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MANILKARA ZAPOTA L. - Sapodilla
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CULTURE |
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Location: The sapodilla prefers a
sunny, warm, preferably frost free location. They are highly wind
tolerant and can take salt spray.
Soil: Sapodillas are well adapted
to many types of soil. It thrives in very poor soils but flourishes
also in deep, loose, organic soil, as well as light clay, sand
or lateritic gravel. Good drainage is essential, the tree doing
poorly in low, wet locations. It is highly drought resistant and
approaches the date palm in its tolerance of soil salinity.
Irrigation:The tree tolerates dry
conditions remarkably well. Most mature sapodilla trees receive
no watering, but irrigation in dry season will increase productivity.
Fertilization: Newly planted trees
need small and frequent feedings to become established. Fertilizers
that contain 6-8% nitrogen, 2-4% available phosphoric acid and
6-8% potash give satisfactory results. First year applications
should be made every two to three months beginning with 1/4 pound
and gradually increasing to one pound. Thereafter, two to three
applications per year are sufficient, in amounts proportionate
to the increasing size of the tree.
Pruning: Sapodillas require very
little pruning.
Frost Protection: Although mature
sapodilla trees will take several degrees of frost, it is prudent
to provide them with overhead protection if possible and plant
them on the south side of a wall or building. Plants can also
be covered with sheeting and such when significant frost is likely.
Propagation: The sapodilla is most
commonly propagated by seed, which remain viable for many years
if kept dry. Easily germinated, they take five to eight years
to bear. Since seed may not come true, vegetative propagation
is desirable. Veneer grafting with seedlings as rootstock is the
best method . Air layering and rooting of cuttings have not been
successful.
Pests and diseases: In general the
sapodilla tree remains quite healthy with little or no care. Insects
and diseases usually don't cause sufficient damage to necessitate
control measures, although the Wooly White Fly can sometimes be
a problem. Oil sprays in winter are suggested.
Harvest: It is often difficult to
tell when a sapodilla is ready to pick. If the skin is brown and
the fruit separates from the stem easily without leaking of the
latex, it is fully mature but must be kept at room temperature
for few days to soften. It is best to wash off the sandy scruff
before putting the fruit aside to ripen. It should be eaten when
firm-soft, now mushy. Firm-ripe sapodillas may be kept for several
days in good condition in the home refrigerator. At 35 degrees
F they can be kept for 6 weeks. Fully ripe fruits frozen at 32 degrees
F keep perfectly for a month. The fruit is mainly consumed fresh.
Miscellaneous: Chicle, the latex
obtained from the bark of the tree has been used as a chewing
gum base for many years.
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CULTIVARS |
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The extensive cultivation in India has
resulted in numerous cultivars in that country. Quite a few cultivars
are under test in Florida. A few of the better known ones are
listed below.
Brown Sugar
Originated in Homestead FL. Introduced in 1948. Fruit medium small,
2 to 2-1/2 inches long, nearly round. Skin light, scruffy brown.
Flesh pale brown, fragrant, juicy, very sweet and rich, texture
slightly granular. Quality very good. Tree tall, bushy.
Prolific
Originated in Homestead, FL. Introduced in 1951. Round-conical
fruit, 2-1/2 to 3-1/2 inches long and broad. Skin scruffy, brown,
becoming nearly smooth at maturity. Flesh light pinkish-tan, mildly
fragrant, texture smooth, flavor sweet, quality good. Tree bears
early, consistently and heavily.
Russel
Originated in Islamorade, FL. Introduced in 1935. Large, roundish
fruit, 3 to 5 inches in diameter and length. Skin scruffy brown
with gray patches. Flesh pinkish-tan, shading to greenish-tan
under the skin, mildly fragrant, texture somewhat granular. Flavor
rich and sweet. Tree slower to bear and less productive than Prolific.
Tikal
A new seedling selection with excellent flavor. Elliptic shape,
light brown in color, smaller than Prolific. Ripens very early.
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