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Essay on Loquat
Essay Contents:
- Essay on the Origin and History of Loquat
- Essay on the Area and Production of Loquat
- Essay on the Importance and Uses of Loquat
- Essay on the Insect-Pests of Loquat
- Essay on the Diseases seen in Loquat
Essay # 1. Origin and History of Loquat:
The loquat (Eriobotrya japonica Lindl.) can be grown successfully in sub-tropical regions. Nevertheless, this fruit merits more attention as it ripens in April-May in north-India at a time when there is hardly any other fruit available in the market thus commands price in the market.
Loquat originated in Middle Western China. It has long been cultivated in Japan. Several important loquat varieties have originated in these two countries. Meyer mentioned that the loquat is in all probability indigenous to the hills of the mild wintered, moist regions of central- Eastern China. Specimens were observed growing wild among the scrub in the region near Tangsi, Chekiang province.
The loquat has been cultivated in Japan for more than a thousand year and grows in almost every district except the extreme north- eastern part. Large loquat groves flourish and fruit abundantly in South and South Eastern Japan. The loquat was brought to Europe by the French in 1784 and planted in the National Garden at Paris. It was first imported to England from Canton and placed in the Royal Botanical Garden at Kew under the auspices of Sir Joseph Banks in 1887.
The loquat fruit is also commercially grown in Australia. The tree is common in Italy and Sicily and good varieties have been developed there. The loquat has for many years been a familiar fruit in the orchards and gardens of Hawaii. In Chile, the loquat has been grown since the colonial days.
The loquat was introduced into St. Michael Island in about 1823. The exact date of its introduction into the USA is not known. It was probably grown in Florida earlier than in California. The loquat came to California directly from Japan. The loquat tree finds a congenial home in Gulf States and large trees are found in Louisiana, Mississippi, Georgia, Alabama, Florida and North Carolina.
Essay # 2. Area and Production of Loquat:
Loquat is mainly cultivated in China, Japan, Pakistan, India, Madagascar, Mauritius Island, Turkey, Spain, Italy, Greece, Israel, UAE, Venezuela, Brazil and Australia. China with more than 80 per cent of the world production is the main producing country. It is followed by Spain, Turkey, Japan and Pakistan.
The commercial cultivation in India is mostly confined to Uttarakhand, Uttar Pradesh, Delhi, Punjab and Himachal Pradesh. It is also cultivated to small extent in Assam, Maharashtra
and Nandi hills of Tamil Nadu and Mysore. Dehradun, Saharanpur, Muzzafarpur, Meerut and Farrukabad are known for loquat growing.
In Punjab, one come across a few old and new loquat orchards here and there, mainly in Gurdaspur, Hoshiarpur, Ropar, Amritsar, Patiala and Jalandhar Districts. The area under this fruit has, however, remained more or less static, mainly on account of the reason that not much research work has been done on various aspects of its cultivation and there is no regular selection and standardization of varieties.
Essay # 3. Importance and Uses of Loquat:
The loquat is very delicious and refreshing in taste. The fruit consists of 60-70 per cent pulp and 15-20 per cent seed. The edible part of fruit contains 88.2 per cent moisture, 0.6 per cent protein, 0.3 per cent fat, 9.6 per cent carbohydrates, 0.03 per cent calcium and phosphorus, 1.3 mg iron/100 g fruit, 0.5 per cent mineral, 0.9 per cent fibre and 559 I.U. vitamin A, respectively.
The fruit is generally used for dessert purposes as well as for jelly, jam and preserves, juice, squash, canning and chutney. A large proportion of the loquat crop is sold for fresh consumption. The loquat fruit has a tough plum like skin and a firm flesh, nearly melting in some varieties; ranging in colour from almost white to deep orange. The fruit has a mild, acid- sweet flavour, enriched in some varieties by an apple – like ester.
The fruit is considered to be a sedative and is used in allaying vomiting and thirst. The flowers are used as expectorant. An infusion of the leaves is given in diarrhoea. The tender branches are used as a fodder. The wood is hard and close-grained and may be a substitute for pear wood for ruler and drawing materials.
Essay # 4. Insect-Pests of Loquat:
1. Bark Eating Caterpillar (Indarbela Quadrinotata Walker):
Incidence of bark eating caterpillar is noticed during October – November- It causes damage by boring holes into the stem and branches and feeding on the bark under the cover of its excreta. Remove webbing and apply Kerosene into the holes during October – November and again in January – February. Treat all the alternate host plants in the vicinity.
2. Fruit Fly (Bactrocera Dorsalis):
The fruits are attacked by fruit fly during April – May. The maggots are found inside the fruits. The fruits fall and maggots come out of the fruit to pupate in the soil.
Affected fruits should be collected and destroyed. Ploughing the field in January – February to expose the pupae to natural enemies can reduce the population considerably. Hang traps containing 100 ml emulsion of methyl eugenol 0.1% and 0.1% malathion in April in the loquat orchards. Spray 1.25 litres of malathion 50 EC + 12.5 kg sugar in 1250 litres of water per ha and repeat sprays at 7-10 days interval if infestation continues.
Essay # 5. Diseases seen in Loquat:
1. Shoot/Fruit Blight and Bark Canker:
The disease is caused due to fungus Phoma glumerata. The cankers appear on the bud scars, wounds, twig stubs or in crotches. Small circular brown spots appear around a leaf scar. As the canker enlarges the centers become sunken with the edges raised above the surrounding healthy bark. The fungus perpetuates itself on the trees in bark cankers.
The canker should be removed and the dead bark decorticated along with 2 cm of healthy bark. The dead-wood and prunings should be destroyed. The wounds should be covered with a disinfectant solution and painted with Bordeaux paste and later with Bordeaux paint. The trees should be sprayed with 2:2:250 Bordeaux mixture immediately afterward and also in March and June.
2. Crown Rot:
It is caused due to fungus Phytophthora sp. The water loving fungus attacks the bark producing canker extending from the ground level up to the main points where the main limbs emerge. The rot girdles the trunk during the next 2-3 seasons. Flowering is very profuse on the affected trees, but fruiting is sparse and of low grade.
Yellowish green foliage is characteristic of the crown rot disease. Often the half side of the tree affected by crown-rot may show symptoms. Some branches may be killed every year and ultimately the whole tree may succumb to the disease and dry up completely. The pathogen is soil borne and perpetuates itself in the dead cankers.
Remove the severely infested trees and use them as fire wood. Remove the diseased bark during the dry season by extending the cut an inch beyond the diseased zone on all sides. First treat the cut with a disinfectant solution and then apply Bordeaux paint after a week. Immediately after this, spray the tree with 2.2.250 Bordeaux mixture. Repeat the sprays just before the monsoon, during the monsoon and thereafter, too, till October.
3. Root-Rot-White Rot:
The disease is caused due to Polyporus palustris. The bark and the wood of the root including the root collar is affected. The decayed wood is pinkish to dull violet in colour whereas in the advanced stages, small, white, elongated pockets appears and they form a mass of spongy white fibres.
The affected tree begins to show symptoms of wilt, early leaf fall and increase in the fruit-set. The fruiting bodies conks (gidder peehree) which may grow up to 30 cm or more in diameter usually appear when the rot is fairly well advanced. They are either hidden by the litter or lie exposed on the surface of the soil.
Locate the affected trees in early stages by examining the roots and the root-collar region of the tree showing weakening signs. Dig out decayed roots and cut them completely right from the collar region. Treat the cut end of the roots immediately with disinfectant solution.
When dry, apply Bordeaux paste on these cut ends. Drench the soil from where the dead roots have been dug out with 2:2: 250 Bordeaux mixture. Do not allow irrigation water to come into contact with the stem. Avoid deep hoeing and interculture to obviate injuries to the roots, through which fungus attacks.