The Moscvochka squash variety is a mid-late universal variety with a period from germination to full maturity of about 110-120 days. The plant is characterized by long vines and forms fruits with an average mass of about 4 kg. The fruits have a flat-round shape, dark green color with orange spots, which acquire a brown shade during storage. The seed cavity is compact, which facilitates seed processing and use.
The squash flesh is orange, dense, crunchy, and juicy, possessing an exceptionally pleasant taste. Due to its qualities, Moscvochka squash is widely used in cooking: porridges, juices, candied fruits are made from it, and it is also used for baby and dietary food. This variety is excellent for freezing, which allows preserving useful properties and taste for a long time.
Agrotechnology for growing includes sowing seeds in soil heated to 10-12°C to a depth of 4-6 cm, preferably on fertile, loose, and neutral soil. It is recommended to sow 2-3 seeds per hole with subsequent thinning at the stage of one true leaf. To increase yield and fruit quality, pinching off side vines and the main stem after setting several fruits, as well as hilling to form adventitious roots, is conducted. The squash tolerates transportation well and can be stored up to 300 days after harvest, which makes it convenient for long-term storage and use.
