Commercial Fruit Production

1. Mango
(Mangifera indica L.)

2. Introduction
• Family: Anacardiaceae
• Genus Mangifera consist of 40 species
• Origin: Malay Peninsula, Indonesian archipelago, South Asia, South
East Asia
• ‘King of fruit’
• Tree is evergreen
• Not continuous growth produce periodic flushes

3. Mango- Introduction
• King of the fruit
• 2nd main fruit of Pakistan
• Pakistan is the 6th largest producer
• Pakistan ranks 6th by export quantity
among world’s mango exporting
countries.
• Traditional markets for Pakistani
mangoes include UAE, Iran, Saudi
Arabia, Oman, Kuwait and UK

4. Mango producing countries
(FAOSTAT, 2008-9)

5. Flower and fruit characteristics
• Borne on terminal pyramidal panicles
• Inflorescence rigid and erect: Cymose
• Flowers are small: yellowish or pinkish in colour
• Staminate (male) flowers predominates (67-90%) or hermaphrodite
(10-30%)
• Fruit is a drupe: Skin (Epicarp), Pulp (Pericarp) and Stone (Endocarp)
• Size varies from size of plum to weight of 2 kg.

6. Life cycle

7. Important cultivars
• Early season maturing (May-June)
• Dusehri, Sindhri, Early Gold, Jagirdar, Langra, Malda
• Mid season maturing (July-August)
• Anwar Retaul, Burma Surkha, Summar Bahisht Chaunsa, Maya
• Late season maturing (September)
• Sufaid Chaunsa, Kala Chaunsa, Fajri Kalan, Malda Late
• Every season maturing
• Baramasi
• Export cultivars
• Sindhri, Summar Bahisht Chaunsa, Sufaid Chaunsa

8. Soil and Climate
• Deep, well-drained sandy loam soil
• Soil pH 5.5-8.7
• Soil should be free from hardpan and sticky clay
• Tropical fruit
• During flowering: there should be no rain and frost
• Heavy frost may even kill big trees
• Fruit induction a period of drought or low temperature stress is
required

9. Propagation
• Asexual methods
• Sexual methods
• Rootstock propagated sexually by seed called as ‘mango seedling’ or
‘Desi mango’
• Poly embryony in countries like Philippines
• Seeds germination percentage
• Seeds sown on seedbed or on ground in July-August
• Ready for transplanting after 6-12 months
• 1-year after transplanting seedlings are ready to transplant

10. Grafting and Budding
• Grafting done during active growth period
• August-September
• Inarching (Approach grafting)
• Scion
• Mature wood

11. Planting system and planting time
• Planting time
• August-September
• Commonly plated in square system [11 (35 ft) or 15 m (45 ft)]
• High density mango plantation (20 feet)
• However rectangle system and hexagonal system also followed in
some area
• No. of plant per acre

12. Irrigation and Manuring
• After fruit set fortnight irrigation until ‘Monsoon’ rain
• FYM 100kg in August-September
• N 1.5kg half dose after harvest and half in February
• P 500g after harvest
• K 500g after harvest

13. Physiological disorder
• Mango malformation
• Two types: vegetative and reproductive
• Malformed branches show stunted growth, with small and bunchy leaves; this disorder is also
called 'bunchy top'.
• The cause is not yet known, but viruses, fungi, mites, and deficiency of elements have all been
considered as possible causes.
• Good management reduces the problem to some extent.
• Alternate bearing
• The factors affecting it are environmental, physiological, and genetic.
• Environmental factors like frost, heavy rains, hail, diseases, and insects at blooming cause
heavy damage,
• an imbalance in the carbohydrate-nitrogen ratio, deficiency of certain minerals, more shoot
growth in one year and less in the next, old age of the tree, and low intensity of blooming.
• varieties like Langra Totapari, Romani, Fazli, Neelum, and Kelepad bear regularly, while all
commercial varieties of Pakistan have the biennial bearing habit.
• improved cultural practices including deblossoming, ringing and girdling, and control of pests and
diseas-es are helpful in lessening the problem.

14. Insects
• Mango Hopper
• Suck the sap from leaves and panicles
• More serious damage in high density orchard
• Pre-blossoming spray from mid-December to late January is done for control
• Mango Mealybug
• The nymphs of the female insects suck sap from the panicles and leaves
• They crawl up the tree during February and feed there until May;
• then as the temperature rises they climb down and
• find shelter in cracks in the soil and die there.
• The female is filled with eggs which hatch next year and again cause damage.
• Control is possible only through a series of systematic efforts like
• destruction of eggs during November-December, by
• putting slippery and sticky bands on the main stem to stop their crawling on the tree,
• dusting and spraying of insecticides during various stages of insect activity.

15. Diseases
• Anthracnose
• Fungal disease
• S.B. Chaunsa more prune
• Severity increases with rains
• Damages leaves, twigs, panicles and fruit
• Copper based fungicides
• Powdery mildew
• Fungal disease
• Warm and humid weather
• Attacks the inflorescence causing purplish color with sprinkling of white
fungus
• Inflorescence dry out and flowers drop without setting fruit
• Spray of Bordeux mixture during blooming

16. Maturity Indices
• Change in fruit shape (fullness of the cheeks).
• Change in skin color from dark-green to light-green to yellow (in
some cultivars). Red color on the skin of some cultivars is not a
dependable maturity index
• Change in flesh color from greenish-yellow to yellow to orange.

17. FLOW CHART OF MANGO

18. Harvesting
 Mangoes should never be knocked down from the tree, dropped or
thrown to the ground.
 Harvest early in the morning or late in evening
 Harvesting the fruits with 1 to 2 cm length stalk
- reduces latex exudation, staining, of fungal entry
 Never place the harvested fruits directly on the ground
 Place the fruits in clean shallow plastic crates.
 Keep the harvested fruits in a cool place away from direct sunlight
 Out-grading should be carried out in the field to remove immature,
undersized, damaged, bruised, scarred or ripe fruit.

19. Harvesting

22. Sorting and grading
• To remove rotten and diseased fruits
• To remove over ripe fruits
• To remove insect attacked fruits
• To remove misshapen fruits
Sorting should be done before washing

26. Transportation to pack-house
• Transport carefully in
clean vehicles without
exposing to sun.
• Avoid transporting in
loose
• Take care while loading,
transporting and
unloading the crates

27. DESAPPING
Removal of latex exuded by fruit during harvesting
Sap injury:
• Causes sap burning
• spoils appearance
• reduces marketability
• Increases disease incidence
Sap removal:
Wash immediately in water
Hot water treatment
Physically
Lime
Mango Wash

29. De-Sapping in pack-house

31. Cleaning/Washing
OBJECTIVES
• To remove adhering dirt
• To remove latex strains
• To remove surface organisms if any
PRECAUTIONS
• Washing in water, Cleaning by dry brushing
• Wash carefully
• Wash with clean water
• Chlorine water wash: 100 to 150 ppm
• Remove excess water after washing

32. Other chemicals for washing
1. Detergents (1g/litre)
• To remove sooty molds & residues of pesticides
• To remove latex strains
• To remove surface organisms if any
2. Fungicides
to prevent post harvest diseases like antrhacnose, stem
end rot
Benomyl, Prochloraz, etc
PRECAUTIONS
• Excess surface water should be dried
• Change water frequently
• Wash in flow water

34. GRADING
IMPORTANCE
• Facilitates marketing
• Grades are basis for pricing
• Effective Supplier & buyer communication
Grading is based on
• Size & weight
• Colour and shape
• Soundness and cleanliness
• Maturity/ ripening

35. Manual Weight grading Manual Size grading

36. HOT WATER TREATMENT
Purpose
• Disease control
• Insect disinfestation
• Uniform ripening
• Removal of surface residues
Method: Dipping in Hot water for specified period
• 46°C for 75 min: for export to Iran
• 48°C for 60 min: Insect control- fruit fly in mango for export to
China

37. Hot water treatment plant

38. Automatic- HW Treatment plant

39. Packaging
FUNCTIONS
• To assemble the produce
• To protect the produce
An ideal package should
• have sufficient mechanical strength
• not contain toxic chemicals
• meet handling & marketing requirements
• allow rapid cooling of its contents
• be easily disposable or recycled
• as cheap as possible

40. 3/6/2016 40

45. Storage
Optimum Temperature
13°C (55°F) for mature-green mangoes
10°C (50°F) for partially-ripe and ripe mangoes
Optimum Relative Humidity
90-95%
Responses to Ethylene
Exposure to 100 ppm ethylene for 12 to 24 hours at 20 to 22°C (68
to 72°F) Ethylene and 90-95% relative humidity results in
accelerated and more uniform ripening of mangoes within 5-9 days

46. Responses to Controlled Atmospheres (CA)
• Optimum CA 3-5% O2 and 5-8% CO2
• CA delays ripening and reduces respiration and
ethylene production rates.
• Postharvest life potential at 13°C (55°F): 2-4 weeks in
air and 3-6 weeks in CA, depending on cultivar and
maturity stage.
• Exposure to below 2% O2 and/or above 8% CO2 may
induce skin discoloration, grayish flesh color, and off-
flavor development.

47. Physiological & Physical Disorders
• Sap burn
• Chilling injury
• Heat injury
• Internal flesh breakdown
• Soft nose

48. Sapburn Injury
Heat Damage

49. Postharvest disease
• Anthracnose
• Stem end rot
AnthracnoseStem end rot

50. Control Strategies
• Careful handling to minimize mechanical injuries.
• Hot water treatment: 5-10 minutes (depending on fruit
size) dip in 50°C ± 2°C (122°F ± 4°F) water.
• Postharvest fungicide (imazalil or thiabendazole)
treatment alone or in combination with hot water
treatment maintaining optimum temperature and
relative humidity during all handling steps.

51. GUAVA (Psidium guajava)

52. Introduction
• Indigenous to tropical America, Peru, Mexico, and Cuba
• In Punjab a large scale in Sheikhupura, Gujranwala, and Lahore
Districts, and on a smaller scale throughout the plains of Punjab.
• In Sindh, excellent pear-shaped guavas with a smaller seed core are
grown in Larkana, Dadu, Shikarpur, and Hyderabad Districts.
• In KPK, Mardan and Hazara Districts

53. Botany
• Family Myrtaceae
• Some other edible species of this genus are grown in various
parts of the world,
• Psidium cattleianum (Strawberry guava),
• Psidium araca (Feijoa or Pineapple Guava),
• Psidium guineense (Brazilian guava)

54. Tree, leaf and fruit characteristics
• The guava tree is naturally spreading and bushy.
• Tree height is generally 4-5 m, may reach a height of 9 m.
• Bark of the trunk tends to be bright, smooth, and scaly.
• The leaves are light-green, 7-15 cm long, oblong, and finely pubescent below.
• The young twigs have opposite leaves, are 4-angled, and bear flowers and fruit.
Flower buds are mixed.
• The flowers are complete, and are borne singly or in groups of 2-3 in the axils
of the leaves.
• A tuft of stamens is characteristic of the genus.
• The fruit is a berry with a large seedy core; it may be round or pyriform, red,
yellow, or white-fleshed. It has a dominant musky flavor with mild acidity
• Guava gives two crops a year.

55. Varieties
• Surahi
• Ruby
• Safeda
• Allahabad
• Gola

56. Soil
• Wide variety of soils, from heavy clay to light sandy soil,
• A range of pH 4.5 (acidic) to 8.5 (alkaline).
• It is tolerant to wet and saline conditions.
• On good soil the trees are highly productive.

57. Climate
• It is grown in tropical and subtropical regions of the world.
• Produces a high yield of good quality fruit in climates where there is a
distinct winter.
• Guava is cold-sensitive and cannot resist long periods of frost.
• A mean summer temperature of 20°C is a minimum requirement for
commercial guava production
• The optimum temperature lies from 23-28°C.
• It can not tolerate the high temperatures of the desert regions.
• A mild tropical climate induces fruiting throughout the year, while under
subtropical conditions two distinct crops are obtained.
• Rains and high humidity during ripening cause damage to the skin of the
fruit.

58. Propagation
• Guava propagated through:
• Seeds
• Cuttings
• Layering
• It is generally propagated by seeds.
• Fruits are soaked in water for several days until the seeds separate
and settle to the bottom.
• The seeds thus obtained germinate better by having the testa
somewhat soft. These seeds are planted in beds.

59. Irrigation and Manuring
• In younger trees irrigation frequency is high
• Bearing guavas are irrigated heavily during fruiting to induce good
development.
• About 40 kg of well-rotted Farmyard manure (FYM) in winter
• 500g N in two doses during July-August for the winter crop produce
excellent results.
• Spray of urea has also produced good results.

60. Planting system
• Square system
• P×P distance =7m , R×R distance= 7m
• Number of plants per acre
• Guava trees are also raised as fillers in mango orchards.
• If managed well starts commercial production after 2-3 year of
transplanting.

61. Insects
• Fruit fly.
• It is very destructive to guava, particularly the summer crop, and failure to
control it has forced growers to stop taking a summer crop and
concentrate on getting a good winter crop.
• The female insect punctures the fruit to lay eggs.
• The larvae hatch after a few days and start eating the flesh of the fruit,
which drops and quickly rots on the ground.
• Control
• Orchard sanitation: all fallen fruit should be buried
• Pheromone traps
• The trees sprayed at least twice with insecticides during the early days
of fruit set.

62. Diseases
• Dieback.
• This problem has been observed recently, particularly in those orchards
where spring and early summer irrigation is stopped to discourage the
summer crop in the hope of a good winter crop.
• Even when irrigation is stopped, a few flowers appear and set fruit. To get
rid of these young fruit the branches are beaten manually, but in this
process a large number of leaves are also lost along with the fruit.
• Because of lack of available moisture and foliage, these trees cannot
transpire sufficiently and are severely heat stressed.
• The high internal temperature affects the metabolic system of the trees
adversely, and as a result they start dying.

63. PREHARVEST FACTORS
Mineral Nutrition:
• High levels stimulate vegetative growth, delays fruit maturity, poor red color
development and inhibits ground color change from green to yellow.
• High N level also resulted in high water loss from fruit during post harvest as
compared to low N content.
• High N contents increase post harvest disorders.
IRRIGATION:
• Over irrigated guava tree shortly before harvest results in softer fruits, more
susceptible to bruising and decay.

64. Maturity Indices
• Guava fruits are picked at the mature-green stage color change from dark- to light-
green.
• Fruit picked at the firm-yellow to half-ripe (softer) stage for long-distance
transport or at the fully-ripe (yellow and soft) stage.

65. HARVESTING METHOD
• Hand picking of ripened fruits two to three times a week is suggested.
• Colour development which is usually yellow.
• The fruits are harvested selectively by hand along with the stalk and leaves.

66. Harvesting from Orchard
Collection in Cloth Bags
Wrapping in newspaper (Occasionally)
Packing in Bamboo baskets
Transported on Mazda Trucks
Guava Harvesting

67. Packaging
 Fruit is packed in bamboo baskets
 capacity of almost 15kg but fruit is
over packed and weight of one
bamboo basket reaches up to 35 kg
 Cardboard boxes

68. Storage Conditions
Storage Temperature
8-10°C (46-50°F) for mature-green and partially-ripe guavas.
Shelf Life
(storage potential = 2-3 weeks)
5-8°C (41-46°F) for fully-ripe guavas.
(storage potential = 1 week).

69. Ripening Physiology
Rates of Respiration
 Temperature & CO2
 10°C (50°F) 4-30 CO2 ml/ kg·hr
 20°C (68°) 10-70
 Ethylene production at 20°C (68°F) ranges from 1 to 20 µl /kg•hr.
 Ethylene at 100 ppm for 1-2 days can accelerate ripening of mature-green guavas
to full-yellow stage at 15-20°C (59-68°F) and 90-95% relative humidity.

70. Storage
Mature-green and partially-ripe guavas: 8-10°C for 2-3 weeks
Fully-ripe guavas: 5-8°C for 1 week
90-95% optimum relative humidity.

71. Responses to Controlled Atmospheres (CA)
• The limited research on guava indicates that 2-5% oxygen
levels may delay ripening of mature-green and partially-ripe
guavas kept at 10°C (50°F).

72. MAJOR ISSUES
INSECT PEST
• Fruit flies
• Caterpillars

73. Physical and physiological disorders
• Chilling injury
• External (skin) and Internal (flesh) browning.
• Sun scald

74. Limitations in Guava Export
• Blemishes on fruit
• Fruit fly susceptibility
• Fragile Skin which requires extensive care during handling
• Limited shelf life