Ash Gourd, commonly known as Pethha, is a nutrient-rich vegetable cultivated in many parts of Asia for its flesh and medicinal properties. This vegetable is abundant in India, where it is regarded as a staple vegetable and used in various types of cuisine, including sweets, curries, and pickles.
Over the years, there have been significant advancements in ash gourd breeding, resulting in improved varieties that are more productive, disease-resistant, and with better market value. These new varieties are developed through research and collaboration between plant breeders, agricultural scientists, and farmers.
One of the most notable improved varieties of Pethha is the “Haritha” variety, developed by India’s Central Plantation Crops Research Institute (CPCRI). Haritha is a hybrid variety with a high yield potential and is resistant to viral diseases. Its fruit is larger, weighing up to six kilograms, and has a longer shelf life compared to other varieties.
Another improved variety is the “Mashum” Pethha, which is a high-yielding, early-maturing variety with excellent culinary and nutritional qualities. Mashum has a smooth, light green surface and sweet-tasting flesh, making it ideal for sweet preparation.
In addition to the Haritha and Mashum varieties, several other improved Pethha varieties have been developed in different parts of India. These include the “Kashi Ujwal,” developed by the Indian Institute of Vegetable Research, Varanasi, and the “Pusa Komal” and “Pusa Madhurima,” developed by the Indian Agricultural Research Institute, New Delhi.
Improved Pethha varieties are not just limited to India; scientists in other countries have also made significant efforts to improve the crop. For instance, in Bangladesh, the Bangladesh Agricultural Research Institute (BARI) has developed the “BARI Pethha-1” variety, which is high-yielding and resistant to viral diseases. Similarly, in Thailand, the Department of Agriculture has developed several improved Pethha varieties, including the “Charubo” and “Bareist” varieties.
In conclusion, improved varieties of ash gourd or Pethha provide significant benefits to farmers and consumers alike. These improved varieties are high-yielding, disease-resistant, and have better market value, making them a valuable crop in the agriculture industry. Plant breeders and agricultural scientists must continue to work towards developing more improved varieties of Pethha that are nutritionally rich and ideal for different types of cooking.