Relations between Taste Quality of 'Conference' Pear and Mineral Contents in Fruit, Leaf and Soil
2015
Janssens, P. | Odeurs, W. | Elsen, A. | Verjans, W. | Deckers, T. | Bylemans, D. | Vandendriessche, H.
To maintain consumers trust in ‘Conference’ pear a uniform good flavor is desirable. In the north of Belgium a survey was conducted in 10 orchards during three successive years (2011-2013). Mineral content in soil and leaf was analyzed just as mineral content of the fruits, flavor scores obtained after test subject inquiry, and fruit quality parameters. Correlation analysis on all measured parameters revealed that fruit taste was closely related to total soluble solids (TSS). However, fruits with high TSS fruits scored worse in fruit firmness. TSS was in all years positively correlated with nitrogen content in the fruits but negatively with calcium content. Nitrogen and calcium content in the fruits was correlated with nitrogen content in the leaves. Relationships between minerals in the soil and minerals in the fruits were less pronounced but soil water status positively corresponded with nitrogen content in the fruits in two of the three years. In the survey soil water status rather than soil mineral status was the determining factor for taste quality.
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