ISHS Acta Horticulturae 672: IV International Symposium on Horticultural Education, Extension and Training
CULTURE AND FRUIT QUALITY OF RAMBUTAN (NEPHELIUM LAPPACEUM L.) IN THE SOCONUSCO, CHIAPAS, MEXICO - TRAINING EXPERIENCES |
| Authors: | E.J.M. Vanderlinden, H.A.J. Pohlan, M.J.J. Janssens |
| Keywords: | farmer confidence, farmer experience, quality standards, commercialisation |
| Abstract:
In Mexico, the rambutan (Nephelium lappaceum L.) is a not well-known fruit, but it has great potential in the Soconusco because of the good agro-ecological conditions for the production of this fruit. Currently there are more than 200 ha of plantations in the Soconusco with a good adaptation and a rewarding yield. To obtain information about the agro-ecological and productive characterisation and the commercial classification, studies were carried out in 16 plantations in Metapa, Huehuetán, Tuxtla Chico and Cacahoatán. Rambutan cropping and the specific growing methods in the Soconusco were compared with the growing standards described in the literature. It appeared to be difficult to find information on the growing methods in the Soconusco. Interviews with producers showed the necessity of information and education about adapted management practices. With the cooperation of the rambutan growers, fruit quality in the Soconusco was examined. Different parameters of fruit quality were analysed and their impact on the commercialisation probabilities are discussed. The variables of the investigation include growing factors (stem girth, number of branches, tree height, stem height), parameters of external fruit quality (fruit diameter and length, rind colour, appearance, presence of pests and diseases) and internal fruit quality (aril diameter, aril length, aril weight, flesh colour, flavour, succulence, adherence of flesh to the seed, presence of pests and diseases). With these fruit quality parameters, different quality classes were determined. In conclusion the fruit quality in the Soconusco is very variable and influenced by the environment and management practices. | |
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