Effect of soil moisture management on the quality of wax apple

Abstract

Wax apple (Syzygium samarngense Merr.et Perry) was one of the economically planted fruits in Taiwan. This research was conducted to evaluate the effects of different soil moisture management on increasing wax apple quality. It was preceded at two different soil properties (shallow soil and alluvial soil) in Pingtung, Taiwan. Three different treatments were used at the two areas in the fruit setting stage: (1) the soil was furrowed 20 cm and immersed in water (5 cm) (FI); (2) soil moisture was monitored by tensiometer, from 15 to 25 cbar (TM); (3) Drought (DR) and the treatment of farmer usage as check (FU). The results show that the effect of TM treatment on soil available elements, the concentration of leaf elements and fruit color were all highest, and the fruit cracking percentage was lower than in other treatments in shallow soil. On the other hand, the effect of FI treatment on soil available elements, the concentration of leaf elements and fruit color were all highest, and the fruit cracking percentage was lower than for other treatments in alluvial soil. To improve the quality of wax apple, it may be treated by different management of soil moisture for the two kinds of soils at the fruit setting stage.

Keywords: Wax apple, soil moisture, nutrition, fruit quality, fruit cracking.

African Journal of BiotechnologyVol. 12(42), pp. 6107-6112