,680 7 x 4 1,556
18 x 6 58,080 36 x 24 7,260 7 x 5 1,244
18 x 12 29,040 36 x 36 4,840 7 x 6 1,037
18 x 14 24,891     7 x 7 889
18 x 18 19,360 40 x 6 26,136    
    40 x 12 13,068 8 x 1 5,446
21* x 3 99,564 40 x 18 8,712 8 x 2 2,722
21 x 6 49,782 40 x 24 6,534 8 x 3 1,815
21 x 12 24,891 8 x 4 1,361
21 x 14 21,336 42 x 6 24,891 8 x 5 1,089
21 x18 16,694 42 x 12 12,445 8 x 6 907
    42 x 18 8,297 8 x 8 680
48 x 6 21,780 42 x 24 6,223    
48 x 12 10,890 42 x 36 4,148 10 x 2 2,178
48 x 18 7,260     10 x 4 1,089
48 x 24 5,445 60 x 12 8,712 10 x 6 726
48 x 36 3,630 60 x 18 5,808 10 x 8 544
48 x 48 2,722 60 x 24 4,356 10 x 10 435
    60 x 36 2,904    
    60 x 48 2,178    
    60 x 60 1,742    

* Equivalent to double rows on beds at 30, 36, 40, and 42 in. centers, respectively.

Table 13. Relative Life Expectancy of Vegetable Seeds Stored Under Favorable Conditions
Vegetable Years Vegetable Years
Asparagus 3 Leek 3
Bean 3 Lettuce 6
Beet 4 Muskmelon 5
Broccoli 3 Mustard 4
Brussels Sprouts 4 New Zealand Spinach 3
Cabbage 4 Okra 2
Carrot 3 Onion 1
Cauliflower 4 Parsley 1
Celeriac 3 Parsnip 1
Celery 3 Pea 3
Chard, Swiss 4 Pepper 2
Chicory 4 Pumpkin 4
Chinese Cabbage 3 Radish 5
Collard 5 Rutabaga 4
Corn 2 Salsify 1
Cucumber 5 Southern Pea 3
Dandelion 2 Spinach 2
Eggplant 4 Squash 4
Endive 5 Tomato 4
Kale 4 Turnip 4
Kohlrabi 3 Watermelon 4

Storage of Vegetable Seeds in Hermetically Sealed Containers

The 5-month normal limitation on the date of test shall not apply when:
  1. The seed was packaged within 9 months of harvest.
  2. The container does not allow water vapor penetration through any wall or seal greater than 0.05 grams of water per 100 square inches of surface at 100 degrees F with a relative humidity on one side of 90% and on the other side of 0%.
  3. The container is conspicuously labeled in not less than 8-point type that the container is hermetically sealed, that the seed has been preconditioned as to moisture content, and the calendar month and year in which the germination test was completed; not to exceed 24 months.
  4. The seed in the container does not exceed the percentage of moisture, on a wet weight basis, as listed below.
Vegetable Moisture (%) Vegetable Moisture (%)
Bean, Garden 7.0 Leek 6.5
Bean, Lima 7.0 Lettuce 5.5
Beet 7.5 Muskmelon 6.0
Broccoli 5.0 Mustard, India 5.0
Brussels Sprouts 5.0 Onion 6.5
Cabbage 5.0 Onion, Welsh 6.5
Carrot 7.0 Parsley 6.5
Cauliflower 5.0 Parsnip 6.0
Celeriac 7.0 Pea 7.0
Celery 7.0 Pepper 4.5
Chard, Swiss 7.5 Pumpkin 6.0
Chinese Cabbage 5.0 Radish 5.0
Chive 6.5 Rutabaga 5.0
Collards 5.0 Spinach 8.0
Corn, Sweet 8.0 Squash 6.0
Cucumber 6.0 Tomato 5.5
Eggplant 6.0 Turnip 5.0
Kale 5.0 Watermelon 6.5
Kohlrabi 5.0 All Others 6.0

Adapted from Federal Register, Vol. 59, No. 239, Wednesday, December 14, 1994. Rules and Regulations 64492.

Table 14. Characteristic Rooting Depths of Various Vegetables
Shallow Rooted (18 - 24 inch) Moderately Deep Rooted (36 - 48 inch) Deep Rooted (48 inch)
Bean, Bush Artichoke
Bean, Pole Asparagus
Beet Bean, Lima
Carrot Parsnip
Chard Pumpkin
Cucumber Squash, Winter
Eggplant Sweetpotato
Muskmelon Tomato
Mustard Watermelon
Pea  
Pepper  
Rutabaga  
Squash, Summer  
Turnip  

The depth of rooting of vegetables is influenced by the soil profile. If there is a clay pan, hard pan, compacted layer, or other dense formation, the rooting depth will be shallower.
Source: Knott's Handbook for Vegetable Growers. (4th Edition). Donald Maynard and George Hochmuth.

Table 15. Suggested Varieties for Texas
Crop Suggestions
Asparagus UC 157, UC 72, UC 500W, UC 72, Jersey Gem, Jersey Giant, Jersey Centennial
Bean Green: Benchmark, Blue Lake 274, Derby, Jade, Landmark, Opus, Strike
Flat pod: Calgreen, Magnum, Roma II
Pinto: Cinnabar, Bill Z., Fiesta, Othello, Pinata III, Pinray, U.I. 126
Beet (Table) Detroit Dark Red S.T., Red Ace, Red Cloud, Warrior
Broccoli Everest, Heritage, Liberty, Sultan, Marathon, Patriot, Signal, Triathlon
Brussels Sprouts Jade Cross, Long Island Improved
Cabbage Blue Vantage, Bravo, Cheers, Emblem, Fortress, Pennant, Solid Blue 790, Solid Blue 760, Vantage Point, Blue Thunder
Red Type: Cardinal, Red Jewel, Red Rock, Red Rookie, Rio Grande Red
Chinese: Jade Pagoda, Joi Choi, Mei Qing Choi, Michihili, Monument, Tatsoi
Cantaloupe Caravelle, Chaparral, Cimaron, Copo de Orio, Cruiser, Early Delight, Gold Rush, Impak, Hy-Mark, Mission, Primo, Ovation, Progresso, Super 45
Open Pollinated: TAM Uvalde, Perlita, Mainstream

Carrot

Big Shot, Candy Stix, Caropak, Cheyenne, Choctaw, Navajo, Sugar Snax, Vita-Sweet, SCR 7180, SCR 7248

Cauliflower

Candid Charm Gaudian, Imperial 10-6, Incline, Minuteman, Snowball Y Imp., Snow Crown, White magic, Snowman
Green type: Alverde, Macerata, Green Harmony, Spiral Point
Celery Florida 683, Rocket, Starlet, Summer or Giant Pascal, Utah 52-70
Collard Champion, Flash, Top Bunch, Vates
Cowpea
(Southern Pea) 		Pinkeye: Texas Pinkeye, Purple Hull, Pinkeye Purple Hull BVR, Pinkeye Purple Hull, Coronett
Blackeye: Blackeye #5, Arkansas #1, Blackeye #46
Cream: Cream 40
Crowder: Brown Sugar, Mississippi Silver, Zipper
Greenhouse: Bruneva, Brunex, Vitomil
Cucumber Slicer: Conquistador, Dasher II, Daytona, General Lee, Indy, Panther, Pointsett 76, Raider, Slice Master, Slice Nice, Supersett, Sprint 440 II, Thunderbird, Turbo, Olympian, Marketmore 76, Straight Eight, Straight Nine
Pickling: Calypso, Carolina, Fancypak M, Flurry, Jackson, Royal, National Pickle
Eggplant Black Bell, Black Magic, Epic, Classic, Florida High Bush, Florida Market, Night Shadow
Oriental type: Ichibon, Tycoon
Garlic Soft neck type: California Early, California Late, Mexican Pink, Creole, Texas White
Elephant type (not a true garlic): Oriental garlic
Hardneck type: Roja, German Red, Valencia

Lettuce

Crisp Head: Great Lakes 659 MT, Mission
Loose Leaf: Flame, Grand Rapids, Prizehead, Red Sails, Salad Bowl, Two Star, Waldeman's Green
Butter head: Buttercrunch
Romaine: Valmine, Paris Island
Honeydew Melon Honeybrew, Megabrew, Morning Ice
Kale Blue Armor, Blue Arrow, Blue Knight, Dwarf Scotch, Vates, Imp. Dwarf Siverian
Mustard Green Green Wave, Tendergreen, Southern Giant Curl, Florida Broadleaf
Okra Clemson Spineless, Lee, Emerald, Clemson 80, Green Best, Cajun Delight, Lee
Compact Type: Annie Oakley, Prelude, Blondy
Onion Short Day: Yellow- Chula Vista, Cougar, Diamante, Encino, Jaguar, Linda Vista, Marquesa, Mercedes, Riojas, Sweet Sunrise, TX 1015, 699
Red- Rio, Rio Santiago
White- Diamante, Krystal, Texas Early White Yellow- Caballero, Cimarron , Riviera , Sierra Blanca, Utopia, Yula
Red- Fuego,
White- Alabaster, Duro, Spano Long Day: Yellow- Armada, Blanco Duro, Capri, Durango, El Charo, Ole, Seville, Sweet Perfection, Valdez, Vega, Vaquero
Red- Tango
White- Sterling
Pepper Bell: Aladdin, Capistrano, Camelot X3R, Early Sunsation, Jupiter, Pip, Red Knight, Summersweet 840, Taurus, Valiant, X3R Wizard
Jalapeno: Coyama, Grande, Mitla, Ole~, Perfecto, TAM Mild-1, TAM Veracruz, Tula, Tulleon, Summer Heat 5000, Summer Heat 6000, X3R-Ixtapa, Spp 7603
Serrano: Fiesta, Tampico, Tuxtlas,
Ancho: San Martin
Cayenne: Mesilla
Anaheim: Sonara
Potato Russet: Russet Norkatah, Norgold M, Century Russet
White: Atlantic, Gemchip, Chipeta, Kennebec
Red: Red LaSoda, Viking, Pontiac
Yellow Flesh: Yukon Gold
Pumpkin Mini: Jack-Be-Little, Munchkin, Pro Gold 100
Small: Small Sugar, Triple Treat, Streaker, Pro Gold 300, Oz, Spookie, Small Sugar
Large: Appalachian, Connecticut Field, Ghost Rider, Howden, Happy Jack, Magic, Pro Gold 500, Pro Gold 510, Trickster, Wizard, Big Max, Halloween
Mammoth: Atlantic, Giant, Big Mac, Big Max, Howden Biggie, Prizewinner
Spinach Fresh: Fall Green, Samish,, Winter Green (Ark 88-310)
Processing: ACX 5044, F 380, ACX 3633, ACX 2615, 6710157
Squash (Summer) Straight Neck: General Patton, Golden Girl, Goldbar, Gold Spike, Lemon Drop L., Multipik, PS- 391
Crook Neck: Bandit, Dixie, Early Golden, Freedom II, Goldslice, Goldie, Liberator III, Medallion, Meigs, Prelude II, Pavo, Supersett, Sunrise
Zucchini: Commander, Enterprise, Independence II, President, Senator, ACX 34
Specialty: Basima, Cue Ball, Eight Ball, Ishtar, One Ball, Profit, Salman
Sweet Corn Standard: Merit Y, Jubilee Y, Silver Queen W
Se: Calico Belle B, Guadalupe Gold, Kandy Korn, Snowbelle w, Sweet G-90 B, Temptation B
Sh2: Challenger Y, Dazzle, Even Sweeter W, Endeavor Y, Florida Staysweet Y, Punchline Y, Summersweet 7710 Y, Sweetie 82 Y, Frontier W, Summersweet 7211 W, Summersweet 7210Y, Summersweet 8102 B
Se X Sh2:Sweet Ice, Sweet Symphony, Sweet Rhythm
Sweetpotato Orange flesh: Beauregard, Jewel, Excel, Hernandez
Gold flesh: Shore Gold
White flesh: Sumor, White Delight
Tomato Bingo, Carnival, Celebrity, Florida 51, Merced, Sanibel, Spitfire, Sunbeam, Sunrise, Summer Flavor 5000
Heat set: ACX 12, Florida 91, Florasette, Heatwave, Sunchaser, Surefire
Processing: ACX 8625, Aztec, Casa Del Sol, Chico III, Ohio 8245, TX III, XP 671, Yaqui
Turnip Greens: All Top, Alamo, Topper
Roots: Purple Top White Globe, Royal Globe, Shogoin, York, Seven Top, Tokyo Cross, White Lady, Royal Crown
Watermelon Hybrids: Big Stripe, Royal Sweet, Royal Flush, Sentinel, Stargazer, Stars N Stripes, Summer Flavor 800, Summergold Y, Triumph, Denver, Encore,
Seedless(Triploids): Crimson Trio, Tri X 313, Carousel, Revolution, Summer Flavor 5244, Lamar, Tiger Eye, Ruby
Open Pollinated: Allsweet, Jubilee II, Legacy, AU Producer, Crimson Sweet, Sugar Baby, Mickylee, Charleston Grey
Table 16. Variety Seed Sources
Abbot & Cobb
4120 W. Pecan
McAllen, TX 78501
956-682-0174 		Harris Moran
6200 S. 35th St., Ste. D
McAllen, TX 78503
956-686-5412
harrismoran.com
American Takii
301 Natividad Rd.
Salinas, CA 93906
831-443-4901
takii.com 		Syngenta
2017 Robin
McAllen, TX 78506
956-630-4809
syngenta.com
Baxter Seed Corp.
416 S. Missouri
Weslaco, TX 78596
956-968-3187 		Sakata Seed America, Inc.
929 E Esperanza Ave
McAllen, TX 78501
956-687-1558
sakata.com
Champion Seed
2113 N. Jackson Rd.
McAllen, TX 78501
956-618-5574
championseed.com 		Sunseeds
PO Box 2078
Morgan Hill, CA 95038-2078
408-776-1111
DeRuiter Seeds, Inc.
3001 Bethel Rd, Suite 118
Columbus, OH 43220
614-459-1498
deruiterusa.com 		Willhite Seed Co.
P.O. Box 23
Poolville, TX 76487
800-828-1840
Fax: 817-599-8656
willhiteseed.com

The above listing is a partial listing only. Other companies are also available.

Table 17. Source of Texas Vegetable Transplants
Peterson Brothers Greenhouses
1630 Creekview Dr.
San Antonio, TX 78219
210-333-6971 		Speedling, Inc.
P.O. Box 730
Alamo, TX 78516
800-892-5266 		Tropical Star Vegetable Transplants
RR 4, Box 4627A
Donna, TX 78537
956-461-5151

Onion Transplant Sources
For the Home Garden and for Commercial Production
Brown's Omaha Plant Farm
Box 787
Omaha, TX 75571
Ph 903-884-2421 		Dixiondale Farms
P. O. Box 127
Carrizo Springs , TX 78834 		Knippa Plant Farm
Box 62
Knippa, TX 78870
830-934-2157
For the Home Garden Only
Willhite Seed Company
P. O. Box 23
Poolville, TX 76487
Ph 800-828-1840 		   


Table 18. Sources of Specialty Agricultural Supplies and Equipment
Equipment and Supply Items Source  
Bagging And Handling Equipment Haines Equipment Co.
20 Carrington St
Avoca, NY 14809-9766
607-566-8531
hainesequipment.com 		Thomas E. Moore, Inc.
696 S Bay Rd
Dover, DE 19901-4626
302-674-1500 		Semco Mfg. Co.
705 E US Hwy 83
Pharr, TX 78577-4925
956-787-4203
semcomfgco.com
Boxes And Containers Alamo Packaging Corp.
3623 Metro Parkway
San Antonio, TX 78247
210-490-1466 		East Texas Containers, Inc.
10235 County Rd 489
Tyler, TX 75706-6023
903-595-6444 		Tyler Corrugated Box Inc.
5710 Reed Rd
Tyler, TX 75707-1968
903-581-4950
International Paper Co.
1501 N Closner Blvd
Edinburg, TX 78539
956-383-0701 		Inland Container Corp.
1010 E. Chapin
Edinburg, TX 78539
Ph (956) 383-4939 		Gaylord Container
1111 AT&T Center Pkwy
San Antonio, TX 78219
210-225-2901
Bed Shapers Holland Transplanter Co.
510 E. 16th St
Holland, MI 49423
616-392-3579
transplanter.com 		Kennco Mfg. Inc.
1105 3rd St NE
Ruskin, FL 33570
813-645-2591
kenncomfg.com 		Johnson Farm Machinery
38574 Kentucky Ave
Woodland, CA 95695
530-662-1788
Agro Equipment Co.
613 S. Getty St
Uvalde, TX 77801
830-278-9115
agroequipment.net 		   
Chemical Production Aids:
Growth Regulators, Anticrustants, Antitranspirants 		Abbott Laboratories
709 Rio Grande Court
Mission, TX 78572
Ph (956) 580-9735 		Helena Chemical Co.
6801 Highway 66
Greenville, TX
903-455-5540
helenachemical.com 		Wilbur Ellis
Fm 1925
Edinburg, TX 78539
956-383-4901
UAP
Uvalde, TX 830-278-4594
Caldwell, TX 979-272-8470 		   
Cooling And Cold Storage Equipment Post Harvest Technologies
1060 Growers St
Salinas, CA 93901
831-758-2433
postharvesttech.com 		Semco Mfg. Co.
705 E US Hwy 83
Pharr, TX 78577-4925
956-787-4203
semcomfgco.com 		 
Grading And Packing Equipment Ag-Pak, Inc.
8416 State St
Gasport, NY 14067
716-772-2651
agpak.com 		Northwest Baggers
P. O. Box 10932
Yakima, WA 98909
509-575-1950 		Semco Mfg. Co.
705 E US Hwy 83
Pharr, TX 78577-4925
956-787-4203
semcomfgco.com
FMC Corp.
720 E Highway
McAllen, TX 78501
956-686-8311 		North Star Ice Equipment
8151 Occidental Ave S.
Seattle, WA 98108
Ph (206) 763-7300 		International Paper Co
1501 N Closner Blvd
Edinburg, TX 78541
956-383-3811
Gaylord Container Corp.
1111 Sbc Center Pkwy
San Antonio, TX 78219
210-225-2901 		Durand-Wayland, Inc.
101 Durand Rd
LaGrange, GA 30241
706-882-8161
durand-wayland.com 		 
Greenhouse, Bedding And Bedding Plant Supplies A. H. Hummert Seed Co.
2746 Chouteau Ave
St. Louis, MO 63103
800-325-3055
hummert.com 		Kinney Bonded Warehouse
102 N 13th St
Donna, TX 78537
956-464-4491
kinneybonded.com
Harvest Aids Automatic Equip Mfg Co.
1 Mill Rd.
Pender, NE 68047
402-385-3051 		Semco Mfg. Co.
705 E US Hwy 83
Pharr, TX 78577-4925
956-787-4203
semcomfgco.com
Harvesters Pixall Corp.
100 Bean St
Clear Lake, WI 54005
715-263-2112 		Semco Mfg. Co.
705 E US Hwy 83
Pharr, TX 78577-4925
956-787-4203
semcomfgco.com 		 
Pik Rite, Inc.
60 Pik Rite Lane
Lewisburg, PA 17837
800-326-9763
pikrite.com 		SortRite International
825 W. Jefferson Ave
Harlingen, TX 78550
956-423-2427
sort-rite.com
Harvest Containers Macro Plastics
225 Huntington Dr.
Fairfield, CA 94533
800-845-6555
macroplastics.com 		Texas Basket Co.
100 Myrtle Dr
Jacksonville, TX 75766
903-586-8014
texasbasket.com
Irrigation:
Drip, Drip Tape 		ATS Irrigation, Inc.
2509 Hwy 105
Brenham, TX 77833
979-836-2197
atsirrigation.com 		Irrigation-Mart
3303 McDonald Ave
Ruston, LA 71270
800-729-7246
irrigation-mart.com 		HiTech Irrigation
701 E Expressway 83
San Juan, TX 78589
956-781-6651
hi-techirrigation.com
Submatic Austin Inc.
3804 Woodbury Dr #D
Austin, TX 78704
512-440-7744 		Bragg Irrigation
2200 FM 462
Hondo, TX 78861
830-426-2965 		Swish, Inc.
189 Reta St
Stephenville, TX 76401
254-965-4505
Mulch Materials:
Row Covers/Cage Bags 		Hendrix & Dail, Inc.
1103 Industrial Blvd
Greenville, NC 27834
252-758-4263
hendrixanddail.com 		HiTech Irrigation
701 E Expressway 83
San Juan, TX 78589
956-781-6651
hi-techirrigation.com 		Kinney Bonded Warehouse
102 N 13th St
Donna, TX 78537
956-464-4491
kinneybonded.com
Irrigation-Mart
3303 McDonald Ave
Ruston, LA 71270
800-729-7246
irrigation-mart.com 		Reddick Fumigants, Inc.
3002 W Main St
Williamston, NC 27892
252-792-1613
reddickfumigants.com 		Ken-Bar, Inc.
25 Walkers Brook Dr.
Reading, MA 91867-0704
800-336-8882
ken-bar.com
Mulch Equipment:
Application/Removal 		Holland Transplanter Co.
510 E. 16th St
Holland, MI 49423
616-392-3579
transplanter.com 		Speedling, Inc.
1 Mile S Alamo Rd
Alamo, TX 78516
956-787-1911
speedling.com 		Kennco Mfg. Co.
1105 3rd St NE
Ruskin, FL 33570
813-645-2591
kenncomfg.com
Reddick Fumigants, Inc.
3002 W Main St
Williamston, NC 27892
252-792-1613
reddickfumigants.com 		Mechanical Transplanter
1150 S. Central Ave
Holland, MI 49422
616-396-8738
mechanicaltransplanter.com 		Pik Rite, Inc.
60 Pik Rite Lane
Lewisburg, PA 17837
800-326-9763
pikrite.com
Mulch Planters/Transplanters: Kennco Mfg. Co.
1105 3rd St NE
Ruskin, FL 33570
813-645-2591
kenncomfg.com 		Holland Transplanter Co.
510 E. 16th St
Holland, MI 49423
616-392-3579
transplanter.com 		Mechanical Transplanter
1150 S. Central Ave
Holland, MI 49422
616-396-8738
mechanicaltransplanter.com 		 
Speedling, Inc.
1 Mile S Alamo Rd
Alamo, TX 78516
956-787-1911
speedling.com
Precision Planters: Monosem Inc.
1001 Blake St.
Edwardsville, KS 66111
913.438.1700 		Agro. Equipment Co
613 S Getty
Uvalde, TX 78801-6171
800.284.0425
agroequipment.net 		Stanhay/Gaspardo
Solex Corp.
220 S. Jefferson St.
Dixon, CA 95620-3412
707.678.5533>   solexcorp.com
Sprayers, Fertilizer Applicators: Agro Equipment Co.
633 S. Getty
Uvalde, TX 77801-6171
830-278-9115
agroequipment.net 		Goldwater Ag Supply, Inc.
15560 State Hwy 64W
Tyler, TX 75704-6438
Ph 903.592.8529

 Kennco Mfg. Co.
1105 3rd St NE
Ruskin, FL 33570
813-645-2591
kenncomfg.com

The above is a partial listing of agricultural equipment and products suppliers. There are many other excellent sources for these items. This list does not constitute a recommendation on behalf of the Texas Agricultural Extension Service, and, it is provided only for educational purposes.

Nutrition

Table 19. Typical Composition of Manures and Other Organic Fertilizer Sources

Manures vary greatly in their nutrient content. The kind of feed used, percentage and type of litter or bedding, moisture content, and age and degree of rotting or drying all modify the composition. The following data are representative analyses from widely scattered reports.

  Moisture
%		 Approximate Composition (lb/ton)
N P2O5 K2O
Fresh Manure with Bedding or Litter
Cow 86 11 4 10
Duck 61 22 29 10
Goose 67 22 11 10
Chicken 73 22 22 10
Hog 87 11 6 9
Horse 80 13 5 13
Sheep 70 20 15 21
Steer or Feed Yard 85 12 7 11
Turkey 74 26 14 10
Dried Commercial Products
Cow 21 20 20 38
Hen 13 31 35 40
Hog 10 45 42 20
Rabbit 16 26 31 32
Sheep 10 32 25 41
Stockyard 17 25 24 42
Alfalfa Hay 10 50 11 50
Alfalfa Straw 7 28 7 36
Barley Hay 9 23 11 33
Barley Straw 10 12 5 32
Bean Straw 11 20 6 25
Beggarweed Hay 9 50 12 56
Buckwheat Straw 11 14 2 48
Clover Hay 10 45 15 60
Cowpea Hay 10 60 13 36
Cowpea Straw 9 20 5 38
Field Pea Hay 11 28 11 30
Horse Bean Hay 9 43
Lezpedeza Hay 11 41 8 22
Lezpedeza Straw 10 21
Oat Hay 12 26 9 20
Oat Straw 10 13 5 33
Ryegrass Hay 11 26 11 25
Rye Hay 9 21 8 25
Rye Straw 7 11 4 22
Sorghum Stover, Hegari 13 18 4
Soybean Hay 12 46 11 20
Soybean Straw 11 13 6 15
Sudan Grass Hay 11 28 12 31
Sweet Corn Fodder 12 30 8 24
Velvet Bean Hay 7 50 11 53
Vetch Hay 11 53 15 50
Wheat Hay 10 20 8 35
Wheat Straw 8 12 3 19
Miscellaneous Organic Materials
Bat Guano 200 80 40
Blood 260 40 20
Bone Meal, Raw 60 440
Bone Meal, Steamed 20 300
Castor Bean Meal 100 40 20
Cottonseed Meal 120 60 30
Fish Meal 200 120
Garbage Tankage 50 40 20
Peanut Meal 140 30 24
Sewage Sludge 30 25 8
Sewage Sludge, Act. 120 60 4
Soybean Meal 140 24 30
Tankage 140 200 30

Table 20. Nutrient-Deficiency Symptoms
Nutrient Plant Symptoms Occurrence
Major Elements
Nitrogen Lower leaves first to show symptoms, become light green to yellowish and size is reduced. Weak growth. Lighter soils that are easily leached by excessive rainfall or irrigation
Phosphorus Stems are thin and shortened. Purplish discoloration of leaves on plants with shortened internodes. Stunted plant growth and delayed maturity. Deficiencies more prevalent under cold, wet soil conditions. Low pH soils.
Potassium First seen on older leaves which become grayish tan in color followed by a scorching of the leaf margins. Lighter soils that are easily leached by excessive rainfall or irrigation.
Minor Elements
Boron Growing points die; stems are shortened and hard; leaves are distorted. Specific symptoms include browning of cauliflower, cracked stem of celery, blackheart of beet and internal browning of turnip. On soils with a pH above 6.8 or on crops with a high boron requirement.
Calcium Stem elongation restricted by death of the growing point. Root tips die and root growth is restricted. Specific symptoms include blossom-end-rot of tomato, brown heart of escarole, celery blackheart, and carrot cavity spot On acid soils, following leaching, on soils with very high potassium levels, or on very dry soils.
Copper Yellowing of leaves. Leaves may become elongated. Onion bulbs are soft with thin pale-yellow scales. Most cases of copper deficiency occur on muck or peat soils.
Iron Distinct yellow or white areas appear between the veins on the youngest leaves. On soils with pH above 7.5.
Magnesium Initially older leaves show yellowing between the veins; continued deficiency causes younger leaves to become affected. Older leaves may fall with prolonged deficiency. On acid soils, on soils with very high potassium levels, or on very light soils subject to leaching.
Manganese Yellow mottled areas, not as intense as with iron deficiency, appear on the younger leaves. This finally results in an overall pale appearance. In beets foliage becomes densely red. Onions and corn show narrow stripping of yellow. On soils with a pH above 6.7.
Molybdenum Pale distorted very narrow leaves with some interveinal yellowing on older leaves. Whip-tail of cauliflower; small, open loose curds. On very acid soils.
Zinc Small reddish-brown spots on cotyledon leaves of beans. Green and yellow broad stripping at base of leaves of corn. Interveinal yellowing with marginal burning on beets. On wet soils in early spring; often related to heavy phosphorus fertilization.
Sulfur General yellowing of younger leaves and reduced growth. On very sandy soils, low in organic matter, especially following continued use of sulfur-free fertilizers and especially in areas that receive little atmospheric sulfur.
Chlorine Deficiencies very rare Usually only under laboratory conditions.

Source: University of Florida Vegetable Production Guide. SP # 170. Don Maynard and George Hochmuth


Table 21. Approximate Absorption of Nutrients by Vegetable Crops
  Nutrient Absorption (lb/acre)
Vegetable Yield
(cwt/acre)		 Plant Part N P K
Bean, Green 100 Beans
Plants
Total		 120
  50
170		 10
  6
16		 55
  45
100
Broccoli 100 Heads
Other
Total		 20
145
165		 2
  8
10		 45
165
210
Brussels Sprouts 160 Sprouts
Other
Total		 150
  85
235		 20
  9
29		 125
110
235
Carrot 500 Roots
Tops
Total		 80
  65
145		 20
  5
25		 200
145
345
Celery 1000 Tops
Roots
Total		 170
  25
195		 35
15
50		 380
  55
435
Corn, Sweet 130 Ears
Plants
Total		 55
100
155		 8
12
20		 30
  75
105
Honeydew Melon 290 Fruits
Vines
Total		 70
135
205		 8
15
23		 65
  95
160
Lettuce 350 Plants 95 12 170
Muskmelon 225 Fruits
Vines
Total		 95
  60
155		 17
  8
25		 120
  35
155
Onion 400 Bulbs
Tops
Total		 110
  35
145		 20
  5
25		 110
  45
155
Pepper 225 Fruits
Plants
Total		 45
  95
140		 6
  6
12		 50
  90
140
Pea, Shelled 40 Peas
Vines
Total		 100
  70
170		 10
12
22		 30
50
80
Potato 400 Tubers
Vines
Total		 150
  60
210		 19
11
30		 200
  75
275
Spinach 200 Plants 100 12 100
Sweetpotato 300 Roots
Vines
Total		 80
> 60
140		 16
  4
20		 160
  40
200
Tomato 600 Fruits
Plants Total		 100
  80
180		 10
11
21		 180
100
280

Source: Knott's Vegetable Growers Handbook. 4th Edition. Don Maynard and George Hochmuth.

Table 22. Fertilizer Requirements of Selected Vegetable Crops
Crop Generalized Requirement Range Apply These Amounts When Soil Test is Very Low
N P K N P K
Green Bean 60 - 80 80 - 100 60 - 80 75 90 100
Pinto Bean 40 - 60 80 - 120 80 - 120 70 80 100
Beet 60 - 80 60 - 80 80 - 100 100 80 100
Cantaloupe 40 - 100 60 - 100 60 - 100 120 80 120
Carrot 30 - 80 60 - 100 60 - 100 100 80 100
Cauliflower 60 - 100 120 - 170 60 - 80 150 90 120
Swiss Chard 120 80 - 100 100 - 120 120 90 160
Collards & Kale 60 - 100 80 - 100 80 - 100 150 90 150
Cucumber 40 - 100 90 - 100 140 - 150 120 80 120
Eggplant 70 - 115 90 - 120 150 - 200 145 90 160
Lettuce 60 - 90 100 - 120 120 - 170 100 80 120
Mustard 60 - 90 80 - 120 120 - 170 100 80 120
Okra 60 - 80 60 - 80 120 - 170 80 70 90
Onion (Dry Bulb) 60 - 90 60 - 70 100 - 170 120 80 100
Onion (Green) 60 - 80 80 - 120 60 - 80 100 80 100
Pea (Southern) 20 - 60 50 - 100 40 - 120 60 50 40
Pea (English) 20 - 80 50 - 80 40 - 150 20 50 40
Pepper 30 - 80 50 - 80 80 - 120 160 80 150
Potato (Irish) 80 - 160 80 - 120 80 - 120 180 100 200
Pumpkin 60 - 80 80 - 100 110 - 140 120 80 140
Radish 40 - 60 50 - 80 70 - 120 90 50 100
Spinach 60 - 70 110 - 140 110 - 140 150 80 125
Squash (Summer) 60 - 70 65 - 140 110 - 140 100 65 120
Squash (Winter) 60 - 70 110 - 140 110 - 140 110 80 125
Sweet Corn 120 70 - 120 80 - 100 140 85 100
Sweetpotato 40 - 60 50 - 120 120 - 180 80 90 160
Tomato 60 - 80 60 - 70 110 - 140 150 80 150
Turnip (Roots) 36 - 80 50 - 120 70 - 120 80 50 100
Turnip (Tops) 36 - 80 80 - 120 70 - 120 80 50 100
Watermelon 40 - 90 40 - 60 40 - 60 120 75 130

Table 23. Guide to Interpreting Soil Test Results

Predicted crop response to fertilizer addition when soil test indicates the element to be: Very High = No Crop Response; High = No Crop Response; Medium = 75 - 100% of Maximum Yield is Predicted without Fertilization; Low = 50 - 75% of Maximum Yield is Predicted without Fertilization; Very low = 25 - 50% of Maximum Yield is Predicted without Fertilization
Element Crop Amount (ppm)
Very Low Low Moderate High Very High
Nitrogen All 0 - 5 6 - 25 26 - 50 51 - 80  
Phosphorus All 0 - 5 6 - 10 11 - 20 21 - 40 >40
Potassium All 0 - 69 70 - 299 300 - 419 420+ --------
Calcium All 0 - 179 *180 - 459 460 - 749 750 - 3560 >3560
Sodium All 0 - 98 99 - 399 400 - 999 *1000 - 3000 >3000
Magnesium All 0 - 49 *50 - 99 100 - 150 >150 ---------
Sulfur All 0 - 7.99 8.00 - 15.99 16.00 - 24.99 *>25.00 ---------
Manganese All ------- 0 - 0.10 *1.00 - 1.49 >1.50 ---------
Copper All ------- 0 - 0.10 0.11 - 0.15 >0.16 ---------
Boron All ------- 0 - 0.39 *0.40 - 0.59 >0.60 ---------
Iron All ------- 0 - 3.19 3.20 - 4.19 *>4.20 ---------
Zinc Corn ------- 0 - 0.30 0.31 - 0.80 *>0.81 ---------
  None Slight Moderate High Very High
Salinity All 0 - 600 601 - 1200 1201 - 2000 2001 - 3000 >3000

* Indicates the soil test level at which addition of a nutrient is suggested.
Reference, Soil, Plant and Water Testing Laboratory - Texas AgriLife Extension


Table 24. General Guidelines for Critical, Sufficient, and Toxic Plant Tissue Levels of Plant Nutrients
Elements Critical Level Sufficient Range Toxicity Level
N, % <2.0 2.0 - 5.0 Nontoxic
P, % <0.2 0.2 - 0.5 Nontoxic
K, % <1.0 1.0 - 5.0 Nontoxic
Ca, % <0.1 0.1 - 1.0 Nontoxic
Mg, % <0.1 0.1 - 0.4 Nontoxic
S, % <0.1 0.1 - 0.3 Nontoxic
Fe, ppm <50 50 - 250 Nontoxic
Zn, ppm 15 - 20 20 - 100 >400
Mn, ppm 10 - 20 20 - 300 >300
Cu, ppm 3 - 5 5 - 20 >20
B, ppm <10 10 - 100 >100
Mo, ppm <0.1 0.1 - 0.5 >0.5
Cl, % <0.2 0.2 - 2.0 >2.0
Si, % <0.2 0.2 - 2.0 Nontoxic
Na, % <1.0 1.0 - 10 Nontoxic
Co, ppm <0.2 0.2 - 0.5 >0.5
V, ppm <0.2 0.2 -0.5 >1

Data are from numerous references and numerous analyses based on the author's professional experiences. Levels of nutrients in certain crops can range to higher levels without toxicities. For example, the sufficient range for S is for grains and legumes, whereas the values for crucifers are generally three to five times greater.

Nutrients listed as nontoxic, when in excess, may cause imbalances and detrimentally affect growth, but they seldom are toxic.

Source: Nutrient deficiencies and toxicities in crop plants. William F. Bennett. APS Press p. 6.


Table 25. Guidelines for Collecting Leaf and Plant Tissue for Analysis
Crop Growth stage Plant Part Number of Plants or Leaves to Sample
Asparagus Mid-growth Mature fern from 18 - 36" up 10 - 20
Bean a) Seedlings less than 12"
b) Prior to or during initial flowering		 All above ground portions
Two or three fully developed leaves at the top of the plant		 20 - 30
20 - 30
Beet Prior to root enlargement Center Mature leaves 20 - 30
Cabbage a) Prior to heading

b) Head grown 		First mature leaves from center of whorl.
Young wrapper leaf; 2 leaves/plant		 10 - 20

10 - 20
Carrot Prior to root enlargement Center Mature leaves 20 - 30
Leafy Greens* Mid-growth Youngest mature leaf 35 - 55
Melon** Early stages of growth prior to fruit set Mature leaves near the growing tip 20 - 30
Onion Prior to bulb enlargement Center Mature leaves 20 - 30
Pea Prior to or during initial flowering Leaves from the 3rd node down from the top of the plant 30 - 60
Pepper Prior to or at bloom stage Most recently mature leaves 20 - 30
Potato Early flowering to tubers grown Upper most mature leaves 20 - 30
Sweetpotato Mid-growth Most recently mature leaves 20 - 30
Sweet Corn a) Prior to tasseling

b) At tasseling		 The entire fully mature leaf below the whorl

The entire leaf at the ear node		 20 - 30

20 - 30
Tomato
     Field
     Greenhouse
Prior to or during early bloom

Prior to or during fruit set
Third or fourth leaf from growing tip

a) Young plants: leaves adjacent to 2ndand 3rd clusters
b) Older plants: leaves from 4th to 6th clusters
20 - 30

20 - 25


20 - 25

*Leafy greens= lettuce, spinach, turnip greens, collards etc

**Melons = watermelon, cucumber, cantaloupe etc.

Source: Plant Analysis Handbook for Georgia by C. Owen Plank


Table 26. Relative Tolerance of Vegetable Crops to Soil Acidity
Slightly Tolerant
(pH 6.8 - 6.0)		 Moderately Tolerant
(pH 6.8 - 5.5)		 Very Tolerant
(pH 6.8 - 5.0)
Asparagus Bean Dandelion
Beet Bean, Lima Endive
Broccoli Brussels Sprouts Potato
Cabbage Carrot Rhubarb
Cauliflower Collard Shallot
Celery Corn Sweetpotato
Chard, Swiss Cucumber Watermelon
Chinese Cabbage Eggplant  
Leek Garlic  
Lettuce Gherkin  
Muskmelon Horseradish  
New Zealand Spinach Kale  
Okra Kohlrabi  
Parsnip Mustard  
Salsify Parsley  
Soybean Pea  
Spinach Pepper  
  Pumpkin  
  Radish  
  Rutabaga  
  Squash  
  Tomato  
  Turnip  

Vegetables in the slightly tolerant group can be grown successfully on soils that are on the alkaline side of neutrality. They do well up to pH 7.6 if there is no deficiency of essential nutrients. Vegetables in the very tolerant group will grow satisfactorily at a soil pH as low as 5.0. For the most part, even the most tolerant crops grow better at pH 6.0 - 6.8 than in more acid soils. Calcium, phosphorus, magnesium, and molybdenum are the nutrients most likely to be deficient in acid soils.

Source: Knott’s Handbook for Vegetable Growers. 4th Ed. Don Maynard and George Hochmuth.


Table 27. Relative Tolerance of Vegetable Crops to Boron
Tolerant
4 ppm Boron		 Semi-Tolerant
2 ppm Boron		 Sensitive
1 ppm Boron
Asparagus Potato Jerusalem Artichoke
Table Beet Tomato Navy Bean
Broad Bean Radish  
Onion Field Pea  
Turnip Corn  
Cabbage Pumpkin  
Lettuce Bell Pepper  
Carrot Sweetpotato  
  Lima Bean  

Relative tolerance is based on the boron concentration in irrigation water at which boron toxicity symptoms were observed when plants were grown in sand culture. It does not necessarily indicate a reduction in crop yield.

Tolerance decreases in descending order in each column.

Source: Irrigation water quality standard and salinity management strategies. By Guy Fipps. Texas AgriLife Extension, B-1667.


Table 28. Relative Response of Vegetables to Micronutrients*
Crop Manganese Boron Copper Zinc Molybdenum Iron
Asparagus Low Low Low Low Low Medium
Bean High Low Low High Medium High
Beet High High High Medium High High
Broccoli Medium High Medium -------- High High
Cabbage Medium Medium Medium Low Medium Medium
Carrot Medium Medium Medium Low Low --------
Cauliflower Medium High Medium -------- High High
Celery Medium High Medium -------- Low --------
Cucumber High Low Medium -------- -------- --------
Lettuce High Medium High Medium High --------
Onion High Low High High High --------
Pea High Low Low Low Medium --------
Potato High Low Low Medium Low --------
Radish High Medium Medium Medium Medium --------
Spinach High Medium High High High High
Sweet Corn High Medium Medium High Low Medium
Tomato Medium Medium High Medium Medium High
Turnip Medium High Medium -------- Medium --------

Adapted from M. L. Vitosh, D. D. Warncke, and R. E. Lucas, Secondary and Micronutrients for Vegetables and Field Crops. Michigan Extension Bulletin E-486 (1994)

* The crops listed will respond as indicated to applications of respective micronutrients when that micronutrient concentration in the soil is low


Table 29. Soil and Foliar Application of Secondary and Trace Nutrients
Nutrient Application Rate
(lb/A)		 Nutrient Source Nutrient Composition %
Boron 0.5 - 3.5 (Soil) Borax
Boric Acid
Sodium Pentaborate
Sodium Tetraborate		 11
17
18
21
Calcium 2 - 5 (Foliar) Calcium Chloride
Calcium Nitrate		 36
20
Copper 2 - 6 (Soil) Cupric Chloride
Copper Sulfate
Copper Sulfate
Cupric Oxide
Cuprous Oxide
Copper Chelates		 47
35
25
80
89
8 - 13
Iron 2 - 4 (Soil)
0.5 - 1 (Foliar)		 Ferrous Sulfate
Ferric Sulfate
Ferrous Carbonate
Iron Chelates		 20
20
42
5 - 12
Magnesium 25 - 30 (Soil)
2 - 4 (Foliar)		 Magnesium Sulfate
Magnesium Oxide
Dolomitic Limestone
Magnesium Chelates		 10
55
11
2 - 4
Manganese 20 - 100 (Soil)
2 - 5 (Foliar)		 Manganese Sulfate
Manganese Oxide
Manganese Chelates		 27
41 - 68
12
Molybdenum 25 - 400 grams (Soil)
25 grams (Foliar)		 Ammonium Molybdate
Sodium Molybdate		 54
39
Sulfur 20 - 50 (Soil) Elemental Sulfur
Ammonium Sulfate
Potassium Sulfate
Calcium Sulfate
Ferric Sulfate		 100
24
18
16 - 18
18 - 19
Zinc 2 - 10 (Soil)
0.25 (Foliar)		 Zinc Oxide
Zinc Sulfate
Zinc Chelate		 80
23
14

Vegetables differ in their requirements for these secondary nutrients. Availability in the soil is influenced by soil reaction and soil type. Use lower rates for band application than for broadcast. Foliar application is one way to correct an evident deficiency that appears while the crop is growing.

Source: Knott’s Handbook for Vegetable Growers 4th Ed. Don Maynard and George Hochmuth

Table 30. Types of Liming Materials
Material Chemical Composition Neutralizing Equivalent*
Crushed Limestone Calcium Carbonate (CaCO3) 100
Dolomite Calcium/Magnesium Carbonate
(CaCO3 + MgCO3)		 108
Burned or Lump Lime Calcium Oxide (CaO) 150 - 175
Hydrated or Slake Lime Calcium Hydroxide (Ca(OH)2) 120 - 135
Slag Calcium Silicate (CaSiO3) 60 - 90

*Neutralizing equivalent based on calcium being 100 percent.

Source: Adapted from KCES. Horticulture Tips by Charles Marr and Dave Whitney

Table 31. Amount of Sulfur (95% S) Needed to Lower the Soil pH as Measured to Approximately pH 6.5 - Weights are expressed in Pounds per Acre
Soil pH
Sandy Soil Loamy Soil Clayey Soil
7.5 435-655 655-872 872-1,089
8.0 1,089-1,307 1,307-1,743 1,743-2,178
9.0 2,178 - 3,267 ----- -----

Source: The Fertilizer Handbook.

Table 32. Conversion Weights (lb/gal) of Liquid Fertilizer Materials
Fertilizer Material Nutrient(%) Pounds/Gallon at 60F
32-0-0 32% N 11.06
10-34-0 10% N, 34% P2O5 11.4
11-37-0 11% N, 37% P2O5 11.7
4-11-11 4% N, 11% P2O5, 11% K2O 10.5
12-0-0-26 (S) 12% N, 26% S 11.1
0-0-10 10% K2O (81 lb 0-0-62/50 gal H2O) 10.0
10-20-10 10% N, 20% P2O5, 10% K2O 11.4
Ruffin-Redy
Ca 5%Ca 10.9
Cu 5% Cu 10.8
Fe 5% Fe 10.9
Mg 4% Mg 11.5
Mn 5% Mn 11.3
Zn 10% Zn 11.5
Special Crop Mix 1 5% Zn, 3% Mn, 1% Cu 11.2

Acidifying Effect of Fertilizer N (Ammonium)
NH3, N-Solutions, AN (anhydrous ammonia), urea, animal wastes: 1lb (N) = 1.8 lbs Pure CaCO3 (CCE) Ammonium Sulfate 1lb (N) = 5.0 lb CCE


Water

Table 33. Critical Periods of Water Usage for Selected Vegetable Crops
Crop Most Critical Period(s) of Water Need
Asparagus Plant development (bush) following harvest
Broccoli Transplant and flower bud initiation
Cabbage Head development
Cantaloupe Vining, pollination and fruit enlargement
Carrot Root enlargement
Cauliflower Transplant and curd development
Cucumber Fruit enlargement period
Eggplant Flowering and fruit development
Lettuce Head development
Lima Bean Blossom and pod enlargement
Onion (dry) Bulb enlargement
Pea Pod development
Pepper Vegetable growth (planting to fruit set)
Potato Tuber set and tuber enlargement
Radish Root enlargement
Snap Bean Pod enlargement
Spinach Throughout growing season
Sweet Corn Silking and tasseling, ear development
Sweet Potato Slip setting (planting)
Tomato Early flowering, fruit set and enlargement. For mechanical harvesting, withhold water during latter part of fruit ripening period
Turnip Root enlargement
Watermelon Vining, pollination and fruit enlargement

Notes:

  1. Crops from which leaves are harvested, especially those with short growing periods, need a generous supply of available water from planting to harvest.
  2. Plants that develop heads need a uniform, adequate water supply especially during head enlargement of these plant parts.
  3. Root, tuber and bulb crops need water the most during tuber set and during periods of enlargement of these plant parts.
  4. Crops from which fresh or dry seeds, pods, or ears are harvested need an adequate water supply at flowering (or tasseling) and fruit set. These crops also need an adequate water supply during fruit, seed, pod, or ear development to prevent fruit cracking and malformed ears or pods.
Table 34. Average Daily and Annual Consumptive Water Use
Inches of Water for Deep-Rooted Vegetables: Beans, Beets, Cantaloupe, Chard, Cucumber, Eggplant, Okra, Pea, Pepper, Pumpkin, Squash, Sweetpotato, Tomato, Turnip, and Watermelon
Area1 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Season
1B           .13 .13 .29 .17 .90     24.3
2B     .13 .12 .26 .25 .10           26.5
2B*         *.11 .13 .23 .27 .17 .08     26.6
2C       .10 .14 .30 .27 .17         29.2
8A       *.04 .10 .20 .29 .19 *.10       25.7
7A       *.04 .08 .17 .25 .18 *.08       22.6
7B       .06 .10 .23 .21 .15         22.6
6A       *.06 .08 .15 .23 .15 *.08       20.3
6B       *.06 .08 .16 .24 .17 *.08       21.3
6C     *.05 .07 .13 .23 .18 *.10         20.2
7C     *.05 .07 .13 .24 .17 *.10         20.3
4D               .11 .10 .16 .09 .05 15.1
4C 03 .07 .13 .12 *.09             *.04 12.6
4B               .12 .11 .19 .10 .06 17.3
4B .04 .09 .14 .16 *.12             *.04 15.3
4A 03 .07 .13 .12 *.10             *.03 12.7
Inches of Water for Shallow-Rooted Vegetables: Brussels Sprouts, Spinach, Celery, Cauliflower, Radish, Onion, Cabbage, Sweet Corn, and Lettuce
Area1 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Season
1B       .06 .18 .34 .23 .25 .13 .09     37.8
2A .08 .08 .14 .14 .17           .03 .05 20.2
8A     .04 .14 .24 .23 .25 .16 .12       34.7
7A     .04 .12 .21 .20 .21 .15 .10       30.1
7B     .04 .12 .22 .19 .11 .16 .10       30.8
6A       .04 .13 .23 .18 .18 .10 .08     27.7
6B       .04 .14 .24 .19 .19 .11 .07     29.1
6C       .04 .14 .24 .19 .19 .11 .08     29.3
7C       .04 .04 .25 .18 .20 .11 .08     29.5
5C .04 .05 .07           .05 .11 .10 .06 13.6
4D .07 .07 .08           .05 .13 .12 .07 17.0
4E .06 .06 .07           .04 .11 .10 .06 14.4
4C .06 .06 .08           .05 .12 .11 .06 15.5
4B .08 .08 .08           .06 .14 .13 .08 19.0
4A .06 .06 .08           .05 .12 .11 .06 15.5

1 Codes- Texas Land Resource Areas (Refer to map below)



Table 35. Peak Water Use of Vegetables by Climate
Climate Water Use
(Inches per day)		 GPM per acre
Cool Humid 0.10 - 0.15 1.9 - 2.8
Cool Dry 0.15 - 0.20 2.8 - 3.8
Warm Humid 0.15 - 0.20 2.8 - 3.8
Warm Dry 0.20 - 0.25 3.8 - 4.7
Hot Humid 0.20 - 0.30 3.8 - 5.7
Hot Dry 0.30 - 0.45 5.7 - 8.5

1 Source: Dr. Michael Braverman, Former Extension Vegetable Specialist, Weslaco.
2 Gallons per Minute (GPM) assuming 100% irrigation water application efficiency and pumping continuously 24 hours per day.


Table 36. Relative Tolerance of Some Vegetable Crops to Salt1 and Boron in Irrigation Water
High Salt Tolerance Medium Salt Tolerance Low Salt Tolerance
Table Beet Tomato Radish
Kale Broccoli Celery
Asparagus Cabbage Green Bean
Spinach Bell Pepper  
  Cauliflower  
  Lettuce  
  Sweet Corn  
  Potato  
  Carrot  
  Onion  
  Pea  
  Squash  
  Cucumber  
  Cantaloupe  

Tolerance decreases in descending order in each column.


Table 37. Chloride Tolerance of Vegetable Crops
Cropa Maximum Cl- Concentrationb without Yield Loss
ppm
Bean 350
Onion 350
Carrot 350
Radish 350
Lettuce 350
Turnip 350
Pepper 525
Corn 525
Potato 525
Sweetpotato 525
Cabbage 525
Celery 525
Spinach 700
Cucumber 875
Tomato 875
Broccoli 875
Squash (scallop) 1,050
Beet 1,400
Squash (zucchini) 1,575
Cowpea 1,700

a Data serve only as a guideline to relative tolerances among crops. Absolute tolerances vary, depending upon climate, soil conditions and cultural practices.
b Concentration in saturated soil extracts sampled in the root zone.
Adapted from: Irrigation Water Quality Standards and Salinity Management Strategies. By Guy Fipps. Texas AgriLife Extension B-1667


Table 38. Permissible Salinity Limits for Classes of Irrigation Water
Classes of Water Electrical Conductivity (EC)
dS/m*		 Gravimetric
ppm		 Sodium
%		 Chloride
(Cl)		 Sulfate
(SO4)
Class 1, Excellent 0.25 175 20 4 4
Class 2, Good 0.25 - 0.75 175 - 525 20 - 40 4 - 7 4 - 7
Class 3, Permissible1 0.76 - 2.00 525 - 1400 40 - 50 7 - 12 7 - 12
Class 4, Doubtful2 2.01 - 3.00 1,400 - 2,100 60 - 80 12 - 20 12 - 20
Class 5, Unsuitable2 ≥3.00 2,100+ 80+ 20+ 20+

* 1 dS/m = 1 mmhos/cm = 1,000 µmhos/cm at 25C
1 Leaching is needed if this class of water is used
2 Good drainage is needed. Sensitive plants will have difficulty germinating and emerging.


Table 39. Permissible Number of One-inch Irrigations with Brackish Water between Leaching Rains for Crops with Different Salt Tolerance
Irrigation Water Number of Irrigation Events of Crops with
Total Dissolved Salts
(mg/l)		 Electrical Conductivity - EC
(dS/m*)		 Good Salt Tolerance Moderate Salt Tolerance Poor Salt Tolerance
640 1 N/A 7 15
1,280 2 11 7 4
1,920 3 75 2  
2,560 4 53 2  
3,200 5 4 2 - 3 1
3,840 6 32 1  
4,480 7 2 - 3 1 - 2  
5,120 8 2 1  

* 1 dS/m = 1 mmhos/cm = 1,000 µmhos/cm at 25C
Source: Lunin, J., M. H. Gallatin, G. A. Bower and L. V. Wilcox. 1960. Use of Brackish Water for Irrigation in Humid Regions. ARS, US Dept. of Agric. Inf. Bul. No. 213 5p


Table 40. Classification of Sodium Hazard of Water Based on Sodium Adsorption Ratio (SAR) Values
SAR Values Sodium Hazard of Water Comments
1 - 9 Low Use on sodium sensitive crop such as avocados must be cautioned
10 - 17 Medium Gypsum and leaching needed
18 - 25 High Generally unsuitable for continuous use
26+ Very High Generally unsuitable for use

Note: While EC is an assessment of all soluble salts, SAR is an index quantifying the detrimental impact of sodium (Na+) on soil physical properties.


Table 41. Vegetable Crop Yield Reductions as Influenced by Soil Salinity
Crop Maximum Soil Salinity Without Yield Loss - Threshold (dS/m)1 Decrease in Yield at Soil Salinities above the Threshold (% per dS/m)
Sensitive:
Bean 1.0 19
Carrot 1.0 14
Onion 1.2 16
Moderately Sensitive:
Turnip 0.9 9
Radish 1.2 13
Lettuce 1.3 13
Pepper 1.5 14
Sweetpotato 1.5 11
Broad Bean 1.6 10
Corn 1.7 12
Potato 1.7 12
Cabbage 1.8 10
Celery 1.8 6
Spinach 2.0 8
Cucumber 2.5 13
Tomato 2.5 10
Broccoli 2.8 9
Squash, Scallop 3.2 16
Moderately Tolerant:
Beet 4.0 9
Squash, Zucchini 4.7 9

1 1 dS/m = 1 mmhos/cm = 1,000 µmhos/cm at 25C
Source: California Agriculture. 1984 (October)


Harvesting

Table 42. Stage of Harvest Maturity for Optimum Quality
Crop Optimum Harvest Quality
Asparagus When spears are 6 to 8 inches in length or approximately the diameter of a pencil
Beans Snaps and Canning: Before beans form in pod
Green Shells: When beans are full size in pod
Dry Use: When pods are dry and crisp
Beet Greens: When plants are 5 to 8 inches tall
Roots: Begin using when 1 to 2 inches in diameter
Broccoli While flower buds are green and tightly closed; generally 4 to 6 inch diameter floret bunches
Brussels Sprouts When sprouts are 1½ to 2 inches in diameter
Cabbage When heads become of good size and solid
Carrot When root shoulder is ¾ inch
Cauliflower When heads are of good size (4 to 6 inches) and well bleached to creamy white
Celery As soon as hearts are fully developed and the plant is 2½ to 3 inches in diameter
Collards While leaves are young and tender and approximately 10 to 12 inches in length
Corn, Sweet When kernels are fully developed, plump, juicy and tender
Cucumber Fresh Use: While fruits are green, of medium size
Pickling: Usually before medium size (little finger)
Eggplant As soon as fruit is full size and of rich purple color
Endive When well balanced and tender
Kale When leaves are 10 to 12 inches in size
Leek From the time the plants are an inch in diameter
Lettuce Head: As soon as firm heads form
Leaf: When leaves are 2 to 6 inches long
Muskmelon As soon as fruit can be separated from vine with a slight thumb pressure
Mustard When plants are 5 to 8 inches tall
Okra When pods are 2 to 2½ inches long or before pods become tough
Onions Green Onions: Any time while tops are green
Summer Cooking: When bulbs are ¾ to 1 inch in diameter
Dry Use: When tops fall over and/or dry and brown
Parsley Anytime after leaves have grown to usable size
Pea When pods are plump and of fresh green color
Pepper Sweet: When full grown, firm, and bright green
Hot: When red or yellow in color, according to variety
Pumpkin When fully grown, firm, and bright orange or yellow in color, according to variety
Radish Medium size, quickly grown roots
Spinach When quickly grown leaves are 4 to 6 inches long
Squash Summer: While very young, before skin, becomes hard and large seeds form
Winter: When full grown, hard shelled, and firm
Tomato As soon as fruit is well colored, red, pink, or yellow according to variety
Watermelon As soon as fruit develops a yellowish under color in the area where it comes in contact with the soil and/or when the curl, tendril, closest to the melon turns brown


Table 43. Average Yields of Texas Vegetables
Crop Usage Yield (per acre) Measure of Yields Comments
Bean
  Dry
  Green		 Processing
2,000 lb
12,000 lb
bu
tons (bulked)		  
Beet Processing 22,000 lb Tons (bulked)  
Broccoli Fresh Market
Processing		 9,200 lb
10,000 lb		 50 lb cartons
tons (bulked)		  
Cabbage Fresh Market 40,000 lb 50 lb sacks  
Carrot Fresh Market
Processing 		30,000 lb
30,000 lb		 50 lb cartons
tons (bulked)		 mesh bags (48x1 lb cello bags)
Cauliflower Fresh Market 10,000 lb 50 lb cartons  
Celery Fresh Market 55,000 lb carton count = 1.5, 2, 2.5, 3, 4 doz.
Collards Processing 10,000 lb Tons (bulked)  
Corn, Sweet Fresh Market 1,200 doz 5 doz. carton  
Cowpea Fresh Market 1,920 lb 24 lb bu  
Cucumber
     Slicer
     Pickling
Fresh Market
Processing
15,125 lb
16,000 lb
55 carton
tons (bulked)		  
Green
     Mustard
     Turnip
     Turnip
Fresh Market
Fresh Market
Processing
8,000 lb
12,000 lb
8,000 lb
25 lb carton
25 lb carton
tons (bulked)		  
Lettuce Fresh Market 22,500 lb 45 lb carton  
Melon
     Cantaloupe
     Honeydew		 Fresh Market
16,000 lb
18,000 lb
carton count =
carton count =
9, 12, 15, 18, 22s
5, 6, 7, 9, 10's
Onion, Dry Fresh Market 25,000 lb 50 lb bags/carton  
Okra Fresh Market
Processing		 6,000 lb
9,500 lb		 30 lb bu
tons (bulked)		  
Pepper
     Bell
  Jalapeno
     Chili
Fresh Market
Fresh Market
Processing
10,000 lb
10,000 lb
6,000 lb
25 lb carton
50 lb bags (bulked)
tons/bulked dry red		  
Potato
     Irish
     Sweet		 Fresh Market
30,000 lb
20,000 lb
cwt sack
50 lb bu		  
Pumpkin Fresh Market 20,000 lb tons (bulked)  
Spinach Fresh Market
Processing		 10,000 lb
14,000 lb		 25 lb bu
tons (bulked)		  
Squash Fresh Market 12,000 lb 40 lb carton/bu  
Tomato Fresh Market
Processing		 12,000 lb
20,000 lb		 40 carton
tons (bulked)		  
Watermelon
     Dry land
     Irrigated		 Fresh Market
15,000 lb
20,000 lb
cwt (bulked)
50 lb carton		  


Table 44.Containers and Weights commonly used for Fresh Vegetables
Vegetable Container Net Weight (lb)
Artichoke Containers (CNT) and boxes: 7 in. deep, by count and loose pack 20 - 25
Asparagus Pyramid crates, loose pack
Half-pyramid crate CNT holding 16 packs, each 1½ lb
Pyramid wire bound (WBD) crates, holding 12 bunches		 32
15 - 17
24 - 25
30
Bean, Snap Bushel (Bu) WBD crates and Bu hampers
CNT
including semi-telescope type CNT		 26 - 31
25 - 30
20 - 22
Beet, Bunched Half crates
4/5 Bu crates		 35
32
Broccoli Half CNT - packed with 14 bunches 20 - 23
Brussels Sprouts CNT - loose pack
Flats and CNT - 12 cups, each 10 oz		 25
7½ - 8
Cabbage Flat crates (1¾ Bu)
Mesh sacks
CNT		 53 - 60
50
53
Carrot, Bunched CNT - packed with 2 dozen bunches 23 - 27
Carrot, Topped 48 film bags, 1 lb each, in master CNT, WBD crates, and mesh sacks
Burlap sacks
50
74 - 80
Cauliflower Two-layer CNT, holding 12-16 trimmed heads, film wrap
Long Island-type crates
18 - 24
45 - 50
Celery 15½ in crates and WBD crates, flat pack (from California)
14½ in WBD crates (from Florida)
60 - 65
55 - 60
Celery Hearts CNT, holding 12 or 18 film bags (2-3 stalks per bag)
CNT, same as above (from Florida)
24 - 28
32 - 38
Chinese Cabbage WGA crates
14½ in WBD crates
15½ in WBD crates
1-1/9 Bu WBD crates		 80 - 85
45 - 54
50
50 - 53
Chive Flats, hold 12 pots 10
Corn WBD crates
WBD crates, early season, Coachella Valley (CA)
WBD crates, mid and late season (California)		 42 - 50
40 - 45
45 - 60
Cucumbers, Field Grown 1-1/9 Bu CBT and WBD crates
Bu CBT and WBD crates
CNT
L.A. lugs		 55
47 - 55
26 - 32
28 - 32
Cucumbers, Greenhouse CNT, 12 - 18 count 16
Eggplant Bu CNT, 1-1/9 Bu CNT and WBD
Crates CNT, packed 18 and 24		 33
20 - 23
Escarole and Endive 1-1/9 Bu WBD crates
CNT and WBD crates, holding 24 heads		 25
30 - 36
Endive, Belgian European CNT 10
Garlic CNT, hold 12 display CNT of 1 doz
CNT, holding 12 tube or film bags (2 cloves per package)
Telescope CNT, bulk		 NA
10
30
Greens Bu baskets, crates, and CNT
24 pack 1-2/5 Bu and 1-3/5 Bu WBD crates
Crates and CNT, 12-24 bunches (from New Jersey)		 23 - 24
30 - 35
NA
Horseradish Sacks
Sacks
Cello		 60
50
5
Jerusalem Artichoke CNT holding 12 film bags, 1 lb each 12
Leeks WBD crates, holding 10 cello bags, each 1 lb 10
Lettuce, Boston 1-1/9 Bu eastern WBD crates 20
Lettuce, Iceberg Western iceberg CNT 43 - 48
Lettuce, Romaine 1-1/9 Bu WBD crates 23
Lettuce, Leaf CNT and WBD crates, packed 24
Bibb
Leaf		 20 - 25
10
13
Melons
   Muskmelon




   Casaba

   Crenshaw

   Honeydew

   Persian
Half-CNT, packed. 9, 12, 18, 23
Two-thirds CNT, packed 12, 14, 18, 24, 30
Jumbo crates, packed 18-45
Standard crates
Half WBD crates
Bliss CNT, packed 4, 5, 6
Flat crates, packed 5, 6
Bliss CNT, packed 4, 5, 6, 8
Flat crates
Bliss CNT, 7¾ inch depth
Two-thirds CNT, packed 5 - 10
Jumbo CNT
Standard CNT
38 - 41
53 - 55
80 - 85
70
45 - 50
32 - 34
48 - 51
32 - 34
35 - 50
29 - 32
30 - 34
29 - 30
26 - 27
Mushroom CNT, holding 8 packages, 1 lb each
CNT, holding 9 packages, 8 oz each
CNT, loose pack		 8
4½
10
Okra Bu hampers and crates
5/9 Bu crates
CNT
Bu crates and CNT (from Mexico)
12 qt baskets		 30
18
18
18 - 20
15 - 18
Onion, dry Sacks 50
Onion, Green CNT and WBD crates, holding 4 doz bunches
CNT
Cabbage crates		 18
25 - 29
47 - 54
Onion, Pearl CNT, holding 12 packages, 10 oz each 8
Oriental Vegetables L.A. lugs
WGA crates
CNT
WBD crates		 25 - 28
75 - 80
20 - 22
45
Parsley Cantaloupe jumbo crates, 5 doz bunches
CNT, 5 doz bunches
Bu baskets, 5 doz bunches		 20 - 25
21
21
Parsnip Film bags
CNT, holding 12 cello bags, 1 lb each		 25
12
Pea Bu WBD crates
Bu baskets		 30 - 32
28 - 30
Pepper, Bell Type L.A. Lugs and CNT, loose pack (short green and short yellow types, from CA
CNT (from Texas and Mexico)
CNT, retail pack		 16 - 25

20
10
Potato 100 lb sacks
50 lb CNT and sacks
20 lb film bags
10 lb film bags		 100
50
20
10
Pumpkin Various crates NA
Radish, Topped CNT, packed 30 film gabs, 6 oz each (from FL)
CNT, packed 30 film gabs, 6 oz each (from CA)
25 lb film bags		 15
11½
25
Rutabaga Bags and CNT (from California)
Sacks and CNT (from Canada)		 25
50
Salad Mix CNT, holding 8 film bags, 5 lb each 40
Shallot Cabbage crates 47 - 54
Southern Pea (cowpea) Fresh- bushel baskets 24
Sweetpotato CNT, crates, and Bu baskets
CNT		 50
40
Tomato
   Salad


   Cherry
½ or ¼ Bu cartons
CNT
Flats
Baskets
28
25
20
8
Turnip
   Roots
   Greens
Mesh bags, CNT
Bu baskets or crates
1, 25, 50
8
Watermelon Var. bulk bins
CNT 3, 4, 5		 800 - 2,000
55 - 80


Table 45. Ideal Vegetable Storage Conditions
Product Temperature (F) Relative Humidity (%) Chilling Temperature (F) Freezing Point (F) Water Loss* Max. Storage Life
Asparagus 32/35 95/100 36 31 A 2 - 3 weeks
Beans, Snap 45/50 95 45 31 A 7 - 10 days
Beans, Lima 37-41 95 34/40 31 A 5 - 7 days
Beet 32 98/100  

 30 A 4 - 6 months
Broccoli 32 95/100  

 31 H 10 - 14 days
Cabbage, Early 32 98/100  

 30 A 3 - 6 weeks
Cabbage, Late 32 98/100  

 30 A 5 - 6 months
Cabbage, Chinese 32 95/100  

 31 H 2 - 3 months
Carrot, Mature 32 98/100  

 30 A 7 - 9 months
Carrot, Immature 32 98/100  

 30 A 4 - 6 months
Cauliflower 32 95/98  

 31 A 3 - 4 weeks
Celery 32 98/100  

 31 A 2 - 3 months
Corn, Sweet 32 95/98  

 31 A 5 - 8 days
Cucumber 50/55 95 45 31 L 1 - 2 weeks
Eggplant 46/54 90/85 45 31 L 1 week
Greens, Leaf 32 95/100  

 32 H 1 - 2 weeks
Lettuce 32 98/100  

 32 A 2 - 3 weeks
Muskmelon, 3/4 Slip 36/41 95 40 30 A 2 weeks
Muskmelon, Full Slip 32/36 95 40 30 H 5 - 14 days
Melon, Honeydew 45 90/95 45 30 L 3 weeks
Onion, Green 32 95/100  

 30  

 3 - 4 weeks
Onion, Dry 32 65/70  

 31 L 1 - 8 months
Pea, Green 32 95/98  

 31 A 1 - 2 weeks
Pepper, Sweet 45/55 90/95 45 31 A 2 - 3 weeks
Potato, Early 45/50 90/95 38 31 L 4 - 5 months
Potato, Early Chip 60/70 90/95 40 31 L few weeks
Potato, Late 45/50 90/95 38 31 L 5 - 10 months
Potato, Late Chip 45/55 90/95 40 31 L 3 - 7 months
Pumpkin 50/55 50/70 50 31 L 2 - 3 months
Squash, Summer 41/50 95 45 31 A 1 - 2 weeks
Squash, Winter 50 50/70 50 31 L  
Acorn  

  

  

  

  

 5 - 8 weeks
Other  

  

  

  

  

 4 - 6 months
Sweetpotato 55/60 85/90 55 30 A 4 - 7 months
Tomato, Green 55/70 90/95 50/60 31 A 1 - 3 weeks
Tomato, Pink 50/55 90/95 45/50 31 A 7 - 12 days
Tomato, Vine Ripe 46/50 90/95 45/50 31 A 4 - 7 days
Watermelon 50/60 80/85 40 31 A 2 - 3 weeks

* Moisture loss for storage in store display conditions: L=low, 5% per day product weight; A=average, .5 to 1.4%; H=high, 1.4%


Table 46. Produce Sensitivity to Ethylene, Odors, and Freezing
Ethylene
Ethylene Producer Ethylene Sensitive
Apple Honeydew Peach Banana (unripe) Chard Pea
Apricot Kiwifruit (ripe) Pear Bean (Green) Cucumber Peppers
Avocado Mammee Persimmon Belgian Endive Eggplant Spinach
Banana (ripening) Mango Plantain Broccoli Kiwifruit (unripe) Squash
Cantaloupe Mangosteen Plum Brussels Sprout Leafy Green Sweetpotato
Cherimoya Nectarine Prune Cabbage Lettuce Watercress
Fig Papaya Quince Carrot Okra Watermelon
Guava Passion Fruit Tomato Cauliflower Parsley  

Never transport or store fruits and vegetables that produce a lot of ethylene with products sensitive to it. Ethylene can cause premature ripening of some and will ruin others. For example, cucumbers and celery turn yellow in the presence of ethylene, while lettuce will turn brown. Potassium permanganate pads can be used to absorb ethylene during transit and storage.


Sensitivity to Freezing
Most Sensitive
Commodities likely to suffer injury by one light freezing.		 Moderately Sensitive
Commodities able to recover from one or two light freezing.		 Least Sensitive
Commodities that can be lightly frozen several times without sustaining serious damage.
Apricot Apple Beet
Asparagus Broccoli Brussels Sprout
Avocado Cabbage (New Crop) Cabbage (Storage)
Banana Carrot Date
Bean (Snap) Cauliflower Kale
Berries (except Cranberries) Celery Kohlrabi
Cucumber Cranberry Parsnip
Eggplant Grapefruit Rutabaga
Lemon Grape Salsify
Lettuce Onions, (Bulb) Turnip
Lime Orange  
Okra Parsley  
Peach Pear  
Pepper (Bell) Pea  
Plum Radish  
Potato Spinach  
Sweetpotato Squash  
Tomato  

  

 

Odor Produced by: Will be Absorbed by:
Apple Cabbage, Carrot, Celery, Fig, Onion, Meat, Egg, Dairy products
Avocado Pineapple
Carrot Celery
Citrus Meat, Egg, Dairy Products
Ginger Root Eggplant
Grape (fumigated with sulfur dioxide) Other Fruit and Vegetables
Leek Fig, Grape
Onion (Bulb) Apple, Celery, Pear
Onion (Green) Corn, Fig, Grape, Mushroom, Rhubarb
Pear Cabbage, Carrot, Celery, Onion, Potato
Potato Apple, Pear
Pepper (Green) Pineapples

Never transport or store odorous products with products that will absorb the odors.


Table 47. Nutrition Label Values of the 24 Top Vegetables as Published by the Food and Drug Administration
Vegetable Cal Protein (g) Carbo (g) Dietary Fat (g) Sodium Fiber (g) Vit. A Vit. C Calcium Iron
Asparagus (3.5)* 18 0 18 1 0 5 - 6 - -
Bell Pepper (5.5) 25 1 5 1 0 2 2 130 - -
Broccoli (5.5) 40 5 4 1 75 5 10 240 6 4
Cabbage (3) 18 1 3 0 30 2 - 70 4 -
Cantaloupe (5) 50 1 11 0 35 0 80 90 2 2
Carrot (3) 40 1 8 1 40 1 330 8 2 -
Cauliflower (3) 18 2 3 0 45 2 - 110 2 2
Celery (4) 20 1 4 0 140 2 - 15 4 -
Cucumber (3.5) 18 1 3 0 0 0 4 6 2 2
Green Bean (3) 14 1 2 0 0 3 2 8 4 -
Green Onion (1) 7 0 1 0 0 0 2 20 - 5
Honeydew (5) 50 1 12 0 50 1 - 40 - 2
Iceberg Lettuce (3) 20 1 4 0 10 1 2 4 - -
Leaf Lettuce (3) 12 1 1 0 40 1 20 4 4 -
Mushroom (3) 25 3 3 0 0 0 - 2 - -
Onion (5.5) 60 1 14 0 10 3 - 20 4 -
Potato (5.5) 110 3 23 0 10 3 - 50 - 8
Radish (3) 20 0 3 0 35 0 - 30 - -
Summer Squash (3.5) 20 1 3 0 0 1 4 25 2 2
Sweet Corn (3) 75 3 17 1 15 1 5 10 - 3
Sweetpotato (4.5) 140 2 32 0 15 3 520 50 3 4
Tomato (5.5) 35 1 6 1 10 1 20 40 - 2
Watermelon (10) 80 1 19 0 10 1 8 25 - 2

United Fresh Fruit and Vegetable Association.
* Serving sizes noted in parentheses are in ounces = less than 2% of U.S. RDA of this nutrient


Table 48. Water, Protein, and, Carbohydrate Content of Selected Vegetables
Crop % Water % Protein % Carbohydrate
Artichoke, French 85.5 2.9 10.6
Artichoke, Jerusalem 79.8 2.3 16.7
Asparagus, Raw 91.7 2.5 5.0
Bean, Lima, Dry 10.3 20.4 64.0
Bean, White 10.9 22.3 61.3
Bean, Red 10.4 22.5 61.9
Bean, Pinto 8.3 22.9 63.7
Beet, Red 87.3 1.6 9.9
Beet, Green 90.9 2.2 4.6
Broccoli 89.1 3.6 5.9
Brussels Sprouts 85.2 4.9 8.3
Cabbage 92.4 1.3 5.4
Carrot 8.2 1.1 9.7
Cauliflower 91.0 2.7 5.2
Celery 94.1 0.9 3.9
Collard 85.3 4.8 7.5
Corn, Field 13.8 8.9 72.2
Corn, Sweet 72.7 3.5 22.1
Cowpea, Dry 10.5 22.8 61.7
Cowpea, Fresh 66.8 9.0 21.8
Cucumber 95.1 0.9 3.4
Dandelion Greens 85.6 2.7 9.2
Garlic Clove 61.3 6.2 30.8
Lentil 11.1 24.7 60.1
Muskmelon 91.2 0.7 7.5
Mustard Green 89.5 3.0 5.6
Okra 88.9 2.4 7.6
Onions, Dry 89.1 1.5 8.7
Parsnip 79.1 1.7 17.5
Pea, Edible Pod 83.3 3.4 12.0
Pea, Split 9.3 1.0 82.7
Pepper, Hot 74.3 3.7 18.8
Pepper, Sweet 93.4 1.2 4.8
Popcorn 9.8 11.9 72.1
Potato, Raw 79.8 2.1 17.1
Pumpkin 91.6 1.0 6.5
Radish 94.5 1.0 3.6
Rhubarb 94.8 0.6 3.7
Rutabaga 87.0 1.1 11.0
Salsify 77.6 2.9 18.0
Spinach 90.7 3.2 4.3
Squash, Summer 94.0 1.1 4.2
Squash, Winter 85.1 1.4 12.4
Sweetpotato 70.6 1.7 26.3
Tomato 93.5 1.1 4.7
Turnip 91.5 1.0 6.6
Turnip Green 90.3 3.0 5.0
Watermelon 92.6 0.5 6.4

Source: Handbook of the Nutritional Contents of Foods, USDA


Table 49. Helpful Units of Measurement and Conversion Factors
mile x 1.609 = kilometer (km) x 0.621 = mile
feet x 0.304 = meter (m) x 3.82 = feet
acre x 0.405 = hectare (ha) x 2.47 = acre
square foot (sq. ft) x 9.29x10-2 = sq. meter x 10.76 = sq. ft
bushel x 35.24 = liter (l) x 2.84x10-2 = liter
quart x 0.946 = liter x 1.057 = quart
gallon x 3.78 = liter x 0.265 = gallon
ounce x 2.96x10-2 = liter x 33.78 = ounce
pint x 0.473 = liter x 2.11 = pint
pound x 454 = gram x 2.20x10-3 = pound
ounce x 28.4 = gram x 3.52x10-2 = ounce
pound x 0.454 = kilogram (kg) x 2.205 = pound
ton x 0.907 = megagram x 1.102 = ton
pounds/A (lb/a) x 1.12 = kg/ha x 0.893 = pounds/A
bu/A (60 lb) x 67.19 = kg/ha x 1.49x10-2 = bu/A
bu/A (56 lb) x 62.71 = kg/ha x 1.59x10-2 = bu/A
bu/A (48 lb) x 53.75 = kg/ha x 1.86x10-2 = bu/A
millimho/cm x 0.1 = siemen/m x 10 = millimho/m
acre-in water x 102.8 = cubic meter x 9.73x10-3 = acre-in water
acre-ft water x 0.123 = hectare-m x 8.11 = acre-ft water
acre-ft water x 12.33 = ha-centimeters x 8.1x10-2 = acre-ft water
percent (5) x 10 = gram/kilogram x 0.1 = percent (%)
ppm x 1 = mg/kilogram x 1 = ppm

1 ppm N = 0.23 lb N x number of inches of water applied gives lb/A


Table 50. Classification of Some Fruits According to Respiratory Behavior during Ripening - Ability to Ripen after Harvest
Climacteric Fruit
(will continue to ripen after harvest)		 Nonclimacteric Fruits
(will not ripen after harvest)
Apple Muskmelon (cantaloupe) Blackberry Orange
Apricot Nectarine Cacao Pepper
Avocado Papaya Cashew Apple Pineapple
Banana Passion Fruit Cherry Pomegranate
Biriba Peach Cucumber Raspberry
Blueberry Pear Eggplant Satsuma Mandarin
Breadfruit Persimmon Grape Strawberry
Cherimoya Plantain Grapefruit Summer Squash
Feijoa Plum Jujube Tamarillo
Fig Sapote Tangerine Lemon
Guava Soursop Lime  
Jackfruit Tomato Loquat  
Kiwifruit Watermelon Lychee  
Mango  

 Olive  

Source: Adel A. Kader. Postharvest Biology and Technology: An Overview.