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Some aspects of calcium nutrition on peach growth and postharvest fruit quality

Robson, Mark Gregory.

Ph.D., Rutgers The State University of New Jersey - New Brunswick, 1988, 78 pages.

1988

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SOME ASPECTS OF CALCIUM NUTRITION ON PEACH GROWTH AND POSTHARVEST FRUIT QUALITY.

Calcium additive effects were studied both pre- and postharvest, on peach tree growth and fruit quality before and after storage.  A series of experiments were designed to test the hypothesis that supplemental calcium application to peach may enhance fruit quality and storage life.

 In a sand culture calcium nutrition experiment the 0 and 80 ppm calcium treatments consistently resulted in low levels of calcium accumulation in the peach.  At the 160 ppm rate, levels of calcium in the peach leaf remained below the critical level of 1.5%.  The critical calcium level in the peach was exceeded three out of four years at the 240 ppm Ca rate, and at the 320 ppm Ca rate the plants remained above the the critical percentage throughout the experiment.  Bloom, fruit set, and vegetative growth were not affected by calcium treatment.

 Repeated pre-harvest applications of foliar applied soluble calcium during the development of the peach on the tree resulted in fruit that stored longer and was of better quality than unsprayed fruit, provided the spray did not contain the chloride ion.  Calcium sprays containing the chloride ion, particularly at the higher concentrations, produced fruit that senesced more rapidly in storage, were of lower sensory quality, and resulted in bud wood that was more susceptible to winter injury.  The beneficial effect of pre-harvest applied calcium on stored quality could not be obtained by dipping the harvested peaches in calcium solutions prior to storage.

 'Cresthaven' peaches can be stored for up to six weeks at 1 C without appreciable loss of sensory quality.  Storage temperatures below $-2$ C resulted in freezing injury to the fruit, and higher storage temperatures reduced sensory quality.  Storage of peaches under hyperbaric conditions slowed the rate of ripening of early picked peaches, suggesting another mechanism of prolonging fruit storage and increasing the marketing period for New Jersey peaches.