Dynamic Changes in the Calcium Content of Several Apple Cultivars During the Growing Season

• Published in: Agricultural sciences in China Vol. 5; no. 12; pp. 933 - 937
• Main Authors: ZHENG, Wei-wei, YOU, Chun-xiang, DU, Zhong-jun, ZHAI, Heng
• Format: Journal Article
• Language: English
• Published: College of Horticultural Science and Engineering, Shandong Agricultural University, Taian 271018, P.R.China 01.12.2006
• Subjects: 果实发育; 生长季节; 钙含量; apple; concentration; calcium; accumulation
• ISSN: 1671-2927
• DOI: 10.1016/S1671-2927(07)60007-8

Dynamic changes in calcium content were investigated in eight apple cultivars. The results showed that the calcium concentration in leaves and shoots increased with fruit development. The cultivars displayed only a small difference in the calcium concentration during the early stage of development, the difference became very significant at the late stage of development, especially in shoots. In shoots, for example, calcium content was highest in Starkrimson （19 638.6 mg kg^-1） and lowest in Fuji （8 751.3 mg kg^-1）. Calcium concentration was highest in young fruits and was found to decrease with the growth of fruit, and was characterized by a dramatic drop at the rapid expansion stage. There was a significant difference among cultivars. Young Starkrimson fruits contained the highest calcium concentration of 506.52 mg kg^-1 among cultivars tested, followed by Pink Lady and Fuji. The calcium concentration in mature fruits from high to low is as follows： Starkrimson, Sansa, Pink Lady, Senshu, Gala, Fuji, Red General and New Century. In this study, it was found that eight cultivars continuously assimilated calcium during the whole growing season, especially at the young stage when fruit took up 35-46% of total calcium. The calcium content in fruitlets was low in all cultivars; in the expansion stage, there was rapid absorption of about 30% of total calcium, whereas in the ripening fruit, content of calcium was reduced. The calcium accumulation increased with fruit growth in stalk, similar to that in fruit.