Subtropical and Temperate Fruit Production
HORMA 201 - M.Sc. (Ag.) Horticulture
UNIT III: Litchi, Loquat, Persimmon, Kiwifruit, Strawberry
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 10 -
🍒 LITCHI (Litchi chinensis Sonn.)
Family: Sapindaceae
Chromosome number: 2n = 30
Origin: South China
Fruit type: Nut-like drupe
Edible part: Aril (fleshy part around the seed)
Commercial life: 35–50 years
🔹 1. Commercial Varieties of Regional, National & International Importance
Shahi: Early, bold fruits, small seed, high TSS
China: Late variety, large fruit, high pulp percentage
Rose Scented: Excellent aroma, mid-season
Bedana: Small seed or seedless (erratic performance)
🔹 2. Ecophysiological Requirements
Climate: Subtropical with cool dry winters (chilling needed for floral induction)
Temperature: Optimal – 20–35°C; sensitive to frost and high heat during flowering
Rainfall: 1,000–1,500 mm; dry spell before flowering is ideal
Soil: Deep, well-drained loam with pH 5.5–7.0
Altitude: Up to 800 m asl
🔹 3. Recent Trends in Propagation
Air layering (gooti): Most common method, done in June–July
Rooting enhanced by:
IBA (Indole Butyric Acid) @ 2000–3000 ppm
Cuttings & grafting: Under research or not widely adopted
Micropropagation: Promising but commercially limited
🔹 4. Rootstock Influence
Not standardized due to predominant vegetative propagation
Research on polyembryonic seedlings as potential rootstocks
🔹 5. Planting Systems
Spacing: 8–10 m apart (traditional); High-density – 6 × 6
Pit size: 1 × 1 × 1 m filled with FYM and soil
Training: Central leader with 4–5 scaffold limbs
Planting time: July–August
🔹 6. Cropping Systems
Pure litchi orchards preferred
Intercropping with legumes/vegetables in juvenile stage
Intercropping discontinued after canopy closes (~5–6 years)
🔹 7. Root Zone & Canopy Management
Litchi has shallow roots – sensitive to water stress
Mulching helps in moisture retention
Annual light pruning after harvest
Remove water sprouts, diseased limbs
🔹 8. Nutrient Management
Split N application: Half before flowering, half after fruit set
Micronutrients: Zn, Fe, B critical (foliar application recommended)
🔹 9. Water Management
Critical stages:
Flowering & fruit set (avoid stress)
Fruit development (maintain uniform moisture)
Irrigation frequency: Every 7–10 days in summer
Avoid waterlogging
🔹 10. Fertigation
Suitable for high-density orchards
Use water-soluble NPK + micronutrients
Enhances flowering and fruit retention
🔹 11. Bioregulation
Boron spray during flower bud differentiation phase boosts panicle development
🔹 12. Abiotic Factors Limiting Fruit Production
Unseasonal rains: Damage panicles and flowers
High temperature: Fruit cracking, poor setting
Frost: Young trees highly susceptible
Water stress: Causes fruit drop
🔹 13. Physiology of Flowering, Fruit Set & Development
Flowering: Panicles emerge from terminal shoots (Dec–Feb)
Polygamous flowers: Male (M1), Hermaphrodite-male (M2), Hermaphrodite-functional female (M3)
Pollination: Insect-pollinated, esp. bees
Fruit set: <30% flowers set; heavy drop post-set
Fruit: Develops in 80–100 days
🔹 14. Physiological Disorders – Causes & Remedies
🔹 15. Quality Improvement by Management Practices
Irrigation + mulching: Reduces cracking
Foliar feeding: Zn, B, Ca improves fruit quality
Windbreaks: Protect from hot desiccating winds
Bagging of fruits: Reduces sunburn and cracking
🔹 16. Maturity Indices
Skin turns from green to red/pink
TSS reaches 18–20 °Brix
Days after flowering: 80–90
Overripe fruits lose flavor and become brown
🔹 17. Harvesting, Grading, Packing
Harvest in bunches with panicle
Hand harvesting essential to avoid cracking
Grading based on size, skin color, freshness
Packed in perforated cartons with polypacks or leaves
🔹 18. Precooling, Storage & Transportation
Precooling: 4–5°C immediately after harvest
Stored at 4–5°C and 90–95% RH
Shelf life: 20–30 days
Modified Atmosphere Packaging (MAP) improves shelf life
Transport in refrigerated vans or with ice packs
🔹 19. Ripening Techniques
Litchi is a non-climacteric fruit – does not ripen after harvest
Must be harvested at full maturity
Use of ethylene has no significant effect
🔹 20. Industrial & Export Potential
Processing:
Juice, squash, canned litchi, dried litchi
Export markets: Gulf, UK, USA, Nepal, Bangladesh
Litchi wine and nectar are emerging products
India is 2nd largest producer (after China)
🔹 21. Agri Export Zones (AEZ) & Industrial Support
AEZ for Litchi: Bihar (Muzaffarpur, Vaishali, Samastipur)
Supported by APEDA
Common Facilities:
Cold chain
Grading lines
Packhouses
Subtropical and Temperate Fruit Production- Click here for all unit notes