California Fruit and Vegetable

Category: Cucurbits

  • National Cucurbit Project Reupped for $7.1 Million

    The Cucurbit Coordinated Agricultural Project (CucCAP), a multi-institution, nationwide research and outreach initiative led by Michigan State University and dedicated to cucurbit crops — cucumbers, squashes, melons and watermelon — has been awarded $7.1 million from the U.S. Department of Agriculture’s (USDA) Specialty Crop Research Initiative.

    The new funding extends the project that began in 2015 for four years. The goals of CucCAP, which is led by Rebecca Grumet, a professor in the MSU Department of Horticulture, are to harness genomic resources for disease resistance and management in cucurbit crops.

    “Producers and processors of cucurbit crops throughout the country consistently identify diseases as one of their most serious and costly problems,” Grumet said. “The diseases cause severe reductions in yield and crop quality, sometime causing total crop loss.

    “Control measures are expensive due to chemical costs, time and labor. The most cost-effective and environmentally desirable solution is disease-resistant varieties in combination with effective integrated disease management strategies.”

    To address these problems, the CucCAP team, with members from 10 institutions around the country combines expertise in genomics, bioinformatics, plant breeding, genetics, plant pathology, outreach and economics.

    The partners are: Boyce-Thompson Institute, Clemson University, Cornell University, North Carolina State University, University of Florida, University of Georgia, University of Puerto Rico, USDA Agricultural Research Service, and West Virginia State University.

    The project’s new phase, CucCAP2, will focus on the development of advanced genomic, bioinformatic and breeding tools; disease resistant materials; disease management strategies and economic analyses for critical diseases threatening cucurbit production.

    Genomics, which helps researchers understand the genetic makeup of cucurbit species and breed disease-resistant varieties, is one CucCAP scientists’ most important approaches. Tools developed through the project have allowed identification of genetic regions associated with resistance to important diseases.

    Grumet has worked with Michigan specialty crop growers for decades on disease management issues. Her research has concentrated on reproductive development and disease resistance in cucurbits — particularly cucumbers.

    This research is especially relevant to Michigan, as the state is home to the nation’s largest pickling cucumber industry, valued at nearly $50 million per year.

    Through CucCAP, researchers have been addressing two devastating diseases threatening cucumbers — downy mildew and Phytophthora fruit rot, caused by a pathogen called Phytophthora capsici. Grumet said these diseases cost U.S. cucumber growers roughly $5 million annually.

    Mary Hausbeck, a University Distinguished Professor in the MSU Department of Plant, Soil and Microbial Sciences, is also a part of the CucCAP team. Her work for the project includes development of effective practices and timely extension resources for management of cucurbit diseases and resistance to Phytophthora fruit rot in processing squash. Additionally, researchers at partner institutions are working with a variety of fungal, oomycete and viral pathogens infecting the different cucurbit crops throughout the country.

    CucCAP projects are geared toward the entire production process, from breeding and pathology to economic analysis and outreach. Commodity organizations and seed industry representatives from around the world assist in setting research priorities.

    Getting information to growers about research findings is also a fundamental part of CucCAP. Outreach is conducted through meeting with growers and providing easily accessible online resources, such as disease control information on the CucCAP website. In addition, the team created a cucurbit genomics database website to serve as a central portal for genomics data and research.

    “Using modern genomic tools, we can more efficiently introduce and combine genes for different resistances while maintaining high yield and important fruit quality traits,” Grumet said. “This is critically needed given the tremendous losses that can be caused by these destructive diseases.” – By Cameron Rudolph, Michigan State University

  • Does Adjusting Soil pH Control Clubroot of Brassicas?

    Typical clubbing of broccoli roots

    Clubroot disease  can be a serious production issue for broccoli, cauliflower, and other brassicas in the Salinas Valley. The disease  is caused by a unique organism (Plasmodiophora brassicae) that is closely related to ciliate protozoans but is classified in its own taxonomic group. It survives over 20 years as resting spores in the soil that are released as the clubbed root tissue decays. At temperatures above 65 °F, the resting spores release zoospores that swim to host plant roots and infect through root hairs. Once inside the plant, the organism grows into a large multinucleate plasmodium (a multinucleate mass of protoplasm) which stimulates changes in the plant hormones, resulting in enlarged root cells and the characteristic clubbing of the roots (See photo Below). Root infections by the clubroot pathogen can occur in both acid and alkaline soils; however, acidic soil conditions favor the development of the root symptoms. In addition to the main brassica crops, Plasmodiophora can infect arugula, radish, mustard cover crops, and weeds such as shepherd’s purse and even some grasses. Plants that develop severe root swellings will exhibit above ground symptoms (See Photo Above) indicative of non-functioning root systems, which includes yellowing, wilting, poor growth and stunting, drying and death of lower leaves, and eventual plant death.

    Clubroot in the Salinas Valley is mostly controlled by maintaining soil pH above 7.2 to 7.3 by liming. The high pH does not kill the pathogen but inhibits the formation of the root clubs. Soils where control of clubroot by liming is achieved are called “responsive” soils. However, soils where liming is less effective are called “unresponsive” soils.

    In 2020 we had calls regarding the incidence of clubroot on brassicas. In each situation the grower/PCA had soil lab results that indicated that the soil pH was greater than 7.2. To investigate this situation, a small study was conducted. At three fields soil was collected from symptomatic and asymptomatic areas of the crop and soil pH was determined using a pH meter at the UCCE or UC Davis Analytical Lab. The results shown in Table 1 indicate that clubroot was more severe in soils with lower soil pH levels. These findings are consistent with what we know about clubroot, that higher pH soils should have less concern with this disease.

    Table 1. Three evaluations of soil pH in clubroot affected fields

    So why did clubroot occur in soils that had  test pH values greater than 7.2? It is important to keep in mind that soils have a great deal of inherent variability. The goal is to determine if the soil pH for a 5 or 10 acre field is ≥7.2. This is typically done by collecting 15 – 20 soil cores from various parts of the field and mixing them together as a composite sample. However, if sample collection by chance missed areas of lower soil pH, the lab results may be skewed to represent areas of the field that had relatively higher pH values. If this is the case, such a sample could have an artificially high pH (greater than 7.2) while some parts of the field may have a lower pH value. One way to have greater confidence in the soil pH is to collect more soil cores in fields where clubroot disease has been noted in the past.

    At present, we have not seen evidence in Monterey County that soils are unresponsive to liming or that the liming treatment is failing to control clubroot, given variability in soil pH and pH testing. In our intensive vegetable production system, soil pH tends to decrease over time through the use of ammonium fertilizers. The loss of calcium, magnesium and potassium from crop removal and leaching can also contribute to lower soil pH on lighter soils. Given the longevity of clubroot resting spores in the soil, it is important to maintain a liming program to assure that soil pHs are above 7.2 to 7.3 to thoroughly suppress clubroot throughout the field. – By Richard Smith, UCCE Vegetable Crops & Weed Science Farm Advisor, and Steve Koike, TriCal Diagnostics

  • Watermelon Board Boosts Efforts to Increase Consumer Demand

    The National Watermelon Promotion Board (NWPB) is realigning resources to adapt to the new climate, continuing to adjust marketing and promotional efforts to positively position watermelon as the go-to for health and happiness while making the most out of precious shoppers’ dollars.

    “Watermelon holds a special place with consumers, and it’s so much more than a sweet treat for summertime,” says Jesse Wiggins of Wiggins Farms, Texas, and current president of the NWPB. “Watermelon provides important basic health benefits like hydration at 92% water and it’s an excellent source of Vitamin C.”

    Customers are looking for health, value and versatility all in one package.

    “It’s the best value among fruit to stretch families’ budgets at only $0.17 per serving. Furthering the value position for watermelon is that it is 100% edible, so there is zero food waste, and so versatile to use in many recipes or in delicious slices,” continues Wiggins.

    The NWPB has pivoted from planned marketing activities to those more conducive to the current landscape. “While every audience is impacted, NWPB is working hard to continue to educate about those important health benefits, the terrific value for families of buying a whole watermelon, and how to use that one watermelon in various ways,” says Wiggins. “The opportunities for watermelon in the shopping basket, whether whole, mini, fresh cut or juice are endless.”

    The following are adjusted activity highlights listed by division:

    Communications

    • Special flight of YouTube television commercial – April through June flight of National YouTube television commercial highlighting watermelon’s health benefits and showing watermelon value and versatility
    • Amplify hydration and vitamin C health benefits and at-home usage in social media post calendar
    • Partner promos on Instagram Live with #WatermelonWednesday Home Workout and Watermelon Beverage Recipes
    • “Kid-Friendly Creativity in the Kitchen” national paid feature syndication
    • Jump with Jill “digital” live tour reaching virtual students and teachers with lessons, video content, PE classes and more
    • Master class media event for press and editors goes virtual in July

    Foodservice

    • Digital outreach and in-office deliveries to inspire Foodservice media with watermelon
    • Foodservice refocus to support takeout and delivery opportunities
    • Reaching culinarians and culinary educators with digital Watermelon Culinary Curriculum

    Retail & International Marketing

    • Actively distributing Retail Kit and advertorial released April 8
    • Ibotta redemption offer planned for early summer
    • Shoppable recipe activation with Fexy Media in development
    • Independent grocer outreach via Live. Balanced activation kit
    • Retail and international account management teams at the ready

    In these unprecedented times, watermelon provides a solution to consumers’ needs to feed their families nutritious meals and snacks, it is a smart value with zero food waste, and is tremendously versatile in recipes and even provides hands-on activities and crafts for the at-home world.

    For more information and to explore the resources available to retailers, foodservice and consumer audiences, visit Watermelon.org.

     

  • One Ton Champion Gourd Dominates Half Moon Bay Art and Pumpkin Festival

    The World Pumpkin Capital of Half Moon Bay recently celebrated its bountiful fall harvest and autumn splendor with the 50th annual Half Moon Bay Art & Pumpkin Festival.  This festive event included a special display of gigantically enormous/heavyweight champion pumpkins, smashing entertainment with four stages of stellar live music, the home-spun Great Pumpkin Parade, boo-tiful harvest-inspired crafts, tasty homestyle foods, premium wines, seasonal craft beer, pumpkin-infused ales, pumpkin-flavored artisanal cocktails, expert pumpkin carver Farmer Mike sculpting monster pumpkins into amazing one-of-a-kind masterpieces, photos with the gargantuan grand champion mega-gourd, pie-eating and costume contests, pumpkin carving for fun, the world’s largest mosaic pumpkin sculpture that measures 12-feet long, 11-feet high and weighs 10,000 pounds by artist Peter Hazel,  the Xfinity Take 5 Lounge with giant screen TV, wet and wild waterballerz, ultra thrilling bungee jump, Cornhole game area, Stay Cool Misting Tent, selfies and fun with the delightfully rotund, playful and mischievious Pumpkin Festival mascot “Gourdy”, and the Sunday-only “Made on the Coast” local artists block with art and live music, and the Sunday-only Great Pumpkin Run – 10k, 5k, Half Marathon and Kids’ Fun Run, plus sweet sponsor swag giveaways and samples. Presented by the non-profit Half Moon Bay Beautification Committee which has raised several million dollars for community service organizations and civic improvements in its 50 year history.

    The event was preceded by the annual World Championship Pumpkin Weigh-Off, featuring the World’s Greatest Gourd Growers and their titanic orbs. Organizers offered a hefty, world’s biggest top prize of $7 per pound and $30,000 in total prize money for a new world record entered at Half Moon Bay plus beefed up overall prize money to the Top 20. Two-time Half Moon Bay champion Leonardo Urena’s Goliath (Napa, CA) 2,175-pound mega-gourd obliterated a formidable field of heavyweight contenders in winning the 2019 Safeway World Championship Pumpkin Weigh-Off and setting a new California record.  As impressive as Urena’s mega-gourd is, it did not exceed the world record – 2,624 pounds set in 2016. With the win, Urena claimed a cash prize of $15,225. The Goliath grand champion mega-gourd, along with the top four heaviest weigh-off pumpkins, were displayed at the Pumpkin Festival.

  • Polyploidy – or how do we get seedless fruit?

    Having an odd number of chromosomes can produce sterile – and seedless fruit.

    Spitting out watermelon seeds can be a summertime rite of passage for some folks. Others like their watermelons seedless. How did those seedless watermelons (and other plants) come about? The May 7th Sustainable, Secure Food blog explains the topic of polyploidy.

    “Plants can have multiple sets of chromosomes, which is called polyploidy. Many of your favorite fruits and vegetables are polyploids,” says blogger and plant scientist, Christine Bradish, Ashland, Inc. “Polyploidy can occur naturally, where wild species ‘add together’ their DNA.  Two good examples of this are wheat and strawberries.”

    But, plant breeders can also develop work to develop crops without seeds – like seedless watermelons. Even bananas are seedless.

    “Polyploidy is one more tool that scientists can use to learn about the genetics of crop plants,” says Bradish. To read the complete blog, visit Sustainable, Secure Food at https://sustainable-secure-food-blog.com/2019/05/07/polyploidy-or-how-do-we-get-seedless-fruit

  • New Produce Safety Laws Not New to California Cantaloupe Farmers

    On January 26, 2018 fruit, nut and vegetable farmers throughout the country began being required to follow specific food safety practices under a new federal regulation known as the Produce Safety Rule.

    For now, the new regulation applies only to large farms, defined as those with annual produce sales of $500,000 or more. These are exactly the kinds of farms who supply most of the produce to your local grocery store. Smaller farms will be phased in over the next few years.

    The new rule is part of a sweeping new law called the Food Safety Modernization Act, which was enacted under the Obama Administration but is just now taking effect across the nation. The law represents the first time that food safety practices have been mandatory on farms to prevent foodborne illnesses.

    However, for California cantaloupe the requirements outlined in this law are nothing new. Under a unique mandatory food safety program established in 2012, California cantaloupe farmers have been required to follow set of science-based food safety practices on their farms and in their packing and cooling facilities. For the past six years, California cantaloupe farms have been inspected regularly by government auditors to ensure the practices are being followed. This program is enforced through the California Department of Food and Agriculture. You can read more about the California Cantaloupe Advisory Board’s mandatory food safety program here.

    The California Cantaloupe Board is working now to ensure its required food safety practices match what is required under the new Produce Safety Rule. In many cases, the required practices for California cantaloupe farmers exceed what is required under the new federal rules.

    The practices are similar to what is required of restaurants or to the precautions you might take in your own kitchen to keep food safe. They are activities designed to ensure produce is properly handed by workers who are trained to use good hygiene; to make sure farm equipment is sanitary; to ensure soils where produce is grown is safe and that measures are in place to prevent contamination of produce by wildlife or nearby domesticated animals. Additionally, farmers are required to keep written records to document their farming practices.

    The goal of all these rules and laws is, of course, to make sure that produce is safe. Farmers are committed to producing safe food, but it can be challenging since most produce is grown outside and is often eaten raw. For many years, cantaloupe farmers have funded research to help them farm in the safest manner possible and, though some outbreaks associated with cantaloupe have occurred in the past, none of these outbreaks have involved cantaloupe from California.

    Consumers have a role too in making sure their food is safe and proper handling in your own kitchen is important. The California Cantaloupe Advisory Board has produced a series of videos on safe handling. Please take some time to watch these so you and your family can enjoy delicious, sweet cantaloupe from California with confidence.