Location: The jackfruit
tree should have a well-drained, frost-free location that is sunny
and warm.
Soil: The jackfruit flourishes in rich,
deep soil of medium or open texture. Planting on top of an old
compost heap would be ideal. The faster one can force a tropical
plant to grow, the better the chance of keeping it alive. The
tree needs the best drainage and cannot tolerate "wet feet".
Irrigation: The tree will not tolerate
drought. Water frequently during warm months and warm periods
in cooler months. Less water is necessary during colder weather.
Fertilization:The jackfruit's requirements
are not known, but frequent, weak solutions of all-purpose fertilizer
will speed the plant's growth without causing burn. In the regions
where it is commonly grown, it succeeds without much care from
man, the sole necessity being abundant moisture.
Pruning: Little
or no pruning is required other than to remove any dead branches
from the interior of the tree, so that sufficient light is obtained
for the developing fruit.
Frost Protection: Although mature
jackfruit trees will take several degrees of frost, it is prudent
to provide young plants with overhead protection if possible and
plant them on the south side of a wall or building. Small plants
should be given complete protection with a covering on cold nights
and even a light bulb if possible.
Propagation: Propagation is usually
by seeds, which can be kept no longer than a month before planting.
Germination requires 3 to 8 weeks. The seedlings should be
moved when no more than 4 leaves have appeared. A more advanced
seedling, with its long and delicate tap root is very difficult
to transplant successfully. Cutting-grown plants and grafted seedlings
are possible. Air-layering is common in India.
Pests and diseases: A variety of
pests and diseases afflict the jackfruit tree and fruit regions
where it is commonly grown. In California the white fly is a minor
pest.
Harvest: Jackfruits mature 3 to 8 months
from flowering. When mature, there is usually a change of fruit
color from light green to yellow-brown. Spines, closely spaced,
yield to moderate pressure, and there is a dull, hollow sound
when the fruit is tapped. After ripening, they turn brown and
deteriorate rather quickly. Cold storage trials indicate that
ripe fruits can be kept for 3 to 6 weeks at 52° to 55° F
and relative humidity of 85% to 95%. Immature fruit is boiled,
fried, or roasted. Chunks are cooked in lightly salted water until
tender and then served. The only handicap is copious gummy latex
which accumulates on utensils and hands unless they are first
rubbed with cooking oil. The seeds can also be boiled or roasted
and eaten similar to chestnuts. In Southeast Asia dried slices
of unripe jackfruit are sold in the markets. The ripe bulbs, fermented
and then distilled, produce a potent liquor.
The major labor costs are pruning, pollination, ant control and
irrigation.
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