Fruits

This page is all about the yield production of Fruits such as apples, mangoes, peach, banana and guava in the form of motion bubble chart according to data from 1957-58 to 2019-2020.

1-Apples:

The scientific name of apple Malus, fruit of the cultivating tree Malus domestica (Family Rosacea), one of the fruits of most cultivated trees. Most varieties of apple blossoms require cross-pollination for fertilization. When harvested, apples are usually round, 5-10 cm (2-4 inches) in diameter, and some shades are red, green, or yellow. They vary in size, shape and acidity depending on the variety.

Types of apples, of which there are thousands, fall into three broad categories:

(1) Cider varieties;

 (2) types of cooking;

 (3) varieties of sweets,

They are varying widely but emphasize color, size, aroma, smoothness, and perhaps crispness and tang. Many varieties have relatively high sugar content, only mildly acidic and very low tannins.

 Apples nutrients composition vitamins A and C, are high in carbohydrates, and are an excellent source of dietary fiber. Apples are eaten fresh or cooked in a variety of ways and are often used as a pastry filling. Apple pie is probably the oldest American dessert.

Since apples need considerate period of time, they grow in areas where there is a separate winter break, usually 30 ° to 60 ° longitude, both north and south. To the north, apple cultivation is limited due to low winter temperatures and a short growing season.

Varieties of apples ripening in late summer are usually of poor quality for storage. However, late ripening varieties can be stored for up to a year. To keep it longer, temperatures slightly above the freezing point of the fruit are usually required. Apples can also be stored in inert gases or in a controlled environment.

This image has an empty alt attribute; its file name is Screenshot-288.png

2-Banana:

The scientific name of banana is Musa. Banana, a member of the Musaceae family, is one of the most important fruit crops in the world. Banana is grown in the tropics, and although it is most widely used in these regions, it is valued worldwide for its flavor, nutritional value, and year-round availability.

Bananas are usually eaten fresh, although they can be fried or mashed and cooled in pie or pudding. They can also be used to flavor muffins, cakes or breads. Cooking varieties, or plants, are starchy rather than sweet and are widely grown in the tropics as an important source of food. They are cooked when ripe or immature.

A ripe banana nutrient composition is 22% carbohydrates and is high in dietary fiber, potassium, manganese and vitamins B6 and C. Although Cavendish bananas are by far the most common variety imported from non-tropical countries, plantain varieties account for about 85% of all banana cultivation worldwide.

Banana orchards need frequent pruning to remove excess growth and prevent overcrowding. The required commercial bunches of bananas consist of nine cubits or more and weigh 22–65 kg (49–143 lb). Three hundred or more such clusters can be grown annually on an acre of land and are harvested before the plant is fully ripe.

This image has an empty alt attribute; its file name is Screenshot-290.png

3-Guava:

The scientific name of guava is Psidium guajava, a small tropical tree or shrub of the family Myrtaceae, is cultivated for its edible fruits. Guava trees are native to the tropical United States and are grown in subtropical and subtropical regions around the world. Guava fruits are processed into jams, jellies and preserves and are common pastry fillings.

The nutrient composition in fresh guavas is rich in vitamins A, B and C. They are usually eaten raw and can be cut and served as a dessert with sugar and cream.

Propagation is usually by seeds, but better varieties should be maintained by plant parts. The hard dry wood and thin bark of the plant prevents the traditional methods of pruning and grafting. Veneer grafting gives excellent results, using young plants as roots in strong growth. This plant is not cold resistant but is successfully grown throughout South Florida. In many tropical regions it grows so abundantly in the semi-wild state that it has become an insect.

This image has an empty alt attribute; its file name is Screenshot-294.png

4-Mango:

The scientific name of  Mango is Mangifera indica, a member of the cashew family (Anacardiaceae) and one of the most important and widely cultivated fruits in the tropics. The mango tree is considered endemic to South Asia, especially Myanmar and the Indian state of Assam, and several varieties have been developed.

The nutrient composition of Mangoes which are a rich source of vitamins A, C and D.

The tree is evergreen, often reaching 15-18 meters (50-60 feet) in height and reaching old age. Plain leaves are lanceolate, up to 30 cm (12 inches) long. Flowers – small, pink, and fragrant – grow in large terminal panicles (loose clusters). Some have both stamens and pistols, while others have only stamens. Fruits vary greatly in size and character. It is oval, round, heart-shaped, kidney-shaped, or long and slender. The smallest mangoes are no larger than berries, while the others can weigh 1.8 to 2.3 kg (4 to 5 lb.). Some varieties are clearly colored with red and yellow colors, while others are light green. A large seed is flattened, and the flesh around it is yellow to orange in color, with a juicy and distinctive sweet spicy taste.

Mangoes do not require any special soil, but good varieties give good yields only when the dry season is marked to accelerate fruit production. In rainfed areas, a fungal disease called anthracnose destroys flowers and young fruits and is difficult to control. Spread is by grafting or budding. Inarching, or approach grafting (in which a share and stock of free-rooted plants are grafted and later separated from its original stock), is widely practiced in tropical Asia. But it is painful and relatively expensive. In Florida, more efficient methods – veneer grafting and chip budding – have been developed and used commercially.

This image has an empty alt attribute; its file name is Screenshot-296.png

Peach:

The scientific name of Peach is Prunus persica, a fruit tree of the family Rosaceae, is grown in the temperate regions of both the northern and southern hemispheres. Peaches are widely eaten fresh and are also cooked in pies and cobblers. Canned peaches are an important commodity in many regions.

 The yellow flesh peaches varieties nutrient composition is especially rich in vitamin A. Peaches probably originated in China and then spread westward through Asia to the Mediterranean countries and later to other parts of Europe. Spanish explorers took peaches to the New World, and the fruit was found in Mexico in the early 1600’s. For centuries, cultivation and selection of new varieties of peaches was largely confined to noble orchards, and large-scale commercial peach cultivation did not begin in the United States until the 19th century. Early planted peaches were inevitably variable, and often of poor quality. The process of capturing high stress on strong seed root deposits, which came later in the century, led to the development of large commercial orchards.

This image has an empty alt attribute; its file name is Screenshot-298.png