Pumpkins belong to the family Cucurbitaceae, and genus Cucurbita. The most common cultivated species in Africa are: Cucurbita pepo L., Cucurbita moschata Duch., and Cucurbita maxima Duch. Pumpkins are warm season crops that are sensitive to cool temperatures and frost intolerant. Most are day neutral and sex expression is monoecious. Pumpkins require soils that are fairly fertile, and well drained. Maximum yields are achieved on medium-textured soils with high water-holding capacity and good internal drainage. They can be grown on a wide range of soils, although heavy clay soils are not recommended. They are sensitive to salinity and acid conditions, but will grow well on slightly acidic (pH 6.8) to moderately alkaline (pH 8.0) soils. A crop rotation cycle of 2-3 years years between planting\n members from the Cucurbitaceae family is required when pathogen populations are very high. Maize, sorghum or legumes like cowpea and beans are good rotation crops. Pumpkins are generally grown on raised beds (15 to 20 cm high) with a final spacing of the beds in furrow irrigated culture generally 2 m center-to-center. Grass and plastic mulch is recommended for weed control, to keep fruit clean, and for moisture conservation. Planting is by direct seeding. Fertilizer requirements are moderate compared with many other vegetable crops (50 to 110 kg/ha). Germination is slow and erratic when soil temperature is below 20°C. Fruit maturing when daily mean air temperatures are below 20°C have poorer quality.\n Pumpkins do well in hot weather, but very high temperatures (43-46°C) can cause flower drop, temporary vine wilting, sunburned fruit, and soft fruit at harvest with reduced shelf life. Large fruited cultivars are often planted 1.8 to 2.4 m apart. Closer spacings produce smaller fruit while wider spacings result in larger fruit. Growing under trellis system increases leaf and fruit yields compared to open ground system. Environmental and disease factors can significantly influence flowering, pollination and fruit set. Pumpkins should be harvested when mature to allow for longer storage. They are often "cured" at 24-30°C and 80% high relative humidity (RH) for 5 to 10 days before long-term storage to heal any wounds that may occur during harvest.
