Volatiles from ‘McIntosh’ Apple Fruits as Affected by Phosphorus and Potassium Nutrition1
Open Access
- 1 May 1971
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 96 (3) , 259-263
- https://doi.org/10.21273/jashs.96.3.259
Abstract
The volatile substances, carbon dioxide, ethylene, acetaldehyde, ethyl acetate, ethyl alcohol, ethyl propionate, ethyl-n-butyrate and caproaldehyde produced by the fruit from 4-year-old ‘McIntosh’ apple trees on EM 26 rootstocks in sand culture supplied with 3 levels of P and 2 levels of K in factorial combination were studied by infrared gas analysis and gas chromatography. Increased P supply increased the rate of ethylene production from apples stored for both 111 and 158 days, reduced the output of most of the other volatiles, and increased the levels of scald and core-browning. Increased K supply had little effect other than to decrease the C2H4 production in the 111-day (January) analysis.Keywords
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