Removal of Mango Inflorescence Increases Fruit Set and Does Not Affect Yield (Mangifera indica cv. Cogshall)

Mango is the fifth fruit in the world in regards to production volume. Although this has increased strongly in the past 15 years, yields are still low and irregular. The most frequent hypothesis found in the literature to explain this is that the availability of carbohydrate can limit the formation of reproductive organs and growth and that high carbon mobilization during flowering can limit sugar availability for fruit growth. Furthermore, a long fruit growth period could reduce the formation of flowering twigs. A one-year experiment was carried out at CIRAD research station in Reunion Island with the objective to reduce energy loss during flowering to optimize, at tree level, source/sink relationships during fruit growth. As compared to control trees (with no removal of inflorescence) and trees where the distal half of each inflorescence was removed, removing 50% of the inflorescences increased fruit set and maintained yield and fruit size.