Tamarillo (Cyphomandra betacea (Cav.)) Origin, Cultivation, Breeding and Management

Tamarillo has a unique flavor and rich history. South American fruit is popular in New Zealand. Tamarillo is commercially grown in New Zealand and South America. It grows best under sub-tropical areas. It matures in 18 months. It’s 2 m tall and has lifespan of about 7 years. For propagation, seeds or cuttings are employed, and plant trimming for effective output varies according to propagation method. Tamarillo plants are wind-sensitive and need cover or windbreaks. It’s a beautiful fruit with smooth, shining skin. Yellow, red, and purple fruits are available. This fruit contains vitamins, minerals, fiber, and antioxidants. It has a very low-calorie count. Breeding focuses on fruit quality through selection, hybridization, and biotechnological treatments for plantation and post-harvest management. Diseases, pests, viruses, and physiological abnormalities can be treated with plant protection techniques. Like other fruits, it’s edible after harvesting. Made into juices, concentrates, jams, gelatins, and sweets. If processing facilities and transport are available, it can be exported as pulp or concentrate. The tamarillo can diversify sub-tropical fruit production as a high-value cash crop, with excellent fruits commanding premium prices in Europe, North America, and Japan.