The soursop (Annona muricata): Botany, horticulture, and utilization.

The South American soursop, guanabana or graviola fruit, was unknown to Europeans until the voyages of Christopher Columbus. The tree is now grown commercially and in home gardens throughout the tropics. The fruit is consumed as a fresh fruit and juice, and the frozen pulp is used in the preparation of ice creams, sherbets, and juices in many world markets. The juice is sometimes mixed with other fruit juices. The pulp is also used in the preparation of drinks, wines, cakes, mousses, gelatins, and puddings or consumed green as a vegetable. This review discusses the taxonomy and morphology of the soursop, cultivar collection, and their use in selection and breeding programs as progenitors for developing new varieties. The environmental requirements, cultural practices, and plant propagation methods for soursop are reviewed. Orchard management that includes planting density, plant nutrition, pest and disease occurrence and control, harvest methods, and yields are discussed. Future prospects are considered. Core Ideas: The soursop fruit is discussed in regard to its taxonomy, horticultutal practices, pests, and diseases. The soursop fruit's uses are very common in tropical countries. Attention must be given to its consumption because of its acetogenin contents. Pests and diseases are limiting its production. [ABSTRACT FROM AUTHOR]