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Aehobak (Korean: 애호박), also called Korean zucchini or Korean courgette, [1] [2] is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of Cucurbita pepo, [3] aehobak belongs to the species Cucurbita moschata. [4]
Although susceptible plants can increase callose and lignin deposits in response to infection, the hypersensitive response is only found in resistant varieties. Finally, although powdery mildew can grow in a relatively hot and dry environment compared to downy mildew, conidia production peaks at temperatures of approximately 20 °C.
It is resistant to many diseases of cultivated Cucurbita species, [6] and has been used to breed resistance to several diseases into common squashes. [7] For example, researchers at Cornell University used Cucurbita ecuadorensis to breed resistance to papaya ringspot virus , watermelon mosaic virus , and powdery mildew , into common Cucurbita ...
That’s powdery mildew, a fungus that affects a wide range of fruits, vegetables and flowers, coating their leaves, stems, blossoms and, in severe cases, entire plants. It isn’t pretty.
Spaghetti squash may be the most fun of all winter squashes. True to its name, when cooked, it resembles stringy spaghetti, making it a fantastic lower calorie and lower carb alternative to ...
It is resistant to powdery mildew [4] and crown rot. [5] In 1962 the first successful cross of a wild Cucurbita with a domesticated Cucurbita occurred. In that study by Whitaker, C. lundelliana was mostly dominant in a cross with Cucurbita moschata. The purpose of the study was to find the ancestral plant species of the domesticated Cucurbita.
This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes. Common names can differ by location. The varieties included below are members of the following species: C. argyrosperma; C. ficifolia; C. maxima; C. moschata
The fruit color is usually pale green, fading to beige upon maturity, [1] and it is picked around one foot long for summer squash. It is an heirloom, [4] originally from Liguria, [5] and remains popular throughout Italy and abroad. [1] [3] Tromboncino squash can be left to mature into a winter squash; such is often compared to a watery [6 ...