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MANGOSTEEN PRODUCTION

Benjamin A. Araño

Mangosteen (Garcinia mangostana L) is regarded by many as one of the

best-flavored in the world. It is one of the tropical fruits where taste is much
like other known fruits and is easily accepted by the consumers in Western
markets. It is indigenous to the Malay Archipelago and its cultivation extent
throughout Southeast Asia. Small and commercial orchard have been
established in these countries Thailand, Burma, Malaysia, Philippines,
Indonesia and Sri Lanka. Other introduction led to small production in
Australia, Cuba, Honduras, Domican, Jamaica and Panama.

In 2000, the area planted in the Philippines to mangosteen was estimated

1,354 hectares (DA-AMAS,2004). Important producing areas are in Sulu
archipelago and several provinces in Mindanao, namely Zamboanga del Norte,
Davao del Norte, Misamis Occidental, Davao City and Agusan Del Sur.

The fruit is mainly consumed fresh and can be canned, frozen or

processed in to jam, sweetened preserved, syrup and candy. This fruit is
sometimes referred to as the “ Queen of Fruits” due to its nutritive value and
the presence of some compounds that offer various mangosteen health benefits
(altmedicine.about.com/od/completeazindex/mangosteen.html). The primary
active components of the mangosteen fruit are called xanthones which have
several benefits including anti- inflammatory properties, anti-allergic and anti-
convulants.

In the Philippines. people used to make a decoction of mangosteen

leaves, bark and rind which was beneficial in bringing down body temperature
and also to treat dysentery, diarrhea and urinary disorders
(www.engineeredililifestyle.org/mangosteen.html). The rind is reported to
contain 7-15 % tannin and is used to tan leather and to dye fabric black. It is
also reported used as an ingredient in soap, shampoo and conditioner.
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Table 1. Nutritional components of the fruit/100 g

edible portion (SMIARC, 2004)

Components Nutritional Value

Moisture (%) 79.7
Energy (calories) 34.0
Protein (g) 0.6
Fat (g) 1.0
Carbohydrates (g) 5.6
Fibre (g) 5.1
Ash (g) 0.1
Calcium (mg) 7.0
Magnesium (mg) 13.0
Phosphorous (mg) 13.0
Sodium (mg) 7.0
Potassium (mg) 45.0
Iron (g) 1.0
Vitamin B1(g) 0.03
Vitamin B2 (g) 0.03
Niacin (g) 0.3
Ascorbic Acid ( g) 4.2

The author to provide production stats of the crop

Agro-Climatic Requirements

Mangosteen prefers deep, fertile, well-drained and slightly acidic clay

loam rich in organic matter. It is not adapted to limestone soils, sandy alluvial
soil or sandy soil low in humus. The plants grow well in soils with a high pH of
5.5--6.8. The tree is adapted to heavy and well distributed rainfall of 1,200 mm
or more without prolonged dry periods. However, the plant require a short dry
spell of 15-30 days for flower induction. The optimum temperature is 25-35 C
and relative humidity (RH) over 80%. Mangosteen is associated with areas of
low elevation i.e less than 500 metes above sea level. It can be cultivated a
higher elevation but has a slower growth rate.

VARIETY
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The seed of mangosteen is apomictic and the plant developed from it

carries the same characteristics of the mother plant.which explains of only one
variety. It may be grown from seeds or asexually through grafting. Normally,
large (> 1 gram in weight) plump and fully-developed seeds are choose for
planting. Large seeds are associated with higher viability and survival rates.
The National Seed Industry Council (NSIC) registered two varieties of
mangosteen. These are: UPLB Sweet of Los Baños, Laguna and Roxas Purple of
Caluan, Laguna.

Table 2. Characteristics of NSIC registered varieties of mangosteen.

Varietal Description UPLB Sweet Roxas Purple

Tree
Age ( years after planting) 55 19
Height (m) 4 7
Growth habit Semi-spreading Semi-spreading
Regularity of Bearing Biennial Annual
Harvest seasons July-August July-August
Yield 1148
Other Characteristics Early Fruiting
Whole Fruit
Size
Weight (in grams) 87.0 65.6
Length (mm) 48.6 53.2
Width (mm) 57.0 49.2
Shape Ovate Oblong
Peel
Color Purple Purple
Texture Smooth Smooth
Thickness (cm) 7.5 6.4
Weight 61 g 46.1
Flesh
Color Snowy White Snowy White
Texture Smooth Smooth
Juiciness Juicy Moderate
Aroma Mild Mild
Flavor Sweet Sub-acid to sweet
Edible Portion 29% 27.2%
Total Soluble Solids 18.65*Brix -
Titratable acidity 9 -
Seed
Number 1 1.1
Size
Weight (g)
Total weight 8.73g
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Individual weight 0.87g 1.3

Length (mm) 1.58 2.03
Width (mm) 1.25 1.29
Thickness (mm) 0.69 -
Shape Flat Flat
Other features of the variety : Sweet, High percentage Prolific , sub-acid to
(>25%) of fruits is seed-less; sweet and high
other fruits have only 1 or 2 percentage of edible
small seeds and high
portion
percentage edible portion

PREPARATION OF PLANTING MATERIALS

1. Extract seeds from fully ripe fruits. Seeds of more than 1 gram are to be
selected for good germination.

2. Newly extracted seeds must be sown right away to obtain high percent
germination.

3. Sowing is usually in a seedbed. A typical seedbed may be of wood or

cement and the sowing medium is a mixture of sand and soil in 3:1
ratio by volume. The sowing medium needs to be moisture-retentive but
well drained.

4. Seeds are planted 5-10 mm in depth and spaced 2-3 cm. apart are
covered with fine sand. Seeds will germinate more or less 30 days after
sowing.

5. Seedlings are pricked to the polyethylene bags using same mixture as

germination media while the cotyledon are still attached to the
seedlings.

6. Water the seedlings regularly after pricking.

7. Seedlings are ready for field planting in 24-36 months to minimize

maintenance expense in the field as young seedlings require utmost
care.

Asexual Propagation

Cleft grafting is widely used methods of asexual propagation. A healthy

shoot is taken as the scion from a selected mother plant still in active growth
and is then inserted into a healthy rootstocks.
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Healthy rootstocks of about 30-35 cm. in height and are usually obtained
from selected plants with consistent fruit size and heavy bearing. These
rootstocks are selected from plants which are propagated from seedlings and
which are about 2 years of age. At this stage, the stem diameter of the
rootstocks should be about the same size as that of scions (1.6-2.0 cm.), so that
cambium tissue of each can match closely.

Step in cleft grafting:

1. A two years old rootstock is chosen from seedling propagated from

seeds.

2. The shoot is cut off and a vertical cut 2.0 – 2.5 cm. is made down the
middle of the stub to make a V-shaped opening for the scion.

3. A scion (about 6-12 cm) is obtained from another plant with stem size
approximately matching that of the rootstock.

4. The basal end of the scion is cut into the gently sloping wedge about 2
cm. long.

5. The scion is inserted onto the opening of the rootstocks.

6. The completed graft is then wrapped with grafting tape and cover with
ice candy wrapper.

Can the author provide illustration?

ESTABLISHMENT IN THE FIELD

1. New land clearing can be done by underbrushing / removal of large

plants together with their roots. Plowing followed by
harrowing/rotavation is sufficient to attain the desired tilth. High rate
of organic matter in the soil are recommended. Organic matter may be
incorporated into the planting sites 1-2 months prior to planting.

2. Stakes at a distance of 10 – 8 meters between rows and between hills.

Planting holes are dig with a minimum size of 12x12x12” and organic
matter may be incorporated 1-2 kg one to two months prior to
planting. Wooden sticks are used to support the seedling in the initial
stage.
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3. Field planting should be done anytime of the year if water source is

available. However, the best time for planting at the onset of the rainy
season. Provide shade to the newly transplanted seedlings. Shade is
maintained 1-2 years and this is gradually reduced to allow full sun
exposure.

4. Slow growth makes the seedlings vulnerable and they can be quickly
overtake by weeds, hence weeding is necessary. Irrigate and mulch the
seedlings with coconut husk or grasses to conserve moisture during
dry period. Intercropping with short duration crop such as banana to
provide shade to mangosteen seedlings.

MAINTENANCE OF THE ORCHARD

Mangosteen trees pass through a juvenile phase which can last anything
up to 12-20 years, although good husbandry result in trees fruiting at 5-7
years after planting.

1. Pruning

For non-bearing trees, no pruning is needed except to remove

broken or dead branches. For mangosteen plants which are about 8
years or more, small inner branches are pruned from old,
unproductive plants to stimulate bearing.

2. Fertilization

Application of a nitrogenous fertilizer produces faster vegetative

growth of the plants. Fertilizer can be applied in a ring around the
base at the edge of the canopy.

Application of foliar fertilizer is needed and may be applied singly

or mixed with pesticide materials to save on labor cost.
The following rates of application for mangosteen is shown in Table
3.

Table 3. The following rate of application for Mangosteen are

recommended (ATI-FTC, Tupi, South Cotabato)

Age of Kg. Tree/Year of Commercial Fertilizer

Trees 45-0-0 14-14-14 0-0-60
(years)
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1 0.22 0.35 -
2 0.44 0.70 -
3 0.56 1.40 -
4 - 2.80 -
5 - 3.60 -
6 - 4.20 0.30
7 - 5.70 0.30
8 - 7.10 0.30
9 above - 8.50 0.50

The rate increases as the size of the tree increases. Make the
necessary changes should soil analysis require.

The growth of mangosteen can be enhanced and floral initiation

with subsequent fruit development can be manipulated through
nutrient fertilization of Sulfur and Calcium. A formulation of SQL
(sulfur-quick lime) foliar fertilizer and spray bearing trees within the
range of 1:55 concentration in 19 ppm to 1:35 concentration (30
ppm) coupled with regular NPK fertilizer program to produce off-
season and more number of fruits (Saldivar, 1996).

3. Irrigation

Irrigation system is recommended to supply water during dry

months. The mangosteen root system lack root hairs .and the plant
requires a constant and abundant supply of water in the soil. A
continues dry period of at least one month followed by heavy rain
can imposed plants to induce flowering but mangosteen can flower
twice a year or sporadically and erratically. Regular watering is then
required during fruit growth and development. Insufficient amount
of water can slow down fruit development.

PHYSIOLOGICAL PROBLEMS

A major physiological disorder called gummosis is found in mangosteen.

This is evidenced by the oozing of latex as yellow spots on the fruit surfaces or
skin. Physical damage to the latex vessel can be caused by sucking insects,
strong winds and rough harvesting or handling. Fruits exposed to strong sun
may also exude latex.
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PESTS AND DISEASES

Mangosteen does not appear to suffer from serious attacks of major pests
and diseases as shown in Table 4.

Table 4. Insect Pests and Diseases of Mangosteen and their Control:

Insect Pests Damage Control Measures

1. Thrips They prefer to feed on Spray Dimethoate two to

the tender, young plant three times at weekly
tissue such as flower intervals.
buds, opening blooms
and unopened leaves.
2. Tussock Caterpillar Larval stage eat on the Spray Malathion or
(Eupterote favia) young leaves Fenvalerate
3. Mites Attack the fruit surface, Spray Profenefos or
deface the fruits with Acrezid
small bites and make it
unattractive for market
4. Mealybugs Attack on young flushes Spray Carbaryl or
and fruits Dimethoate
Diseases

1. Sooty mold Attack on young leaves Improving aeration and

sunlight penetration by
pruning overlapping
branches will reduce
infection.
Spray with common
fungicides
2. Anthracnose Leaves Spray with common
fungicides
3. Bacterial Leaf Sheath Leaves Spray common
fungicides

HARVESTING AND POSTHARVEST HANDLIGN

Fruits are at the edible, ripe stage when the skin has darkened to a
reddish –purple, no latex remain in the skin and the flesh segment easily from
the skin, and soluble solids content from 17 to 20%.
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A. Maturity indices

1. 113-119 days from flower opening (Anabesa,1992)

2. Change fruit color from green to pinkish purple

B. Harvesting Methods

Not all fruits will reach maturity or ripen at the same time. Harvesting
should be performed every second or third day to obtain top quality fruit
with the degree of ripeness demanded by market.

Fruit can be harvested by:

a) Handpicking / picking of fruits individually

b) Use of long pole with a net at end
c) Harvest in the early morning or late afternoon

C. Postharvest Handling

Mangosteen fruits may have various degrees of injury as a result of

harvesting and in field handling before the fruits reach the packing
house. Such injury should be minimized in subsequent handling,
including long distance transportation, to avoid further damage and loss
in quality. Mechanical damage in mangosteen is reduced by careful
handling avoiding any compression.

Market experts emphasize that growers must understand how to harvest,

pack, store and transport their so the consumers will receive a product of
high quality. Therefore, growers, shippers, carriers and receivers should
be familiar with quality standards and strive to reduce postharvest
losses.

Harvested fruits are transported to the packing house to prepare the

fruits before being transported to local market. A packing house can be a
simple shed constructed from locally available materials. A chart showing
the typical packing house operation.

1. Sorting : Remove unmarketable fruits ( immature, over ``

mature and damaged fruits) and foreign matter.

2. Grading : The fruits are sorted according to quality and size

before packing.
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Fruit sizes

a. small ( 16-18 fruits/kg)

b. medium ( 12-14 fruits/kg)
c. large ( 8-10 fruits/kg)
d. Packing: The selected fruits should be placed in
wooden crates or packed in corrugated cartons.

3. Storage: Mangosteen fruits can be stored in cool temperature

of 8-10 C for 8 weeks.

YIELD

Under optimum conditions, mangosteen trees begin to fruit 6-8 years

after planting. The yield varies from tree to tree and from season to season. The
trees tend to bear in alternate years. An estimated light crop is 100 fruits per
plant while a heavy crop is 500-600 or more fruits per plant. Yield of 200 -800
fruits per full grown have been reported in places with good soils and up to
2,000 fruits per tree have been noted. In Davao National Crop Research and
Development Center (DNCRDC) the yield increases from average of 10-20 fruits
per tree after the 5th year to more than 1,000 fruits per tree after the 15th year
as shown in Table 5
.
Table 5. Estimated production of mangosteen in DNCRDC.

Age of tree (year) No. of fruits/year

5 10-20
6 30-60
7 70-90
8 100-150
9 200-300
10 350-500
11-14 500-900
15 year onward 1,000-1,500
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REFERENCES

ANABESA, MIGUELA C. 1992. Maturity Indices in Mangosteen. The Philippine

Journal of Plant Industry, pp 1-10.

ATI-FTC. 1997. Mangosteen Production Guide, Bolomala, Tupi, South Cotabato

DA-AMAS (2004) Agribusiness and Marketing Assistance Service. Mangosteen

Industry Situation Report, http://www.philonline.com.ph/-webdev/da-
amas/mangostee.html

DIS Technoguide Series, 2003. Mangosteen Production.

SMIARC Technoguide. 2004. Mangosteen Production

MORTON, J. 1987. Mangosteen . P.301- 304. In: Fruits of warm climate. Julia
F. Morton, Miami FL www.Lot purdue.edu/new/crop/morton/mangosteen.html

OSMAN, MOHAMAD Bin and ABD RAHMAN MILAN, 2006. Mangosteen

(Garcinia Mangostana L.) . Southampton Center for Underutilized Crops,
University of Southampton, Southampton UK

SALDIVAR, EVELYN C. 1996. Formulation and Utilization of Sulfur and

Calcium Oxide as Fertilizer: Its Effect on the Growth, Yield and Seasonality of
Mangosteen. A Terminal Report presented during annual Research Review ,
Centarl Mindanao Integrated Reaeasrch Center (CEMIARC).
.