The litchi (or lychee) fruit has a unique growing process influenced by specific environmental conditions and horticultural practices. Here are some of its distinct aspects:
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Unique Propagation Method: Air Layering:
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Air Layering:
The most common and commercially viable method of propagation is air layering.This technique involves:
- Selecting a healthy, one to two-year-old branch.
- Removing a ring of bark just below a bud or node.
- Applying rooting hormone to the exposed portion.
- Surrounding the wounded area with a moist medium like sphagnum moss or soil, often mixed with soil from an old litchi orchard to encourage mycorrhizal association.
- Wrapping the entire area tightly with a plastic sheet to maintain moisture and create a mini-greenhouse effect.
- Roots typically form within 60-70 days.
- Once sufficient roots have developed, the “gootee” is detached from the mother plant and potted or planted directly. This method ensures that the new plant is genetically identical to the parent and starts bearing fruit much earlier.
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Distinct Growth Flushes and Dormancy:
- Litchi trees exhibit periods of vegetative growth followed by dormant periods. In typical subtropical climates, there can be 3-5 vegetative flushes in a year.
- These dormant periods, particularly the one in winter, are critical for floral initiation.
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Fruit Development and Harvest:
- The fruit changes color from green to pink or red as it ripens, and the skin tubercles become flatter and smoother. This color change is a key indicator of maturity.
- Litchi fruits do not ripen significantly off the tree, so harvesting at the optimal ripeness is crucial for best flavor.
- Harvesting often involves cutting entire clusters along with a few leaves and a portion of the branch. This practice also serves as a form of pruning, encouraging new growth for the next season’s crop.
These unique aspects highlight the specific environmental and physiological conditions that must be met for successful litchi cultivation and contribute to its characteristic growth pattern and fruit quality.
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