Litchi
Litchi (Litchi chinensis) is most important subtropical, evergreen fruit tree. A native of South China, it reached India by the end of 17th century. India ranks second in the world next to China in litchi production. Most area falls in north Bihar comprising Muzaffarpur, Vaishali, Samastipur, Begusarai, east and west Champaran and Bhagalpur districts. Litchi is famous for its excellent quality, pleasant flavour, juicy pulp (aril) with attractive red colour. Although litchi is liked very much as a table fruit, dried and canned litchies are also popular. A highly flavoured squash is also prepared from its fruits. The fruit consists of 60% juice, 8% rag, 19% seed and 13% skin varying upon variety and climate. Litchi is also an excellent source of vitamin C (40.0–90mg/100g) but it contains insignificant amount of protein (0.8–0.9%), fat (0.3%), pectin (0.43%) and minerals especially calcium, phosphorus and iron (0.7%).
Climate and soil
Generally it flourishes best in a moist atmosphere, having abundant rainfall and free from frost. Its plants grow luxuriantly at 30°C. The maximum temperature during flowering and fruit development varies from 21°C in February to 38°C in June in Bihar.
Humidity is another important factor for litchi. The dry hot winds in summer cause fruit cracking and subsequently damage the pulp (aril). Sometimes it limits the expansion of litchi cultivation. Wet spring, dry summer and light winter are desirable conditions for fruiting in litchi.
Litchi grows in a variety of soil types. However fairly deep, well-drained loam soil rich in organic matter is best suited for its cultivation. Light sandy loam is ideal. High lime content in soil is also beneficial to its trees. If soil is deficient, lime must be added to it. Soils in north Bihar, where best litchi is grown, contain about 30% lime. A sandy loam or clay loam with a pH of 5.5–7.0 and sufficient soil depth is ideal for litchi cultivation.
Varieties
A large number of varieties are grown in different parts of India. Of these, Early Seedless (Early Bedana), Rose Scented, Dehradun, Gulabi, Calcuttia, Purbi, Kasba, Shahi, Bombai, Late Seedless (Late Bedana), China and Deshi are important.
Shahi, Rose Scented and China are commercial varieties of Muzaffarpur, while Kasba and Purbi are choicest litchies of the eastern parts in Bihar. Early Bedana and Late Bedana are other important litchi varieties. In Uttar Pradesh, Rose Scented, Dehradun and Calcuttia, and in West Bengal, Bombay Green and Kalyani Selection are extensively grown. Muzaffarpur, Dehradun, Seedless and Late Bedana are widely-grown varieties in Punjab. An early, non-cracking seedless selection, Swaran Roopa, has been identified for commercial planting in Chhotanagpur area.
Litchi (Litchi chinensis) is most important subtropical, evergreen fruit tree. A native of South China, it reached India by the end of 17th century. India ranks second in the world next to China in litchi production. Most area falls in north Bihar comprising Muzaffarpur, Vaishali, Samastipur, Begusarai, east and west Champaran and Bhagalpur districts. Litchi is famous for its excellent quality, pleasant flavour, juicy pulp (aril) with attractive red colour. Although litchi is liked very much as a table fruit, dried and canned litchies are also popular. A highly flavoured squash is also prepared from its fruits. The fruit consists of 60% juice, 8% rag, 19% seed and 13% skin varying upon variety and climate. Litchi is also an excellent source of vitamin C (40.0–90mg/100g) but it contains insignificant amount of protein (0.8–0.9%), fat (0.3%), pectin (0.43%) and minerals especially calcium, phosphorus and iron (0.7%).
Climate and soil
Generally it flourishes best in a moist atmosphere, having abundant rainfall and free from frost. Its plants grow luxuriantly at 30°C. The maximum temperature during flowering and fruit development varies from 21°C in February to 38°C in June in Bihar.
Humidity is another important factor for litchi. The dry hot winds in summer cause fruit cracking and subsequently damage the pulp (aril). Sometimes it limits the expansion of litchi cultivation. Wet spring, dry summer and light winter are desirable conditions for fruiting in litchi.
Litchi grows in a variety of soil types. However fairly deep, well-drained loam soil rich in organic matter is best suited for its cultivation. Light sandy loam is ideal. High lime content in soil is also beneficial to its trees. If soil is deficient, lime must be added to it. Soils in north Bihar, where best litchi is grown, contain about 30% lime. A sandy loam or clay loam with a pH of 5.5–7.0 and sufficient soil depth is ideal for litchi cultivation.
Varieties
A large number of varieties are grown in different parts of India. Of these, Early Seedless (Early Bedana), Rose Scented, Dehradun, Gulabi, Calcuttia, Purbi, Kasba, Shahi, Bombai, Late Seedless (Late Bedana), China and Deshi are important.
Shahi, Rose Scented and China are commercial varieties of Muzaffarpur, while Kasba and Purbi are choicest litchies of the eastern parts in Bihar. Early Bedana and Late Bedana are other important litchi varieties. In Uttar Pradesh, Rose Scented, Dehradun and Calcuttia, and in West Bengal, Bombay Green and Kalyani Selection are extensively grown. Muzaffarpur, Dehradun, Seedless and Late Bedana are widely-grown varieties in Punjab. An early, non-cracking seedless selection, Swaran Roopa, has been identified for commercial planting in Chhotanagpur area.
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