Pechay (Brassica chinensis) is one of the common leafy
vegetable crops grown in the Philippines belonging to
Family Cruciferea.Vegetables are important and substantial
source of food that significally contributes to the quality of
the diet because it provides variety of nutrients various part of
enumerable kinds of vegetable makes meals of staple food
appetizing because of their flavor and even pleasing to the eyes.
the major nutritional contribution of vegetable to the human diet
are vitamins A and C as source of iron and calcium needed by the
human body.
Pechay is an annual biennial herb. Its leaves are smooth, 30 cm long, broad at the tip narrowing gradually at the base extending downward to the upperend of its elongated, thick and whitish stalks. The leaves are erect, flowers are pale yellow.Pechay can be grown in any type of soil. The plants become more healthy to light, sandy-loam and
well-drained soil with pH level of 5-4-6.7. Pechay still need sunlight lightly for energy. it is important that there is a shade so that exposure to sun is limited.
Pechay need climate with limited rainy season and short dry season not to exceed for 2 months. It can be grown by seeds. You can buy seeds at any farm supply.Pechay has many soft, thin, light green, broad to oblong ovate leaves. These are arrange spirally and spreading. Pechay are favorites by most Oriental people for it is always available
in the market anytime of the year. It is also an important Constituents of Filipino food such as
“puchero” and “nilaga”. It is a green leafy vegetable rich in calcium and other essential nutrients. Its nutritional values are as follows.
Varieties
1. Abaniko (Condor) - It has a maturity period of 30 -40 days. It is fan shape and has green
leaves and white petiole.It is grown year round. It is compact with wide and thick
petioles.
2. Black Behi All Grow- It has a maturity period of 25 – 30 days with dark green leaves and
petioles and is grown year round. It is fast growing with uniform maturity and with long
succulent tender petioles.
3. F1 Hybrid Cherokee (Musashino) - It has a maturity period of 30 days. It is very uniform
and has dark green leaves.It is grown year round. It has compact leaves allowing high
density planting.
4. Shanghai Pak Choi (Sakata) - It has a maturity period of 40 days. It is broad oval in shape
and has green leaves and petiole. It is grown year round and is the most popular variety
during the rainy season. It is tight compact plant habit and has a good shipping quality.
6. Pak Choi Green - It has a maturity period of 40 days. It has green leaves. It is vigorous
and has abundant yield in a short time. Do not sow early in cool areas to avoid bolting.
Culture and Management
PROCEDURE
A. Land preparation.
Plowing and harrowing the soil thoroughly makes it more friable and more porous suited for good quality produce. Raised beds 1 meter wide with paths of about 20-25 cm width between the beds are a common practice.
Plowing and harrowing the soil thoroughly makes it more friable and more porous suited for good quality produce. Raised beds 1 meter wide with paths of about 20-25 cm width between the beds are a common practice.
LAND PREPARATION
A well-prepared land gives farmers a head start for the entire planting season. When it comes to tilling the soil, they must start with the basics.
Experts at the Pechay say that proper land preparation provides a soil condition favorable for plant growth. It promotes good physical, chemical, and biological environment for better and efficient crop growth and development. It also facilitates good management of water, nutrients, weeds, and pests. Subsequently, all these benefits from a well-prepared land. While pechay growing systems require different management practices, there are basic steps to follow to prepare the land for planting. Plow the field thoroughly.
Harrow it lengthwise and crosswise to make the soil loosen, friable and soft. You need to follow the field for 7 days. This is to allow the weeds to decompose and the new weeds to germinate. Then plow again. Harrow it crosswise to break the clods and bury the decomposing and new germinated seed. Plow for the 3rd time and harrow it again crosswise to level the field.
B. Fertilization.
Harrow it lengthwise and crosswise to make the soil loosen, friable and soft. You need to follow the field for 7 days. This is to allow the weeds to decompose and the new weeds to germinate. Then plow again. Harrow it crosswise to break the clods and bury the decomposing and new germinated seed. Plow for the 3rd time and harrow it again crosswise to level the field.
B. Fertilization.
The use of organic fertilizer at 3 tons/ha in combination with inorganic
fertilizer at 135-90-90 kg/ha are applied at planting. Split application of the inorganic fertilizer is recommended, half dose will be supplemented at planting and half dose as side
dress at hulling up.When plants are transplanted, apply the seedlings with starter solution
using urea (46-0-0) at the rate of 2 tablespoon/gallon of water. Side dress along the rows at
the rate of 1 tbsp/plant one week after transplanting.
Fertilizer
Apply seedlings with starter solution using urea (0-44_0) at the
rate of 2 tbsp/gal of water. Side-dress along the rows at the rate of 1 tbsp/plant one week after transplanting.
rate of 2 tbsp/gal of water. Side-dress along the rows at the rate of 1 tbsp/plant one week after transplanting.
Pechay can be planted directly or indirectly in the soil. Direct seeding is carried
out by broadcasting or by sowing in rows. Cover the seeds to a depth of about 1 cm by
raking or spreading additional top soil. Water is immediately after sowing. Plant spacing
should be 10 cm between plants and 20 cm between rows. Sown seed can be transplanted 15 days after sowing.
SEED SOWING
D. Irrigation and Weed control
Pechay crops grow rapidly. To obtain maximum growth and
tenderness it must be supplied with adequate moisture. Water the plants every other day
during dry season or as needed. Hoeing of the weeds may be necessary at early stage of
weeds growth before the plants shade the spaces in between plants. These crops grow
rapidly and are spaced closer that weeds normally not a problem.
E. Pest Management
1. Damping –off (Architectonic ) and Wire stem (Pythias). Pre-emergence damping off
occurs when seeds are attacked and decay, as well as when plants germinate, but fail to
emerge. Post-emergence damping off occurs when the stem of 2 to 5 cm tall plants are
attacked. A water soaked area completely encircles the stem near the soil line and the
seedling wilts and topples over. Wire stem results from an extension of the damping off
process, but new infections may occur on plants 10-15 cm tall. The stem above and
below the soil line darkens, and the outer cortex tissue decays and sloughs off in sharply defined area encircling the stem. The stem is thin and wiry at the lesion but remains
erect. The plant may survive, but will perform poorly.
Damping-off, soft rot and clubroot are the most important diseases of pechay, while diamondback moth and aphids are the major insect pests. Spraying hot pepper extract can control these pests. When seedlings begin to wilt, reduce watering immediately.
Uproot and burn disease-infected plants to prevent spread of diseases. Cultivation is also necessary to minimize weeds.
PROCEDURE
a. Sterilized soil or soil that has not previously had brassicas for several years should be
used.
b. Seeds should be hot water treated and also treated with a suitable fungicide.
c. Plant density should permit adequate light and air penetration.
d. Factors such as deep planting, reduced seed vigor and excessively cold, hot, moist or
saline soils that delay seed emergence should be avoided.
e. Field rotation with non-brassica crops should be practiced for at least three years.
f. Avoid mounding of soil onto lower leaves when cultivating.
2. Bacterial soft rot
Leaves turn yellow (chloro tic) beginning at margins and spreading
inwards. Veins within area turn black. Infection enters main stem turning the inside
black. Plants either die or are dwarfed when young, become defoliated if more mature.
Management.Plant resistant varieties and rotate crops from year to year.
3. Club root (Plasmodiophora brassicae Wor.)
Club root is a soil borne disease which affects cauliflower. Early infections are difficult to detect as symptoms begin underground. Symptoms include small to large swellings and other malformations of the roots. As a result of these swellings, water and nutrient flow are restricted within the plant, which causes the above ground parts to wilt, turn color and look stunted. Wilting is most common on warm sunny days; plants may show little wilting early in the morning or late at night. The club root fungus enters the plant through the many fine hairs on the roots. The extent of the disease is affected by many factors. Moist, cool soils usually produce more diseased plants than dry, warm soil. The disease also thrives best in acid soils; that is when the pH is below 7. Once land becomes infested with this disease, it
will remain so for several years. When clubbed plants rot and break down, the fungus
spores are released into the soil, where they may live for 10-20 years, ready to infect any
Cole crop subsequently planted. Since the fungus spores are in the soil, movement of the
soil by any means (boots, tools, wheels or wind and water, etc.) also spread the disease.
Climatic and Soil Requirements
Pechay can be grow from mid to low elevations throughout the year but makes their
best growth and good quality produced are in cool conditions. However, during the dry season it can be grown with good irrigation in a sandy to clay loam type of soil with a pH ranging from
5.5 to 6.5.
Transplant the seedling anytime of the day. see to it that the beds of furrows should have enough water and irrigate adequately after the transplanting to ensure survival of the seedlings. It is better to do the transplanting in the late afternoon to reduce stress of transplanting. The age of the seedling before transplanting should
be 9-12 days old.
Correct spacing is important in transplanting. A distance of 25 centimeters between hills and 90 centimeters between rows is the ideal spacing. Cover the transplant seedlings with enough soil to protect the roots. Press the soil around it and water the plants immediately. Each hole ready for transplanting should be poured with starter solution for the plants to grow healthy.
Harvesting
Pechay as early as three weeks after planting or between 30-40 days after sowing. Harvest preferably in the afternoon to minimize post harvest losses. Upon harvesting, wash the plants, trim old leaves and remove roots. Grade according to size and quality, and pack in strong rigid containers with holes at the sides to allow aeration. Pack with the base of the plant to the sides of the baskets. Maintain turgidity by lining the basket with paper.
· This Foods is very LOW of saturated FAT and CHOLESTEROL.
it also a good source of DIETARY FIBER, PROTEIN, THIAMIN, NIACIN and PHOSPHORUS,and a very source of VITAMIN A, VITAMIN B, and VITAMIN K. RIBOFLAVIN,VITAMIN B6 FOLATE, CALCIUM, IRON, MAGNESIUM, POTASSIUM.
, and MANGANESE.
High in Folic Acid
Just two cups of Chinese cabbage supplies almost a third of your daily folate requirement, about 120 micrograms. The daily recommended intake for folate is 400 micrograms for adults.
Folate is a B vitamin that helps your body convert carbohydrates from food into energy your cells can use for fuel. It's also necessary for your body to produce DNA, the molecular structure found all of your cells. Folate's role in fetal development makes it especially important for pregnant women, who should aim to get 400 to 800 micrograms of folate per day.
Rich in Vitamin K
PECHAY is particularly rich in vitamin K, a family of fat-soluble vitamins that play a crucial role in blood clotting. Low levels of vitamin K increase the risk of uncontrolled bleeding. Thankfully, deficiencies are rare in adults. Leafy greens are rich in vitamin K and good amounts are found in other foods.
Digestive conditions that impact your ability to absorb fat-soluble vitamins, such as ulcerative colitis and Crohn's disease, increase the risk of vitamin K deficiency. Adequate intakes of vitamin K are set at 90 micrograms per day for women and 120 micrograms for men. A 2-cup serving of Chinese cabbage contains 64 micrograms of vitamin K.
Good Calcium Source
You need enough calcium in your diet to keep your bones strong. Along with vitamin D, calcium helps the body produce and maintain new bone and regulate the breakdown of old bone. If your body breaks down bone faster than it produces it, your bones are at risk of fracture.
Contains Fiber
Plant foods is Getting enough vegetables and fruits in your diet is an excellent way to meet your fiber requirements.
Fiber keeps your digestive system healthy, promotes healthy blood sugar and cholesterol and helps keep your blood pressure on an even keel.
VITAMINS IN PECHAY
Vitamin C Improves Your Immune System
Ensuring your diet is high in vitamin C helps your body fight free radical damage and build a stronger immune system. One serving of pechay provides a significant percentage of your recommended dietary allowance of vitamin C.
Folate's Role in Healthy Cells
Folate contributes to the production of DNA and plays a role in cell division. Adults should get 400 micrograms of this B vitamin per day; pregnant women need 600 micrograms, and breast-feeding women need 500 micrograms daily.
Vitamin K and Bone Strength
Getting enough vitamin K contributes to the clotting of your blood and might also help to strengthen your bones as you age. If you're deficient in this vitamin, you have a greater risk of developing bruises. Adults should get 90 micrograms of vitamin K in their diets per day. One cup of pechay provides about 36 percent of the daily recommended amount.
Pechay in the Kitchen
You can include pechay in your cooking in several ways to enjoy the health benefits of this vegetable. It's effective in Asian-inspired stir-fry dishes, soups and salads. Although many recipes require you to cook it, you can also slice pechay thinly and toss it into your salad as you would a traditional cabbage. This vegetable can keep in your refrigerator for a few weeks.
