ISHS Acta Horticulturae 558: I International Symposium on Litchi and Longan
DELAYING THE RIPENING OF ‘MAURITIUS’ LITCHI FRUIT (PRELIMINARY RESULTS) |
| Authors: | E. Tomer, I. Zipori, M. Goren, S. Shooker, M. Ripa, Y. Foux |
| Keywords: | Litchi chinensis, shading |
| Abstract:
The litchi industry in Israel is based on the cultivar ‘Mauritius’ (‘Da Zao’). Its harvest period in one orchard is quite short, 7 to 10 days. The aim of this study was to test several methods to delay ‘Mauritius’ fruit maturation and ripening, in order to extend the harvest period in the orchard and the harvesting season in the country. Two shading treatments (30 or 50%) were carried out for about two months before harvest. In addition, spraying trials were carried out. a. At flowering time: with gibberellic acid (at 50, 100 or 200 ppm) and Magic (Uniconazol) (at 0.5 or 1.0%). b. During fruit development: with gibberellic acid (50 ppm) and KNO3 (4%). Shading effectively delayed fruit ripening by 7 to 10 days (as determined by the delay in red color development and the high level of organic acids). Spraying at flowering or during fruit development did not caused any consistent or significant effect on ripening. | |
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