Lel

The Lel pumpkin is an ultra-early, bush-type, versatile variety with a vegetative period of 90 to 100 days. The plant is strong, with numerous long branches, ensuring good plant development. The fruits have a medium weight of 2.5 to 4 kg, slightly flattened shape with minor ribbing at the stem end. During ripening, the fruit color changes from dark green to yellow-orange with small orange stripes; the flesh has medium density, juiciness, and sweetness, with a sugar content of about 4.5%. Seeds are cream-colored, with a 1000-seed weight of 230–250 g. The Lel variety exhibits high resistance to diseases such as downy mildew, powdery mildew, and anthracnose, making it a reliable choice for open-field cultivation. Optimal sowing conditions include soil warming to +10–12°C and absence of spring frosts. Seed planting depth is 5–6 cm, with optimal germination temperature of +18–22°C. Successful yield formation requires temperatures in the range of +25–27°C; a drop to -1°C after emergence may kill shoots, and temperatures of +12–15°C during flowering may cause flower and bud drop. Recommended planting density is 1.5–2 plants per square meter; acidic and waterlogged soils are unsuitable for this variety. Lel pumpkin is widely used in home cooking and various processing methods, as well as for feed purposes. Due to its high marketability (up to 93%) and yield of 25–40 tons per hectare, this variety is popular among gardeners and farmers. Its versatility, high taste rating, and resistance to adverse conditions make Lel an excellent choice for cultivation in both home gardens and commercial production.