A study on citrus to produce higher quality fruit in South Africa

Rémy Rosalie's mission is to develop analyzing methods of fruit quality in South Africa.

Rémy Rosalie, Doctor of the University of Reunion (2015) and former doctoral student of UMR Qualisud in Reunion, is since November 2015 after doc at the University of Stellenbosch. He was welcomed in the Department of Horticultural Sciences for a period of one year, where he worked on the quality of citrus in collaboration with Dr. Paul Cronje. Rémy's mission is to develop analytical methods of fruit quality.

Citrus production is a major sector of activity in South Africa, taking fourth in the world rankings in 2012. This production is divided between the east and southwest of the country where the climate is most suitable. Despite the increase of the production, this remains affected by climatic events related to strong sunlight from production areas. A marked radiation, such as those recorded during the summer days can cause burns on the fruits making them unfit for marketing.

Moreover, fruits exposed to sunlight shows an inferior quality in terms of color and sugar and acid content, compared to their counterparts produced in more temperate regions. Faced with these productions problems related to climate, Citrus Research International (CRI), the leading player in the industry in South Africa, in collaboration with the University of Stellenbosch and the South African government, decided to set up a research plan aimed at finding solutions to produce better quality fruits in these regions. The approach was to install in an experimental field, reflective shade structures to limit (20%) the amount of radiation received on a portion of the field.

The study is to compare the effects of this system on the growth of trees and fruits throughout the season from September to July, comparing exposed and protected fields. The monitoring of the distribution of sugars between sources (leaves and fruits flavedo) and storage organs (pulp and roots) will track the physiological changes implemented in response to the experimental device. Moreover, the involvement of sugars, chlorophylls and carotenoids in the external and internal fruit color will also be followed.

Published: 29/07/2016