Effects of Iron and Nitrogen nutrition on apple fruit (Malus domestica cv.Fuji) quality during storage and on mineral contents in fruits and leaves

In this research, effects of iron and nitrogen nutrition in three concentration (Iron chelate 0, 5 and 10 ppm and Ammonium nitrate, 0, 40 and 60 ppm) were evaluated on nitrogen, potassium and phosphorous contents in fruits and leaves of apple (cv. Fuji) in harvesting time and on fruit quality during storage. The experiment was carried out using a factorial completely randomized block design (CRBD) with three replications in 2013. Results showed that nitrogen treatment had no significant effect on fruit quality, except Vitamin C content that significantly increased. Iron nutrition mainly decreased the fruit weight loss during the storage. Storage time affected fruit quality and decreased that, which after 95 days, fruit were more injured. During the storage, Vitamin C, fruit firmness, dry weight and total acid were decreased. Nitrogen nutrition increased the nitrogen content in fruits and leaves but decreased potassium level in these organs. Iron treatment had no significant effects on nitrogen and phosphorous contents but significantly decreased potassium content in fruits. These results indicated that, storage of Fuji cultivar for three month had no reducing effects on quality.