The larvae feeding inside the fruit, render them unfit for consumption. Recommended control measures are field hygiene, bagging and spraying with insecticide. Control is by spraying with insecticide. Control is by removing and burning the affected branches and spraying with copper oxychloride. Control is by spraying the affected parts with fungicides.
Control is by removing and burning the affected parts and spraying with fungicide.
At maturity, the outer skin becomes smooth and turns yellowish brown. Mature ciku fruit will shed brown powder from its skin. Fruit should be harvested with its peduncle while it is green and firm. Unharvested and ripened fruit will drop to the ground. During the first three to five years the yield is 2 to 5 tonnes per hectare, from the sixth to twentieth year 8 to 40 tonnes per hectare and from twenty years upwards 42 to 50 tonnes per hectare.