Hort-502 Commercial Fruit production 3(2-2)

Specific Objectives:

• To accustom students with production technology of major fruits of Pakistan.

Theory: outline

• Classification of fruits • Cultivation with reference to acreage • Production• Botany• Cultivars • Rootstocks• Propagation

Theory: outline• Climate• Soil• Cultural practices (water, nutrition, weeds, diseases, disorders and

pest management)• Maturity• Ripening• Harvesting • Quality assurance • Marketing

Practical: outline

• Practices in fruit health management• Pollination in commercial fruits • Cost of production• Description and identification of commercial cultivars of important

fruits• Visit to research institutes and commercial orchards

Recommended Books

• Bali, S.S. 2003. Fruit Growing, Kalyani Publishers, New Delhi.• Bose, T.K. and S.K. Mitra (Eds.). 1990. Fruits: Tropical and

Subtropical. Naya Prokash, Calcutta-Six.• Mitra, S.K., D.S. Rathore, and T.K. Bose (Eds.). 1991. Temperate

Fruits. Horticulture and Allied Publishers, Calcutta.• Barooh, S. 1998. Modern Fruit Culture. Kalyani Publishers, Ludhiana,

New Delhi, India.

Recommended Books• Chottopadhay, T.K. (Ed.). 2006. A Textbook on Pomology, Vol: II. Tropical Fruits.

Kalyani Publishers, Ludhiana, New Delhi, India. • Chottopadhay, T.K. (Ed.). 2009. A Textbook on Pomology, Vol: IV. Temperate Fruits.

Kalyani Publishers, Ludhiana, New Delhi, India. • Yadav, P.K. 2007. Fruit Production Technology. International Book Distributing Co.

(Publishing Division), Lucknow, India.• Jackson, D.I., N.E. Looney (Eds.). 1999. Temperate and Subtropical Fruit Production

(2nd Ed.). CAB International Publishing, Wallingford, U.K.• Nakasone, H.Y. and R.E. Paull. 1998. Tropical Fruits. Crop Production Science in

Horticulture 7. CAB International Publishing, Wallingford, U.K. • Salunkhe, D.K., S.S. Kadam. 1995. Handbook of Fruit Science: production,

composition, storage and processing. Marcel Dekker, Inc. New York

• Journals/Periodicals:• Major journal and periodicals related with production technology of the fruits

• Scientia Horticulturae (Elseveir) • Fruits (Cambridge)• International Journal of Fruit Science (Taylor and Francis)• Journal of American Society of Horticultural Sciences (ASHS)• Acta Horticulture (ISHS)

• Worldwide Web:• Important websites related to production technology of fruits

• http://fruitsandnuts.ucdavis.edu/ (University of California, USA)• http://www.tfrec.wsu.edu/ (Washington State University, USA)• http://fruit.cfans.umn.edu/ (University of Minnesota, USA)• http://miami-dade.ifas.ufl.edu/agriculture/tropical_fruit.shtml (University of Florida, USA)

• Botanically referred to as “ripened ovary”• ‘FRUIT’ Latin word which means ‘ENJOY”• Commonly juicy, sweet and tart kind used

as dessert or snack• Technically• Fleshy tissue associated with ovary• Produced by a perennial woody plant• Exception ‘Strawberry’1. Watermelon2. Muskmelon3. Tomato

A snack is a portion of food often smaller than a regular meal, generally eaten between meals

A Dessert is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items.

Classification of FruitOn the basis of: 1. Structure (Systematic Pomology)2. Usage3. Temperature requirement/Climatic conditions4. Response to ethylene

Classification of fruit: Structure• On the basis of the number of ovaries and the number of flowers

involved in their formation.

Structure

Simple fruit Aggregate fruit Multiple fruit

Types of fruit• Simple fruit• Derived from a single ovary e.g. Peach, Plum, mango

• Aggregate fruit• Derived from a flower having many pistils on a common receptaclee.g. Blackberry, Strawberry

• Multiple fruit• Derived from separate but closely clustered flowerse.g. Pineapple, fig, mulberry

Simple fruit

Fleshy fruit Dry fruit

1. Fleshy Fruits• A fruit in which the wall becomes soft and fleshy as it matures.

Types of Fleshy Fruits A. Drupe B. Berry C. Pome

• A one-seeded simple fruit developed from a superior ovary having three distinct layers e.g. mango, peach, plum• Exocarp • Mesocarp• Endocarp

A. Drupe (Stone fruit/ True fruit)

B. The Berry • A fruit formed from a compound ovary with few to many

seeds. The entire pericarp is fleshy. (e.g. grape, banana, gooseberry, kiwi) • Two special types of 1. Hesperidium2. Pepo

Common berries

Hesperidium• This is a special type of

berry in which a leathery rind forms containing oil and locules filled with fleshy outgrowths containing juice • the interior of the fruit

divided by septa, indicating the number of carpels.

Pepo• Berry with a relatively hard rind (watermelon, gourds,

squash).

C. Pome (False fruit)• a pome (after the French name for an apple: pomme) • Edible part is thalamus e.g. (Apple, pear, quince)• Hypanthium: A cup-shaped structure surrounding the ovary

2. Dry Fruits• Fruits in which the coat becomes dry at

maturity.   Two Major types of Dry Fruits:  

A. Dehiscent fruit- Dry fruits which at maturity open by definite natural beans to shed the contained seeds.

B. Indehiscent fruits - Dry fruits which do not open when mature to shed their seeds. Many of this group are one seeded fruits.

A. DehiscentTypes of Dehiscent Fruits

i. Legume- A dry dehiscent fruit developed from 1 carpel and at maturity splitting along both the dorsal and ventral sutures. This is also called a pod (beans,peas,peanut).

ii. Follicle- A dry dehiscent fruit developed from 1 carpel and at maturity  splitting along only one suture. (larkspur, columbine)

iii. Capsule- A dry dehiscent fruit developed from several carpels.

iv. Silique- Develop from two united superior carpels e.g. radish, mustard

v. Silicula- A flattened and much shorter silique e.g Jangli halon

iii. Capsule• A dry dehiscent fruit developed from several carpels. • Unlike the legume, the capsule is composed of more than one

carpel.• Fruits like the lily split length-wise into sections corresponding to

the number of carpels.

Cotton

E. Silique - a special long slender capsule of 2 carpels.

F. Silicula - a special short broad capsule of 2 carpels.

Indehiscent fruits• Dry fruits which do not open when mature to shed their seeds. • Many of this group are one seeded fruits.

Types of Indehiscent Fruits:a. Achene d. grainb. Nut e. Schizocarpc. Samara

Strawberry (Fragaria sp.)Sunflower (Helianthus annuus)

Seed without wings and with thin fruit wall. One seed attached to ovary wall at one point.

A. Achene

B. Nut • A dry, indehiscent, one seeded fruit similar to an achene but with the

wall greatly thickened and hardened. • (beech, chestnut, oak, hazel; walnut and hickory - note: because of

extrafloral bracts, or "husk", the latter two fruits are sometimes called "drupes").

bur oak (Quercus macrocarpa).

C. Samara

• A one- or two-seeded dry, indehiscent fruit in which part of the fruit wall grows out into a wing. (elm, maple, ash). • an achene with a wing for wind dispersal

Narra

D. Grain or Caryopsis • one seed which has the seed coat fused to the pericarp

E. Schizocarp = from a compound pistil, splits into mericarps (pieces) which enclose one or more seeds and resemble fruits themselves.

Temperature requirement• Tropical fruit• a year-round summer-like growing season without freezing temperatures.

Examples include cocao, cashew, banana, mango, papaya, and pineapple. • Sub-tropical fruit• cannot tolerate severe winter temperatures but need some winter chilling.

Examples include citrus, dates, figs, and olives.• Temperate fruit• require a cold winter season as well as a summer growing season• adapted to survive temperatures considerably below freezing. Examples

include apples, cherries, peaches,

Plant characteristics

• Tree fruit• The fruit produced on trees like peach, plum, mango etc

• Small fruit• The fruit produced on shrubs (brambles) like blackberry, raspberry etc

• a "bramble" is any rough, (usually wild) tangled prickly shrub, specifically the blackberry bush (Rubus fruticosus), or any hybrid of similar appearance, with thorny stems.

Black berry

Ripening/ response to ethylene • Fruits can be divided into two groups according to the regulatory

mechanisms underlying their ripening process. • Climacteric fruit, • characterized by a ripening-associated increase in respiration and in

ethylene production, the ethylene being the major trigger and coordinator of the ripening process. e.g. tomato, apple, pear, and melon • Non-climacteric fruits, • characterized by the lack of ethylene-associated respiratory peak and

the signaling pathways that drive the ripening process e.g. grape, orange and pineapple

Webinar• https://www.onlineseminar.nl/haifa-u/webinar/5961/optimizing-color

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