Written by Maggie
Dec 24 2020
Sapodilla is native to tropical America and cultivated in Guangdong, Guangxi and Yunnan (Xishuangbanna), China. Sapodilla is rich in nutrients, including protein, fat, sugar, various amino acids, vitamin B1, Vitamin B2, vitamin E, as well as phosphorus, calcium, iron and other trace elements and minerals. Selenium and calcium are among the highest in fruits and vegetables.
Selenium can activate human cells, enhance the vitality, has the role of cancer prevention, inhibition of cardiovascular disease.The trace element molybdenum contained in Sapodilla also has anticancer effects.
Seeds mature from September to October. Seeds can be stored until spring sowing in the following year. The suitable temperature for germination is 24-28 ℃, 20-30 days after sowing.
Cuttings were carried out in summer, cut to enrich the top shoots, length of 12-15 cm, inserted into the sand bed, room temperature maintained 25-28 degrees Celsius, 30 to 40 days after the insertion rooting.
In the spring, select 1-2 years of growth to enrich the branches, at 20-25cm from the top of the stem ring peeling, 1-2 cm wide, with leaf rot soil and film bandaging, about 2 months to grow new roots.
Sapodilla should be built on hills, slopes or flat ground facing the sun and north of the suitable area, with a deep soil layer, no water, little cold air and sheltered areas.
It is necessary to dig a hole and set up a post beside the Sapodilla seedlings and to dig a planting hole around them. Fertilizer should be added into the planting hole to facilitate the growth of Sapodilla seedlings.
As it grows, it will have a lot of open branches, and at the right time we will cut off the small branches and leave the large diameter.
Fertilization should be done twice a year, the first time in March and the second time in September.