Effect of the concentration of mineral constituents in apples on their post-harvest quality and storage performance. Pt. 1. Relations between the mineral composition of apples and their susceptibility to physiological disorders. Pt. 2. Relations of the concentration of mineral constituents in apples and some factors determining their quality
1997
Ben, J. (Agricultural University, Krakow (Poland). Dept. of Pomology)
When the K/Ca ratio ranged from 24-27 the percentage of apples affected by bitter pit was 5.1-3.8. With the K/Ca ration increasing to 39 the susceptibility of the apples to bitter pit reached 11.2 percent. The internal breakdown appels was determined to an almost equal degree by Ca concentration in the fruit, the N/Ca ratio increasing from 11 to 19 and that of P/Ca from 2.2 to 3.0. Nitrogen concentration was negatively correlated with fruit firmness and the content of sugar, acids, extract and dry matter, while phosphorus concentration was positively correlated with the firmness of apples and negatively with the remaining investigated constituent
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