This document summarizes a presentation on crop improvement and recent advances in sapota. It begins with an introduction to sapota, providing its common name, botanical name, family, chromosome number, origin, and edible part. It then discusses the basic information, important uses, constituents, nutritive value, present scenario, breeding objectives, center of diversity, botany, floral biology, morphology of flowers, selected varieties, hybrid varieties, distribution of cultivars in India, important varieties, future thrust, and concludes with thanks. The key points covered include sapota's origin in Mexico and Central America, commercial cultivation beginning in India in 1898, inarching being the main propagation method, and India being a major global

1. S.K.N. COLLEGE OF AGRICULTURE
Department of Horticulture
Presented to
DR. M.R. Choudhary
Professor
Presented by
Praveen Choyal
Ph.D (Horticulture)
CROP IMROVEMENT AND RECENT
ADVANCES IN SAPOTA
PRESENTATION ON

2. INTRODUCTION
Common name : Sapota (Chiku, Sapodilla plum, Bully)
Botanical name : Achars zapota / Manilkara achras
Family : Sapotaceae
Chromosome : 2n = 26
Origin : Mexico and Central America
Edible part : Mesocarp
Fruit type : Fleshy berry

3. Basic Information
Commercial cultivation of sapota was first taken up in Maharashtra during
1898 in a village named Gholwad (Cheema et al., 1954).
Propagation of sapota by inarching using Rayan as rootstock is most
accepted and commercial method
For uniform or rapid ripening Ethephon (1000 ppm) can be utilized at 200-
250C
Central leader system of training is most common method in sapota
Square system of planting is recommonded in sapota.
 It is a delicious fruit introduced from tropical America.

4. Important Uses
Sapota when fully ripe is eaten as dessert fruit along with
skin, as skin is more nutritive than pulp (Gopalan et al., 1981).
Fruit is good source of digestible sugar (12-18%)
The unripe fruit and bark yield white latex, which solidifies on exposure
to air, and this forms the base material for making chickle (chewing gum)
The ripe fruits are used for making mixed jams, jelly, sherbet and halwa.
It is also used for manufacture of industrial glucose and pectin.
Its wood is used for making agricultural implements, building
construction, furniture etc.
 The bark of sapota is used as a tonic, astingent and antipyretic
 Its tender leaves are used as a vegetable.

5. Constituents Quantity
Moisture 73.7%
Carbohydrate 21.4%
Protein 0.7%
Fat 1.1%
Calcium 28 mg/100g
Phosphorus 27 mg/100g
Iron 2 mg/100 g
Ascorbic acid 6 mg/100 g
Carotene 97 I.U.
Nutritive value

6.  India is one of the largest producers of sapota in the world.
In India, Sapota covers 107.2 thousand hectares with annual
production of 1284.6 thousand MT and productivity of 12.0 MT/
Ha (Horticultural Statistics at a Glance 2017).
 In India, Karnataka is leading sapota producing state.
Followed by Gujarat, Tamil Nadu, Maharashtra, Andra
Pradesh and West Bengal.
Present Scenario

8. Breeding Objective:-
Dwarf structure of tree
Precocity in bearing
High yield and good keeping quality
Thick skinned, hard fleshed varieties with sandy or gritty texture are
considered low in quality
Synchronized flowering
Thus, high quality fruit combined with high seedlessness and extended
storage life are major breeding objectives
Resistance to leaf spot diseases
Salinity and drought tolerance
Kallipatti produces higher yield and better quality fruits and uses as better
parent in breeding programme

9. A center of diversity is an area that has a high degree of genetic
variation for a particular species or genus of plants that can also be the
center of origin for that species.
Sapota is a native of Mexico and Central America.
Sapota is grown on commercial basis in India, Philippines, Sri Lanka,
Mexico and Venezuela.
Centre of Diversity

10. Botany
Sapota plants are ever green in nature
The tree canopy has four kinds viz, erect growing habit, drooping
branches habit, spreading branches with sweet fruits and spreading
branches with inferior fruits
Tree can grow up to 8 m high
Fruit bearing is on new growth in axils of leaves
Leaves are elliptic to obovate, flowers solitary in leaf axils
Fruit is a drupe, egg shaped and round

11. It is wind pollinated crop
Flower type : Protogyny
Stigma grow out of the bud about 2 days before anthesis
Anthesis time : 4 – 4.30 A.M.
Anther dehisces between: 8.00 – 10.00 P.M.
The stigma become receptive 2 days before opening and continues to be
like that up to 12 hrs. after opening
Peak receptivity between: 8.00 – 10.00 A.M.
Flowering time : Tropical climate - July - Nov. and Feb - March
: Sub tropical climate - Oct - Nov. and April – May
Time taken fruit to maturity: N.I. = 10-12 months
S.I. = 4-5 months
Floral Biology

12. Morphology of Flower
The flower (about 1 cm in diameter) are solitary and peduncles on
short pedicels (1-2cm) and are carried in the leaf axils of terminal
leaf clusters
Calyx, consist of 6 sepals is arranged in 2 whorls of 3 sepals. Each
slighted connected at the base.
The outer sepals are brownish in color
Flowers are protogynous.
Corolla is consist of 6 pale white petals, which form
a bell shaped tube

13. Staminate flower Pistilate flower
•Androecium consist of 12 stamen
arranged in two whorls of 6 each (6
petaloid stamenoid and 6 stamens)
on the rim of the corolla tube
(epipetalous)
•The filaments of stamens are
short and dorsified. Anther are
small and pointed towards tip.
•Pistil is syncarpous and composed
of 4-5 fused carpels.
•There is one anthrocarpous ovule
in each locule, which is arranged in
axial placentaion.
•The style is long green and stigma
is capitate.

14. Flower of Sapota
Anther
stigma

15. Varieties Parent Institute
CO-2
(1974)
Baramasi TNAU, Coimbatore
PKM-1
(1981)
Guthi Periakulam
PKM-4
(2003)
Open pollinated seeds of
PKM-1
Periakulam
Selection
PKM-5
(2007)
Open pollinated from
Virudhunagar
Periakulam

16. CO-2
PKM-1
Selected varieties of sapota
PKM-5

17. Hybridization
Hybrid Parents Institute
CO-1 (1972) Cricket Ball X Oval Coimbatore (TN)
CO-3 (2000) Cricket Ball X Vavivalasa Coimbatore (TN)
PKM-2 (1992) Guthi X Kirtibharti Periakulam (TN)
PKM-3 (1994) Guthi X Cricket Ball Periakulam (TN)
DSH-1 Kallipatti x Cricket Ball Dharwad
DSH-2 Kallipatti x Cricket Ball Dharwad

18. CO-1
CO-3
PKM-2
PKM-3
Hybrid varieties of sapota

19. Distribution of Sapota Cultivar in India
Variety Shape of fruit States
Cricket ball Round AP,TN, KT, MH, and WB
Banglora, Vavila -Valasa Oval Tamil Nadu
Jonnavalasa Round Gujarat
Kirthbharti Round AP and TN
Pilipatti Oval Maharashtra, Gujarat
Kalipatti, Chatri Oval MH, TN and KT
Pala Oval TN and AP
CO1 Oblong TN and AP
CO2 Oblong Round TN and AP
CO3 Oblong TN and AP
PKM-1 Ellipitical-oblong TN and AP

20. Important Varieties of Sapota
Varieties Characteristics
CO1 Fruit weight 125 g, flesh is granular in texture and reddish
brown in colour, TSS 18 B
CO2 It is higher yielder, seeds are less in number and small sized (2-3)
CO3 Fruit, very sweet with a TSS of 24.2, average yield of tree is 157 kg.,
suitable for HDP at the spacing of 5-6 m
PKM1 Dwarf variety, high yielding, almost bearing throughtout the year
PKM3 Suitable for HDP, fruit are bigger in size, fruit yield of tree is 14 tonnes per
ha., have cluster bearing habit
DSH1 Tree vigourous, bearing round to slightly oblong fruit with high yield, fruit
is very sweet having a soft, granualr and mellowing flesh
Chhatri It bears umbrella like whorl of branches. Fruit are similar to that of
kallipatti but slightly less sweet
Culcutta Round The folliage is light green, fruits are large but the flesh is gritty
Cricket Ball It bears the largest size of fruits, pulp is gritty and granular and not very
sweet, it is shy bearer
Kallipatti It has dark green, broad and thick leaves and spreading branches
Pala Fruit is small to medium sized with apex broadly pointed and very sweet

21. Future Thrust
Resistance against biotic and abiotic stress
Development of dwarf trait cultivars, good quality
fruit and long storage life.
Need to regularize flowering and fruit set in sapota
for a uniform development of fruits and harvest at one
time
Use of biotechnical tools in breeding programme

22. THANK
YOU