Effect of crown position on the chemical composition of golden delicious and granny smith apple leaves and fruit

Abstract

Abstract The effect of crown position (upper, middle and lower) on the chemical composition of Golden Delicious and Granny Smith apple leaves and fruit was investigated at harvest time. The mature trees used in the study were trained on the Hawke's Bay multiple leader system. Leaf weight per unit area, starch, soluble carbohydrate and insoluble nitrogen content of leaves plus the volume, dry weight and soluble carbohydrate concentration of fruit all decreased significantly with decreasing crown height. Although concentrations of N and P in the leaves did not differ greatly with crown height, concentrations of N and P of fruit juice increased quite markedly with decreasing crown height. In the leaves there was a general increase in K, Ca and Mg concentrations with decreasing crown height, but concentrations of these elements in fruits showed no definite pattern. The interrelationships between leaf and fruit composition are discussed.