Carambola, also known as starfruit, is a tropical and subtropical tree crop originating from Southeast Asia. The document summarizes key details about the floral biology, morphology, and breeding objectives of carambola. It describes that carambola flowers are perfect, bell-shaped, and come in two styles - short or long. Short-styled cultivars require cross-pollination from long-styled cultivars. Breeding objectives include improving fruit quality and taste, increasing early bearing habits, regular production, and resistance to biotic and abiotic stresses like disease, pests, temperature, water stress and salinity.

1. CARAMBOLA
(STARFRUIT)
SUBMITTED TO –
Dr. Mahantesh Kamatyanatti
SUBMITTED BY –Anubhav biswal
REG.NUMBER-11906975

3. 1.INTRODUCTION-
2.FLORAL BIOLOGY
3.MORPHOLOGY
4.BREEDING OBJECTIVE

4. INTRODUCTION
S.N – Averrhoa carambola
Family- Oxalidaceae
Order-Geranials
Chromosome number- 2n=2x=22 or 24
Origin- South-east Asia
It is a tropical and subtropical crop both

5.  Carambola is an evergreen tree with an early bearing
habit and may fruit as early as one year after planting .
 It has the peculiar characteristics of initiating several
flowering periods and may even flower continuously
during the year under good cultural and environmental
condition .
 Flowers are red or pink colour and fruits are
green(immature),yellow (ripen) in colour.
 Flowers of carambola are arranged in loose panicles and
are borne on basally branched , slender twings which are
1-8cmlong,with a reddish or pubescent axis.

6.  Flowers are mainly situated in the axis of the leaves but they may
also develop in small clusters, on leafless branches and on terminal
shoots.
 The flowers are perfect , 5-12cm long and are some what bell-
shaped.
 Heterostyly or distyly is characteristic of the species, with some
tress bearing flowers with long styles and short stamens and other
producing only flowers with short styles and long stamens.
 The peak flowering period is Jan-Feb and Sep-Oct.
 Flowering takes place two and half weeks after initiation, with
flowers developing on each inflorescence over a period of 2-4 weeks
,during which more than 50 flowers of the total number present on
each panicle may open.
 Temperature below 0˚C as well as dry winds , will destroy
inflorescences .

7.  Anthesis takespalce during the day with flowers opening
between 8.00 and 10.00h and closing between 14.00 and
18.00h.
 During morning the following anthesis ,the petals falls and
white greenish ovaries are exposed.
 The development sequence of the flower within the
inflorescence is basipetal, the terminal flower of the main
axis of the inflorescence opening first ,followed by terminal
flower of the secondary axis; these are then followed by the
flowers of tertiary axes.
 Dehiscence takes place soon after anthesis .
 Pollination mainly by insect(bees) and partially by wind.

9. FLOWERS MORPHOLOGY
 The flowers are perfect ,5-12mm long and bell shape
 The carambola flower has usually five stamens ,partially united at the base
and five lobed compound pistils.
 The style which supports the stigmas is in two forms, short and long. Short
style(the stigma located below stamens) cultivars are generally self-
incompatible and require pollination from long style(Stigma above the
stamen). Long styles are self fertile.
 Percentage of fruit set in cross between short style X Long style and vice-
versa.

11.  Improvement in fruit quality. The impression that carambola has
acidic fruit ,not suitable for eating in fresh uncooked form, is rapidly
diminishing with introduction of sweet more cultivars .
 Early bearing habit ( able to produce fruit in 2nd year)
 Regular production
 Resistance to water stress or water logging condition
 Resistance to salinity.
 Resistance to adverse weather conditions;e.g. high and low
temperature , dry winds, storms .
 Resistance to pest and diseases ,particularly fruit fly and anthracnose.

13. REFERENCE
 Fruit Breeding Approaches and Application by Dr. K.K Mishra , DR. N.K Mishra
AND Dr. S.Chand
 Carambola production in Florida by R.J and Olszack

14.  THANK YOU