Production technology of Mango

Commercial Fruit Production

1. Mango ( Mangifera indica L.)

2. Introduction Family : Anacardiaceae Genus M angifera 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 2 nd main fruit of Pakistan Pakistan is the 6 th largest producer Pakistan ranks 6 th 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 B ahisht 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 B ordeux 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 M angoes 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

20. 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

21. 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

22. 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

23. De-Sapping in pack-house

24. 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

25. 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

26. 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

27. Manual Weight grading Manual Size grading

28. 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

29. Hot water treatment plant

30. Automatic- HW Treatment plant

31. 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

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33. 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

34. Responses to Controlled Atmospheres (CA) Optimum CA 3-5% O2 and 5-8% CO 2 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% O 2 and/or above 8% CO 2 may induce skin discoloration, grayish flesh color, and off-flavor development.

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

36. Sapburn Injury Heat Damage

37. Postharvest disease Anthracnose Stem end rot Anthracnose Stem end rot

38. 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.

39. GUAVA ( Psidium guajava )

40. 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

41. 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 )

42. 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.

43. Varieties Surahi Ruby Safeda Allahabad Gola

44. 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.

45. 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.

46. 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 .

47. 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.

48. 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.

49. 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 T he trees sprayed at least twice with insecticides during the early days of fruit set.

50. 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.

51. 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.

52. 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.

53. 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.

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

55. 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

56. 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).

57. 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.

58. 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.

59. 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). 

60. MAJOR ISSUES INSECT PEST Fruit flies Caterpillars

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

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