Effects of leaf to fruit ratios on mango (Mangifera indica L. 'Kensington') fruit growth, nutrition and quality

Abstract

During the 1995/96 season, 30 uniform mango trees (Mangifera indica L. ‘Kensington’) in Ayr, North Queensland (20°S) had branches thinned to a single fruit and girdled to provide 30, 60 or 120 leaves per fruit above the girdle. Control branches were not thinned or girdled and had approximately 40 leaves per fruit. Increasing the leaf to fruit ratio to 120 leaves per fruit increased fruit size, reduced fruit pulp Ca concentrations, advanced maturity (as indicated by % dry matter and pulp colour) and reduced the number of days to ripen at 22°C (shelf life). Decreasing the leaf to fruit ratio to 30 decreased fruit size, increased pulp Ca concentrations, delayed maturity, increased shelf life and improved storage potential by reducing chilling injury. Increasing leaf to fruit ratios to 60 increased fruit size without reducing fruit Ca concentrations, and increased fruit shelf life. Fruit from girdled branches had 20% less green skin when ripe and increased incidence of blush and disease. Increases in fruit size were associated with increased lenticel spotting.