The Effects of Increasing the Supply of Nitrogen, Phosphorus, Calcium and Potassium to the Roots of Merton Worcester Apple Trees on Leaf and Fruit Composition and on the Incidence of Bitter Pit at Harvest

Lewis, TL; Martin, Daniel P.; Cerny, Joseph; Ratkowsky, D. A.

doi:10.1080/00221589.1977.11514770

Cited by 12 publications

(6 citation statements)

References 7 publications

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“…When tested with 1969A data, a highly significant correlation (r = 0.42) was found between predicted and observed values, suggesting that the equation could predict the incidence of bitter pit in this cultivar. The relationships of Ca and bitter pit and K and bitter pit are similar to those reported previously (4,8,10,14,16), i.e., high levels of Ca resulted in low incidences of bitter pit and high levels of K resulted in high incidences of bitter pit.…”

Section: Resultssupporting

confidence: 89%

“…Maturity influences color of grapes as the soluble solids increase from 14% to 18% or higher. The development of the typical purple-red color in 'Concord' grapes begins at veraison and continues through maturation (1,8,13,14). However, as the pH of 'Concord' grapes increases from about 3.1 at veraison to 3.8 or higher, a bathochromic shift occurs in the pigments, resulting in a color change from purple-red to blue (3,7,8,16).…”

Section: Additional Index Words Vitis Labrusca Color and Flavor Ratin...mentioning

confidence: 99%

“…Inactivation of PPO by heat prior to depectinization prevents loss of anthocyanins during extraction and subsequent storage. Storage temperature and time are primary factors for stability of color in long-term storage (4,5,8). Also, excessive argol levels in storage tanks have been a concern of the Arkansas juice processors in recent years because of the losses in volume of juice per ton of grapes and the increase in production costs.…”

Section: Additional Index Words Vitis Labrusca Color and Flavor Ratin...mentioning

confidence: 99%

“…decay (2,3,16,17), bitter pit (1,4,6,8,10,14,17,18), and low temperature breakdown (13,17) also may be related to fruit mineral composition at or shortly before harvest. Fruit size also may affect the development of senescent breakdown (9) and bitter pit (4,16), and maturity may be a factor in the development of senescent breakdown (9), core flush (6), and low temperature breakdown (6).…”

mentioning

confidence: 99%

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Predicting Poststorage Disorders of ‘Cox's Orange Pippin’ and ‘Bramley's Seedling’ Apples by Regression Equations

Autio

Bramlage

Weis

1986

J. Amer. Soc. Hort. Sci.

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Equations were developed that could predict the incidence of senescent breakdown, bitter pit, and decay in ‘Cox's Orange Pippin’ apples and senescent breakdown and bitter pit in ‘Bramley's Seedling’ apples. The parameters used to predict the incidences of disorders included fruit Ca, P, and K concentrations; fruit weight; respiration rate; and fruit maturity. Each disorder and each cultivar had a unique prediction equation. Such equations must be established individually for a disorder, cultivar, and, probably, growing region. Given an appropriate data base, this method seems to have broad applicability as a predictive tool for these disorders. However, core flush and low temperature breakdown could not be predicted using the parameters measured in this study.

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Section: Resultssupporting

confidence: 89%

Section: Additional Index Words Vitis Labrusca Color and Flavor Ratin...mentioning

confidence: 99%

Section: Additional Index Words Vitis Labrusca Color and Flavor Ratin...mentioning

confidence: 99%

mentioning

confidence: 99%

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Predicting Poststorage Disorders of ‘Cox's Orange Pippin’ and ‘Bramley's Seedling’ Apples by Regression Equations

Autio

Bramlage

Weis

1986

J. Amer. Soc. Hort. Sci.

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“…Raising Ca^"^ concentrations in the flesh by sprays or post-harvest treatments will greatly reduce the incidence of pit (Shear, 1975;Ferguson, Reid & Prasad, 1979;Mason, 1979). This is a fairly specific requirement; increased Mg"*^ and K"*" make the disorder worse (Lewis et al, 1977;Sharpies, Reid & Turner, 1979). There is also a close link with fruit maturity, N nutrition, fruit size, crop load etc., indicating a relationship of the disorder with rate of fruit development and ripening.…”

Section: Ca'^'''-related Disordersmentioning

confidence: 99%

Calcium in plant senescence and fruit ripening

Ferguson¹

1984

Plant Cell & Environment

271

158

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. Calcium has long been associated with regulation of the ripening process of fruit and post‐harvest storage life. Specifically, maintenance of relatively high calcium concentrations in fruit tissue results in a slower rate of ripening, as seen in lower respiration rates, reduced ethylene production, and slower softening of fruit flesh. There are also some specific fruit disorders such as bitter pit, which can be prevented if sufficient calcium is present. Senescence of other plant tissues such as leaves and flowers has also been shown to be retarded by the application of calcium. Work leading to the above information is reviewed and discussed in the context of what is currently known of cellular regulation of calcium in plants. The major sites for the action of calcium in senescence and ripening are suggested to be in membrane structure and function, and in cell wall structure. Although high external concentrations of calcium are an advantage in reducing the rate of senescence or ripening, it is emphasized that normal cell function requires the maintenance of low concentrations of free calcium in the cell cytosol. It is suggested that one possible feature of senescence is a breakdown in such cellular regulation.

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