POMOLOGI:
Adalah cabang ilmu hortikultura yang mempelajari
budidaya, panen, penyimpanan, (prosesing) dan
pemasaran buah-buahan
Produksi komersial:
-Fresh market: berbentuk segar
-Processed (juice, dried, frozen): berbentuk olahan
TUJUAN PEMBELAJARAN
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1.Mahasiswa memahami: budidaya tanaman buah-buahan tropis penting
2. Jenis buah: avokad, belimbing, durian,jambu biji, jambu air, kelengkeng,
jeruk, mangga, manggis, nangka, pisang, pepaya, rambutan salak sawo
semangka
3. Faktor apa yang perlu dipertimbangkan dalam seleksi buah unggul ?
4. Faktor apa yang perlu dipertimbangkan dalam mendirikankebunbuah
5. Kenapa rootstock itu penting ?
6. Berapa pH tanah untuk tanamanbuah-buahan
7. Alasan dilakukan pruning, penjarangan buah, ranting?
8. Apa manfaat penjaranganbuah ?
9. Penjelasan manfaat perawatan kebun buah!
JENIS BUAH
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Simple fruit: buah yang berasal dari pistil tunggal
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1. fleshy: a. berry:endocarp, mesocarp and exocarp are soft: grapes,tomato,
peppers
b. drupe (stone furit):endocarp is very hard: Plum,cherry, peach,apricot,
nectarine, mango, olive
c. Pome - endocarp is papery or leathery: Apple and pea
d. Pepo – exocarp is a tough, hard rind when
mature:Pumpkin,squash,
cantaloupe, zucchini
2. Dry ((when finished ripening) – walnuts, acorn, peanuts, brazil nuts
a. Indehiscent (do not open)
- Achene – sunflower family, sedges
- Caryopsis – grain, grasses
- Nut – walnuts, chestnuts, acorns
b. Dehiscent (split open along one or more sutures)
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– Capsule – poppy
– Legumes – peas, beans, locust trees, lupine, alfalfa
TIPE BUAH
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Types of fruits
• Aggregated fruits: – formed from a flower with numerous simple pistils
CONTOH– Blackberries, raspberries and strawberries
• Multiple fruits: – formed from a cluster of flowers
Contoh – Pineapple, mulberry, fig
Why eat fruits?
– Nutrients – vitamins and minerals
– Fiber – reduce colon cancer
– Fruit pectins – reduce dietary cholesterol
– Phytochemicals – reduce the risk of cancer
SENTRA PRODUKSI BUAH NASIONAL
Major production areas in USA
• California, ~ 50% production
– All fruits and nuts
• Pacific Northwest
– All fruits and some nuts
• Great Lakes Region
– Apples, tart cherries, berries
• Eastern Side of Appalachians
– Apples, peaches, berries
• Warmer South
– Pecans, peaches, some berries
Pomology – fruit and nut production
Value of cash receipts in the US
• Fruits
– Fruit and berry production generated
$11.2 billion in
2000 and a 19% increase since 1995
– Grapes ($3.1 billion), oranges ($2.1
billion), apples
($1.4 billion), strawberries ($1 billion) and
avocados
($489 million)
• Nuts
– Generated $1.5 billion in 2000
– Almonds, walnuts, pecans and pistachio
account for
97% of sales
Pomology – fruit and nut production
Production acreage in the US
• Total cropland in the US is 455 million
acres (20% of total land)
• ~ 2% of total cropland is used for fruits,
vegetables and nuts
– California – 48% - (fruits, vegetables and
nuts)
– Florida – 24%
– Washington – 8%
– Michigan – 4%
– New York –3%
Important aspects for establishing an
orchard
• Cultivar selection
– Must be adapted to the climate
• Chilling requirements dictate that apples
are grown better in the
Northwest and Northeast over Florida
• High fungal diseases in the East due to
more humid conditions
– Disease resistant
– Produce high yield and quality fruit
– Ripen in the correct market window
• Rootstock selection – is the root system
and base of the tree on
which the fruiting top or scion cultivar is
grafted
– Controls plant size
– Improve plant vigor
– Resistance to certain soil pests and
diseases
– Enable plants to tolerate poorly drained
soil condition
Important aspects for establishing an
orchard
• Soils
– The soil should be well drained for most
fruit crops, while having
a good water-holding capacity
– Stone fruits are the most susceptible to
poor drainage
– Sandy loams or loamy soils are best for
growing fruit crops
– Fruits grow best with a soil pH in the
range of 6 to 6.5 with 6.5
considered near optimum
– < a pH 6, nutrient availability decreases,
like calcium and
magnesium deficiency increase
• Dolomitic limestone supplies both calcium
and magnesium and
used to increase soil pH in orchards
– > a pH 7, iron and zinc deficiency can
occur
• Sulfur is added to reduce the soil pH
Important aspects of fruit production
• Watering/irrigation
– A constant, moderate soil moisture is
needed from flowering
through harvest to ensure good fruit set
and good sized
quality fruits
– Watering of a fruit or nut tree varies with
species, time of year
and plant size
– Most sustainable option is trickle or drip
irrigation
– Over-irrigation constitutes a leaching
potential for N fertilizers
– Overhead irrigation could complicate
pest management by
triggering disease infection or removing
protectant pesticide
too soon after application
Important aspects for establishing an
orchard
• Amount of sunlight
– As much sun as possible to bear heavily
and ripen
their crops
– Needed for photosynthesis and color
formation
– Six hours of direct sun per day is
considered
minimum for average fruit production
– Day-length determines when some fruit
crops flower
– Poor light
• flavor., color, flesh quality
Important aspects for establishing an
orchard
• Temperature
– Winter temperatures
• Winter hardiness or how low a
temperature the flower buds
and plant can withstand without damage
• In North America, winter freezes present
a significant hazard
in fruit production
• Use USDA hardiness zone map as a quid
to determine what
species can be grown
– Spring freezes
• Spring frost near blooming are a serious
hazard
• Gentle southern slopes or areas near
large bodies of water
are often good for fruit crops
Crops/varieties Differ in Cold Hardiness
• Hardy – Apple, Pear, Plum
• Moderate – Peach, Apricot, Grapes,
Almond, Pecan
• Not Hardy – Persimmon, Fig
Winter Chilling Vary With
Crops/varieties (32 -45 F0)
• Apple, cherry – 800 to 1600
• Peach, Japanese plum – 400 to 1200
• Persimmon, peach, pecan – 100 to 600
• Grape, apricot – 100 to 1000
• Raspberry – 800 to 1800
Length of Growing Season
• Apples, pears: >130 days
• Peach, plum: <150 days
• Pecans: 180-220 days
• Small fruit: <90 days
Climate and Fruit Quality
• Rain and humidity
– During harvest – cracking and poor
flavor
– Diseases
• Apple scab
• Fire blight on pears
• Brown rot stone fruits
• Black rot on grapes
• Summer heat
– Red color in apples
– Pit burn in stone fruits
– Fruit doubling in stone fruits
Maintenance of fruit crops
• Proper management of nutrients
– Tree crops are normally fertilized yearly
on precautionary basis
– Rate is based on soil and tissue analysis
– Use of OM, cover crops and green
manure
• Irrigation
– Should be watered based on demand
– Crop demands differ with the species,
time of the year and plant
growth stage – more water is required
during fruit development,
ripening and flowering
– Drip irrigation is the preferred method of
water application
Maintenance of fruit crops
• Pruning – expensive and labor
intensive
– Pruning control plant size
– Pruning increases fruit quality
• Color by allowing more light and
air movement
• Reduce disease problems
– Pruning increases fruit size
– The three main pruning styles are
the central leader, modified
leader and vase shape
– Espalier training styles are less
commonly used
Maintenance of fruit crops
• Fruit thinning
– Can be done by hand or using chemical
thinning agents
– Thinning can eliminate biennial bearing,
which is when trees
fruit on alternate years
– Reduce the physical damage to the tree
(excessive fruit load
may weaken the tree)
– Enhances the fruit size, shape, color and
overall quality
– The number of fruits that should be left
on the tree depends
on the species – apples 6-8 inches,
apricots 11/2-2 inches
– The largest, healthiest fruits should
always be left on the tree
Maintenance of fruit crops
• Pest control
– IPM is increasingly utilized
– Maintain good plant vigor and health to
minimize damage
– Release of beneficial insects
– Manage nearby natural vegetation and
on-site cover crops to
provide a favorable habitat for beneficial
organisms
– Use natural or biological pesticides,
organic fungicides such as
copper or sulfur based products
– Keeping fruit crops properly pruned to
reduce moisture conditions
favorable for bacterial and fungal diseases
– Sanitation practices that remove fallen
leaves and fruits to reduce
the over-wintering of diseases
– Good soil drainage to reduce the
potential of various soil borne
pathogens
Maintenance of fruit crops
• Crop maturation
– Timely harvesting of fruits are critical in
order for them to be at
peak color, flavor and overall quality
– Can be harvested at different stages of
maturity for different uses
and markets
• Fresh market
– Local market – at peak maturity
– Distant market - before peak maturity
• Processing
– Close to peak maturity based on acid,
sugar and color levels
– Harvested both by hand and
mechanically, fruits for fresh
markets are still harvested by hand
– Washing, waxing, pre-cooling, grading,
prepackaging and
shipping
Maintenance of fruit crops
• Fruit cooling and storage
– A harvested fruit is still a living organism
and continue the
biochemical and physiological changes
– The first step is rapidly remove field heat
and to place the fruit
under the appropriate storage conditions
(apple: 30-400F, 90-95%
humidity and Forced-air cooling and Hydrocooling are preferred)
Maintenance of fruit crops
• Marketing
– Direct marketing – Farmer’s market, road
side stand,
internet/catalog sales, retail food stores,
food service firms
– Whole sale – merchant, broker,
commission salespeople,
cooperatives
– Growers’ association – must be a
member
– Selling the fruit on the tree to a buyer
– Niche marketing – target a very specific
segment of the market
• Geographic area, a special industry,
demographic (gender or ethnic group),
other special
group of people
– Know your customer. Research and
identify your marketing
options prior to making planting decisions,
develop a well defined
market strategy
– Consistent, high quality products is
essential to a successful