A. Rahayu, S. Susanto, Setyono
‘Nambangan’ Pummelo has a good taste, sweet, a slightly sour and fresh, pink-red color flesh, and long shelf life, i.e., 3-4 months. Fruit production of this cultivar is fluctuated due to irregular flowering. A series of experiments was conducted to study the effect of strangulation on flowering and fruiting of ‘Nambangan’ pummelo trees. Three experiments were conducted at Cikabayan Research Station IPB from October 2000 to July 2007. In experiment 1 strangulation was applied using wire size 1.6 and 2.0 mm with a period of strangulation 1, 2, and 3 months. In experiment 2, the pummelo trees were strangulated using 2.0 and 3.0 mm wire size for three months period. In experiment 3, the pummelo trees were subjected to 3, 5, and 7 months period of strangulation. The result of experiment 1 showed that strangulation significantly improved flowering; 89-100% of the treated trees produced flowers, whereas all control trees were not flowered. The flower and fruit numbers, and leaf-carbohydrate contents were significantly higher on the trees treated with wire size of 2.0 mm for 3 months duration. Strangulation using 3.0 mm wire size produced slightly more flowers as compared with 2.0 mm. Different duration of strangulation produced no significant difference in the flower numbers and carbohydrate content in leaves. Meanwhile, it was noted that application of seven-month strangulation duration caused severe damage on the phloem tissues. It is recommended that to improve flowering and fruiting of pummelo trees without significant damages, the strangula¬tion should be applied using 2.0-3.0 mm of wire for not more than 3 months duration.
Rahayu, A., Susanto, S. and Setyono, (2013). STRANGULATION IMPROVES FLOWERING AND FRUITING OF 'NAMBANGAN' PUMMELO TREES. Acta Hortic. 975, 427-432
DOI: 10.17660/ActaHortic.2013.975.55
flowering, fruiting, pummelo, strangulation

Acta Horticulturae