POMOLOGI:

Adalah cabang ilmu hortikultura yang mempelajari budidaya, panen, penyimpanan, (prosesing) dan pemasaran buah-buahan

Produksi komersial:

-Fresh market: berbentuk segar

-Processed (juice, dried, frozen): berbentuk olahan

TUJUAN PEMBELAJARAN

• 1.Mahasiswa memahami: budidaya tanaman buah-buahan tropis penting

• 2. Jenis buah: avokad, belimbing, durian,jambu biji, jambu air, kelengkeng, jeruk, mangga, manggis, nangka, pisang, pepaya, rambutan salak sawo semangka

• 3. Faktor apa yang perlu dipertimbangkan dalam seleksi buah unggul ?

• 4. Faktor apa yang perlu dipertimbangkan dalam mendirikankebunbuah

• 5. Kenapa rootstock itu penting ?

• 6. Berapa pH tanah untuk tanamanbuah-buahan

• 7. Alasan dilakukan pruning, penjarangan buah, ranting?

• 8. Apa manfaat penjaranganbuah ?

• 9. Penjelasan manfaat perawatan kebun buah!

JENIS BUAH

• Simple fruit: buah yang berasal dari pistil tunggal• 1. fleshy: a. berry:endocarp, mesocarp and exocarp are soft: grapes,tomato, peppers• b. drupe (stone furit):endocarp is very hard: Plum,cherry, peach,apricot, • nectarine, mango, olive• c. Pome - endocarp is papery or leathery: Apple and pea

d. Pepo – exocarp is a tough, hard rind when mature:Pumpkin,squash,

• cantaloupe, zucchini• 2. Dry ((when finished ripening) – walnuts, acorn, peanuts, brazil nuts

a. Indehiscent (do not open) - Achene – sunflower family, sedges• - Caryopsis – grain, grasses - Nut – walnuts, chestnuts, acorns b. Dehiscent (split open along one or more sutures)

– Capsule – poppy – Legumes – peas, beans, locust trees, lupine, alfalfa

TIPE BUAH

• Types of fruits• • Aggregated fruits: – formed from a flower with numerous simple pistils• CONTOH– Blackberries, raspberries and strawberries• • Multiple fruits: – formed from a cluster of flowers• Contoh – Pineapple, mulberry, fig• Why eat fruits?• – Nutrients – vitamins and minerals• – Fiber – reduce colon cancer• – Fruit pectins – reduce dietary cholesterol• – Phytochemicals – reduce the risk of cancer.

SENTRA PRODUKSI BUAH NASIONAL

Major production areas in USA• California, ~ 50% production– All fruits and nuts• Pacific Northwest– All fruits and some nuts• Great Lakes Region– Apples, tart cherries, berries• Eastern Side of Appalachians– Apples, peaches, berries• Warmer South– Pecans, peaches, some berries

Pomology – fruit and nut productionValue of cash receipts in the US• Fruits– Fruit and berry production generated $11.2 billion in2000 and a 19% increase since 1995– Grapes ($3.1 billion), oranges ($2.1 billion), apples($1.4 billion), strawberries ($1 billion) and avocados($489 million)• Nuts– Generated $1.5 billion in 2000– Almonds, walnuts, pecans and pistachio account for97% of sales

Pomology – fruit and nut productionProduction acreage in the US• Total cropland in the US is 455 million acres (20% of total land)• ~ 2% of total cropland is used for fruits, vegetables and nuts– California – 48% - (fruits, vegetables and nuts)– Florida – 24%– Washington – 8%– Michigan – 4%– New York –3%

Important aspects for establishing an orchard• Cultivar selection– Must be adapted to the climate• Chilling requirements dictate that apples are grown better in theNorthwest and Northeast over Florida• High fungal diseases in the East due to more humid conditions– Disease resistant– Produce high yield and quality fruit– Ripen in the correct market window• Rootstock selection – is the root system and base of the tree onwhich the fruiting top or scion cultivar is grafted– Controls plant size– Improve plant vigor– Resistance to certain soil pests and diseases– Enable plants to tolerate poorly drained soil condition

Important aspects for establishing an orchard• Soils– The soil should be well drained for most fruit crops, while havinga good water-holding capacity– Stone fruits are the most susceptible to poor drainage– Sandy loams or loamy soils are best for growing fruit crops– Fruits grow best with a soil pH in the range of 6 to 6.5 with 6.5considered near optimum– < a pH 6, nutrient availability decreases, like calcium andmagnesium deficiency increase• Dolomitic limestone supplies both calcium and magnesium andused to increase soil pH in orchards– > a pH 7, iron and zinc deficiency can occur• Sulfur is added to reduce the soil pH

Important aspects of fruit production• Watering/irrigation– A constant, moderate soil moisture is needed from floweringthrough harvest to ensure good fruit set and good sizedquality fruits– Watering of a fruit or nut tree varies with species, time of yearand plant size– Most sustainable option is trickle or drip irrigation– Over-irrigation constitutes a leaching potential for N fertilizers– Overhead irrigation could complicate pest management bytriggering disease infection or removing protectant pesticidetoo soon after application

Important aspects for establishing an orchard• Amount of sunlight– As much sun as possible to bear heavily and ripentheir crops– Needed for photosynthesis and color formation– Six hours of direct sun per day is consideredminimum for average fruit production– Day-length determines when some fruit crops flower– Poor light• flavor., color, flesh quality

Important aspects for establishing an orchard• Temperature– Winter temperatures• Winter hardiness or how low a temperature the flower budsand plant can withstand without damage• In North America, winter freezes present a significant hazardin fruit production• Use USDA hardiness zone map as a quid to determine whatspecies can be grown– Spring freezes• Spring frost near blooming are a serious hazard• Gentle southern slopes or areas near large bodies of waterare often good for fruit crops

Crops/varieties Differ in Cold Hardiness• Hardy – Apple, Pear, Plum• Moderate – Peach, Apricot, Grapes, Almond, Pecan• Not Hardy – Persimmon, FigWinter Chilling Vary With Crops/varieties (32 -45 F0)• Apple, cherry – 800 to 1600• Peach, Japanese plum – 400 to 1200• Persimmon, peach, pecan – 100 to 600• Grape, apricot – 100 to 1000• Raspberry – 800 to 1800

Length of Growing Season• Apples, pears: >130 days• Peach, plum: <150 days• Pecans: 180-220 days• Small fruit: <90 days

Climate and Fruit Quality• Rain and humidity– During harvest – cracking and poor flavor– Diseases• Apple scab• Fire blight on pears• Brown rot stone fruits• Black rot on grapes• Summer heat– Red color in apples– Pit burn in stone fruits– Fruit doubling in stone fruits

Maintenance of fruit crops• Proper management of nutrients– Tree crops are normally fertilized yearly on precautionary basis– Rate is based on soil and tissue analysis– Use of OM, cover crops and green manure• Irrigation– Should be watered based on demand– Crop demands differ with the species, time of the year and plantgrowth stage – more water is required during fruit development,ripening and flowering– Drip irrigation is the preferred method of water application

Maintenance of fruit crops• Pruning – expensive and labor intensive– Pruning control plant size– Pruning increases fruit quality• Color by allowing more light and air movement• Reduce disease problems– Pruning increases fruit size– The three main pruning styles are the central leader, modifiedleader and vase shape– Espalier training styles are less commonly used

Maintenance of fruit crops• Fruit thinning– Can be done by hand or using chemical thinning agents– Thinning can eliminate biennial bearing, which is when treesfruit on alternate years– Reduce the physical damage to the tree (excessive fruit loadmay weaken the tree)– Enhances the fruit size, shape, color and overall quality– The number of fruits that should be left on the tree dependson the species – apples 6-8 inches, apricots 11/2-2 inches– The largest, healthiest fruits should always be left on the tree

Maintenance of fruit crops• Pest control– IPM is increasingly utilized– Maintain good plant vigor and health to minimize damage– Release of beneficial insects– Manage nearby natural vegetation and on-site cover crops toprovide a favorable habitat for beneficial organisms– Use natural or biological pesticides, organic fungicides such ascopper or sulfur based products– Keeping fruit crops properly pruned to reduce moisture conditionsfavorable for bacterial and fungal diseases– Sanitation practices that remove fallen leaves and fruits to reducethe over-wintering of diseases– Good soil drainage to reduce the potential of various soil bornepathogens

Maintenance of fruit crops• Crop maturation– Timely harvesting of fruits are critical in order for them to be atpeak color, flavor and overall quality– Can be harvested at different stages of maturity for different usesand markets• Fresh market– Local market – at peak maturity– Distant market - before peak maturity• Processing– Close to peak maturity based on acid, sugar and color levels– Harvested both by hand and mechanically, fruits for freshmarkets are still harvested by hand– Washing, waxing, pre-cooling, grading, prepackaging andshipping

Maintenance of fruit crops• Fruit cooling and storage– A harvested fruit is still a living organism and continue thebiochemical and physiological changes– The first step is rapidly remove field heat and to place the fruitunder the appropriate storage conditions (apple: 30-400F, 90-95%humidity and Forced-air cooling and Hydro-cooling are preferred)

Maintenance of fruit crops• Marketing– Direct marketing – Farmer’s market, road side stand,internet/catalog sales, retail food stores, food service firms– Whole sale – merchant, broker, commission salespeople,cooperatives– Growers’ association – must be a member– Selling the fruit on the tree to a buyer– Niche marketing – target a very specific segment of the market• Geographic area, a special industry, demographic (gender or ethnic group), other specialgroup of people– Know your customer. Research and identify your marketingoptions prior to making planting decisions, develop a well definedmarket strategy– Consistent, high quality products is essential to a successfuloperation