The Influence of Some Nutritional and Management Factors Upon Certain Physical Attributes of Peach Quality1

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Abstract
The application of either N or Mg resulted in marked decreases in keeping quality, firmness, surface color, and to a lesser extent, specific gravity of peaches. The application of K was associated with increases in firmness, keeping quality and color, but a slight decrease in specific gravity of the fruit. The application of lime was not associated with changes in any quality factor determined. The application of P significantly increased firmness. Deviation from normal pruning practices resulted in increases in fruit firmness while irrigation decreased firmness. Treatments that lowered specific gravity usually lowered per cent dry weight. Evidence is presented which indicates that treatment influence upon fruit color was greatly increased in proportion to the number of years a treatment was applied.

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