Dessert Fruit Research Articles

FRUIT QUALITY IN RELATION TO FERTIGATION OF APPLE TREES

The effect of fertigation on the mineral composition of apple fruits, their quality (colour, firmness, soluble solids) and storability was investigated from 1992 untill 1994 at the Research Station Bavendorf. In the first experiment with cultivars 'Elstar'/M9 and 'Boskoop'/M9 (2000 trees/ha) three fertigation treatments (two nitrogen levels and a calcium nitrate application) were compared to control (broadcast fertilization) and to irrigated trees (drip irrigation + broadcast fertilization). In the second experiment the influence of fertigation on quality parameters was investigated in relation to planting density (3330 and 6000 trees/ha with 'Jonica', 2000 trees/ha with 'Elstar'), crop density and fruit size at the cultivars 'Jonica'/M9 and 'Elstar'/M9. No significant differences were found in firmness, acidity, sugar content and their changes after storage between fruits from fertigated and non-fertigated plots. Fertigation did not improve the mineral content of the fruits in respect to their storability (Ca content, K/Ca-ratio). When the nitrogen level applied by fertigation was reduced this do not affect the skin colour. A calcium nitrate application did neither increase Ca in the fruits nor decrease the K/Ca-ratio. One reason for the homogenous fruit quality may be the applied size-selective thinning method. It was not possible to avoid alternate bearing by fertigation. No positive effect of fertigation on flowering and productivity of apple trees (annual and cumulative yields) was observed. Trees with drip irrigation and broadcast fertilization achieved the maximum yield of dessert fruits. A comparison of different factors showed that fruit quality was mostly affected by the number of fruits per tree. At low crop density firmness and content of soluble solids were higher and therefore the apples tasted better than at high fruit density. However storability decreased as a result of lowered Ca-levels in the fruit and higher K/Ca-ratios. Firmness and storability also decreased with increasing fruit size. These negative quality parameters both at low crop density and large fruit size could not be improved by fertigation.

The Guava (Psidium guajava)

The guava is a sub-tropical, hardy, ever-green fruit- tree grown all over Utter Pradesh, and Madras. It is grown in parts of Sindh, and also in places like Dharwar in Bombay. It can with- stand a maximum temperature of 114° F., even with scanty rainfall of less than 10". In Madras it grows to perfection in the alluvial areas of the Godavari, Krishna and Sarada, where there is an adequate admixture of sand in the soil. In Bombay it has been reported to thrive quite well even on rocky soils. It is known to thrive even upto an altitude of 3,000 feet in the hill zones of South India. It is clear that it is a plant that is adaptable to conditions. a variety of By careful cultural practices and irrigation, the guava can be made to yield almost throughout the year. The cheapness of the fruit, with the superior quality of the seedless types, make them the ideal dessert fruit of the common man.

Obstetrical Emergencies from the Standpoint of the General Practitioner

Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the “apple puree” experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the “dessert” experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a “pleasant” group (n = 40) in which volunteers were assigned three pleasant products, and an “unpleasant” group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session – volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session – volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among “not too similar” alternatives. No effect of assortment's pleasantness was observed.