Ber (Ziziphus mauritiana)
- Family: Rhamnaceae
- Origin: China
- Fruit Type: Drupe
- Climate: Extremely drought hardy
- Pollination: Gametophytic self-incompatibility
Important Cultural Practices
Practice | Details |
Best Time for Pruning | End of May to Mid-June (hot & dry season) |
Ideal Training Time | March |
Planting Time | Beginning of monsoon |
Flower Shedding | Caused by October irrigation |
Fruit Spoilage | Caused by March–April irrigation |
Bud Sprouting Treatment | 3% Thiourea or KNO₃ sprayed 2 days before pruning |
Storage Conditions | 3°C, RH: 85–90% |
Pre-Harvest Treatment | 750 ppm Ethephon at colour turning stage → early maturity |
Flowering & Fruiting
- Maturity: 150–175 days after flowering
- Harvesting:
- South India: October–November
- North India: February–April
Propagation
Method | Time |
T- or I-budding (Shield) | Common method |
Rootstock | Ziziphus nummularia – dwarfing rootstock for high density planting |
Special Traits of Varieties
Variety | Key Traits |
Sanuar-2 | Resistant to powdery mildew |
Dodhia | Resistant to fruit fly |
Illaichi | 90% pollen sterility, late maturing |
Umran | From Rajasthan, late maturing, processed as Chhuhara |
Goma Kirti | Early maturing selection from Umran |
Area-Wise Suitable Varieties
Climate/Area | Suitable Varieties |
Extremely Dry | Gola, Seb |
Dry Area | Umran, Illaichi |
Humid Area | Mehrun |
Mid Maturity | Rashmi, Mundia, Banarasi |
Bael (Aegle marmelos)
- Family: Rutaceae
- Botanical Name: Aegle marmelos
- Origin: India
- Common Names: Bengal Quince, Indian Quince, Golden Apple
- Religious Significance: Sacred tree in Hinduism; leaves offered to Lord Shiva
Nutritional Composition (Unripe/Half-Ripe Fruit)
- Carbohydrates: 31.3% – 31.8%
- Protein: 1.8%
- Fibre: 2.9%
- Vitamin B₂ (Riboflavin): Richest source among fruits
Important Phytochemical; Marmelosin: Active ingredient extracted from the bark; medicinally important
Agronomic Characteristics
- Tolerance:
- Sodicity: Up to 30 ESP
- Salinity: Up to 9 EC
- Storage Conditions: 9°C, 85–90% RH
- Fruit Harvesting:
- Mature Green Fruit: Best for preserves
- Ripe Fruit: Used for beverages
Important Varieties
- Kagzi Gonda
- Kagzi Etawah
- Kagzi Banarasi
- Mitzapuri
