I have Langra trees in eastern UP. The fruit stays green even when ripe which confuses buyers. When should I pick it, and what conditions does Langra like?
Langra is a famous mid-season variety of the eastern UP and Bihar belt, associated with Banaras. Its hallmark is that it stays greenish-yellow even when ripe rather than turning orange, with sweet aromatic fibreless pulp, so judge maturity by shoulder fill, slight softening, aroma and the change of bloom, not just colour. It ripens around July in the plains. Langra likes the subtropical plains climate with a dry flowering spell; humid wet weather at flowering increases anthracnose and reduces set. It is a moderate to alternate bearer. Harvest at mature-green with a small stalk attached using a clipper or picking pole bag to avoid sap burn and bruising, then ripen naturally or in a proper ethylene ripening chamber, not carbide. Educate your buyers that green skin in Langra is normal.
True, customers in faraway markets think green Langra is unripe. I sell mostly to traders who know the variety, they pay fair for it.
Picking with a small stalk and not letting sap touch the skin keeps Langra spotless. Sap burn was spoiling my fruit earlier.
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