Mango Tree
The mango tree is one of the most important fruit trees in tropical and subtropical regions. It is known as the "King of Fruits" because of its excellent taste, nutritional value, and economic importance.
- Scientific name: Mangifera indica
- Family: Anacardiaceae
- Origin: Indo-Burma region (India, Myanmar, and surrounding areas)
- Chromosome number: 2n = 40
Botanical Description
Root System
- Deep taproot with extensive lateral roots.
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Can extend several meters into the soil.
- Helps tolerate drought.
Stem
- Woody, erect trunk.
- Grey to dark brown bark.
- Produces a broad, dense canopy.
Leaves
- Simple, alternate, leathery leaves.
- Young leaves are reddish or copper-colored.
- Mature leaves are dark green and glossy.
- Length: 15–35 cm.
Flowers
- Produced in large terminal panicles.
- Small, yellowish-white flowers.
- Both male and bisexual flowers occur in the same panicle.
- Flowering generally occurs during the dry season.
Fruits
- Botanically a drupe.
-
Consists of:
- Skin (epicarp)
- Fleshy pulp (mesocarp)
- Hard stone with seed (endocarp)
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Shape varies from round to oblong depending on the variety.
Climatic Requirements
- Temperature: 24–30°C is ideal.
- Requires a dry period for flowering.
- Frost is harmful, especially to young plants.
- Annual rainfall: 750–2500 mm.
- Bright sunshine improves fruit quality.
Soil Requirements
- Deep, well-drained loamy soil.
- Soil pH: 5.5–7.5
- Avoid waterlogged soils.
- Red loam and alluvial soils are well suited.
Propagation
By Seed
- Mainly used for raising rootstocks.
- Seedlings are not true to type.
Vegetative Propagation
Preferred for commercial cultivation.
Methods include:
- Veneer grafting
- Softwood grafting
- Stone grafting
- Epicotyl grafting
- Approach grafting
Planting
-
Best planting time:
- June–July (rainy season)
- February–March (with irrigation)
Typical spacing:
- Traditional orchards: 10 × 10 m
- High-density planting: 5 × 5 m or closer, depending on variety and management.
Nutrition
Mango requires balanced fertilization.
Major nutrients:
- Nitrogen (N)
- Phosphorus (P)
- Potassium (K)
Micronutrients:
- Zinc
- Boron
- Iron
Organic manure (FYM or compost) is commonly applied every year.
Irrigation
- Young plants: every 7–10 days during dry periods.
- Mature trees: irrigate during fruit development.
- Avoid excessive irrigation during flowering, as it can reduce fruit set.
Training and Pruning
Objectives:
- Develop a strong framework.
- Remove dead, diseased, and crossing branches.
- Improve sunlight penetration and air circulation.
Flowering and Fruiting
- Flowering season varies by region.
- Fruits generally mature 3–6 months after flowering.
- Trees usually begin bearing in 3–5 years (grafted plants).
Harvesting
Harvest when:
- Fruits attain full size.
- Shoulders become rounded.
- Skin colour changes according to the variety.
- Fruits contain adequate total soluble solids (TSS).
Harvest carefully using picking poles or clippers to avoid sap burn and mechanical damage.
Major Mango Varieties in India
Some important cultivars include:
- Alphonso
- Banganapalli (Benishan)
- Dashehari
- Langra
- Kesar
- Neelum
- Totapuri
- Malgova
- Imam Pasand
Major Pests
- Mango hopper
- Fruit fly
- Stem borer
- Mealybug
- Thrips
Major Diseases
- Anthracnose
- Powdery mildew
- Dieback
- Bacterial canker
- Sooty mold (often associated with honeydew-producing insects)
Nutritional Value (per 100 g edible portion)
- Energy: ~60 kcal
- Carbohydrates: ~15 g
- Vitamin C: ~36 mg
- Vitamin A (as beta-carotene): High
- Dietary fiber: ~1.6 g
- Potassium: ~168 mg
Uses
- Consumed as fresh fruit.
- Used in juices, jams, jellies, pickles, chutneys, and candies.
- Green fruits are used for pickles.
- Kernel may be used as animal feed in some regions.
- Wood is used for furniture and plywood.
- Leaves are used in religious and cultural ceremonies.
Economic Importance
- India is the world's largest producer of mangoes.
- Mango is an important export fruit, contributing significantly to farmers' income and the horticulture sector.
- It is rich in vitamins, antioxidants, and dietary fiber, making it valuable both nutritionally and economically.
