The Influence of the Foliar Fertilization upon the Principal Components of Five Kinds of Apples from E.U.

Abstract

Apples are very appreciated for their flavor and nutritional value being used all over the year in the human diet. Apples are rich in water: 77.80-88.50 g/100 g fresh fruit, sugar: 7.59-16.40 g/100 g fresh fruit, pectice substance 0.23-1.14 g/100 g fresh fruit, protein 0.180.72 g/100 g fresh fruit, mineral substances 0.10-0.42 g/100 g fresh fruit, carbohydrates (glucose, fructose, cellulose, hemicellulose). The organic acids (citric, malic, succinic, oxalic) are the most important components of the flavor of apples and they represent 0.3-0.5 %. The most important vitamins in the apples are: vitamin C (ascorbic acid, around 40 mg/100 g), provitamin A, B etc. Regarding the grown of apple consumption should be there are needed some measurements such as increasing of fruit production /ha in the existing orchards and increasing apple trees growing on another unused fields. In order to reveal the behavior during production process of several apple varieties over AGROINDUSTRIAL S.A. ClujNapoca tree-growing area, there has been organized a competition culture including five varieties of apple. Trees were planted in autumn 2005, at 3,5/0,9 m distance from one another, thus reaching a thickness of 3174 per ha. The apple trees varieties used in the experience were : Pinova, Granny Smith, Gala Imperial, Topaz and Jonica. Several aspects regarding trees-size and girth, phenology of flowering, yielding potential, fruit quality from the point of view of taste and chemical compositions (dry matter and sugar contents, acidity); then, feeding value and disease hardiness were taken under study.