COMPOSITIONAL AND FRUIT QUALITY RELATIONSHIPS IN APPLE FRUIT AND LEAVES

Abstract

Leaf composition, fruit composition and physical characteristics of the fruit were compared in a series of cultivars and scab-resistant selections. Several significant correlations between leaf and fruit composition were found. Those of greatest interest were: free acid–phenol contents; phenol–phenol; total acid–pH (negative correlation); pH–pH. The first two confirm earlier reported findings.Significant relationships between fruit characteristics and leaf analyses were noted. Diameter and depth were negatively correlated with each of leaf sugar content, free acid, total acid and phenol, and positively with pH; quality negatively with free and total acid; precocity (age of tree at bearing) positively with sugar content; and amount of red skin color positively with pH.