Nitrogen fertilization rates in a subtropical peach orchard: Effect on fruit nutritional value and flavor

JSFA reports Pub Date : 2024-02-08 DOI:10.1002/jsf2.183
Zilfina Rubio Ames, Jeffrey K. Brecht, Mercy A. Olmstead, Denise Tieman, Charles A. Sims
{"title":"Nitrogen fertilization rates in a subtropical peach orchard: Effect on fruit nutritional value and flavor","authors":"Zilfina Rubio Ames,&nbsp;Jeffrey K. Brecht,&nbsp;Mercy A. Olmstead,&nbsp;Denise Tieman,&nbsp;Charles A. Sims","doi":"10.1002/jsf2.183","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background</h3>\n \n <p>The necessity to help farmers improve yields has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four-N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha<sup>−1</sup>) were tested each year from 2011 to 2017 in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture peach, and non-melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>The phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared with NMF, because of its juiciness.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Nitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.</p>\n </section>\n </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"148-162"},"PeriodicalIF":0.0000,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.183","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JSFA reports","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/jsf2.183","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Background

The necessity to help farmers improve yields has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four-N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha−1) were tested each year from 2011 to 2017 in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture peach, and non-melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.

Results

The phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared with NMF, because of its juiciness.

Conclusions

Nitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
亚热带桃园的氮肥施用率:对水果营养价值和风味的影响
由于必须帮助农民提高产量,多年来农业研究的重点一直放在产量和抗病性上,而忽视了水果质量的其他方面,如风味、保健作用和外观。多个生化过程都需要氮。然而,减少氮肥用量可以增加抗氧化剂和挥发性芳香化合物的合成。从 2011 年到 2017 年,每年都对两个桃品种--质地柔软的融化果肉(MF)"TropicBeauty"(TB)和质地松脆的非融化果肉(NMF)"UFSharp"(UFS)--进行四种氮肥施用量(0(N0)、45(N1)、90(N2)、179(N3)和 269(N4)千克/公顷)的试验,以确定氮肥对营养价值和风味的影响。NMF品种 "UFSharp"(UFS)和MF品种 "TropicBeauty"(TB)的植物化学成分没有受到氮含量的明显影响。感官评价显示,与 NMF 相比,消费者更喜欢 MF 桃子,因为它多汁。氮肥对桃子的植物化学成分、挥发性芳香化合物和消费者接受度的影响较小。氮肥效应可能受到修剪方法、果园培训和果实发育期延迟的影响。本文受版权保护。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Issue Information Issue Information Maltobionic acid protects against ovariectomy-induced osteoporosis by suppressing bone resorption Optimizing insect repellence in open sun drying of fish through the combined influence of salt, turmeric, pepper and the bacteriocin nisin under tropical conditions Issue Information
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1