Download Santol (Sandoricum koetjape)

Santol
(Sandoricum koetjape)
Santol is a stately, attractive, and lofty tree. It is not
only an excellent shade tree. It has
also colorful leaves that give it ornamental value.
Description
The santol tree reaches a height of 30 m. It has a
smooth, straight trunk. The tree drops
its egg-shaped leaves periodically. The leaves turn from
dark green to beautiful shades of red or
yellow before falling off.
The slightly scented flowers are yellowish-green. These are usually found in clusters on
the branches among the leaves.
The fruit is round or somewhat flattened and golden yellow with a velvety skin. The
outer fleshy portion is thick, tough, flesh-colored, and somewhat sour. The inner fleshy portion is
soft, white, slightly juicy, and sour to sweet. This part clings strongly to the large seeds which
number from three to five.
Variety
The two major varieties are the 'Native' and the 'Bangkok' . The Bangkok variety is an
introduction from Thailand. Its leaves, flowers, and fruits are larger than those of the Native.
Bangkok produces sweet and exceptionally large fruits that average more than 250 g. The
Native variety produces sour, small fruits which weigh 80 g. Thus, consumers often prefer the
Bangkok over the Native variety.
Uses
A versatile crop, santol presents a wide array of uses. The fruits are eaten fresh or made
into candy, chutney, jam, jelly, marmalade, or preserve. They are also used in flavoring native
dishes.
The leaves when boiled are used to cure fever, and the powdered bark treats ringworm.
The roots cure diarrhea and other stomach upsets. They are also used as a tonic in childbirth.
The wood is used in construction, carpentry, and in making utensils and implements.
Soil and Climatic Requirements
Well-drained clay loam and sandy loam soils with plenty of organic matter are
satisfactory for profitable growing.
Santol is a hardy plant but performs well in areas with an even rainfall distribution . It
grows well from sea level to elevations exceeding 1,000 m.
Cultural Management
Propagation. Santol can be propagated sexually by the use of seeds and asexually by
budding, grafting, inarching, and marcotting. Sow seeds 5 cm apart in a seedbed with fine sand.
Transplant into individual containers when the first pair of leaves have matured. Use
seedlings as rootstocks when these have attained a height of 40-50 cm.
Budding and grafting are the two most reliable and rapid methods for the commercial
propagation of santol.
Planting. Plant at the onset of the rainy season and adopt a spacing of 8 m x 5 m to 12
m x 12 m. For commercial orchards, space the plants 4-6 m apart.
Irrigation. Regularly water the plants during the first year. Thereafter, water only when
necessary during prolonged dry periods and during the development of flowers and fruits
Fertilization. During the first year, apply 100-200 g ammonium sulfate per tree one month
after planting. Do this before the rainy season ends. For young, bearing trees apply 200-500 g
complete fertilizer twice a year. Correspondingly increase the amount of fertilizer as the trees grow
bigger. For full-grown trees, use 2 kg complete fertilizer per application.
Pruning. During the first two to three years, allow two to three well-spaced main
branches to develop. When the tree has reached fruiting age, remove the extremely vigorous but
usually unproductive shoots, interweaving branches, and diseased and infested shoots.
Pests and diseases. The most serious pest is gall-forming mite which can be controlled by
spraying with a miticide. To control the Oriental fruit fly, bag the fruits or use fly baits.
One common disease is pink disease which can be controlled with copper fungicides.
Another is blight disease attacking young seedlings. It can be controlled by soil sterilization or
spraying with fungicides.
Harvesting and Postharvest Handling
A 30 year-old seedling tree normally produces 14-19 t/ha per year. Harvest fully ripe fruits which
are yellow to yellowish-brown. Use a net attached to a long bamboo pole. Sort fruits and pack them
in baskets lined with banana leaf sheaths. At room temperature, the fruits keep for seven days.
Source:
PROSEA Leaflet No. 67. 1992
ISBN 971-20-0242-X