Soursop Farming

Soursop grows well in Warm, humid tropical conditions

Temperature: 20–30°C for best growth

Grafted seedlings take 3–4 years for fruiting

Plant during the monsoon season to ensure natural moisture support

Dig pits of 60 × 60 × 60 cm, Mix the excavated soil with 20–25 kg compost or FYM and 500 g neem cake to protect roots

Plant seedlings upright, keeping the graft union above soil level and firm the soil gently around the root zone

Water thoroughly after planting

Young soursop plants (0–1 year) benefit from partial shade.

From 2nd year onwards, plants should grow in full sunlight for proper flowering and fruit set.

Soursop prefers consistent soil moisture but cannot tolerate flooding.

During flowering and fruit development, do not let soil dry completely, this helps prevent flower drop.

Drip irrigation is ideal to maintain steady moisture and reduce diseases.

Apply 8–10 cm thick mulch around the tree with Dry leaves, Coconut husk, Straw and Wood chips

Keep 1–1.5 m radius free of weeds around each tree. Use manual weeding or mulching;

Soursop responds well to light annual pruning. Maintain an open canopy for air flow, which reduces fungal infections and improves fruit quality.

Apply 20–25 kg well-rotted FYM or compost every year along with 1–2 kg neem cake to support soil health and reduce root pests

Common pest are Leaf miners, Mealybugs, Aphids and Fruit flies

Remove weeds, fallen fruits, and infected plant material to reduce pest breeding.

Prevent waterlogging to reduce fungal infections.

Organic sprays like Neem oil, chilli–garlic extract, or copper fungicides for eco-friendly control.

Use pheromone traps and regular scouting to detect early infestations.

Balanced irrigation is critical—too much water encourages fungal diseases, while drought stresses trees.

Preventive care (mulching, pruning, spacing) is more effective than reactive spraying.

Fruits are usually ready 4–5 months after flowering.

After maturity skin changes from dark green to light green or slightly yellowish.

Spines become more widely spaced and flexible. Fruit feels firm but not rock‑hard.

Carpels (segments) appear well‑separated and prominent.

Harvest fruits by hand or with sharp knife / secateurs to avoid damage.

Cut with a short stalk attached to reduce bruising.

Handle carefully—soursop skin is delicate and easily bruised.

Avoid shaking or dropping fruits during collection.