light-brown oblate, hemispherical or round seeds that measure 1.6 to 2
centimeters (0.6 to 0.8 inch) in width.  Some fruit are seedless.  For
commercial production, trees should be spaced 6 to 10 meters (20 to 33
feet) apart.  Fruit should be handpicked from the tree as soon as full
color is reached, and the fruit do not store well.

Rambai:

A slow-growing tree that reaches a height of 9 to 25 meters (30 to 82
feet).  Native to the lowlands of Malaya.  The trunk is short, thick,
and up to 40 centimeters (16 inches) in diameter.  The crown is low,
broad, dense and round.  New branchlets are silky-hairy.  Dark green,
glossy leaves are evergreen, spiraled, elliptic, elliptic-lanceolate, or
obovate-lanceolate in shape and 15 to 33 centimeters (6 to 13 inches)
long by 8 to 15 centimeters (3 to 6 inches) wide.  The upper surface of
each leaf contains indented veins; the lower leaf surface is
greenish-brown and hairy.  The petiole is 5 to 10 centimeters (2 to 4
inches) long and hairy.  Flowers are fragrant, small, petal less, and
contain 4 to 6 chartreuse hairy sepals.  Female flowers are arranged in
racemes that measure 25 to 76 centimeters (10 to 30 inches) long.  Male
flowers are arranged in racemes that are 8 to 15 centimeters (3 to 6
inches) long.  Male and female flowers occur on separate plants.
Salmon-colored to brownish yellow fruit is ovoid, 2.5 to 4.5 centimeters
(1 to 2 inches) long, and 2 to 4 centimeters (0.8 to 1.6 inches) in
diameter.  Fruit hang in small showy clusters from the older branches
and trunk.  The skin is thin, velvety, and wrinkled when mature.  Pulp
is whitish, translucent, and in 3 to 5 segments; the flavor is sweet to
acid.  Each segment contains one brown flat seed that measures 1.3
centimeters (0.5 inches) long.

Rose Apple:

A shrub or tree growing 8 to 15 meters (25 to 50 feet) tall and 50
centimeters (20 inches) in diameter.  The width is usually greater than
the height of the tree.  Native to the East Indies, the Malay Peninsula
and Indonesia.  The crown is dense, wide, and spreading; branches are
slender, wide spreading and low.  The trunk is cylindrical to
quadrangular in shape and twisted at the base.  Bark is grayish to
pale-brown, smooth and furrowed.  Leaves are evergreen, leathery,
glossy, and dark-green, opposite, lanceolate, oblong-lanceolate or
narrow-elliptic in shape, pointed at the tip, 10 to 23 centimeters (4 to
9 inches) long by 2.5 to 6 centimeters (1 to 2.5 inches) wide.  Young
leaves are pinkish in color.  The leaf stalk is 0.5 to 1.3 centimeters
(0.2 to 0.5 inch) long.  Creamy-white or greenish-white sweetly scented
flowers are borne in large, showy terminal clusters of 4 to 5 on the
tips of twigs or leaf corners.  Each flower is 5 to 10 centimeters (2 to
4 inches) wide and contains approximately three hundred, 4 centimeter
(1.5 inch) long stamens, a 4-lobed calyx, and 4 concave petals.
Pale-yellow, greenish, whitish or pink-blushed fruit are round, oval or
pear-shaped, contain a tough green calyx, and measure 4 to 5 centimeters
(1.5 to 2 inches) long by 4 centimeters (1.6 inches) in diameter.  The
skin is smooth and thin.  The pulp is crisp, mealy, dry or juicy and
yellowish in color; the flavor is sweet and resembles the scent of
roses.  The center of the fruit is hollow and contains 1 to 4 brown,
rough, hard, round seeds that measure 1 to 1.6 centimeters (0.375 to
0.625 inch) thick.  The seeds rattle when the fruit is shaken.  Fruit do
not resemble apples, and the fruits bruise easily and are highly
perishable.

Rumberry:

A low-growing bushy shrub reaching a height of 3 to 5 meters (10 to 16
feet).  Grows throughout the Amazon rainforest in swampy or flooded
areas.  The evergreens opposite leaves are large, lanceolate to elliptic
in shape, bushy and feathery.  Individual leaves are 3 to 20 centimeters
(1 to 8 inches) in length and 1 to 2 centimeters (0.4 to 0.8 inches)
wide.  Suggested planting densities are 600 to 1,100 trees/ha.  Fragrant
flowers are small and have waxy white petals.  Small, red to purple
fruits are round berries that measure 2 to 3 centimeters (0.8 to 1 inch)
in diameter.  The cherry-like fruit contains smooth, leathery skin.
Fruit is extremely high in vitamin C content.  Because the flavor of the
fruit is sour and acidic, the fruit is usually prepared into drinks and
ice creams.  In cultivation, the tree begins bearing fruit after 4 to 6
years.

Sea grape:

An evergreen low shrub or spreading tree growing to a height of 10 to 15
meters (33 to 49 feet) and a width of 6 to 9 meters (20 to 30 feet).
Native to southern Florida, the Bahamas, and the West Indies.  Un-pruned
trees are vase-shaped and multiple-stemmed.  The trunk is contorted,
stout and grows 0.6 meter (2 feet) in diameter.  Bark is thin, smooth,
flaking and pale grey to light brown with light blotches.  The canopy is
symmetrical, branches are thick and smooth, and the foliage is lush.
Leaves are large, broad, alternate, simple, entire, stiff, leathery,
rounded to heart-shaped and 10 to 20 centimeters (4 to 8 inches) long by
7 to 17 centimeters (3 to 7 inches) wide.  Each leaf has a sheath that
surrounds the stem at the point of insertion and each blade contains
reddish veins.  New leaves are bronze in color.  Old leaves turn red
before falling.  Flowers are borne on 10 to 30 centimeter (4 to 12
inches) long hanging terminal or lateral racemes.  Each flower is
fragrant, greenish-white, small, and 0.5 centimeters (0.2 inch) wide.
Male and female flowers are located on different plants.  Bees and
insects are the main pollinators.  Red, purple or off-white fruit are
spherical, pear-shaped, or ovoid berries that grow in clusters.  Each
fruit measures 1 to 2 centimeters (0.4 to 0.8 inch) in diameter.
Approximately 40 to 50 fruit are contained in one cluster and have the
appearance of a bunch of grapes.  The skin is thin and velvety.  Each
fruit contains one elliptical-shaped nut that contains a short sharp
point on one end and measures 1 centimeter (0.4 inch) long.  Clusters do
not ripen simultaneously.  The flavor is sweet, acid, bland or musky.
Currently, the fruit is not grown commercially.  It is harvested from
the wild.  Fruit are picked individually, since ripening is not
simultaneous in clusters.

Sentul:

A large, semi-deciduous, fast-growing tree that reaches a height of 15
to 45 meters (49 to 148 feet).  Native to Southeast Asia.  Trees contain
milky sap.  The trunk is smooth and straight and the bark is pale.
Older trees are buttressed.  Young branches and leaves are hairy.  Older
branches hang close to the ground.  Leaves are glossy, green on the
upper surface, light green on the lower surface, spirally arranged, and
compound.  Each leaf contains three leaflets on long petioles that are
elliptic, oblong or oblong-ovate in shape, pointed at the apex and 10 to
25 centimeters (4 to 10 inches) long.  Margins on leaflets are entire.
Before falling, leaves turn red.  Flowers are borne in 10 to 30
centimeter (4 to 12 inch) long loose stalked panicles in the axils of
young shoots.  Each slightly scented, pale green, greenish white,
yellowish or pinkish-yellow flower contains 5 sepals, 5 reflexed petals,
and united stamens that form a fleshy tube of ten anthers.  Flowers
measure 1.2 centimeters (0.5 inch) wide by 0.5 centimeters (0.2 inch)
long.  Golden yellow-to-yellow-orange fruit is a spherical or oblate
firm berry that measures 4 to 10 centimeters (1.6 to 4 inches) in
diameter and weighs 50 to over 300 grams (2 to 11 ounces).  The skin is
pubescent at maturity, smooth or wrinkled, thin or thick, and emits a
slightly milky juice when damaged.  The fruit peduncle is attached to a
shallow cavity.  Immature fruit are green.  The outer pericarp is thick,
tough and leathery, while the inner aril is soft, white, translucent,
juicy and fibrous.  The flavor is sour, sweet or subacid.  Each fruit
contains 3 to 5 large brown triangular-shaped seeds that measure 1.5 to
2 centimeters (0.6 to 0.8 inch) long.  The two types of sentuls are the
Yellow and the Red.  The Red is more common than the Yellow.  A popular
tropical Asian fruit.  Good fruit are cultivated by regulating fruit
load and wrapping young fruit.  Fruit are harvested when ripe or when
the skin turns yellow.  Harvesting is accomplished by knocking the fruit
down with a long bamboo pole into a net and transferring the fruit into
a basket.

Sete-capotes:

A tree that grows 3 to 6 meters (10 to 20 feet) tall.  Native to
Argentina, Paraguay and Brazil.  Leaves are marked with deep
depressions, or lobes.  Yellow-green fruit is round and measures 2.5
centimeters in diameter. The skin is velvety.  The flavor is sour.

Silver aspen:

A small, bushy tree growing up to 9 meters (30 feet) high.  Native to
the Australian rainforests.  Leaves are shiny, smooth, dark green,
1-foliolate, obovate, oblanceolate, or oblong-elliptic in shape, and 6
to 22 centimeters (2 to 9 inches) long by 2.5 to 9 centimeters (1 to 4
inches) wide.  The apex of the leaf is rounded, pointed, or notched.
The base is wedge or heart-shaped.  The petiole is 0.6 to 3 centimeters
(0.2 to 1.2 inches) long.  Inflorescences are 4 to 6.5 centimeters (1.6
to 2.6 inches) long.  Each whitish flower contains 0.12 to 0.3
centimeter (0.05 to 0.1 inch) long sepals and 0.85 to 1 centimeter (0.3
to 0.4 inch) long petals.  White fruit are broad-ovoid to round in
shape, 4 to 5 lobed, deeply furrowed between carpels when dry, grown in
clusters at the end of branches and 0.8 to 2 centimeters (0.3 to 0.8
inch) in diameter.  The skin is smooth or contains an apical tuft of
hairs.  Fruit may contain small ridges and waxy skin.  Fruit is planted
in plantations and collected wild from rainforest areas.

Starfruit:

A small, slow-growing, short-trunked, bushy deciduous tropical tree
reaching a height of 8 to 9 meters (26 to 30 feet).  Native to
Indochina, Malaysia, and Indonesia.  The tree contains a rounded top and
a smooth, grayish to dark trunk.  The dark green leaves are alternate,
petiolate and pinnate and may reach 15 to 20 centimeters (6 to 10
inches).  Each leaf consists of 5 to 11 medium-green pinnate opposite
leaflets that are ovoid, ovate-lanceolate, or oblong elliptic and range
in size from 3.8 to 9 centimeters (1.5 to 3.5 inches) long.  Leaflets
are sensitive to light and fold together at night.  Red-stalked lilac
purple-streaked downy flowers measuring 6 mm (0.25 inch) wide are found
in small clusters on the twigs and in the axils of the leaves during
much of the year.  Fruits are showy, oblong, and longitudinally 5 to 6
angled, growing 6.35 to 16 centimeters (0.5 to 6 inches) long and up to
9 centimeters (3.5 inches) wide.  The skin is thin, waxy, and
orange-yellow at maturity.  The yellow flesh is juicy and crisp.  Slices
cut in cross section are the shape of a star.  The flavor ranges from
sour to mildly sweet, resembling apples.  Three to 15 flat, thin brown
seeds are present in the fruit.  The fruit is consumed in many dishes;
the tree is used as an ornamental; there are many medicinal uses.

Surinam Cherry:

An evergreen shrub or small multi-trunked tree with a spreading growth
habit, reaching a height of 6 to 10 meters (20 to 33 feet).  Native to
Surinam, Guyana, French Guiana, Southern Brazil, and Uruguay.  Branches
are slender.  Young stems and leaves are bright red to bronze and may
contain red hairs.  Dark green leaves are small, simple, opposite, short
petioled, shiny, resinously aromatic, ovate, lanceolate or
ovate-lanceolate in shape, blunt to sharp-pointed, and 2.5 to 8
centimeters (1 to 3 inches) long by 1.3 to 2 centimeters (0.5 to 0.75
inch) wide.  In cold, dry weather, leaves turn red.  Flowers are borne
on long slender stalks in the leaf axils and occur singly or in clumps
of up to four.  Each small, fragrant creamy white flower contains 4
delicate, recurved petals and 50 to 60 white stamens with yellow
anthers.  Individual flowers measure 1 centimeter (0.375 inch) in
diameter.  Bright red, deep scarlet red, dark purplish maroon, purple or
black fruit is an oblate to depressed-globose berry that is
seven-eight-ribbed, and 2 to 4 centimeters (0.8 to 1.6 inches) in
diameter.  Fruit are cherry-like and are connected to slender stalks.
Immature fruit is green to orange.  The peel is very thin and smooth.
Each fruit contains one large seed or up to seven small seeds.  The pulp
is orange-to-orange-red in color, soft and juicy.  The flavor is sweet,
spicy, acid, tangy, or resinous.  The two main cultivars are red-colored
fruit and a less resinous, sweet, dark-purple or black fruit.

Tamarind:

A large, compact, semi-deciduous, slow-growing, graceful tree that
reaches a height of 10 to 30 meters (33 to 98 feet).  Native to Tropical
Central Africa.  Trees have a deep extensive root system with a long
taproot.  Sapwood is light yellow and moderately soft.  Heartwood is
dark, purplish-brown, hard and heavy.  The trunk is short, stout, and up
to 7.5 meters (25 feet) in diameter.  Trees are often multi-stemmed.
Branches are strong, symmetrical, pliable, and drooping at the ends.
Bark is light grey, dark grey or brown in color, strongly fissured,
rough, and scaly on the trunk.  Bark is smooth on the branches.  When
damaged, a blood-red gum exudes from the trunk and branches.  The crown
is large, deep-seated, spreading, and up to 12 meters (39 feet) in
diameter.  Bluish green to bright green fine feathery leaves are
alternate, thick, even, and pinnately compound with two terminal
leaflets.  The rachis is 7 to 15 centimeters (3 to 6 inches) long.  Each
leaf contains 6 to 20 pairs of opposite leaflets that are narrowly
oblong, unequal, entire, rounded to almost square, slightly notched at
the tip with a tuft of yellow hairs, rounded at the base, pale
underneath, and 1.2 to 3.2 by 0.3 to 1.1centimeters (0.5 to 1.3 by 0.1
to 0.4 centimeters) in size.  Leaves fold in at night.  Small, short,
drooping, branched inflorescence racemes are borne in the axils of the
branches, are contained in groups of 5 to 10, and measure 5 to 13
centimeters (2 to 5 inches) long.  Individual flowers are 2 to 2.5
centimeters (0.8 to 1 inch) in diameter, showy, fragrant, and contain
four unequal, ovate, pink, cream or pale yellow sepals (up to 1.5
centimeters (0.6 inch) long), 5 oblong, white, cream, pale yellow or
pinkish (streaked with red, orange or yellow) petals (posterior and
lateral petals are large and showy, anterior petals are reduced), a
calyx, and both female and male reproductive organs.  Flowers are
cross-pollinated or self-pollinated.  Cinnamon-brown, grayish-brown or
light grayish fruit is a pendulous pod that occurs in clusters on new
branches.  Individual fruit is oblong, sausage-shaped, curved or
straight with rounded ends, heavy, lumpy, flattish, bean-like, and 5 to
18 centimeters (2 to 7 inches) long by 2.5 to 3 centimeters (1 to 1.2
inch) wide by 2 to 3.2 centimeters (0.8 to 1.3 inch) in diameter.  The
mature shell (pod) is minutely scaly, rusty velvety, indehiscent,
constricted between seeds, and brittle.  Immature fruit contain tender
shells with green, acid flesh and soft, whitish under-developed seeds.
Blackish brown, dark golden, reddish brown or rosy brown pulp resembles
dried dates, surrounds the seed cavities and is soft, firm, pasty,
sticky, fibrous, thick and juicy.  The flavor is sweet sour.  There are
two main types of tamarind, those with sweet pulp and those with sour
pulp.  Each pod contains one to 12 seeds.  Individual reddish or
purplish brown seeds are enclosed by a parchment-like membrane,
irregular in shape, flattened, rhomboid to obovoid, hard, shiny, and 3
to 10 by 1.3 centimeters (1.2 to 4 by 0.5 inch) in size.   Fruit has
been consumed since ancient times.  Fruit are hand-harvested when fully
mature and the moisture content is reduced to approximately 20 percent.
Fruit maturity is determined by tapping the fruit and listening for a
hollow, loose sound.  Fruit mature at different times on the same tree,
therefore selective harvesting must be done.  In some countries, fruit
are harvested at a green stage (flavoring), and a ripe stage (fresh
consumption and processing).  Unharvested fruit fall from the tree a
year after flowering.  Tamarind production is expanding.  For ornamental
purposes, trees are pruned into square hedges.  For fresh consumption,
fruit should be harvested and immediately packaged when fully ripe.
Following harvesting, fruit should be chilled immediately.  For jelly
manufacturing, fruit are harvested when orange or orange-red in color.
Fruit is easily damaged and the postharvest shelf life is short.  With
refrigeration, shelf life is 14 days.  Fruit has commercial potential as
a processed fruit.

Uvalha:

An evergreen shrub or tree growing to a height of 8 meters (26 feet).
Native to Southern Brazil.  Leaves are oblong to obtuse in shape and are
aromatic when crushed.  Yellow to orange fruit is round to oblate in
shape, 1 to 5 centimeters (0.4 to 2 inches) in diameter and weighs 8.5
grams (0.3 ounce).  Remnants of the calyx are found at the apex of the
fruit.  The skin is thin and smooth.  Pulp is soft and juicy.  The
flavor is sweet, bland or very acidic.  The fruit can emit an unpleasant
odor.  Fruit should be harvested when ripe.  Fruit is processed
commercially by small growers in rural areas in Brazil.

Water apple:

A small to medium sized tree growing to a height of 3 to 10 meters (10
to 33 feet).  Native to India through Malaysia.  The trunk branches
close to the ground; it is short, crooked, and reaches 30 to 60
centimeters (12 to 24 inches) in diameter.  Bark is red, brown or dark
grey in color, smooth or slightly rough, and fissured, scaly or flaky.
The crown is non-symmetrical and open.  Dull, leathery, light-green
leaves are opposite, simple, elliptic-oblong, elliptic-cordate or
obovate-oblong in shape, cordate at the base, blunt and notched or
short-pointed at the apex, yellowish-green on the underside, and 5 to 25
centimeters (2 to 10 inches) long by 2.5 to 16 centimeters (1 to 6
inches) wide.  The short, thick leafstalk is 0.5 to 1.5 centimeters (0.2
to 0.6 inch) long.  Leaves are slightly aromatic when crushed.  Slightly
fragrant pale-yellow, yellowish-white, pinkish or white flowers are
borne in loose terminal or axillary clusters of 3 to 7.  Each flower
measures 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter, contains
a 4-parted calyx, 4 petals, numerous 2 centimeter long stamens and a
long style.  Flowers are hairless, and petals connate in a cap.  Male
and female organs are located on the same flower.  Green, white, light
red or pink berry fruit is pear-shaped, grows solitary on the tree, and
measures 1.6 to 2 centimeters (0.6 to 0.8 inch) long and 3.5 to 4.5
centimeters (1.4 to 1.8 inches) in diameter.  The apex is concave; thick
calyx segments and a protruding, slender bristle-like style is found on
each fruit.  The skin is thin and shiny.  Pulp is white to pink in
color, dry or juicy, and crisp or spongy.  Fruit may be seedless or
contain 1 to 6 small seeds.   The flavor is slightly sweet to bland;
fruit may be mildly fragrant; mainly used to relieve thirst.  The two
main cultivars are the white-fruited and the red-fruited cultivars.  Due
to the thin skin, fruit are delicate and must be picked by hand twice
per week.

Water berry:

A medium to large evergreen shrub or tree growing 12 to 30 meters (39 to
98 feet) in height.  Native to tropical Africa.  The crown is rounded,
heavy, and drooping.  The stems are thick and angular.  Bark is
grayish-white or silver mottled and smooth in young trees.  Older trees
contain bark that is rough, flaky, and creamy, light grey, dark brown,
or black in color.  Bark scales are in rectangular flakes and exude red,
watery sap when cut.  The wood resembles that of a pear.  Branchlets
droop.  Trees may produce bundles of fibrous aerial roots 2 meters (7
feet) up the trunk.  Grey-green leaves are simple, opposite, leathery,
glabrous, tough, shiny, elliptic, lanceolate, or ovate-elliptic in
shape, narrow at both ends, and 5 to 17.5 centimeters (2 to 7 inches)
long by 1.3 to 7.5 centimeters (0.5 to 3 inches) wide.  Most leaves
contain slightly wavy margins; aromatic when crushed.  Fragrant, creamy
white flowers are borne in terminal panicles measuring 10 by 10
centimeters (4 by 4 inches); flowers may also be borne in widely-spaced
clusters of 4 to 8 inch branched heads, measuring up to 3 centimeters
(1.2 inches) in diameter.  Individual flowers are sessile or
sub-sessile, measure 1.5 centimeters (0.6 inch) in diameter, and contain
4 petals, red or pink calyx tips, and numerous 0.6 centimeter (0.2 inch)
long stamens.   Petals fall in a short period, leaving behind the showy
white stamens.  Pollination is by insects.   Black to purplish-black
fruit is an oval, oblong, or ellipsoid drupe.  Fruit occur in bunches of
20 to 30, and measure 1 to 3.5 centimeters (0.4 to 1.4 inches) long by 3
centimeters (1.2 inch) in diameter.  The skin is smooth and shiny.
Immature fruit is whitish-green.  Each fruit contains 1 yellowish to
brownish round seed measuring 1.3 to 1.4 centimeters (0.5 to 0.6 inch)
in diameter.

Water pear:

A small to medium-sized evergreen tree that grows to a height of 8 to 20
meters (26 to 66 feet).  Native to Africa.  The tree contains a compact
and rounded crown.  Young stems are four-angled and slightly winged.
Young trunks contain bands; bark of young trees is smooth and blotched
with grey and white.  Bark of mature trees is dark brown, light grey or
reddish in color, rough, flaking and thick.  The foliage is dense.
Bluish-green leaves are simple, thick, leathery, smooth, glossy,
elliptic, lanceolate-elliptic, oblong-elliptic, oblong, oval, or
circular in shape, heart-shaped at the base, rounded to subacute at the
apex, pale green on the underside, and 2.5 to 13 centimeters (1 to 5
inches) long by 1.9 to 8 centimeters (0.7 to 3 inches) wide.  Young
leaves are reddish in color.  Leaves are found close to the ends of the
branches and pairs of leaves are set at right angles to each other.  The
petiole is up to 0.2 centimeter (0.08 inch) long.  Creamy white to
pinkish fragrant flowers are borne in branched terminal clusters.  Each
flower contains numerous fluffy stamens and produces a large quantity of
nectar.  Red, pink-purple or dark-purple fruit are oval berries that
measure up to 1.8 centimeters (0.6 inch) long and 0.9 centimeters (0.4
inch) wide.  The skin is smooth.  The pulp is crisp, crunchy and acidic.
 The flavor is sour and each fruit contains one seed.  Trees should be
planted on cleared sites.  Fruit should be harvested by shaking the
branches with hooks.

Wax jambu:

A large evergreen shrub or small tree growing from 5 to 15 meters (16 to
49 feet) tall.  Native from Malaysia to southeastern Asia.  The crown is
open, wide and spreading.  The trunk is short and 25 to 30 centimeters
(10 to 12 inches) thick.  Bark is pinkish-grey and flaking.  Yellowish
to dark bluish-green leaves are opposite, leathery, nearly sessile,
elliptic-oblong, rounded or slightly cordate in shape at the base,
aromatic when crushed and 10 to 25 centimeters (4 to 10 inches) long by
5 to 12 centimeters (2 to 5 inches) wide.  Inflorescences are in
drooping panicles of 3 to 30 and are borne at the branch tips or in
small clusters in the axils of fallen leaves.  Fragrant, yellowish
white, white or pinkish flowers are four-petalled, contain numerous 1.5
to 2.5 centimeter (0.6 to 1 inch) long stamens, and measure 2 to 4
centimeters (0.8 to 1.6 inches) wide.  Greenish-white, yellow, creamy
white, light red, crimson, or pink fruit is pear shaped, narrow at the
base, broad, flattened and indented at the apex with four fleshy calyx
lobes, thick, 0.3 centimeter (0.1 inch) long leaf stalks, and a 1.5
centimeter (0.6 inch) long calyx.  Each fruit measures 3 to 5
centimeters (1.2 to 2 inches) long by 4.5 to 5 centimeters (1.8 to 2
inches) wide.  The skin is very thin and waxy.  Pulp is white in color,
spongy, dry or juicy.  The flavor is sweet to bland.  Each fruit may be
seedless or contain 1 to 2 rounded seeds measuring 0.5 centimeters (0.2
inch) wide.  Fruit have been collected since ancient times.  Taiwan and
Thailand have an extensive commercial industry of wax jambu production.
The thin skin is delicate and easily damaged, so proper harvesting and
handling must be practiced.  Fruit should be harvested 2 to 3 times per
week when the fruit is full of color and firm.  Fruit are sorted for
size and shape before being packed in single layer tray packs with
padding.

Worker Activities (Partially Adapted from USDA Cashew Apple, Date, and
Olive Crop Timelines and Crop Profiles and Extension Publications (CA
and Florida).

For cashew apple production in Florida (Table 20), growers will
fertilize and use a nutritional spray from March through August.  Insect
and plant disease pests are monitored throughout the year for economic
thresholds.  Pruning is done in August – September to maintain trees
at heights < 12 ft for ease of harvesting.

Table 20  Cultural Calendar for Cashew Production of Mature (Bearing)
Trees in the Home Landscape of Florida.

Operation	Jan.	Feb.	March	April	May	June	July	Aug.	Sept.	Oct.	Nov.	Dec.

Dry fertilizer

	The period from March through August is generally the best time to
apply granular mixes containing N-P-K-Mg.

Nutritional sprays

	Apply 2 to 4 nutritional sprays to leaves any time from March through
September. Nutritional sprays should contain magnesium, manganese, zinc,
boron, and molybdenum.

	Iron soil drenches

The period from April through September is generally the best time to
apply 2 to 4 soil drenches of chelated iron material to calcareous soils
and 2 to 4 applications of iron sulfite to low-pH sandy soil.

	Insect control	Monitor for infestations of beetles, caterpillars,
thrips and mirids.

Disease control

	Prevent powdery mildew and anthracnose disease of emerging flowers and
young fruit with timely fungicide applications.

Pruning

Pruning to reduce or maintain trees at or below 12 ft after harvest.

Worker Activities for Dates in California

In California during pollinating time female inflorescences are
shortened, thinned, or removed to conserve energy for the following
season.  If bunches were not thinned, fruit quality would be lowered.
Most dates are picked by cutting off the entire fruit cluster. Saddles,
extension ladders, and mobile steel towers with catwalks are used to
reach the fruit.  Since the fruit do not ripen all at the same time,
multiple harvests are made for the high value ‘Medjool’ dates.  It
is not economically feasible to have multiple harvests for ‘Deglet
Noor’ dates and so they are harvested when the majority of the dates
are ripe.  Dates ripen from August 20 –December 15th depending upon
variety and climate and there are 6 to 8 pickings during that time

Worker Activities for Olives in California:

Table 21.  Typical Yearly Field Activities for Olives (Adapted from
Olive Production Manual 2004, 2007. Univ California, Publications 3353
and 3505, EB0927).

Activity	JAN	FEB	MAR	APR	MAY	JUNE	JULY	AUG	SEPT	OCT	NOV	DEC

Scouting for pests	X	X	X	X	X	X	X	X	X

	Insect or Disease Pesticide sprays

	X	X	X	X	X	X

Weed control - herbicides	X	X	X

X

X

	Mowing

X

X	X	X	X

	Planting

	X	X

Pruning

	X	X	X

	Fertilizer and Micronutrients

	X	X	X

	Irrigation

	X	X	X	X	X

	Harvest

	X	X	X

Olive:

	Cultural practices for olive oil production and table olives are the
same, especially pruning, fertilization, irrigation, pest, and disease
controls (Table 21).  The main differences in worker activities for
olives are in the use of different cultivars and harvesting.  Scouting
for pest problems occurs from January – September.  Pesticides may be
needed between March - August.  Pruning is done May – July.
Harvesting is from September - November.

Starfruit:

	Starfruit in Florida must be hand harvested to avoid bruising as soon
as they mature.  Usual color stage for harvesting is when 25 – 75 % of
the fruit has turned yellow.

Pollination of Tropical and Subtropical Fruits.  (Adapted from Russell
Goodman, 1994. Honeybee Pollination of Fruit Tree Crops. AG 20092).

Pollination is one of the most important factors in fruit production.
Pollination is the means of transferring pollen from main part of the
flower.  Many types of commonly grown fruit require pollination in order
to bear satisfactory marketable crops.  Some fruit trees may carry
thousands of flowers, but unless there is adequate pollination, little
if any fruit will be produced.  Not all plants require pollination and
fertilization, as some are able to produce fruit parthenocarpic; that
is, the fruit will develop without fertilization of the flower and
production of seed.  Two types of pollination may occur: self - and
cross-pollination.  Some of the trees may be self-pollinated or require
cross-pollination.  Self-pollination refers to the transfer of pollen
from the anthers to the stigma of flowers of the same variety.  In most
cases, a carrier is needed to transfer the pollen for maximum
pollination.  Trees that bear fruit through self-pollination are called
"self-fruitful" as their own pollen is quite compatible.
Cross-pollination refers to the transfer of pollen between trees of
different varieties.  A carrier or vector is always needed for this.
Trees requiring cross-pollination cannot produce fruit from their own
pollen as it is incompatible and fertilization will not result.  These
trees are called "self-sterile" or "self-unfruitful".  Other compatible
varieties that flower at the same time must be planted next to these
trees to allow transfer of suitable pollen.  The most important and
efficient carrier of pollen from anther to stigma is the honeybee.
Cool, dull, showery conditions will limit bee flights up to about 150 m
from the hive.  Therefore, colonies of bees should be located within the
orchard to obtain best pollination.  They should be evenly distributed
over the whole area so that all trees are within 100 - 150 m of a
colony.  Honeybees, bumblebees and large flies are the major agents
responsible for transferring pollen among plum cultivars.  Pesticides
should not be sprayed in the orchard during the bloom period.  Many of
the tropical fruits benefit from use of pollinators (Table 22).
Examples of how the tropical fruit crops are pollinated is discussed
below and includes cashew apple, date, feijoa, fig, and olive are
examples of edible peel, while avocado is an example of an inedible peel
tropical fruit.  Specific pollination requirements for the tropical and
subtropical fruit are as follows:

Avocado:

	Insect pollination is required as the flower opens in two stages on
consecutive days.  During the female stage (stage 1), the stigma is
receptive to pollination.  On the second day, the male stage (stage 2)
occurs and pollen is released but the stigma is no longer receptive.  In
type A cultivars, stage 1 occurs in the morning of the first day and
stage 2 in the afternoon of the second day.  In type B cultivars, stage
one occurs in the afternoon and stages two occurs next morning.
Interplanting of the two types is necessary.  Two to seven colonies per
hectare are recommended. The higher stocking rates are required for the
larger trees.  Where high stocking rates are used, it is more likely
that bees will move from tree to tree.

Cashew apple:

Cashew flowering is always preceded by new leaf and shoot growth (i.e.,
cashew flowers on the current season's shoot growth).  Cashew trees
commonly flower during the spring in south Florida.  However, trees may
flower after prolonged dry periods and in more tropical climates that
are wet on and off throughout the year, flowering can occur at any time.
 Although the bisexual flowers are self fertile, they require
cross-pollination.  Cashew flowers appear to be both insect- and
wind-pollinated; it is not known which pollination method is more
important under south Florida conditions.  Flowers open between 8:00 AM
and 2:00 PM; cool temperatures may delay flower opening.  About 70% of
the bisexual flowers fail to set fruit, resulting in only 1 to 6 fruit
per panicle.  The overall fruit set of seedling trees generally ranges
from 3 to 12%. However, cashew flowers can be hand pollinated to
increase fruit set.  The time from flowering to cashew nut maturity is
about 50 to 60 days and it takes another 20 to 30 days for the cashew
apple to mature depending upon ambient temperatures.

Date:

	Dates are dioecious and have separate male and female plants.  Pollen
from the male (staminate) flowers must move to female (pistillate)
flowers, which will produce the fruit.  Pollination is by wind and some
by insects.  In California, many of the dates are hand pollinated to
insure good fruit set in March and April.  .

Feijoa:

	Cross-pollination has produced a marked improvement in fruit set and
fruit size in many varieties.  Although birds may affect pollination as
they feed on the edible petals, it is thought that bees also make a
useful contribution towards pollination.

Fig:

	The ‘Sylmar’ type fig must be pollinated with pollen from the
inedible Caprifigs.  They are pollinated by the hymenopterous fig wasp
(Blastopha psenes) which overwinters in the caprifig fruit.  It is a
symphonic relationship between the fig and the wasp as they are
dependent on each other.  Recommend one caprifig, which yields 200 –
3000 wasps/ 18 sq ft.  Three - five wasps are needed for each fig
harvested.

Olive:

	Olives have both perfect and imperfect flowers on the same tree.  The
olive can be self-pollinated or cross-pollinated.  Wind is the principle
means to cross-pollinate and insects are not present in significant
numbers to promote pollination.  To ensure pollination, pollinizer trees
are spaced at 200 ft (61 m) in the orchard.

Table 22.  Tropical Fruit Crops - Edible Peel  that Benefit from
Pollination (Delaplane, K.S. and D.F. Mayer, 2000, Crop Pollination by
Bees, Goodman, 1994 Honeybee Pollination of Fruit Tree Crops, Insect
Pollination of Cultivated Crop Plants, McGregor, 1979).

Commodity	Pollinator	Commercial Product

of Pollination	Pollinator Impact *	Climate for Cultivation

  HYPERLINK "http://en.wikipedia.org/wiki/Acerola" \o "Acerola"  Acerola
	Honey bees, Solitary bees	fruit	3

	  HYPERLINK "http://en.wikipedia.org/wiki/Durian" \o "Durian"  Durian
Bats, birds

3	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Feijoa" \o "Feijoa"  Feijoa
Honey bees, Solitary bees, birds	fruit	3	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Ficus" \o "Ficus"  Fig
HYPERLINK "http://en.wikipedia.org/wiki/Fig_wasp" \o "Fig wasp"  Fig
wasps 	fruit (syconium)	2t	subtropical

  HYPERLINK "http://en.wikipedia.org/wiki/Guava" \o "Guava"  Guava
Honey bees, Stingless bees, Bumblebees, Solitary bees 	fruit	2 (need 2
to 3 hives per A and 26 - 43 % of the yield is from honey bees)	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Jujube" \o "Jujube"  Jujube
Honey bees, Solitary bees, flies, beetles, wasps	fruit	2

	Peach palm	Weevils, thrips	seed	1	tropical

Starfruit	Honey bees, Stingless bees	fruit	3	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Tamarind" \o "Tamarind"
Tamarin d	Honey bees	fruit	1

	* Pollinator Impact: 1 = little; 2 = modest; 3 = great; and 4 =
essential.

In general, for tropical fruits where cross-pollination is required, the
orchard layout should be carefully planned. Pollinizer varieties should
be adjacent to each other and must flower at the same time if bees are
to be effective in their pollinating role.  The tropical and subtropical
fruit crops that benefit from pollination are listed in Table 22.  For
effective cross-pollination, the best orchard layout as far as bee
activity is concerned is to have pollinizer grafts in each tree.  An
alternative layout is to have every third tree in every third row a
pollinizer variety.  Planting alternate double rows of pollinizers is
also common.  With the tropical fruits pollination can fail and poor
fruit set, low yields, or misshapen fruit are often caused by poor
pollination during the period when trees are in bloom.  Some of the
common reasons for pollination problems can be the lack of a suitable
variety for cross-pollination, and pollination failures occur when bloom
periods of two varieties used for cross-pollination do not overlap, as
well as poor climatic conditions during bloom that can also adversely
affect pollination.

COMPARISON OF HARVESTING, POSTHARVEST HANDLING, JUICE PROCESSING, RAW
AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS
FOR THE LEAFY VEGETABLES:

	Table 23 provides details on the flower timing, fruit maturity, and
harvesting of the edible peel tropical fruits.  Most flower in the
spring and mature late fall through November.  In the tropics some  of
the crops like jaboticaba and tamarind can flower  more than once.
Detailed discussions for  cashew apple, date, noni, and olive are after
Table 23.

Table 23.  Maturity and Harvesting of Tropical and Subtropical Fruit –
Edible Peel:

Commodity	Growing Season

Açaí	Flowering occurs year-round.  Fruits are produced year-round;
ripe fruits are produced mostly in the dry season in July to December.
Fruit production occurs in 4 years from seed.

Acerola	The fruiting season varies with the weather.  Flowering occurs
in cycles; approximately one month apart, begins in March, and extends
into November or later.  Flowering depends on rainfall and temperature
patterns.  Fruits ripen in 3 to 4 weeks from flower set.

African plum	Flowering occurs from August through November; fruiting
occurs January to April.

Agritos	Flowers bloom from February through April; fruit immediately
follows in summer.

Almondette	Flowering occurs from January to March and harvesting occurs
April to June.  After harvesting fruits are dried in the sun.

Ambarella	The tree flowers March to May in Florida.  Flowering occurs
continuously in the humid tropics.  In other areas, flowering occurs
during the dry season.  In subtropical areas, flowering occurs in the
spring.  Dwarf varieties produce flowers year-round.  In Hawaii, fruit
ripens from November to April.  Fruit ripens from May to July in Tahiti.
 In Florida, a single tree provides a steady supply from fall to
midwinter.  In the humid tropics, the tree produces fruit continuously.
Fruit matures in 6 to 8 months.  The tree bears fruit in 4 years from
seed.

Appleberry	Flowers are produced in spring and summer and may persist as
the first fruit develops.  Oblong berries are formed in the summer.
Yellow fruit falls to the ground when ripe.

Arazá	Plants growing in well-fertilized soils can flower and fruit
throughout the year.  The species is harvested several times a year.
Fruits are collected when they start to turn yellow and are harvested
once a week.  Precipitation serves to promote the phenoloical processes.

Arbutus berry	Flowering occurs from October to December; in some areas,
flowering occurs from winter to early spring.  Fruits mature from fall
to early winter.  Fruits take 12 months to ripen.  Flowers appear at the
same time the previous-year’s fruit are ripening.  When fully ripe,
the fruit fall from the tree around November to December.  Harvested by
hand.

Babaco	Flowers form during the growth phase of the tree on the newly
developing trunk.  Immediately following flowering, fruits set and grow.
 Fruit maturity is reached from October to November.  Ripening occurs
from the lower, heavier fruits to those higher up on the trunk.

Bacaba palm	Flowering occurs from June to August; fruit ripens 6 to 8
months later.  The tree can produce fruit out of season.  Fruit are
produced when trees reach a height of 3 to 4 meters (10 to 13 feet) and
an age of 6 years.

Bayberry, Red	Flowers occur during the spring; distal flowers open first
and the flowering period occurs for 30 to 50 days; fruit ripens from
mid-June to early July.  Fruit mature in 60 to 70 days.

Bignay	In Indonesia, the trees flower in September and October and the
fruits mature in February and March.  Fruiting season is July to
September in North Vietnam and the Philippines and late summer through
fall and winter in Florida; trees bear fruit in 4 to 5 years from seed
and 2 to 3 years from cuttings.

Bilimbi	In India and Florida, the tree begins to flower in February,
then bloom and fruit continuously until December ; fruit reach maturity
50 to 60 days from anthesis.

Borojó	The fruit is a large globose, green berry that is 8 - 13 cm in
diameter when mature.  Fruit development takes 8 - 12 months with fruit
maturation during two periods in April - June and October - December The
fruit pulp is white and hard, becoming fleshy brown as it ripens.  The
fruit has around 90 to 600 seeds, and it is consideredmature ripe when
it falls to the floor.  The Borojo fruit weights an average of 740 g

Breadnut	In some areas, flowering occurs intermittently all year.  In
other locations, flowering occurs from January to June.  Fruit ripening
occurs from April to September.  In southeastern Mexico, the plant
blooms from April to July and fruits from June to October.  There are
two to three periods of bloom and fruiting per year in Florida.  Fruit
production occurs in 5 to 6 years from seed.

Cabeluda	Fruiting occurs in 2 to 3 years from seedlings.

Cajou, fruit	Flowering occurs in December in Brazil; in other areas,
flowering occurs during the start of the rainy season from November to
February; fruiting occurs December to April.

Cambucá	In Rio de Janeiro, flowering occurs from late October to
December.  Fruit ripening happens between December and February.  During
the last stage of ripening, the fruits fall to the ground, bruising the
skin.  During rainy years, an additional winter crop occurs between
August and September.

Carandas plum	Flowers March to August.  Fruit matures in 60 days.  In
southern Africa, flowering occurs from September to December and
fruiting occurs from November to January.

Carob	Flowering occurs from August to October in some areas and late
fall to early winter in other areas.  The pods are harvested before
winter rains.  Fruit production is 10 to 12 years from seeding and 5 to
6 years from grafting.  Bloom to maturity is in 6 to 8 months.

Cashew apple	Flowers are borne at the beginning of the dry season.
Flowering may occur over several weeks.  Fruits are borne singly or in
small clusters, and mature during the dry season, in approximately 60 to
90 days.  The flowering stage to the ripe fruit stage requires about 3
months.   The cashew apple and nut abscise from the tree naturally when
ripe.  Mature fruit falls to the ground and the cashew apple dries away.
 Due to high labor requirements in commercial nut plantations, it is
most practical to twist off the nut and leave the apple on the ground
for animal grazing.  In wet weather, the fruit are manually gathered
each day and dried for 1 to 3 days.  Cashew apples are highly perishable
and require frequent harvesting.  Cashew apples harvested from the
ground should be consumed, refrigerated or processed immediately. Once
the cashew apple is ripe, store it in a polyethylene storage bag in the
refrigerator.

Ceylon iron wood	Flowering occurs from December to February.

Ceylon olive	Principle season is May to June.

Cherry-of-the-Rio-Grande	Flowering occurs March to April in Florida.
The flowering season may last for several months, occasionally
throughout the first part of May.  Fruit ripens on the bush 3 weeks
after the blossom.  Fruiting season is usually April through June.
Fruit matures in 60 days.

Chinese olive, black	Flowering occurs in April to May; fruiting occurs
May to November.  In Vietnam, fruiting occurs October to December.

Chinese olive, white	Flowering in Thailand occurs from March to August
and fruits mature from June to December; elsewhere the flowering period
is from January to May and the fruiting time is from April to October.

Chirauli-nut	Flowers occur February to March; fruiting occurs May to
June.  In India, the flowers appear in January to March.  The fruits
ripen and the leaves are shed in April to May.  New leaves appear in
June.

Ciruela verde	Trees flower and fruit throughout most of the year; the
tree may produce several crops of fruit a year.

Cocoplum	Flowers and produces fruit throughout the year.  Flowers in two
or more flush a year.

Date	In Egypt, dates flower in February and March, ripening occurs in
August and September.  Commercial harvest of the earliest varieties
begins in August in the northern hemisphere, with the late varieties
harvested in November.  It takes 6 months for the fruit to ripen from
flowering.  Trees may bear for a century or more.  In California,
ripening of varieties is classified as early, mid-season, and late.
California growing areas are for the Coachella Valley, Imperial Valley,
and Yuma while Arizona area is the Salt River Valley and usually ripens
2 – 3 weeks earlier than CA.  Early varieties ripen August 15 and
lasts 4- 6 weeks; midseason varieties begin September 1 and lasts for 10
weeks; and late varieties ripen around September 15 and last 8 – 12
weeks.

Davidson’s plum	Flowers from February to July and produces fruit from
March to June; can flower throughout the year.

Desert date	Flowers January to February in Africa, however flowering
periods are variable.  Fruit develop and ripen over 190 to 250 days.  In
Senegal, fruit reach maturity in the dry season.

Doum palm coconut	Palms first fruit at 6 to 8 years of age.  Fruit
ripens in 6 to 8 months and remains on the plant until the next
flowering season.

False sandalwood	Fruit production occurs in 3 to 4 years from seed.
Flowering and fruit ripening occurs throughout the year.  Fruit matures
in 50 to 60 days.  Flowering and fruiting periods do not seem to be
governed by climatic regimes.

Feijoa 	Flowering occurs from April to May.  Fruit ripens from late
summer throughout autumn (March to June) and falls when it is mature.
Fruit matures in 150 to 180 days.  The total sugar level remains low
until 90 to 100 days after flowering but then increases rapidly during
the last 30 days of fruit development.  The New Zealand crop is
available from spring to early summer.  Californian feijoas are
available in the autumn months.  In humid, high altitude, regions above
1,600 meters (5,249 feet) near the equator such as Colombia, feijoas
flower and fruit twice in one year.  Fruit production occurs in 3 to 5
years from seed and 2 to 3 years from vegetative propagation.

Fig	Fruit production occurs in 3 to 4 years from seed and 1 to 2 years
from vegetative propagation.  Most trees produce 2 to 3 crops of fruit
per year.  The first crop matures in early summer.  The second or main
crop begins to mature in mid to late summer.  In Hawaii, with proper
irrigation and elevations lower than 600 feet (183 meters), fruit forms
continuously throughout the year.  At elevations above 900 feet (274
meters), the tree produces one or two crops per year.  At mid-elevations
of 600 to 900 feet (183 to 274 meters), the tree will produce two or
more crops per year.  Pruning also enables the fruit to be harvested
more easily.  Fruit for the fresh market is handpicked at a stage of
maturity where the fruit has maximum exterior color but retains
firmness.  Figs grown for drying are allowed to fully mature and
partially dehydrate on the tree, eventually dropping to the ground.
When using a mechanical harvester, the fruit is left under the tree to
dry further and mechanically swept into windrows where drying continues.
 The windrows are picked up by the harvester.

Fragrant Manjack	Flowering occurs from February to May.  Fruit ripen
from June to August in north India and before May in southern India.

Gooseberry, Abyssinian	The main flowering season is September to
January; scattered blooming takes place from April to June.

Gooseberry, Ceylon	Fruit matures in May to June and October to November
in Florida and from winter to spring in Israel.  Multiple crops of fruit
may be produced per year.  Fruit is produced in 3 to 4 years from seed.

Gooseberry, Indian	In northern India, flowering takes place from March
to May.  In Madras, the tree blooms in June to July and again in
February and March.  Fruit matures in 120 days and in some areas, fruit
maturation occurs from November to January.  In Florida, the main crop
matures during the winter and early spring.  Some fruit develop from
late summer blooms that mature in the following summer and autumn.  In
southern India, fruit are produced throughout the year.  Fully mature
tree produces 100 to 300 kg fruits/tree or fruit yield of 15 – 20
tonnes/ha.

Gooseberry, Otaheite	Flowering occurs February to April in Florida.  In
Southern India, the first crop occurs April to May and the second crop
occurs August to September.  In other areas, the crop occurs in January.
 Scattered flowering and fruiting occurs during other times of the year.
 Fruit matures in 90 to 100 days.  Fruit is produced from seed in 4
years.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum)
Flacourtia indica is a deciduous tree that sheds its leaves just before
flowering.  Flowering occurs April to May in Florida.  The fruit matures
in 60 to 90 days.  In India, flowers appear from December to April
together with the new leaves.  Fruit in India ripen from March to July,
5 to 8 months later.  In Africa, fruit ripening occurs between December
and July.  Flacourtia inermis flowering occurs from May to June in
Florida.  In other areas, flowering occurs several times per year.
Fruit matures in 60 days.  Flacourtia rukam flowering occurs from May to
June in Florida, April to May in China, and June to August in Java.
Flowering can occur during other times of the year.  Fruiting occurs
June to October in China.  Fruit matures in 60 to 90 days.  Flacourtia
jangomas flowering occurs May to June in Florida and April to May in
India and China.  Fruiting occurs in May to October in China.  Fruit
matures in 60 to 90 days.

Grumichama	Flowering occurs April to May in Florida.  In Hawaii, the
bloom to fruiting period lasts from July to December, with the main crop
in the fall.  Trees in Brazil vary considerably in flowering and
fruiting times and the season extend from November to February.  Fruit
matures in 30 to 40 days.  The harvest season is short because fruits
ripen over a 2-week period.  The fruit is delicate, so fruit must be
handled carefully.

Guabiroba	The plant flowers from early summer to November, followed by a
long fruiting season that lasts up to six months.

Guava	Flowering and fruiting vary with weather conditions and cultural
practices.  Flowering usually takes place on new growth stimulated by
pruning or leaf loss.  Flowering occurs from April to May and September
to October in Florida.  In India, flowering occurs 2 to 3 times per
year.  In tropical areas, fruit are produced throughout the year in
varying amounts; in subtropical areas, fruit mature from mid-summer
until mid-winter.  A small amount of fruit is produced from April to May
and a large amount is produced in September to November in Hawaii.  Two
crops per year are produced in Puerto Rico, one in the late summer and
early fall and another in late winter to early spring.  In Northern
India, fruiting occurs mid-winter.  Fruit mature in 90 to 150 days.
Fruit production occurs in 4 to 5 years from seed and 2 to 3 years from
vegetative propagation.  Fruits may be round, ovate, or pear-shaped, 3
to 10 cm in diameter and weigh 50 – 500 g.  Two major types of guava
are the pink-fleshed, sour type, which are processed into beverages, and
the white-fleshed, sweet, desert type which eaten fresh or also
processed into beverages.  Harvesting depends on skin color, the
variety, and the stage at which the fruit is to be eaten.  When eaten
green, fruit is harvested at the mature firm stage without signs of
ripening.  If eaten when soft and ripe, fruit is harvested when showing
signs of color change and softening.  Dessert type fruit is harvested
manually at the mature green (half-ripe stage), graded and packed.
Processing type fruit is harvested using a machine at the firm yellow to
mature green (half-ripe) stage.  Fruit for the fresh fruit market is
sometimes covered with plastic or paper.  Hydrocooling is used to cool
fruit to 10 ° C (50 °F).  Mature green and partially ripe fruit can be
held for 2 to 3 weeks at 8 to 10 °C (46 to 50 °F) and ripe fruit can
be held for one week at 5 to 8 °C (41 to 46 °F).

Guava berry	The plant flowers from May to June in Florida.  Fruit
matures in 60 days.  Fruit production occurs in 6 to 8 years from seed.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava)	Flowering occurs several times per year in
Florida.  In some areas including India, there may be two crops per year
(July to August and January to February).  On the California coast,
fruit ripens from August to March.  Inland California, fruit ripens
October to December.  In Florida, fruit ripens August to October.  Fruit
matures in 60 to 90 days.  Fruit production occurs in 2 to 3 years from
seed.

Guava, Costa Rican	Flowering takes place from March to April and
September to October in Florida.  Fruit matures in approximately 90
days.  Fruit production occurs in 4 to 5 years from seed.

Guava, Para	Flowering occurs from October to December and fruit ripens
in the spring.

Illawarra plum	Fruits ripen from March to July.

Imbé	Flowering occurs February to April and August to September in
Florida.  Fruit matures in 180 to 200 days.  Fruit production occurs in
4 to 6 years from seed and 2 to 3 years from grafts.

Imbu	Flowering occurs April to May in Florida and fruit ripens in
January and February.

Jaboticaba	There are several cycles of flowers and fruit per year in the
tropics.  Approximately 2 to 3 crops are produced in the subtropics.
Trees in Southern Florida produce two crops per year.  The major
flowering peak in Brazil occurs in the spring (August to September)
following the first rainfall.  Trees do not flower as abundantly as in
the areas where the winter is cold and dry.  Flowering can be encouraged
with irrigation but flower buds must already be developed.  Heavy
irrigation in the dry season can produce several crops per year.  Flower
development takes 40 days.  Solitary trees do not produce as much as
trees planted in clumps or orchards.  Fruit occur through the summer
months and take five to seven weeks to mature from flowering.  Fruit
production occurs in 6 to 10 years from seed.  Grafted trees fruit in 7
years.

Jamaica cherry	Flowers are initiated by the growing shoot, along with
the subtending leaf.  The leaf and flower develop concurrently, with the
fruit maturing shortly before the leaf falls.  Fruit are borne nearly
year-round in many locations.  In Florida and Sao Paulo, Brazil,
flowering and fruiting are interrupted during the four coolest months.
Fruit ripen in 6 to 8 weeks from anthesis.

Jambolan	Flowering occurs March to April in Florida, July and August in
Java, May to August in Sri Lanka, and February and March in India.
Flowering can occur during other seasons.  Fruit matures in 90 days.
Fruit is in season in April in the Marquesas, mid-May to mid-June in the
Philippines, late summer to fall in Hawaii, September and October in
Java, November and December in Sri Lanka, and through late May, June and
July in India and Florida.  Small second crops occur in October.  Fruit
production occurs 5 to 10 years from seed and 4 to 7 years from
grafting.  Average yields from a fully-grown tree are 60 – 70 kg per
year.  In India, fruits are harvested several times during the season by
hand as ripening occurs.  Fruits do not travel well.

Jelly palm	Flowers bloom in the spring.  Fruit ripens in summer.

Jujube, Chinese	Flowers are produced during late spring and early
summer.  Fruit require 2 to 5 months to mature.  Trees fruit in 3 to 4
years from seed.

Jujube, Indian	Flowering occurs July to September in Florida and autumn
in other areas.  In Southeast Asia, flowering and shoot growth occur
during the wet season.  Fruit matures in 108 to 180 days.  In India,
some fruits ripen as early as October and others ripen from mid-February
or mid-March to the end of April.  In some areas, there are 2 crops a
year, with the main crop occurring in early spring and the second during
the fall.  Seedlings bear fruit in the third or fourth year.  Harvesting
is accomplished by manually shaking or beating the branches.  Fruit are
stored in net bags at 25 to 35 °C (77 to 95 °F) for 4 to 15 days or at
10 °C (50 °F) for 28 to 42 days.  Fruit stands handling, shipping, and
marketing well.

Kaffir-plum	Flowering occurs throughout the summer (November to
February).  Fruits ripen in autumn.

Kakadu plum	Flowering occurs from September to December (spring to
summer).  There is a short annual harvest period in the Northern
Territory beginning in March.

Kapundung	Fruit are harvested August to September in Malaysia.

Karanda	Blooms and fruits off and on throughout the year.  Flowers are
produced from early spring through late fall.  The purplish to black
fruits are harvested from mid-May to mid-July.  The main ripening season
is August and September.  The calyx remains attached to the plant when
the fruit is picked, leaving a gummy aperture at the base.

Kwai muk	Flowering occurs late spring and early summer; in Florida,
flowering occurs May to July.  Fruit ripens from August to October in
Florida.  Fruit is best harvested when it is completely ripe.

Lemon aspen	Flowering occurs from summer to early autumn.  Fruit should
be harvested when pale yellow and placed directly into a refrigerator.
Fruit should be frozen within 12 to 24 hours of harvest and can be
stored at -20 °C (-4 °F) for up to 24 months.

Mangaba	Approximately 80% of fruit production takes place during the
first half of the year; 55% of production occurs between January and
March.  Lower production occurs from August to November.  The flowering
period is 90 to 120 days.  Fruit ripens in 112 days.  Fruit production
takes place 5 to 6 years after planting.  Currently, fruit are collected
from the wild and not cultivated.  Fruit is highly perishable and should
be harvested at the half-ripe stage when green.  Fruit should be packed
into plastic boxes directly after harvest and shipped.

Marian plum	In Thailand, flowering occurs from November to December and
in Indonesia, flowering occurs from June to November.  Fruiting takes
place from April to May in Thailand and from March to June in Indonesia.
 Fruit matures in approximately 180 days.  Trees produce fruit from
grafts in 2 to 5 years and from seedlings in 6 to 8 years.

Mombin, Malayan	Flowering occurs March to April, and fruiting occurs
June to September.

Mombin, purple	Flowering and fruiting time varies according to climate,
but mainly occurs during the dry season.  In areas with regular
precipitation, flowering occurs year round.  Flowering occurs from March
to April in Florida.  Red cultivars flower and fruit year round in
Jamaica and the largest crop occurs in July and August.  Yellow
cultivars fruit from September to November.  In the Bahamas, fruiting of
the red variety occurs from May to June and ripening of the yellow fruit
occurs from August to early October.  Dry-season fruit are produced at
the end of the dry season in February to May.  Wet-season fruit are
produced during the last part of the rainy season in September to
December.  Fruit matures in approximately 120 days.  Fruit production
occurs in 4 to 5 years from seed and 2 to 3 years from cuttings.  Trees
should be pruned to 2 meters (7 feet) tall.  Fruit are harvested by
shaking the branches with poles and gathering the fruit from the ground.
 The skin of the fruit is easily damaged.  Fruit can be stored at 15 °C
(59 °F) for a maximum of 10 days.

Mombin, yellow	New vegetative growth occurs following rain.  Flowers
emerge after leaves.  Flowering occurs from March to April in Florida,
November to December and March in Costa Rica and April to June in
Jamaica.  In areas northeast of Brazil, flowering occurs during the dry
season in August and September.  In many areas, fruit ripen during the
rainy season in January and February.  Fruit ripen in August and
December to January in Costa Rica, July and August in Jamaica, July to
October in Mexico, and August to November in Florida.  Fruit matures in
3 to 4 months.  Fruit production occurs in 4 to 6 years from seed and 2
to 3 years from cuttings.  Due to limited cultivars and the height of
the tree, there is little commercial production.  Most fruit is
collected from wild plants.  Fruit should be harvested after the start
of chlorophyll breakdown when the fruit turns yellow.  Fruit are shipped
in 20 kilogram (44 pound) containers to stores.  Storage life at 23 to
25 °C (73 to 77 °F) is 4 days for light-green fruit and less than 2
days for ripe fruit.  When stored in a refrigerator at 9 to 10 °C (48
to 50 °F), storage life is 10 days.

Monkeyfruit	Trees flower in April at the end of the dry season in Nepal,
and in India, flowering occurs from January to February and again from
October to November.  Ripened fruits are collected from the end of June
to early August in Nepal and fruit mature 4 months later in India.

Monos plum	There are usually two crops of fruit per year in Florida.
Fruit production occurs 3 to 5 years from seed.

Mountain cherry	The tree can flower from December to July, but mostly
flowers from April to July.  In some areas, flowering occurs March to
October, with a peak in May.  Fruits mature from June to January.

Nance	Flowering occurs over a long period.  The tree flowers from
November to July in Mexico and in Puerto Rico, the tree blooms and
fruits continuously from spring to fall.  Fruit are marketed from June
to October in Mexico and December to April in Brazil.  Fruit takes 130
to 135 days to reach maturity.  Trees produce fruit in three to four
years from seed.  Fruit are harvested by local residents and are either
consumed or sold to local markets.  Fruit are harvested when fully
mature; fruit are very perishable, but can be stored for 7 months if
submerged in water.

Natal plum	Flowering and fruiting occurs all year.  In Florida,
flowering peaks from May to September.  Vegetative growth is followed by
flowering and thorn formation.  Fruit matures in 60 days.  Fruiting
occurs in 4 to 5 years from seed and 2 to 3 years from vegetative
propagation.

Noni	Flowering and fruiting occurs throughout the year.  Flowers are
produced over a span of several weeks, as fruit expand in size.  Fruit
mature during the summer in Brazil.  In Hawaii, noni fruits are
harvested year round, although there are seasonal trends in the amount
of flowering and fruit production that may be affected or modified by
the weather and by fertilizer and irrigation. Fruit production may
diminish somewhat during the winter months in Hawaii. A given noni field
is usually harvested from 2-3 times per month.  Under favorable growing
conditions, noni plants may begin to produce small flowers and fruits
about 9 months to 1 year of age.   Trees begin to flower and produce
fruit in the first year after transplanting.  Fruit are harvested
throughout the year, once per week.  Fruit can be harvested during any
stage of development.  Fruit are harvested at the ‘hard white’ stage
(almost all the green color has turned whitish yellow but before the
fruit turns soft and falls from the tree) for juice.  Handling and
processing of the fruit differs depending on the type of product that
will be produced.  The number of noni farms has increased worldwide
since the early 1990s to meet market demand for products derived from
the tree.  Fruit is cultivated in domestic and commercial orchards in
Brazil  In Hawaii expected yield projections with 290 plants per acre
would be for the first year 2 lbs fruit per plant per month (24 lbs per
plant per year), year 2 would be 4 lbs fruit per plant per month (48 lbs
per plant per year), year 3 would be 8 lbs fruit per plant per month (96
lbs per plant), and year 5 would be 20 lbs fruit per plant per month
(240 lbs per plant).  In year 5, a grower can expect to harvest
approximately 69,600 lbs of fruit per year per acre, yielding about
35,000 lbs of juice (at an extraction efficiency of approximately 50% by
weight). The juice weighs about 9 pounds per gallon, so an acre of
well-managed noni can produce approximately 3,800 gallons of juice per
year.  For mature trees or farms older than 5 years, yields of up to 500
lbs of noni fruit per plant per year may be realized.  However, many
factors can impinge on these numbers.  Since most farmers do not realize
the attainable yields due to pest and diseases or poor agronomic
practices.  On average, one might expect the average farmer to realize
yields significantly less than 50,000 pounds of fruit per acre per year.

Olive	Flowering takes place from April to May.  Blooming occurs for a
period of 10 to 14 days.  Less than 5% of the flowers set fruit.  Fruit
growth is long and lasts about 6 to 7 months.  Flowering occurs 10 years
from seed and 4 to 6 years from vegetative propagation.  Winter chilling
is required for reproductive budburst.  Olive trees have strong
alternate bearing habits.  Heavy flowering and high yield in one year is
followed by low yield the following year.  Pruning can aid this problem.
 There is a range of time during which the fruit may be harvested.  This
depends on whether the fruit will be used for table or oil.  Fruit are
mostly mechanically harvested.  Beating the branches with poles and
collecting the olives on tarps, large combs and hand picking are other
harvest methods.  Processing occurs directly after harvesting.  The
increased interest in olive oil consumption is causing an increase in
planting of olive orchards in new and traditional growing areas.

Papaya, Mountain	Fruit is produced year-round, but has seasonal
fluctuations.  Main production occurs from August to March in Chile.
Fruit production occurs in 2 years from seed.  One tree may produce 50
to 60 fruit per season.  Due to the high content of papain in the green
fruit, people who harvest and handle the fruit must wear protective
gloves to prevent wounds around the fingernails.

Patauá	Fruit ripen from April to November.  The plant takes 10 to 15
years to fruit from seed.

Peach palm, fruit	Fruit ripen from April to November.  The plant takes
10 to 15 years to fruit from seed.  Flowering occurs year-round in many
areas.  In areas where the dry season is less pronounced, two flowering
periods occur and fruiting occurs every six months.  The fruiting season
extends over a 2 to 4 month period.  In central Brazilian Amazonia, the
main flowering season occurs from the mid-dry season in August and
September, to the beginning of the rainy season in November.  In Costa
Rica, the main flowering season occurs from May to July.  In Brazil,
fruit ripen from late December to late March and in Costa Rica, fruit
ripen from August to October.  Fruit production occurs in 3 to 4 years
from seed.  Because inflorescences develop in sequence on the stem, all
bunches cannot be harvested at the same time.  Fruit is harvested when
the exocarp has 50% of its final color and the seed is mature.  On
spineless plants, fruit are collected by climbing the stem and lowering
the fruit bunches to the ground with a rope or dropping them into a net.
 On spine-producing trees, poles with hooks or curved knives are used to
cut the fruit bunch.  Currently, the plant is under-utilized for its
fruit.

Persimmon, black	Flowering occurs from February to June.  Fruits mature
in August and September.  Seedlings flower within five to six years.

Persimmon, Japanese	Flowering occurs March to April in Florida and
mid-April in Japan.  Fruit matures in approximately 200 days.
Harvesting should occur when fruit are fully mature.  Maturity is
determined by measuring blossom end color with a color chart and
measuring sugar content with a hand refractometer.  Non-astringent fruit
have a shelf life of 10 to 14 days.  With cold storage temperatures
between -1.0 to 1.0 °C (30 to 34 °F), fruit can be stored for two to
four months.  Astringent-type fruit are treated with carbon dioxide
and/or ethanol after harvest.  Gibberellic acid spray can be applied to
the growing fruit to delay the maturation process and increase shelf
life.  Wrapping fruit with polyethylene film also prolongs fruit
storage.  With this method, fruit can be stored for more than 3 months
in the refrigerator after harvest.

Pitomba	Flowering occurs April to May in Florida and April to June
elsewhere.  Fruit matures in 30 to 60 days (May to July).  Fruit ripen
in November and December in Brazil.  Sometimes there is a light fall
crop.  Trees bear fruit after reaching approximately 1.1 meter (3.5
feet) high.

Pomerac	Main flowering occurs from May to June in Florida and Java,
August to November in the South Pacific, May to February in Fiji,
February and June to October in Vanuatu, March to April in Hawaii, and
November to December and April to May.  In Puerto Rico, flowering occurs
during the spring, summer and fall.  Flowering takes place in 40 to 60
days.  Fruit matures in 30 to 60 days.  Fruit ripening occurs from
August to September in Java, May to July and November to December in
India, November to February in the South Pacific, June to December in
Hawaii, January to February and June to December in Pohnpei, and
September to May in Vanuatu.  In Kingston, Jamaica, fruit ripening is
completed during the first week of June.  Fruit production occurs in 5
to 6 years from seed and 3 to 4 years from vegetative propagation.
Fruit should be handpicked from the tree as soon as full color is
reached.  Fruit do not store well.

Rambai	Flowering occurs May to July.  Fruiting occurs July to October.

Rose Apple	Trees bloom and fruit sporadically almost all year in Jamaica
and Puerto Rico; fruiting occurs less during the summer.  In the Bahamas
and Florida, the main season is May to July.  In southern India,
blooming occurs in January and ripening occurs in March to April.  In
the Circars, ripening occurs in April and May.  In central India,
flowering occurs February to April and ripening occurs June to July.
There are also varieties that fruit in February and March.  Fruiting
occurs in 4 years from seed.

Rumberry	Harvests are seasonal and occur once per year, in synchrony
with the annual cycle of precipitation.  Plants flower at the end of the
dry season and fruit at the peak of the rainy season.

Sea grape	Flowering takes place throughout the year, but most commonly
from January to August.  Ripening occurs from March to October.  Fruit
develop and ripen in 2 months.  Fruit is produced in 4 to 8 years from
seed and 2 to 3 years from cuttings. Pruning and training should be done
during the first ten years.  A complete fertilizer should be applied 2
to 3 times per year.  Currently, the fruit is not grown commercially.
It is harvested from the wild.  Fruit are picked individually, since
ripening is not simultaneous in clusters.

Sentul	Flowering occurs from April to May in Florida.  In other areas,
flowering occurs for a period of 3 months, following leaf shed.  Flowers
open from 6 to 8 p.m.  Fruit maturation occurs in approximately 120 days
to 6 months.  Fruit ripens from August to September in Florida, June to
July in the Malayan Peninsula, and July to October in the Philippines.
Asexually propagated trees bear fruit 3 to 5 years after planting.  Good
fruit are cultivated by regulating fruit load and wrapping young fruit.
Fruit are harvested when ripe or when the skin turns yellow.  Harvesting
is accomplished by knocking the fruit down with a long bamboo pole into
a net and transferring the fruit into a basket.  The storage life is 3
weeks at 8 °C (46 °F) and a humidity of 90%.

Sete-capotes	Fruiting occurs in 3 to 4 years from seed.

Silver aspen	Flowering occurs during autumn.

Starfruit	In India, the fruit is available in September and October and
again in December and January.  In Malaya, fruits are produced all year.
 In Florida, scattered fruits are found throughout the year, but the
main crop matures from late summer to early winter.  Some trees have
fruited heavily in November and December and again in March and April.
Weather conditions account for variability.  In many areas, trees have
several cycles of flowers and fruit during the year.  Fruit take twelve
to sixteen weeks to develop fully from flowering.  Fruits fall to the
ground when ripe.  For marketing and shipping, fruits are handpicked
while pale-green with a touch of yellow.  Fruits bruise easily.  Yields
50 – 100 kg/tree.

Surinam Cherry	In Florida and the Bahamas, flowering mainly occurs from
March to May; occasional blooming occurs during other times of the year.
 In Brazil, flowering occurs in September and December.  Flowers are
borne on the previous season’s growth or the basal part of the current
season’s shoots.  Flowering lasts 6 to 8 weeks.  In Florida and the
Bahamas, fruit is harvested from March and April to May and June and
again in September through November.  In California, harvesting occurs
late summer.  In Brazil, fruit is harvested in October and again in
January.  In Israel, harvesting occurs in May.  In many parts of Hawaii,
fruiting occurs year-round.  In many areas, there are two fruit crops
per year; some trees produce multiple crops per year.  Fruit matures in
3 weeks to 50 days.  Flowering and fruiting begins 2 to 6 years after
planting.  For ornamental purposes, trees are pruned into square hedges.
 For fresh consumption, fruit should be harvested and immediately
packaged when fully ripe.  Following harvesting, fruit should be chilled
immediately.  For jelly manufacturing, fruit are harvested when orange
or orange-red in color.  Fruit is easily damaged and the postharvest
shelf life is short, while refrigeration, shelf life is 14 days.  Fruit
has commercial potential as a processed fruit.

Tamarind	Flowering can occur several times per year in some tropical
locations.  Flowering occurs from May to June in Florida, September to
October in Brazil, summer in Central America and the West Indies and
spring to summer in other locations.  Two flowering periods occur in
India and Sri Lanka.  Fruit development occurs in the rainy season in
many locations.  Fruiting occurs in summer in Brazil, late spring to
summer in California, late summer to fall in Hawaii, and April to June
in Central America, Florida, and the West Indies.  Fruit matures in 6 to
10 months.  Fruit production occurs in 7 to 10 years from seed and 3 to
4 years from vegetative propagation.  Trees can produce fruit for up to
200 years.  Fruit are hand-harvested when fully mature and the moisture
content is reduced to approximately 20 percent.  Fruit maturity is
determined by tap In eastern India, pulp is covered with salt, rolled
into balls, exposed to dew, and stored in jars.  In Java, the salted
pulp is rolled into balls, steamed, and sun dried, and exposed to dew
for a week before packing in stone jars.  Ping the fruit and listening
for a hollow, loose sound.  Fruit mature at different times on the same
tree, therefore selective harvesting must be done.  In some countries,
fruit are harvested at a green stage (flavoring), and a ripe stage
(fresh consumption and processing).  Unharvested fruit fall from the
tree a year after flowering.  There are a number of different processing
techniques involved with the tamarind.  Fresh fruit can be dried using
dehydrators or the sun.  Shells, fibers, and seeds are removed and the
pulp is pressed and preserved in large masses.  In some countries,
tamarind is processed for shipment to large-scale processors by layering
the pulp with sugar and covering it with boiling sugar syrup.  There are
also mechanical methods of extracting pulp, including a tamarind
dehuller.  Pulp is most often stored by mixing with salt and storing in
transparent containers.  Pulp can be stored in a cool, dry area for 3 to
6 months.  Fresh fruit can be stored for a few days in a refrigerator or
freezer or packed in high-density polyethylene bags in a dry place below
10 °C (50 °F) for 4 to 6 months.  Tamarind production is expanding.
Grows wild and is widely cultivated around the world, most notably in
India, Puerto Rico, and Thailand.

Uvalha	Flowering occurs from March to May and fruit are harvested from
May to July in Florida.  Fruit matures in 60 days.  Fruit production
occurs in 3 to 4 years from seed.  Fruit should be harvested when ripe.
Fruit is processed commercially by small growers in rural areas in
Brazil.

Water apple	Main flowering occurs May to July in Florida and can occur
during other seasons.  In Indonesia, flowering occurs in July and
September.  Flowering usually occurs during the early or late portion of
the dry season.  Fruit matures in 30 to 40 days.  In Malaya, the two
main crops are in the spring and the fall.  In Indonesia, ripening
occurs in August and November.  Fruit production occurs in 7 to 8 years
from seed and 3 to 4 years from layers.  Due to the thin skin, fruit are
delicate and must be picked by hand twice per week.  Shelf life is only
a few days.

Water berry	Flowering time varies and occurs in June, September to
October, and August to November, or August to January.  Fruiting varies
and can occur in August, October, and December.  Fruiting can occur
while the tree is still flowering.

Water pear	In areas with two rainy seasons, flowering occurs twice, once
during the short dry season and once at the end of the long rains.  In
areas with one rainy season, flowering occurs once, at the end of the
dry season and extending into the rainy season.  In some areas,
flowering occurs September to December.  Fruit ripen from February to
May in some locations and October to June in other locations.  Fruit
should be harvested by shaking the branches with hooks.

Wax jambu	Main flowering occurs from April to June in Florida and Java,
and March to April in India; flowering can occur during other seasons.
A dry season is required for flowering.  Fruit are harvested from May to
July in Hawaii, March to May in Sri Lanka, May to June in India, and
June to August in Java.  Production systems in Taiwan allow for fruit to
be harvested during different times of the year.  With the regular
system, fruit are harvested from May to July; simple flower forcing
enables fruit to be harvested February to July; improved flower forcing
allows fruit to be harvested December to July; the bald cut system and
the bald cut plus shading system enables fruit to be harvested from
December to February.  Fruit are harvested 1 to 3 times per year.  Fruit
matures in 30 to 40 days.  Fruit production occurs in 5 to 6 years from
seed.  The thin skin is delicate and easily damaged, so proper
harvesting and handling must be practiced.  Fruit should be harvested 2
to 3 times per week when the fruit is full of color and firm.  Fruit are
sorted for size and shape before being packed in single layer tray packs
with padding.  Fruit can be stored 4 to 6 days at ambient temperature.

Cashew apple:

	Cashew apples may be harvested from the tree when they are fully mature
(fruit have turned from green to yellow or red) or after they drop to
the ground. Mature cashew apples harvested from the tree ripen rapidly
at room temperature and should be allowed to ripen before they are put
in the refrigerator.  Homeowners should not attempt to shell or consume
the cashew nut produced by cashew trees grown in the home landscape.
The shell contains a reddish-brown, viscous, oily liquid composed of
various phenolic lipids.  This oil is poisonous and acts as a powerful
vesicant, causing extensive blistering of the skin.  Removal of the
kernel from raw nuts requires special precautions and procedures.
Commercially, special equipment and roasting is used to remove most of
these oils before shelling, thereby preventing contamination of the nut
as it is processed.  This should not be attempted by the homeowner, and
certainly never indoors, because the oil is volatile and could cause
severe lung damage.  Even with commercially prepared cashew nuts there
have been a few instances of dermatitis where fragments of shell
remained in the packaged nuts.  Great care must be exercised in handling
raw nuts, since the shell contains a poisonous, thick, caustic oil,
which can cause severe dermatitis in susceptible individuals. Gloves
should be worn when removing the cashew nut from the cashew apple. Note
that cashew is in the same family as Brazilian pepper and poison ivy,
both well known as capable of inducing severe allergic reactions.
Caution: Homeowners should not attempt shelling and consuming the cashew
nut produced by cashew trees grown in the home landscape. The shell
contains a reddish-brown, viscous, oily liquid composed of various
phenolic lipids. This oil is poisonous and acts as a powerful vesicant,
causing extensive blistering of the skin (dermatitis). Removal of the
kernel from raw nuts requires special precautions and procedures. The
sap from the wood, leaves, and flowers may also cause dermatitis and the
smoke from burning any part of the tree is poisonous.

Date:

	The harvest season for dates last three to four weeks for early
maturing varieties to two – three months for late maturing varieties.
Growers have to harvest fruit in several pickings since the fruit does
not mature at the same time.  Semi-dry dates like ‘Zahidi’ are
usually left until all the fruit are ripe and then the entire bunch is
cut.  ‘Delget Knoor’ varieties growers usually cut the entire bunch
after all the fruit are ripe and then soften the drier fruit through
hydration.  Fruit maybe consumed from the peak or ‘Khalal’ stage
when they have reached their most intense red or yellow color and
maximum weight to the tamar stage when they have lost most of their
moisture and can be readily stored.  The most desirable stage of
maturity for eating varies with the variety.  Methods of harvesting
consist of using shallow trays for collecting soft dates such as
‘Medjool’.  As trees get taller, harvesting using hydraulically
operated lifts and cherry pickers are used.  Lightweight ladders are
used for trees 25 to 30 feet high.  Mechanical harvesting systems have
been used to harvest semi-dry varieties such as ‘Delgot Noor’ and
‘Zahidi’.  After the bunches are removed a mechanical shaker removes
the fruit from the bunch and are separated into pallet boxes.  Bunches
are also vigorously hand shaken to remove the fruit.  The date varieties
are tradionally placed into three classes: soft, sem-dry, or dry based
on the texture of the fruit under normal ripening conditions.

Noni:

	Noni fruits can be picked at any stage of development, depending on the
intended processing method.  Some producers prefer green fruits, whereas
other processors prefer the hard white noni fruits for processing.  Most
noni juice processors accept or prefer the “hard white” stage of
fruit development for noni juice production, because the fruits ripen
quickly once that stage of development is reached.  Noni fruits in
various stages of development, from flowering (foreground) to “hard
white” (background).  Noni fruits may be picked at any stage of
development, depending on the intended product or processing operation.
The “hard white” fruits are usually picked for processing of the
traditional noni juice beverages.  Translucent noni fruit, 1 - 2 days
after harvest of the “hard white” stage.  The translucent fruits are
ready to release their juice.  Noni fruits are harvested by hand by
picking the individual fruits from the branches. They are placed in
baskets or bags or placed in bins for transport to the processing
facility. Noni fruits do not bruise or damage easily, and usually no
special padded containers or other precautions are needed to prevent
fruit significant fruit damage.  Furthermore, exposure of noni fruits to
direct sunlight or to warm temperatures immediately after harvest is not
a significant concern. Therefore, noni fruits need not be refrigerated
after harvest and are usually not refrigerated

Olive:

The harvest periods of olive cultivars in California vary from September
for the cultivar ‘Ascolano’ through November for the cultivar
‘Mission’.  See Table 24 for harvest period of the olive cultivars.
Usual olive harvests are from mid-September and peak in mid-October, and
finish in mid-November. Here is a range of timing during which the fruit
may be harvested.  This depends on whether the fruit will be used for
table or oil.  The 14-day period in mid-October is the period where
olive fruit quality and yield combine for greatest profit.  Hand
harvesting is the more expensive harvesting method and labor shortages
cause a need for more efficient harvest methods.  Fruit are mostly
mechanically harvested.  Beating the branches with poles and collecting
the olives on tarps, large combs and hand picking are other harvest
methods.  When olives are hand harvested, they are placed in a picking
bag, which is dumped into standard orchard bins that hold 1,000 lb (454
kg).  Mechanical harvesters include trunk shaking which results in
removing 60 – 80 % of the olives, so large single head harvesters
similar to those used in grape, blueberry, and coffee.  Fruit should be
placed in the shade quickly to avoid sunburning and losing moisture.

Table 24.  Harvest Periods of Major Olive Cultivars in California

 (Univ California Olive Production Manual 2004, Publ 3353).

Cultivar	Sept.

Oct.

Nov.

Dec

‘Ascolano’	X	X	X

‘Manzanillo’

X

	‘Sevillano’

X	X	X

	‘Barouni’

X	X

‘Mission’

X	X	X

Processing Studies for Acai, Acerola, Guava, Imbu, Noni, Starfruit, and
Tamarind, for Their Juice, Nectar, and Canned Slices, and for Canned
Table Olives and Olive Oil.  (Adapted from Neil Ewing, National Food
Processors Association, 1992, Nagy et al., 1993, Hui, 2006, and  iTi
Tropicals http://www.ititropicals.com).

Acai:

Acai is a palm fruit native to the Amazon estuary.  The Acai fruit is
small, round and blackish purple resembling a grape and it has long been
revered as an antidote for numerous ailments by the indigenous people of
Brazil's Northern Amazon region.  The acai fruit has a large seed, about
7 mm in diameter and contains some amount of pulp.  It has a berry-cocoa
flavor that has antioxidants, plus healthy Omega fats, protein and
dietary fiber.  Acai has 30 times the antioxidants of red wine, and an
essential fatty acid profile similar to olive oil.  Acai juice and
purees can be used in juice smoothies, energy drinks, ice creams and
sorbets.  One company iTi (www.ititropicals.com) now supplies frozen
acai puree, frozen clarified acai juice, clarified acai juice
concentrate, and acai with lime.

Acai Puree is prepared from selected berries, which are analyzed for
color appearance and flavor.  Premium quality acai berries are washed,
blanched, deseeded and the extracted pulp is pasteurized and frozen.
Acai puree can be used in various juice applications, smoothies, energy
drinks, ice creams and sorbets.  Acai puree has 12 and 14% solid
content.

To make clarified acai juice, highest quality acai berries are selected,
washed, blanched, deseeded, the extracted pulp goes through an enzymatic
treatment, and the clarified juice is obtained.  The product is Kosher
certified and manufactured under a certified quality system. Clarified
acai juice can be used in various juice applications, smoothies, energy
drinks, ice creams and sorbets.  To obtain clarified acai juice
concentrate, the process begins using the same process used to obtain
the regular juice.  Acai berries are selected, washed, blanched,
deseeded, the extracted pulp goes through an enzymatic treatment, and
the clarified juice is obtained.  The juice is then concentrated by
reducing the water content.  Clarified acai juice concentrate can be
used in various juice applications, smoothies, energy drinks, ice creams
and sorbets.

Acerola tropical juice products:

Acerola is a deep-red, cherry like fruit that originally grew primarily
in and around the West Indies.  It is now found abundantly in Brazil.
It is one of the highest sources of natural vitamin C and
bio-flavenoids.  In addition to vitamin C, it also contains pro-vitamin
A, vitamin B1, B2, B3, iron, phosphorous and calcium.  The fruit can be
used in desserts and preserves.  Acerola juice concentrate is obtained
by evaporation of water in the single strength juices.  It keeps the
aroma and flavor of the single strength juice almost in totality, since
the aromas of the pulp that are evaporated together with the water
during the concentration process are recovered and incorporated back
into the juice concentrate.  The juice concentrate has a vitamin C
content of 800 - 1200 mg/100ml and a Brix of eight.  Product is 100%
natural with no additives, and the juice concentrate can be used in
desserts and preserves as well as a natural source of vitamin C.

Guava Products

Guava is a climacteric fruit and ripens quickly after harvest with the
skin changing color from green to yellow.  Guava pulp may be sweet or
sour, off-white to deep pink, with the seeds in the central pulp of
variable number and hardness, depending on species.  Fresh guava is
known to be low in calories and high in Vitamin C.  In addition, it is
characterized by high consumer acceptability because of its distinctive
aroma and flavor.  Being rich in vitamins A and C, and high levels of
dietary fiber, guava as is acai is regarded as one of the "super
fruits".  Guava contains carotenoids and poly-phenols - the major
classes of antioxidant pigments.  In Hawaii, 90 % of the fruit processed
are harvested from the cultivar ‘Beaumont’ that are of the acid
type.  The guava puree process was developed in Hawaii and now used
throughout the world.  Firm-ripe fruits are delivered to the processor
usually in 30 to 40 lb lug boxes. The fruit can be extensively used to
make candies, preserves, jellies, jams, marmalades, and for juices.
Pink guava can be used as the base of salted products such as sauces,
constituting a substitute for tomatoes.  Aseptic pink guava puree,
aseptic pink guava concentrate, aseptic white guava puree, frozen guava
essence, aseptic organic guava puree.  The guava puree is aseptically
processed, manufactured from highest quality fruits free of insects and
diseases.  Varieties of guava puree are available from Malaysia,
Ecuador, and India.  The white and pink guava puree is free from stone
cells.  Standard applications include juices, nectars, baby food and
jelly.  Guava concentrate is manufactured using mature fruit, free of
insects and diseases. The fruit is processed aseptically system through
cold extractor grinding, followed by an enzymatic deactivation,
evaporation, enzyme addition and puree concentration and sterilization.
Both pink guava concentrate (Malaysia and Ecuador) and white guava
concentrate (India) are available.  Guava concentrate can be used in
beverages, ice cream, jams, jellies, sauces and cereal bars.  Guava
essence captures the fresh fruit aroma and flavor of the fruit by
extracting the volatile essence aromas from the pulp through
condensation.  The powerful sensory qualities of this guava essence make
it ideal for adding natural taste and aroma to beverages, snacks, frozen
treats, and confectionary.  It is also processed into a dehydrated
powder (prepared from dehydrated slices) and the yellow slightly
overripe fruits are preferred for puree.  Guava juice is produced either
from fresh fruits or from puree.  Guava nectar is prepared from puree,
clarified juice, or concentrate with sugar syrup, citric acid and other
flavoring agents.  Guava cheese is prepared from firm ripe fruits to
make fruit leathers.  The waste products from guava processing can be
used for functional fruit ingredients such as a source of lycopene.  It
is also a source of pectin used in other processes.

Imbu Tropical Juice Products.

Imbu, which is commonly known as the Brazil plum, is native to northeast
Brazil.  This fruit has been described as perhaps the best flavored
among all of the Spondias species.  The round fruit is light yellow to
red in color, around 2-4 cm in size, and has a leathery shell. When
fully ripe the flesh is soft and juicy, with a sweet taste and distinct
aroma.  The fruit are sour if eaten before they are fully ripe.  This
fruit is of high importance to the people of northeastern Brazil, who
consume vast numbers of umbu during the fruiting season.  Imbu can be
eaten fresh or made into jams or other sweetened preserves like fruit
cheese.  The fruit is ideal for mixing with gooseberries or plums and is
used in fruit juices, jams and sorbets.  Imbu puree is produced from the
best quality fruit and is made from all natural ingredients.  All
processing of Umbu puree is done under the guidelines of good
manufacturing practices.  Imbu puree is free of any additives or
preservatives.  The puree can be used to make fruit juices, jellies and
sorbets.

Noni Puree and Juice Tropical Products.

Noni is a small, flowering shrub native to the Pacific islands,
Polynesia, Asia, and Australia, and grows to a height of up to 10 feet
high, and the fruits are oval, medium 4 - 7cm, at first green, turning
light yellow or white when ripe.  The Noni fruit has many seeds.  Noni
pulp contains high vitamin C content and substantial amounts of niacin,
iron and potassium. Vit A, Ca and Na are present in moderate amounts.
Noni juice is claimed to have healing properties and to be beneficial in
treatment of diabetes, heart disease, and cancer.  Noni puree is made
from the natural fruit of noni, which is carefully selected, washed,
disinfected, peeled, deseeded, ground into a smooth puree, and
aseptically packed.  Processing is carried out using modern technology
equipment and carefully defined parameters, looking after sanitary
conditions and processing standards are strictly defined by Good
Manufacturing Practices.  Noni puree can be successfully used in various
beverage applications.  Fruits are washed at the processing facility
before they ripen fully and turn soft. For juice production, the noni
fruits are held at ambient or room temperature for one to several days
to ripen before they are processed.  However, prompt processing for
juice is important, for if ripe fruits are allowed to sit for an
extended period, they begin attract unwanted fruit flies, rats and other
insects or pests.  For processing of noni fruits for powders or other
precuts, the fruits may be processed immediately, before they fully
ripen.  Unripe fruits are easier to work with some types of chopping and
drying equipment.

Starfruit Tropical Juice Products:

	Starfruit are classified into sweet and sour cultivars.  Sweet
cultivars are mainly for direct consumption or for nonfermented juice
making, whereas the sour cultivars are processed into preserves, jam,
jelly, canned fruit, fermented fruit juice, and sweetened nectar.  Juice
extraction is done by crushing and pressing with a juice yield above 60
%.  Sour starfruit cultivars must be fermented before use into nectar.
All stasrfuit produced in the U.S are for fresh use.

Tamarind Tropical Juice Products:

Believed to originate in East Africa, tamarind now grows extensively
throughout the Indian subcontinent, Southeast Asia and the West Indies.
The ripened sticky pulp has a musky flavor and is sweet and sour due to
the sugars and the acid content.  It is an important ingredient in
Worcestershire sauce, some barbecue sauces and ketchups.  Tamarind
concentrate makes delicious chutneys, curries and can be added to soups,
marinades or sweets. It can also be used in desserts and sweetened
drinks.  The tamarind puree concentrate is mostly from Mexico.  The
manufacturing facility producing this concentrate operates under a
certified quality control system and HACCP regulations.  The puree has a
sweet, tangy taste and can be used for various food and beverage
applications.  In some countries, tamarind is processed for shipment to
large-scale processors by layering the pulp with sugar and covering it
with boiling sugar syrup.  There are also mechanical methods of
extracting pulp, including a tamarind dehuller.  Pulp is most often
stored by mixing with salt and storing in transparent containers.  Pulp
can be stored in a cool, dry area for 3 to 6 months.  Fresh fruit can be
stored for a few days in a refrigerator or freezer or packed in
high-density polyethylene bags in a dry place below 10 °C (50 °F) for
4 to 6 months.  Tamarind production is expanding.  Tamarind puree
concentrate can be used to make delicious chutneys, curries and can be
added to soups, barbecue sauces, ketchups, marinades or sweets. It can
also be used in desserts and beverages.

Table Olive Products:

	Olives grown in California are processed into black-ripe (99 %) or
California-style green and Spanish style green olives (< 1.0 %).  The
method used is pickling by adding an edible acid generally lactic or
acetic acid in the form of vinegar.  This acidification preserves the
olive without having to ferment them.  California style black olives can
be made from either fresh or stored olives.  The processing steps
include fist loading the olives into cement tanks of 10 – 20 ton (9 -
18 MT) capacity.  Water is added to the tanks and the olives are
subjected to two - six applications of lye (0.5 – 1.5 % sodium
hydroxide at temperature of 10° – 21°C.  Lye is removed by changing
the water at least twice daily.  Then the olives are stored in dilute
brine for 2 days, and only about 24 hours is needed to fix the color.
Cured olives are sorted on a conveyor belt to remove those that are off
color.  Olives to be pitted are put through an automatic pitter, and
both are canned similarly.  A pH of 7.0 – 7.5 appears to be most
favorable.  Olives are packed by weight into cans.  After filling, brine
is added and the canned are heat processed to sterilize them.
California-style green-ripe olives are also subjected to a lye solution.
 They are stored for two days in dilute brine, and then canned as the
black-ripe olives.  The Spanish style green olives are a minor industry
in California due to foreign competition.  They also receive a lye
treatment and are fermented in 50 – 180 gallon wood barrels.  The pH
for fermenting should be 3.8 or less and can take up to a year to
complete.  Pickled olives are destemmed and graded for size.  They are
usually placed in glass bottles.  Stuffed olives are made from pickled
and fermented green olives that are pitted and then stuffed with strips
of red pimento peppers that were preserved also in heavy brine.  Almonds
and small onions are sometimes used.  The stuffed olives are fermented
for several weeks and then processed like Spanish-style pickled green
olives.  The Greek-style natural olives are made from olives that are
purple or black and placed in 1 – 20 ton (9 – 18 MT) containers that
are covered with brine for fermentation.  No lye treatment is used for
these green olives.   There are five main trade types for processed
olives.  These include green olives in brine; olives turning color in
brine; black olive in brine; black olive in dry salt; and other types
like split olives.  There are eight styles of olives in trade.  These
include: whole olive with pit, whole olives without pit; whole stuffed
olives; halved cut olives; quartered into four parts, sliced olives of
uniform thickness, chopped or minced, and broken olives.  Olive size
counts have a wide range from 27 -32/lb (60 -70/kg) to 181 -223/lb (400
– 450/kg).  Plantings are high density with 400 trees/A (988 trees/ha)
with compact varieties ranging up to 900 tree/A (12,223 trees/ha).

Olive Oil Processing:

	In California, there are 13 processing mills for olive oil ( Sibbett,
2004) ranging from 4,000 – 100,000 gallons (14 to 345 MT).  Production
in 2002 - 2003 was over 400,000 gallons.  Cultural practices for olive
oil production and table olives are the same, especially pruning,
fertilization, irrigation, pest, and disease controls.  The main
differences are in the use of different cultivars and harvesting.  Table
olive cultivars usually have lower oil content and are usually larger.
Some cultivars like Mission and Picual are dual-purpose varieties.  The
Manzanillo table olive is known for its high oil quality.  In oil olives
fruit thinning is not practiced.  Table olives are harvested at the
green-ripe stage, while oil olives are harvested at a more mature stage,
and are better adapted to mechanical harvesting than table olives.  Oil
olives are usually harvested at the purple skin-green flesh stage in
November – January.  High quality virgin olive oil is usually made
from varietal blends.  Most cultivars range from 10 – 35 % fresh
weight at full maturity.  Cultivar production of oil content gallons/ton
range from 10 - 20 in cultivar ‘Sevillano’ to up to 55 gal/ton in
‘Picudo’ or ‘Mission’.   Olives for oil should be moved from the
field to the processor immediately.  Olive oil takes on odors, flavors
rapidly so the mill must be kept clean, and odor free.  The first
washing is to remove foreign material that could damage the machinery
like sticks, rocks, and leaves.  Only olives harvested from the ground
require removal of residues and must be washed.  The olives are milled
(crushed) to release the oil from extraction.  Four types of mills that
are used to crush olives are stone mills, hammer mills, disc mills and a
pitter mill to remove the pits.  The oil paste is then mixed called
malaxation slowly to prepare the paste for oil separation from the
pomace.  It is stirred for 20 to 90 minutes.  The next step is to
extract the oil from the paste and fruit water.  Pressing with pressure
is the traditional method but is labor intensive.  The oil quality may
be superior or very defective if fermentation occurs.  The sinola
process has stainless steel blades, which the oil adheres, and drips off
and has no pressure and produces high quality oil.  A centrifugal
decanter can also be used and spins up to 3,000 rotations/minute to
remove the oil.  The waste is processed as a dry and the wastewater they
are left to decompose in the field.   The pits can be used as a fuel by
burning since they are hard to decompose.  Pit less pulp has been fed to
livestock, but is an insignificant feed in California.  The kg of waste
from the process varies from 350 to 800 kg of solid waste/MT of olives.
The kg of wastewater from the process varies from 250 to 1,200 kg of
solid waste/MT of olives.  Premium quality oils are stored in stainless
steel containers and maintained at a temperature of 59° and 65° F
(15° to 18°C).  After processing, the oil is stored in bulk for 1 –
3 months to allow for settling out particulate matter and excess water.
Olive oil is filtered at the time of bottling.  Olive oil consists of 98
% lipids and 2 % unsaponifiable volatiles, polyphenols, pigments,
aromas, and flavenoids.  The California Olive Oil Council has adopted
the international olive oil standards.  There are nine grades of olive
oil.  See also the Marketing Standards Section of this analysis.  These
are extra-virgin, virgin, ordinary virgin, virgin lamp oil, refined,
olive oil blends, crude olive pomace oil, refined olive pomace oil, and
olive pomace oil.  There are several U.S. grade standards for olive oil
and olive-pomace oil.  There are four types of olive oil described and
include virgin olive oils, olive oil, refined olive oil, and crude
olive-pomace oil.   The hierarchy for grades of virgin olive oil is
extra-virgin olive oil; virgin olive oil, and virgin olive oil not fit
for human consumption (lampante virgin olive oil).  Lampante virgin
olive oil is the lowest quality among the virgin olive oils and must be
refined before consumption.  U.S. Extra Virgin Olive Oil is virgin olive
oil, which has excellent flavor and odor, and free fatty acid content
expressed as oleic acid of not more than 0.8 g per 100g.  U.S. Virgin
Olive Oil is virgin olive oil, which has reasonably good flavor and odor
and excellent flavor and odor, and free fatty acid content expressed as
oleic acid not more than 2.0 g per 100g.  U.S. Virgin Olive Oil not fit
for human consumption without further processing is sometimes referred
to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has
poor flavor and odor and free fatty acid content expressed as oleic acid
of more than 2.0 g per 100g.  It is intended for refining or for
purposes other than food use.  U.S. Olive Oil is the oil consisting of a
blend of olive oil and virgin olive oil fit for human consumption
without further consumption.  It has a free fatty acid content expressed
as oleic acid not more than 1.0 g per 100g.  U.S. Refined Olive Oil is
the olive oil obtained from virgin olive oil by refining techniques that
do not lead to alteration in the initial glyceridic structure.  It has a
free fatty acid content expressed, as oleic acid not more than 0.3 g per
100g, is flavorless and odorless.  The Olive- pomace Oils hierarchy from
lowest to highest is olive-pomace oil, refined olive-pomace oil and
crude olive-pomace oil.  Crude olive-pomace oil has the lowest quality
among the olive-pomace oil s and must be refined before consumption.
Olive-pomace cannot be labeled as olive oil.  The U.S. Olive-pomace Oil
is the oil comprising a blend of refined olive-pomace olive and virgin
olive oils for human consumption without further processing.  It has a
free fatty acid content expressed as oleic acid not more than 1.0 g per
100g.  U.S. Refined Olive-pomace Oil is oil obtained by refining methods
that do not lead to changes in the glyceredic structure. It has a free
fatty acid content expressed as oleic acid not more than 0.3 g per 100g.
 U.S. Crude Olive-pomace Oil does not meet the other olive-pomace
requirements and is intended for food use or purposes other than food
uses.

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Tropical and Subtropical Fruit – Edible Peel Group
(see Table 25).

	The raw agricultural commodities (RAC) for the proposed Tropical and
subtropical fruit – edible peel crop group are similar (Table 25).
Only fig requires a processed commodity for dried fig and olive requires
refined oil, and there are no livestock feed commodities associated with
these proposed tropical and subtropical fruit edible peel commodities.

Table 25.  Tropical and Subtropical Fruit – Edible Peel Portion
Analyzed for the Raw Agricultural Commodity (RAC) and the Processed
Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893.
Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule),
and Table 1 Raw Agricultural and Processed Commodities Derived from
Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F)

Tropical and Subtropical Fruit – Edible Peel Group

Analyze the whole commodity after removing stems and stones but residue
is calculated and expressed on the whole fruit similar to Codex MRL.

See fig and olive.

Fig

Analyze the whole commodity after removing stems and stones but residue
is calculated and expressed on the whole fruit similar to Codex MRL.

Dried fig.

Olive

Analyze the whole commodity after removing the pit and discarding stems.

Refined oil.

	Other uses for the specific tropical and subtropical edible peel
commodities are discussed under the section of this report for the
preparation, cooking methods, uses, and marketing standards for the
proposed members of the Tropical and Subtropical Fruit Group.

LIVESTOCK FEED ITEMS:

	There are no significant animal feed items associated with the proposed
Tropical and Subtropical Fruit Group 23 – Edible Peel (Table 25).

CROP ROTATIONS FOR THE TROPICAL AND SUBTROPICAL FRUIT – EDIBLE PEEL:

	The members of the Tropical and subtropical fruit - edible peel
proposed group are not rotated because of their long productive life
spans at the same location and most orchards or plantations are
maintained at the same location for greater than 10 years (Schneider,
1998).  The HED Chemistry Branch (Schneider, 1998a) has previously
determined that crop rotation studies will not be required for the
following commodities avocado, banana, date, fig, guava, mango, olive,
papaya, passionfruit, pineapple, and plantain.  Only date, fig, guava,
and olive have edible peels.

	Several crops such as figs require several years to develop and mature
before they produce their first commercially available crop.  Therefore,
the length of time that it takes to establish a crop before it is mature
enough to produce a crop, and the expected length of time the crop
produces a profitable marketable commodity will determine if a crop
rotation study is required.  Table 26 lists specific tropical fruit
commodities, whether the crop is rotated, and reasons for the decision.

TABLE 26.  DETERMINATION OF TROPICAL AND SUBTOPICAL EDIBLE PEEL
COMMODITIES WHOSE CULTURAL PRACTICES DO NOT NORMALLY INCLUDE CROP
ROTATIONS.

TROPICAL FRUIT- EDIBLE PEEL COMMODITY	CROP ROTATED (Y/N) 	NOTES

Date	N 	The date palm is planted for fruit production at spacing 30 by
30 ft. and after several years attains heights at maturity (75 to 100
ft). The first crop is usually obtained between 5 to 8 years.

Fig	N 	Culture in orchard similar to stone fruits like the peach.
Commercial bearing starts about 7 years of age.

Guava	N	Guava trees are productive for > 15 years.

Olive	N	Olive trees reach a height of 25 ft., bear fruit at 8 years,
reach peak production in 12 to 20 years, and are known to produce fruit
40 to 50 years before declining in Californai.

PEST PROBLEMS FOR THE TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT CROPS:
(Developed from USDA Crop Profiles from CA , FL, and HI Extension
Bulletins, Ploetz, 2003, and Research Literature).

Several common pest problems occur among the tropical fruits.  The most
important pest problems associated with this group of commodities are
insect and plant diseases, including various postharvest diseases.
Weeds common to humid climate orchards affect tropical fruit orchards.
Because tropical fruits are grown under hot and humid conditions, fugal
problems are common.  Insect pests are not controlled by cold
conditions.  This discussion tries to emphasize pest problems in U.S.
growing regions.  The following tables provide lists of important
insects, diseases, viruses, weeds and vertebrate pest problems of the
tropical fruits.  Many of the pests’ problems are common to all
tropical fruits such as fruit rots, leaf and fruit borers, and
nematodes.  Availability of a similar set of pest control options for
the Tropical fruit edible peel group would be useful in promoting
integrated pest management (IPM) strategies to reduce the need for
multiple applications and to avoid pesticide resistance problems.  Some
of the pests affect the external appearance of the fruit some from
damage by feeding on the leaves or buds, and some by reducing
postharvest keeping qualities. Weeds can reduce plant growth
significantly, and also harbor insect, disease and nematodes hosts such
as chickweed, dandelion, and mustards and provide protection for
vertebrate pests, as well as compete for nutrients and moisture.

Specific Pest Problems for Some of the Tropical and Subtropical Edible
Peel Fruits are discussed below:

Acerola:

	Acerola has several pests’ problems in Florida.  The pest is acerola
weevil and its damage peaks from June through September.  The larvae
damage leaves and floral parts and will reduce yield, fruit quality, and
tree vigor.  Caribbean fruit fly and scales are also pest problems.
Major problem for successful cultivation is to control the root
nematode.  Anthracnose and leaf spot occur in Florida.

Bignay:

	In Florida algae leaf spot, mealybug, sooty mold, and scale insects are
pests that attack the fruit and foliage.

Carob:

	The carob moth is a serious problem by larvae boring into the pods.
Scale insects are also problem pests in California.  Ground squirrels
feed on plants less than two years old.  Pocket gophers feed on the
roots and rabbits and deer graze on the young trees.

Cashew Apple Pest Problems:

There is no specific information on pest problems of cashew in south
Florida, but in those areas of the tropics where there is extensive
experience growing cashew, important pests have included various insect
borers (larval stages of beetles and moths), insects that destroy
flowers or foliage (beetles, caterpillars, thrips and mirids) and those
that attack fruit (plant bugs, beetles and caterpillars).  The crop
should be monitored periodically for pests.  Some of the major plant
diseases of the cashew trees can be\avoided by planting trees in full
sun, where the flowers, leaves, and fruit dry off quickly after rainfall
and not to apply irrigation water to the foliage, flowers, and fruit,
and to monitor the tree for disease problems during the flowering and
fruiting season.  Major plant diseases include powdery mildew and
anthracnose.  Both these fungal pathogens attack newly emerging
panicles, flowers, and young fruit.  Successful chemical control of
diseases caused by fungi requires that all susceptible parts of the
plant be thoroughly coated with the fungicide before infection occurs.
Sprays applied after infection (which occurs from several days to months
before the disease is evident) will not stop disease development.
Sprays must be re-applied as new tissues become exposed by growth, and
as spray, residues are reduced by weathering.  A successful program
depends on use of the right amount of a recommended fungicide, timely
applications before infection is most likely to occur, and thorough
coverage of susceptible plant parts.  The Phytophthora root rot
(Phytophthora spp.) is a fungus that attacks the roots, causing nutrient
deficiencies (chlorosis), wilting, leaf drop, and stem dieback and tree
death.  Cashew trees should not be planted in poorly drained soils or
areas subject to flooding.  The most important disease of cashew in
Florida is anthracnose (Colletotrichum gloeosporioides) that attacks
flowers, young fruits, leaves and twigs.  It also appears as a storage
disease of mature fruits.  Symptoms may appear as black or
reddish-brown, slightly sunken lesions of irregular shape, which
gradually enlarge and cause blossom blight, leaf spotting, fruit
staining, and fruit rot.  Disease development is encouraged by rains or
heavy dews. Powdery mildew fungus attacks leaves, flowers and young
fruits during the dry spring weather. Infected tissues are covered with
the whitish, powdery growth of the fungus.  Lesions develop along the
midribs or undersides of leaves and become dark brown and greasy-looking
as leaves mature.  Severe infections destroy flowering panicles and
cause failure of fruit set and defoliation of trees.  Algae spot
(Cephaleuros sp.) is a parasitic algae that attacks leaves and stems.
Symptoms begin as circular green-gray spots, which then turn rust red,
indicating sporulation.  Stem infection appears similar but can lead to
bark cankers and thickening and stem death.

Cattley guava:

	The cattley guava pest problems include greenhouse thrips and the
Caribbean fruit fly.  Bids eat the ripe fruit.

Date Pest Problems:

	Dates have relatively few plant diseases, but they may have a
significant impact on fruit production and include fusarium wiltblack
scorch, black scorch, alternaria fruit rot, and graphiola leaf spot.
Fruit rots caused by fungus can cause losses ranging from 10 – 40 % of
the crop.  Black scorch and diplodia disease attack leaves and stunt
growth.  California the most important vertebrate pest is the gopher,
while ground squirrels and rats are occasionally pests.  Important date
insect pests are listed in Table 27.

Table: 27.  Date Insect Pests (University of California Crop Profile,
University California Publication 3498):

Insect  Pests	Notes

Banks’ grass mite	The Banks grass mite causes direct damage to dates
by feeding on green, immature fruit, resulting in a hardened, shriveled
and cracked fruit.  Late-season feeding causes rasping marks or bronzing
on the fruit surface.  This causes the fruit to be downgraded or culled.
 It is believed that a single female lands on a date bunch and initiates
a colony.  Colonies produce a heavy webbing while feeding and damaging
the developing fruit.  Dust is collected in the webbing creating an
environment that retards natural control, makes it difficult to attain
adequate miticide coverage, and is optimal for population growth.  The
colony reproduces at a rapid rate of up to a generation every seven
days.

Carob moth and Raisin moth	The carob moth first appeared in the
Coachella Valley of California in 1982.  Larvae cause damage by feeding
in the fruit, leaving frass and webbing behind.  Damaged dates have to
be culled.  Dates are most susceptible to infestation late in the season
(August to November).  Summer rains increase insect pressure as the
higher humidity causes fungi to grow on the surface of the fruit, which
attracts the moths.  The variety ‘Deglet Noors’ is heavily attacked
by the carob moth, although most other varieties are also attacked.
The raisin moth while a field pest causes same damage as the carob moth.

Nutidulid beetles	Nutidulid beetles, also known as dried fruit beetles,
cause damage to dates by direct feeding and by vectoring fungal spores.
Dates are most susceptible to beetle infestation late in the season when
the fruit is ripening.  Summer rains cause the beetles to attack the
fruit earlier in the season.  The valuable variety ‘Medjools’ is
most likely to suffer heavy infestation.

Fig:

	Figs have over 25 plant disease problems.  Many occur in California fig
growing areas.  These diseases include fruit (anthracnose, aspergillus
mold, botrytis, phythphora fruit rot,  ) stems (bacterial canker, fig
canker), leaves (fig leaf rust) and root rots (armillaria root rot, fig
root rot).  Nematodes such as root rot nematode are a problem to the
figs.

Guava:

Guava has several destructive plant diseases that include foliar types
such as bacterial disease and mites, and to the fruit such as
Anthracnose and rust, Pestallotiopsis, and Phytophthora fruit rot: soil
diseases such as damping off and guava wilt disease.  Nematodes in 16
genera can stunt plants and reduce yields.

Jaboticaba:

	In Florida, raccoons and opossums eat the fallen fruit.  Birds are also
pests by eating ripe fruit.  Rusts can attack the flowers and fruits.

Jambolan:

	In Florida, some of the trees are attacked by scale insects; Algal leaf
spot, anthracnose, mushroom root rot, and whitefly attack the tree.

Karanda:

	In Florida diseases such as algal leaf spot, green scurf, twig dieback,
and stem canker have neem recorded as pests.

Olive:

	The olive fly (Bactrocera oleae) whose larvae feeds on fruit pulp is a
serious threat to the California olive industry and needs IPM programs
developed to control the problem.  Other areas have caused losses of 80
% of oil value and 100 % of some table cultivars.  Other insect problems
include black scale and other scale insects, which feeds on leaves and
twigs as well as thrips, which feed on leaves, shoots, and fruit.
Olives also suffer from nematode problems (root lesion, root knot) that
affect the roots.  Plant diseases in California include olive knot
(Pseudomonas syringae) and it forms galls on twigs and branches that
cause defoliation and death of twigs.  Olive leaf spot also called
peacock spot (Phytophora spp.) attacks leaves, fruit, and stems.
Verticillum wilt is caused by a soilborne fungus and kills many trees
each year.  Weed problems in olives include many annual and perennial
grasses and broadleaf weeds such as Johnsongrass, wild oats, chickweed,
and bindweed.  Weeds in the olive orchard must be controlled to prevent
problems such as competing for water, nutrients, and sunlight, as well
as hindering harvest   Weeds also provide overwintering sites for
rodents, snakes, insects, and viral vectors.

Otaheite gooseberry:

	In Florida, the crop is prone to attack by the phyllanthus caterpillar,
which eats bark and young leaves causing defoliation.

Persimmon, Japanese:

	The Japanese persimmon has insect pests such as thrips, fruit flies,
and mites.    Diseases include root rots, wilts, leaf spot, and
anthracnose.

Purple mombin:

	In Florida the ripe fruits are infested by fruit flies and the foliage
is susceptible to spot anthracnose (Sphaceloma spondiadis).

Starfruit:

	Many insect pests and plant diseases affect starfruit.  In Florida
stinkbugs, squash bugs, thrips, leaf miners, and soft brown scales.
Weevils can damage roots and cause dieback.  Plant disease re divided
into foliar and canopy diseases (algal disease, Cercospera leaf spots,
pink disease leaf spots), diseases that affect the fruit (anthracnose,
alternaria black spot, aspergillus fruit rot, black rot, fruit,
diplodia, ceratocystis fruit rot, cladosporium spot, dothiorella rot,
fusarium fruit rot, phomopsis rot, sooty blotch), root diseases
(Phythium root rot, white root disease and Phytophora root rot).

Surinam cherry:

	The Surinam cherry is attacked by fruit flies, leaf spot; thread
blight, anthracnose, and various root rots in Florida.

Tamarind:

	Scale insects, grubs, and mealybugs are insect pests on tamarind and
affect the leaves, roots, or fruits.  Bacterial leaf spots may affect
the crop.  Nematodes affect the roots of older trees.

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE TROPICAL AND SUBTROPICAL
FRUITS - EDIBLE PEEL:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides, which led to the
development of the crop groups.  The tropical and subtropical fruit –
edible peel commodities fit into four categories: Category I, III, IV,
and V and are based on their potential exposure to pesticides.  The
majority of the tropical and subtropical fruits – edible peel
(ambarella, fig, imbe, natal plum, jaboticaba, olive, and sea grape) are
in Category IV.  Category I fruit include breadnut, persimmon, and
tamarind and they have a minimum exposure of the edible portion to
direct contact with pesticides, since the peel is discarded when
processed for juice.  Category III fruits such as carob, feijoa and
guava have moderate exposure of the edible parts to applied pesticides
and the peel, which usually discarded in processing.  Category IV have
increased exposure of medium to small edible parts to pesticide residues
as compared to Category III and the fruit peel is usually eaten and can
be pressed for juice.  Category V also has several commodities such as
acerola, date and jujube and have maximum exposure of edible parts to
pesticide residues due to large surface in proportion to weight and peel
is also consumed or in contact during juice extraction.

	The proposed representative commodities are placed into either Category
III (guava), IV (fig and olive), and V (date).  Therefore, the
categories that have the maximum exposure to pesticide residues are well
covered by the representative commodities.  Therefore, we expect that
all proposed members of the tropical and subtropical edible peel fruit
group will have similar residue levels based on similarities of the raw
agricultural commodities (RAC’s), cultural practices, pest problems,
and exposure to pesticide sprays.  The proposed representative
commodities also cover over 99% of the total tropical fruit edible peel
production areas in the U.S., and they tend to be an equal or more
conservative estimate of tolerances and potential residues.

The commodity definitions [40CFR 180.1(g)] for guava has been successful
in establishing 18 tolerances for guava, acerola, feijoa, jaboticaba,
passionfruit, starfruit, and wax jambu (Table 28).  With the exception
of chlorantraniliprole and pyriproxyfen all tolerances for olive the
proposed representative commodity for crop subgroup 23  A are similar
(Table 27).  Tolerances for olives in the US are higher than those
established in the EU (USDA FAS MRLdatabase ).  The representative
commodities for proposed crop subgroup 23B are fig and guava and for the
US they have identical tolerances except for three pesticides (Table
28).  These are pyriproxyfen in which fig is 0.3 ppm and guava is 0.1
ppm, and spinetoram and spinosad are both 0.1 ppm for fig and 0.3 ppm
for guava.  Thus, having both fig and guava as representative
commodities for this subgroup which also covers feijoa, jaboticaba,
persimmon (Table 29), starfruit surinam cherry, and tamarind (Table 30)
well.  Generally, the U.S. tolerances are higher than the EU tolerances
which maybe due to different use patterns.  Based on existing tolerances
in 40 CFR and the USDA FAS MRLdatabase, a comparison of tolerances for
fig, the proposed representative commodity for crop subgroup 23C is
listed in Table 31for the U.S., Codex MRL’s, and the European Union
(EU).  The US tolerances are generally higher than those in the EU and
one for Codex is hezythiazox is higher in Codex at 2 ppm vs the US at 1
ppm.  The U.S. and EU have similar date tolerances for oxyfluorfen at
0.05 ppm.

Table 27. Tolerances established on Tropical and Subtropical Fruits
Edible Peel for Olive, Acerola, and Wax Jambu.  (FASonline:
mrldatabase.com; tolerances as of November 5, 2010, NG, August 3, 2012)

Olive (ppm) (Proposed Representative Crop; Small Fruits, Subgroup 23A)

Acerola (ppm) (Proposed Member Crop; Small Fruits, Subgroup 23A)

Wax Jambu (ppm) (Proposed Member Crop; Small Fruits, Subgroup 23A)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

1-Naphthaleneacetamide	0.7	--	0.05	--	--	--	--	--	--

1-Naphthaleneacetic acid	0.7	--	0.05	--	--	--	--	--	--

Azoxystrobin	--	--	--	2	--	--	2	--	--

Bifenazate	--	--	--	0.9	--	--	0.9	--	--

Buprofezin	3.5	5	2	0.3	--	--	0.3	--	--

Carbaryl	10	30	5	--	--	--	--	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	--	0.1	--	--

Chlorantraniliprole	4	--	0.01	2	--	--	4	--	--

Diuron	1	--	0.2	--	--	--	--	--	--

Fenpropathrin	5	--	0.01	--	--	--	--	--	--

Glyphosate	0.2	--	1	0.2	--	--	0.2	--	--

Imidacloprid	--	--	--	1	--	--	1	--	--

Methidathion	0.05	1	1	--	--	--	--	--	--

Methoxyfenozide	--	--	--	0.4	--	--	0.4	--	--

Oryzalin	0.05	--	0.01	--	--	--	--	--	--

Oxyfluorfen	0.05	--	1	--	--	--	--	--	--

Paraquat dichloride	0.05	0.1	0.02	0.05	--	--	--	--	--

Pendimethalin	0.1	--	0.05	--	--	--	--	--	--

Pyriproxyfen	1	--	0.05	0.1	--	--	0.1	--	--

Simazine	0.2	--	0.1	--	--	--	--	--	--

Spinetoram	--	--	--	0.3	--	--	0.3	--	--

Spinosad	--	--	--	1.5	--	--	0.3	--	--

Table 28. Tolerances established on Tropical and Subtropical Fruits
Edible Peel for Fig, Guava, and Ambarella. (FASonline: mrldatabase.com;
tolerances, November 5, 2010, and NG, August 3, 2012).

	Fig (ppm) (Proposed Representative Crop; Medium To Large Fruits,
Subgroup 23B)	Guava (ppm) (Proposed Representative Crop; Medium To Large
Fruits, Subgroup 23B)	Ambarella (ppm) (Proposed Member Crop; Medium To
Large Fruits, Subgroup 23B)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Atrazine	--	--	--	0.05	--	0.05	--	--	--

Azoxystrobin	--	--	--	2	--	0.05	--	--	--

Bifenazate	--	--	--	0.9	--	0.01	--	--	--

Buprofezin	--	--	--	0.3	--	0.05	--	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	--	--	--