Effect of Fertilization on the Concentration of N, P, K, Ca, Mg, Fe, Mn, Cu, Zn and Phenylalanine Ammonio-Lyase Activity in Fruit of 'Zacatecas'-Type Peach (Prunus Persica (L.) Batsch)

Hernández-Fuentes, Alma Delia; Colinas, María Teresa; Pinedo-­Espinoza, José Manuel

doi:10.17660/actahortic.2004.636.65

Cited by 4 publications

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“…18 The enzyme phenylalanine ammonia-lyase (PAL), which controls the synthesis of phenolic compounds and flavonoids, is affected by N fertilization. 19 Under low and medium N fertilization, the PAL activity is low, and thus phenolic compounds could also be reduced by inadequate N fertilization. As well as being responsible for some beneficial health properties, phenolic compounds are also related to sensory attributes such as astringency in peach fruit.…”

Section: Introductionmentioning

confidence: 99%

“…As peach fruit matures, an increase in phenolics, carotenoids, and ascorbic acid is observed 18 . The enzyme phenylalanine ammonia‐lyase (PAL), which controls the synthesis of phenolic compounds and flavonoids, is affected by N fertilization 19 . Under low and medium N fertilization, the PAL activity is low, and thus phenolic compounds could also be reduced by inadequate N fertilization.…”

Section: Introductionmentioning

confidence: 99%

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

Ames,

Brecht,

Olmstead

et al. 2024

JSFA Reports

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BackgroundThe necessity to help farmers improve yields y 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, and non‐melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.ResultsThe 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 to NMF, because of its juicinessConclusionsNitrogen 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.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%