1

Advance Production Technology of Jamun

Presented by,Pawan Kumar NagarM. Sc (Fruit science)

Department of Horticulture,B. A. College of Agriculture,

Anand Agricultural University,

Anand – 388 110

Jamun

• Scientific name : Syzygium cumunii L.

• Family : Myrtaceae

•Origin : India

•Chromosome No.: 2n=40

•Common nam : Java plum, jambul, jamun, jaman, black

plum, Indian blackberry, jambol, doowet, jambolan.2

3

Introduction

In India many tropical fruit tree species, most of which are not commercially

cultivated, are highly popular as they not only provide a significant source of

livelihood support to the rural people but also has a cultural and social value.

Such underutilized fruits have been long sustained due to their importance for

their nutritional value and as a source of rural and tribal household income.

Jamun (Syzygium cumini (L.) is one of such underutilized fruit species of great

importance in India. Because of its hardy nature and multifarious uses, it has

great potential for commercial exploitation in wastelands and dry-land

horticulture.

4

Jamun possesses commercial importance as a minor fruit in tropical and subtropical countries. It is a versatile fruit tree of both food and medicinal value.

Jamun is a native of India (Singh, 1969) and the trees are seen almost throughout the country.

Apart from India, this fruit crop is grown in Thailand, Philippines, Madagascar, West Indies, East and West Africa and Israel.

There is no organized orcharding of jamun in India. It is grown in parks, on roadsides as avenue trees and as a windbreak.

The fruits are collected from the forest, roadside avenue plantation and from the few orchards and sold as fresh fruit for table purpose..

5

Composition and Uses Jamun fruits have considerable nutritive value. They are rich in iron content. Fruits are relished by people for their taste and pleasant flavour and are used

for dessert purpose. Shaking fruits with salt before eating is a common practice. High tannin content is mainly responsible for astringency and purplish colour

is due to anthocyanin pigments. Products made out of jamun fruits are beverages, jelly, jam, squash, wine and

pickles. Vinegar is also prepared out of slightly unripe fruits and is used for its

carminative, diuretic and digestive properties.

Fruits are used for treatment of diabetes, dysentery, heart and liver complaints.

The fruit syrup is useful for curing diarrhea. It markedly lowers blood pressure.

The juice of the jamun fruit is extremely soothing and has a colling effect. It helps in the proper functioning of the digestive system.

Mixture of jamun juice and mango juice is an advisable drink for diabetic patients.

7

Seed powder is used in treatment of diabetes, which helps to reduce urine sugar very quickly and permanently.

Seeds contain an alkaloid jambosin and a glycoside tambolin or Antimellin, which reduce or stop the diastatic conversion of starch into sugars.

Jamun leaves have medicinal value and are being used for correcting stomach disorders.

Timber is resistant to fungal infection and insect attack and is used for making railway sleepers.

8

Composition and nutritive value of jamun fruitEdible portion 75% Calcium 0.02%

Moisture 81.2% Phosphorus 0.01%

Protein 0.7% Iron 0.1%

Fat 0.1% Nicotinic acid 0.20 mg/100g

Mineral matter 0.4% Thiamine 0.03 mg/100 g

Fiber 0.9% Riboflavin 0.01 mg/100 g

Total tannins 386-428 mg/100g Niacin 0.2 mg/100g

Carbohydrates 14-19% Folic acid 3.0 mg/100 g

Calorific value 83/100 g Ascorbic acid 18 mg/100 gSource : Roy et at., 1999

9

Climate and soilSince jamun is a hardy fruit, it can be grown under adverse soil and climate conditions.

It thrives well under both tropical and subtropical climate. It requires dry weather at the time of flowering and fruit setting.

Early rains are beneficial for better growth, development and ripening of fruit. Young plants are susceptible to frost.

The jamun trees can be grown on a wide range of soils-calcareous, saline sodic soils and marshy areas.

Deep loam and well-drained soils are, however, the most ideal.

It does not like very heavy and light sandy soils.

10

Botany Jamun is botanically Syzygium cuminii (L), a member of family Myrtaceae. Tree grows tall (50 to 100

ft) and is evergreen and has ornamental value.

Inflorescences are borne in leaf axils of branchlets. Flower and fruit drop are serious problems in this

crop.

About 52% of flowers drop off after four weeks from flowering itself and only 12-15% reach maturity.

Development of fruits takes place in three distinct phases.

First phase extending from 15-52 days after set indicates slow growth, second phase from 52-58 days is

period of rapid growth followed by last phase from 58-60 days again marked by slow growth with a

little increase in fruit weight.

Fruit is oblong or round in shape, deep purple or bluish coloured with juicy sweet pulp having a single

seed.

11

Varieties This native fruit has not been given the due attention since the time immemorial to be

grown as commercial crop in organised way in orchard.Therefore, well established varieties are not available.

The common variety grown under North Indian conditions is "Ra Jamun". It produces big sized, oblong fruits, deep purple or bluish-black in colour at full ripe

stage. The pulp of the ripe fruit is purple pink and the fruit is juicy and sweet. The stone is small in size. The variety ripens in the

month of June- July and it is very common both in

rural as well as in urban markets. A type having large- sized fruits is known as

Paras in Gujarat.

12

Some improved varieties developed by the State agricultural universities, KVKs and ICAR institution are given below-

Narendra Jamun 6 Narendra Dev University of Agriculture and Technology, Faizabad, U.P.

Rajendra Jamun 1 Bihar Agricultural College, Bhagalpur, Bihar.

Konkan Bahadoli Regional Fruit Research Station, Vengurla, Maharashtra.

Goma Priyanka Central Horticultural Experiment Station (CHES), Godhra, Gujarat.

CISH J-42 (Seedless type) Central Institute for Subtropical Horticulture (CISH), Lucknow,U.P.

CISH J-37 Central Institute for Subtropical Horticulture (CISH), Lucknow,U.P.

13

Flowering and FruitingThe flowering in jamun starts in the first week of March and continues up to the

middle of April. The trees are in full bloom in the second week of April. The inflorescence in

jamun is generally borne in the axils of leaves on branchlet. The flowers are hermaphrodite, light yellow in colour. Jamun is a cross-pollinated fruit. The pollination is done by honeybees, house

flies and wind.The ripe jamun had 76 per cent edible portion. TSS and sugars followed an

increasing trend, while tannin content followed a decreasing trend during growth and development.

14

15

Propagation

The jamun is propagated both by seed and vegetative methods. Due to existence of polyembryony, it comes true to parent through seed. Though vegetative methods followed in most cases have attained some success, seed propagation is still preferred. However, seed propagation is not advisable as it results in late bearing.

The seeds have no dormancy. Fresh seeds can be sown. Germination takes place in about 10 to 15 days. Seedlings are ready for transplanting for the use as rootstock in the following spring (February to March) or monsoon i.e. August to September.

Propagation of jamun is economical and convenient. Budding is practiced on one year old seedling stocks, having 10 to 14 mm thickness.

The best time for budding is July to August in low rainfall areas. In the areas where rains start easily and are heavy, budding operations are attempted early in May-June.

Shield, patch and forkert methods of budding have proved very successful. The possibility of better success has been reported in forkert method compared to shield or 'T' budding.

16

Planting Jamun is an evergreen tree and can be planted both in spring i.e. February -

March and the monsoon season i.e. July-August. The latter season is considered better as the trees planted in February- March

have to pass through a very hot and dry period in May and June soon after planting and generally suffer from mortalities from the unfavourable weather conditions.

Prior to planting, the field is properly cleared and ploughed. Pits of 1 x 1 x 1 m size are dug at the distance of 10 m both ways.

Usually, work of digging of pits is completed before the onset of monsoon. The pits are filled with mixture of 75% top soil and 25% well rotten FYM or compost.

Another common way of growing jamun trees is to plant them as shade trees near the farm dwellings and wells. Here they provide a welcome shadow besides fruit.

17

Manures and fertilizers For better performance, regular manuring is recommended for this

tree. Application of farmyard manure at a rate of 20-25 kg and 50-60 kg

per tree during pre-bearing and bearing stages respectively is beneficial.

Inorganic fertilizers to supply 500 g N, 600 g P2O5 and 300 g K2O per plant per year can be given in less fertile soils (Chadha, 2001).

At times profuse vegetative growth and delayed flowering are exhibited by plants in highly fertile soils, in which cases manuring should be withheld to divert this tendency of plants.

Withholding irrigation, ringing of bark of branches and root pruning are employed to increase flowering in jamun trees.

18

Irrigation

The well developed deep tap root system of jamun is able to extract

water from the deeper layers of soil that allows the plant to thrive well

under rain-fed condition.

However, commercial jamun orchardist is advised to give 8-10

irrigation per year during pre-bearing stage of plant for better plant

establishment and growth, and 4-5 irrigation per year to bearing tree

during fruit development to get more yield.

19

Training and pruning Training of young plants is essential to provide better frame work. Keep the main stem or trunk clean up to a height of 60-90cm from the

ground level by removing the basal branches and sprouts.  Sprouts emerging from the rootstock portion should be periodically

removed. Jamun branches are brittle therefore it is required to develop wider

crotch angles in scaffold branches to provide better frame work to the plant.

During later part of plant growth jamun plants do not require any pruning except removing diseased, weak, dry and crisscross branches/ twigs.

20

21

HarvestingThe seedling jamun plants start bearing after 8 to 10 years of planting,

while grafted ones bear after 6 to 7 years. However, commercial bearing starts after 8 to 10 years of planting and

continues till the tree becomes 50 to 60 years old. The fruit ripens in the month of June -July.

The main characteristic of ripe fruit at full size is deep purple or black colour. The fruit should be picked immediately when it is ripe, because it can not be retained on the tree in ripe stage.

The ripe fruits are hand picked singly by climbing the tree with bags slung on the shoulder. Care should be taken to avoid all possible damage to fruits.

22

23

Yield

• The average yield of fruits from a full grown seedling tree is about 80 to 100 kg and from a grafted one 60 to 70 kg per year.

24

Post Harvest Management • Storage, Grading and Pakcaging: Jamun fruits are highly perishable and cannot be stored for more than one or two days under ambient conditions. Storage life of fruits can be extended up to three weeks by storing pre-cooled fruits in perforated polythene bags

at 8-10°C temperature and 85-90% relative humidity. After harvest fruits are usually packed in bamboo baskets for transportation to local markets. Grading is confined to removal of bruised and damaged fruits before sending to markets. Practice of prepacking fruits in leaf-cups covered with perforated polythene bags reduces damage in transit and

during handling in markets.

25

Processing Jamun fruits at present are not being exploited to full extent for preparation of products on a commercial

scale. Products that can be made from fruits include jam, jelly, wine and pickles. Excellent quality vinegar, cider and non-fermented ready-to serve beverages and squashes can also be

made out of this fruit. The method of extraction of jamun juice has been standardized. Grating fruit, heating to 60°C and passing

heated mass through a basket press, can result in maximum yield of juice with high level of anthocyanin and other soluble constituents.

Juice thus obtained is again heated to 85°C followed by cooling to room temperature. Before storing, the preservative sodium benzoate (500 ppm) is to be added to the juice.

Pure jamun juice can also be preserved by heat pasteurization. Using a vacuum concentrator, the juice can be concentrated to 60°B. Being highly acidic, the juice is not

consumed as such. A ready-to-serve beverage called as 'nectar', prepared with 25% juice, 18°Brix and 0.6% acidity and

delicately flavoured has high acceptability. Pomace available as waste during extraction of jamun juice is rich in anthocyanins, tannins and sugars. This is utilized for preparation of pomace extract by addition of water and can be further utilized in

beverage industry (Roy et al., 1999).

26

Sr.no Insect pests /Diseases/ Physiological disorder Part affected Control measures

A. Insect pests

1. Leaf eating caterpillar Tender leaves and young growing points

Dimethoate 30 EC (0.05%)

Malathion (0.1%)

2. Bark eating caterpillar Live bark tissue

Orchard sanitation

Injecting petrol in the hole and plugging with mud

Foliar spray with Dimethoate (0.05%)

3. Jamun leaf minor Leaves Clipping and burning of affected leaves followed by spraying of Dimethoate 30 EC (1.2ml/l)

4. Jamun leaf roller Leaves Regular clipping and burning of affected leaves.

Chlorpyriphos 20 EC (2ml/l) or Endosulfan 35 EC (2ml/l)

5. Leaf webber Leaves Regular clipping and burning of affected leaves.

Chlorpyriphos 20 EC (2 ml/l) or Endosulfan 35 EC (2ml/l)

27

B. Diseases

1. Anthracnose leaves and young fruits

Mancozeb (0.2%) or Bordeaux mixture (1%).

C. Physiological disorder

1. Flower and fruit drop

Flowers and fruits

Spraying GA3 (60ppm) twice, one at full bloom and other 15days after fruit set

28

References• Handbook of horticulture by K. L. Chadha.• Fruit crops by T.Radha and L.Methew.• TNAU Agritech Portal Horticulture

(http://agritech.tnau.ac.in/horticulture/horti_fruits_jamun.html) • Krishisewa• (

http://www.krishisewa.com/articles/production-technology/353-jamun.html)