Effect of different fruit growing position and cultivation altitude on unjuicy fruit in Tejakula Tangerines (Citrus reticulata cv. Tejakula)

Tejakula tangerine (Citrus reticulata cv. Tejakula) is one of the citrus with a characteristic bright yellow fruit. This type of citrus is favored by many people because of its fresh and sweet taste compared to other oranges. Tejakula tangerines experience problems at this time, namely the decline in the quality of the fruit produced. The declining fruit quality is caused by several obstacles, one of which is unjuicy fruit. Unjuicy fruit or the tip of the upper fruit, near the fruit stalk is white like cotton, low water content and bland taste. The purpose of this study was to determine the effect of cultivation altitude and fruit growing position on unjuicy fruit in Tejakula tangerines. This study used a randomized group split plot design with two factors. The first factor is the cultivation altitude with two levels, namely the height of the cultivation site 0-150 meters above sea level (m asl) (K₁), the height of the cultivation site >150-300 m asl (K₂). The second factor is fruit growth position with two levels: fruit growth position on the outer crown (Pl), fruit growth position on the inner crown (P_d). The results of the K₂ treatment gave the best results on the percentage of unjuicy fruit weight (11.11%), the Percentage of the of Unjuicy Fruit (11.11%), the percentage of the number and weight of unjuicy fruits at lightly level (9.52%), the percentage of the number and weight of unjuicy fruits at medium level (0.79%). Pd treatment gave the best results on the percentage of unjuicy fruit weight (11.11%), the Percentage of the of Unjuicy Fruit (11.11%), the percentage of the number and weight of medium unjuicy fruits (0.79%). K₂P_d interaction gave better results for the variables of percentage of unjuicy fruit weight (9.52%), percentage of unjuicy number (9.52%) and percentage of number and weight of medium unjuicy fruits (0%).