Subtropical and Temperate Fruit Production
HORMA 201 - M.Sc. (Ag.) Horticulture
UNIT II: Plums, peach, apricot, cherries, hazlenut
Table of Contents
Commercial varieties of regional, national and international importance,
Ecophysiological requirements, recent trends in propagation, rootstock influence,
planting systems, cropping systems, root zone and canopy management, nutrient
management, water management, fertigation, bioregulation, abiotic factors limiting fruit
production, physiology of flowering, fruit set and development, abiotic factors limiting
production, physiological disorders-causes and remedies, quality improvement by
management practices; maturity indices, harvesting, grading, packing, precooling,
storage, transportation and ripening techniques; industrial and export potential, Agri Export Zones(AEZ) and industrial support.
Chapter 7 -
🍑 APRICOT (Prunus armeniaca)
🔹 1. Commercial Varieties (Regional, National, and International Importance)
Types:
Sweet Kernel Apricots (used for edible kernels)
Bitter Kernel Apricots (used for oil extraction)
Important Indian Varieties:
New Castle, Charmagz, Roxana, Shakarpara, Halman, Kaisha, Rakcha Karpo, CITH-A-1, CITH-A-2
Halman – most popular variety in Ladakh; medium chilling, good quality, excellent for drying
International Varieties:
Tilton, Perfection, Moorpark, Gold Cot, Chinese, Royal, Hargrand
Major Growing Areas:
India: Jammu & Kashmir, Himachal Pradesh, Ladakh (Leh & Kargil), Uttarakhand, NEH region (limited)
Globally: Turkey, Iran, Uzbekistan, Italy, France, USA, China (Top producer)
🔹 2. Ecophysiological Requirements
Climate: Temperate; cold winters + dry, warm summers
Chilling requirement: 400–1,000 hours depending on variety
Frost sensitivity: High during flowering
Soil: Sandy loam, loam; well-drained; pH 6.0–7.5
Elevation: 900–2,400 m amsl (adapted to dry temperate zones)
🔹 3. Recent Trends in Propagation
Methods:
Tongue grafting or T-budding in March or July–August
Rootstocks:
Wild apricot, peach, plum, almond
Micropropagation: Being explored for elite genotypes
Tissue culture: Slow progress due to recalcitrant nature
🔹 4. Rootstock Influence
🔹 5. Planting Systems
Spacing: 6 × 6 m (standard); 3 × 2.5 m (high-density)
System: Square or hexagonal
Training: Modified central leader or open center (vase shape)
🔹 6. Cropping Systems
Intercropping: Peas, beans, leafy vegetables in early years
Multi-tier: With apple/pear in high altitudes
Mixed orchards: With plum, peach, almond in temperate regions
🔹 7. Root Zone and Canopy Management
Pruning: Light pruning in initial years; removal of weak wood
Canopy management:
Summer pruning improves light penetration and reduces disease
🔹 8. Nutrient Management
FYM: 20–25 kg/tree/year
Fertilizer schedule (per mature tree):
N: 500–600 g
P₂O₅: 250–300 g
K₂O: 400–600 g
Micronutrients: Zn, Fe, B deficiency is common → foliar sprays required
🔹 9. Water Management
Critical stages:
Flowering
Fruit set and development
Over-irrigation → root rot
Water stress → poor fruit size and cracking
🔹 10. Fertigation
Drip irrigation with water-soluble fertilizers improving uptake and efficiency
Apply NPK in split doses during active growth stages
🔹 11. Bioregulation
🔹 12. Abiotic Factors Limiting Production
Spring frost: Most damaging at flowering stage
Hailstorms: Physical fruit damage
Water stress/drought: Poor growth and fruit quality
Excess rain during ripening: Cracking
🔹 13. Physiology of Flowering, Fruit Set & Development
Flowering: Feb–March
Pollination: Mostly self-compatible; bees help pollination
Fruit set: 30–40% average
Fruit development: 70–120 days after flowering
🔹 14. Physiological Disorders – Causes & Remedies
🔹 15. Quality Improvement by Management
Proper pruning for light penetration
Balanced nutrition (especially K, Ca, B)
Fruit thinning to ensure good size
Irrigation during fruit development
Timely pest/disease management for blemish-free fruits
🔹 16. Maturity Indices
Change in color from green to yellow/orange
Fruit softening
TSS: 12–18° Brix (variety dependent)
Easy detachment from tree
🔹 17. Harvesting, Grading & Packing
Harvest stage: Slightly firm-ripe for fresh; fully ripe for drying
Grading: Based on size, shape, and color
Packing: Corrugated boxes or wooden crates with soft liners
🔹 18. Pre-cooling, Storage & Transportation
Pre-cooling: Immediate after harvest at 0–2°C
Storage conditions:
Temp: 0–0.5°C
RH: 90–95%
Storage life: 1–3 weeks
Transportation: Cool chain needed for distant markets
🔹 19. Ripening Techniques
Use of ethylene (100–150 ppm) for uniform ripening
Room temp ripening in well-ventilated area (18–22°C)
Avoid high humidity to prevent fungal growth
🔹 20. Industrial & Export Potential
Processed products:
Dried apricots
Jams, juice, nectar, puree, squash
Kernels for cosmetics/oil industry
Export potential: Middle East, SE Asia, EU
Dried apricots in high demand globally
🔹 21. Agri Export Zones (AEZ) and Industrial Support
AEZ for temperate fruits in Himachal Pradesh & Ladakh
Government schemes:
APEDA: Export promotion
MoFPI: Processing & preservation infra
NHB: Assistance in packhouse, cold stores, orchard rejuvenation
Subtropical and Temperate Fruit Production- Click here for all unit notes