Use of Urea-Sulfuric Acid and Iron Chelate to Mitigate Iron Chlorosis in Pear

Elkins, Rachel; Meyer, Richard; Adams, Chris

doi:10.17660/actahortic.2002.596.116

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…In fact, severe reductions of citrus yield are reported Bañuls et al 2003 ) . Not only citrus yield is adversely affected by iron de fi ciency but also other tree crops such as olive (Pastor et al 2002 ) , peach (Tagliavini et al 2000 ;Yoshikawa 1988 ) , pear (Elkins et al 2002 ) and plum (Yoshikawa et al 1982 ) . These reductions were associated with decreases in fruit tree load that can be induced by iron de fi ciency during fl ower development and fruit set (Álvarez-Fernández et al 2011 ) .…”

Section: Effects Of Iron Chlorosis On Yield and Fruit Qualitymentioning

confidence: 99%

Lime-Induced Iron Chlorosis in Citrus: Diagnosis Through Physiological and Metabolic Evidences

Jiménez

Torrecillas

Sevilla

et al. 2012

Advances in Citrus Nutrition

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Iron is essential for plants nutrition, being required in small but in critical concentrations for plant growth and crop productivity. Despite total iron content in soils is much higher than that required by plants, soil iron bioavailability is low, particularly in calcareous soils. For this, many agricultural crops worldwide growing in semiarid climates and calcareous soils suffer from iron de fi ciency (iron chlorosis or lime-induced chlorosis). In this sense, chlorotic leaves may contain as much or more total iron than healthy leaves of the same age ( chlorosis paradox ). In this chapter, we discuss the strengths and weaknesses of the leaf visual rating of chlorosis, fl oral mineral analysis and leaf active iron for diagnosing citrus iron nutritional status. The effect of iron chlorosis on yield and physical and chemical characteristics of citrus fruits was also reviewed. We analyse the metabolic response of citrus to iron de fi ciency, paying special attention to the inducible mechanisms developed under low-iron stress and to the metabolic changes able to be used to evaluate the iron de fi ciency. Finally, we reviewed the bioactive compounds in the citrus fruits, paying special attention to the fact that iron de fi ciency enhances phenolics and, as a consequence, health-promoting effects of the fruits for the human body.

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