Fruit Quality and Nitrogen, Potassium, and Calcium Content of Apple as Influenced by Nitrate: Ammonium Ratios in Tree Nutrition

Sokri, Salim Mohammad; Babalar, Mesbah; Barker, Allen V.; Lesani, Hamid; Asgari, Mohammad Ali

doi:10.1080/01904167.2014.964364

Cited by 14 publications

(9 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the improvement of fruit length, width, weight, and number of fruits per plant, leading to the enhancement of the appearance quality (Supplementary Materials). Our findings added new values to the scientific literature that some of the key quality-related variables will be affected by the ammonium-nitrate fertilization ratio, but not all of them like the size of fruits in apple [61]. The soluble sugars content in pepper fruits increased in plants with T3; this was probably due to improvement in the absorption of K. It was demonstrated that K fertilization increases the sugar accumulation in soybean seeds [62].…”

Section: Ammonium-nitrate Ratios and The Quality And Capsaicinoidsmentioning

confidence: 61%

Appropriate Ammonium-Nitrate Ratio Improves Nutrient Accumulation and Fruit Quality in Pepper (Capsicum annuum L.)

Zhang

Dawuda

et al. 2019

Agronomy

View full text Add to dashboard Cite

Ammonium (NH4+) and nitrate (NO3−) are the two forms of inorganic nitrogen essential for physiological and biochemical processes in higher plants, but little is known about how the NH4+:NO3− ratio may affect nitrogen metabolism. This study determined the effect of NH4+:NO3− ratios on plant growth, accumulation, and distribution of nutrient elements, fruit quality, enzyme activity, and relative expression of genes involved in nitrogen (N) metabolism in pepper (Capsicum annuum L.). In a pod experiment, the NH4+:NO3− ratios of 0:100, 12.5:87.5, 25:75, 37.5:62.5, and 50:50 were arranged in a complete randomized design with three replicates. The application of NH4+:NO3− at 25:75 resulted in highest dry matter and N, phosphorus (P), and potassium (K) accumulation. Pepper treated with 25:75 ratio increased root length, surface areas, and root volume and tips. The contents of vitamin C, soluble sugar, soluble protein, total phenols, flavonoids, and capsaicinoids in the fruits were significantly higher with the NH4+:NO3− ratio of 25:75 compared with 0:100 treatment, while lowering nitrate content was found in NH4+:NO3− ratios of 25:75, 37.5:62.5, and 50:50 treatments. Activity of glutamine synthetase (GS), glutamate synthases (GOGAT) enzyme and the levels of relative expression of genes coding these enzymes were superior when the NH4+:NO3− ratio of 25:75 were applied. Therefore, an appropriate ratio of NH4+:NO3− (25:75) in nitrogen application can stimulate root development, promote enzyme activities, and enhance the productivity and fruit quality in pepper.

show abstract

Section: Ammonium-nitrate Ratios and The Quality And Capsaicinoidsmentioning

confidence: 61%

Appropriate Ammonium-Nitrate Ratio Improves Nutrient Accumulation and Fruit Quality in Pepper (Capsicum annuum L.)

Zhang

Dawuda

et al. 2019

Agronomy

View full text Add to dashboard Cite

show abstract

“…In the present study, we obtained variable results, for example, in the case of fruit weight, fruit diameter, and fruit firmness (294.27 g), (87.37 mm), and (7.95 kg.cm 2 ) results were lower than the previous study, respectively, while in terms of fruit shape index (0.99), soluble solids (16.97%) and titratable acid (0.87%) results were higher for different cultivated apples. These variable results may be due to the fact that the final apple quality, including the nutraceutical aspects, is highly influenced by environmental and agronomic variables during the growing season (Lee, Rudell et al., 2012; Mohammad Sokri et al., 2015; Moretti et al., 2010; Musacchi & Serra, 2018). If the soluble solid concentration of apple is between the range of 12% and 13%, with a reasonable range of acid content then fruits could have a better taste (Sofla et al., 2016).…”

Section: Discussionmentioning

confidence: 99%

Quality testing of new Hungarian apple cultivars in normal atmosphere storage

Ebadi

Simon

Ahmed

2022

Food Processing Preservation

View full text Add to dashboard Cite

Apple (Malus domestica) is cultivated worldwide and is the most widely grown species in the genus Malus (Li et al., 2018). There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics; among the different varieties of apples, only 20 varieties are commercial of which only five types (Red Delicious, Golden Delicious, McIntosh, Rome Beauty, and Granny Smith) are evaluated to have major worldwide production. Annual Worldwide apple production is around 83.1 million tons, with China accounting for half of the total production (Ferree & Warrington, 2003;Kunihisa et al., 2016;Matsumoto, 2014). Apples are the fourth largest fruit crop in the world after orange, grape, and banana varieties (Forsline et al., 2003).The term quality defines the superiority of the product or its suitability for specific use, quality is a human structure that has many features or properties. However, apple quality depends on its physical and visual characteristics and chemical composition . The development of these attributes is probably initiated when the fruit is very young, and the final product depends on many factors, such as cultural practices, environmental conditions during fruit development, maturity at harvest, and storage treatments (Vanolia & Bucchiri, 2012;Xie et al., 2021).Fruit quality has been evolving throughout time, at present, fruit production and commercialization extend to delivery criteria to which the consumer imposes. Setting the proper harvest date is not only useful in obtaining a better product but also increases productivity, however, the common attributes associated with quality are fruit size, fruit weight, fruit firmness, fruit total soluble solids content, fruit acid content, fruit pectin, and fruit polyphenol content (Mupambi et al., 2018). Apple quality rapidly changes during storage and, therefore, substantially influences the acceptableness of the consumers. At the first step, it is judged by manifestation containing color and size and secondly by the content of total soluble solids (TSS), texture, and/or titratable acidity, these parameters would supply substantial information to the consumers in identifying the most nutritional fruit. The influence of diverse treatments on apple quality has extensively been considered during storage by

show abstract

“…NH 4 + and NO 3 − are two forms of inorganic N available for plant uptake. Studies on NH 4 + stress showed that a low NO 3 − :NH 4 + ratio inhibits plant growth and changes ion balance in the plant Babalar et al, 2015;Sokri et al, 2015). Esteban et al (2016) showed that complementation with nitrate at low doses, which has long been practised in agriculture, can counterbalance the ammonium toxicity in the laboratory.…”

Section: Introductionmentioning

confidence: 99%

Uptake, transport and distribution of molybdenum in two oilseed rape (Brassica napus L.) cultivars under different nitrate/ammonium ratios

Qin

Sun

et al. 2017

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

show abstract

Fruit Quality and Nitrogen, Potassium, and Calcium Content of Apple as Influenced by Nitrate: Ammonium Ratios in Tree Nutrition

Cited by 14 publications

References 23 publications

Appropriate Ammonium-Nitrate Ratio Improves Nutrient Accumulation and Fruit Quality in Pepper (Capsicum annuum L.)

Appropriate Ammonium-Nitrate Ratio Improves Nutrient Accumulation and Fruit Quality in Pepper (Capsicum annuum L.)

Quality testing of new Hungarian apple cultivars in normal atmosphere storage

Uptake, transport and distribution of molybdenum in two oilseed rape (Brassica napus L.) cultivars under different nitrate/ammonium ratios

Contact Info

Product

Resources

About