Tree vigor, yield, fruit quality, and antioxidant capacity of apple (Malus × domestica Borkh.) influenced by different fertilization regimes: preliminary results

Abstract

Introduction Apples are the most important and most popular fruit crop in temperate climate zones, and their production is increasing. The apple is a convenient fruit available in retail throughout the world all year as a result of its high storability. Its beautiful appearance, crispy flesh, pleasant flavor, and sweetness attract consumers and fetch a high price (Asif Ali et al., 2004). Appearance, fruit size, uniformity, color, and freshness, as well as nonvisual attributes such as taste, aroma, flavor, firmness (texture), nutritional value, and health benefits, are components that determine the attractiveness of fruit to consumers (Nour et al., 2010). Firmness and aroma appear to be the most important factors for consum ers. Some phytochemicals such as sugars, organic acids, and phenolic compounds con tribute to the aroma of apples (Mikulič Petkovšek et al., 2009). Intensive apple production is based on the use of a number of cultural techniques such as training, pruning, thinning, soil management, disease and pest management, weed control, irrigation, and fertilization (Milošević and Milošević, 2017). In the past few decades, intensive apple production worldwide has primarily focused on increasing productivity through intensification of the use of fertilizers and water, resulting in high production and environmental costs (Stefanelli et al., 2010). Therefore, fertilizers are an important tool for boosting apple yield and external and internal fruit quality attributes. However, excessive fertilization has been confirmed, especially in horticultural farming, with fertilizer cost accounting for almost 10% of variable costs (Huett and Dirou, 2000). In addition to the financial aspect, excessive fertilization has been associated with the contamination of soils and waters, as well as with increased pest and disease incidence (Marschner, 1995). Today the aim is to secure a profitable, internationally competitive food and farming sector that respects the environment and improves nutrition and public health (Traill et al., 2008). In sustainable agriculture, judicious use of fertilizers is an important issue.

Chemical Composition of 21 Cultivars of Sour Cherry (Prunus cerasus) Fruit Cultivated in Poland

“…For other fruits, which are sweeter than tart cherries, the sweetness/sourness TS/TA ratio is higher. For Idared apples the TS/TA ratio was 19.7–28.5 [ 23 ], for apricots 8.4–9.2 [ 24 ], but for pomegranates and cornelian cherry it was 2.3–7.0 [ 14 , 25 ]. This acceptability index in sweet cherries can be above the value of 25 [ 18 ].…”

Role of rootstock and apple fruit tissue in antioxidant activity

“…Fruit weight as a cultivar-specific property can be improved by cultural practices such as fertilisation, irrigation, pruning, thinning, spraying with foliar nutrients and hormones etc. (Greenhalgh et al, 1977;Milošević et al, 2014Milošević et al, , 2019, crop load, rootstock (Milošević et al, 2018) and choice of environmental conditions suitable for apple growing. In the present study, significantly higher fruit weight was found in 'Hapke' on M.9 T337 in comparison with M.26 (Table 1).…”

Various factors affect product properties in apple cider production

“…Fermentation at lower temperatures resulted in longer fermentation times, 24-29 days when using M02 yeast and 39 and 56 days for the spontaneously fermented ciders (Table 1). In apples, the content of nitrogen is affected by cultivar, soil, fertilization, climatic conditions and the age of the apple trees (Milosevic, Milosevic & Mladenovic, 2019;Planchon, Lateur, Dupont & Lognay, 2004). To prevent fermentation from stopping, a sufficiently high amount of nitrogen is necessary (Lea, 2015) .…”