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Flowering and fruiting of cv. Pakistan mulberry under saline soil conditions in Egypt

Published online by Cambridge University Press:  08 February 2006

Ahmed A. El Obeidy
Ahmed A. El Obeidy*
Affiliation:
Department of Fruit Horticulture, Faculty of Agriculture, Cairo University, Giza, Egypt
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Abstract

Introduction. The introduction of the elite variety of black mulberry under saline conditions could have a significant long-term impact on development in the impoverished rural areas. Materials and methods. Plants of the Pakistan mulberry cultivar were propagated by budding on Japanese mulberry seedlings. Trees were cultivated under saline soil conditions in Egypt. Results and discussion. Trees successfully bloomed and produced fruits after 2 years of budding. Intensive flowering and fruiting occurred in the third seasons. Four to six catkins developed on each branch or spur. Each catkin consisted of an average of 315 flowerlets, stacked on a peduncle. Fruits were found to be parthenocarpic. During ripening, fruits changed from the green stage to the ruby-red stage, then to the dark-purple stage. Fruit ripening began in the second week of March and extended to the third week of April. Ripe fruit ranged from (7.3 to 11.8) cm in length and from (1.3 to 1.5) cm in diameter. Fruit weight ranged from (8.3 to 10.2) g. TSS of the fruit juice ranged from (13.0 to 17.5) °Brix, while pH ranged from 3.1 to 3.36. Fruits contained 10.2% carbohydrates, 1.4% protein and 1.2% fibers. Fruits were found to be a good source of iron, potassium, calcium and phosphorus. Fruits contained a medium level of vitamin C. Average crop production per tree in the second and third seasons was (51 and 96) kg, respectively. Ripe fruits could not survive more than 5 days’ storage at room temperature, but survived 3 weeks of cold storage.

Keywords

EgyptMorus nigraplant introductionsoil salinityÉgypteMorus nigraintroduction de plantessalinité du sol
Type
Research Article
Information
Fruits , Volume 60 , Issue 6 , November 2005 , pp. 405 - 411
Copyright
© CIRAD, EDP Sciences, 2005

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