Fruit Phosphorous and Nitrogen Deficiencies Affect ‘Grand Pearl’ Nectarine Flesh Browning

Nitrogen and phosphorous limitations on past LULCC

Introduction Conclusions References

A Multidisciplinary Approach Providing New Insight into Fruit Flesh Browning Physiology in Apple (Malus x domestica Borkh.)

In terms of the quality of minimally processed fruit, flesh browning is fundamentally important in the development of an aesthetically unpleasant appearance, with consequent off-flavours. The development of browning depends on the enzymatic action of the polyphenol oxidase (PPO). In the 'Golden Delicious' apple genome ten PPO genes were initially identified and located on three main chromosomes...

Browning Potential, Phenolic Composition, and Polyphenoloxidase Activity of Buffer Extracts of Peach and Nectarine Skin Tissue

The relationship of phenolic composition and polyphenoloxidase activity (PPO, E.C. 1.14.18.1) to browning potential (BP) was studied in buffer extracts of peach [Prunuspersica L. Batsch) and nectarine [P. persica var. nectarine (L.) Batsch] fruit skin. The BP varied among cultivars with ‘Flavorcrest’ having the highest value and ‘Maycrest’ the lowest. On average, over 83% of the browning measur...

Transportation Pathway of Potassium and Phosphorous in Grape Fruit

The Nitrogen and Phosphorous Cycle in Soils - FSA-2148

Nitrogen exists in soils in many forms and constantly changes from one form to another. The paths that the different forms of nitrogen follow through the ecosystem are collectively called the nitrogen cycle (Figure 1). Understanding how the different pools of nitrogen interact and the processes by which these forms enter and leave the cycle is the subject of continuing study. Nitrogen is found ...