Mineral nutrition in growth and development of fruit crops.pptx

Describe the role of micronutrients and micronutrients in growth and development of fruit crops.

1. Inflow of water and Mineral Nutrition in growth and development of fruit crops Presented To – Dr M K Sharma COURSE- GROWTH AND DEVELOPMENT OF FRUIT CROPS (FSC – 507 ) GROUP MEMBERS BHAVESH DEVESH ATTRI DAR AZMAT ASIF ALI RAINA UMAISE NABI SURAJ MADHANRAM LALIT KUMAR CH SIDDHARTH

2. The inflow of water, commonly referred to as irrigation, plays a critical role in the growth and development of fruit crops. Water is essential for various physiological processes in plants, and its adequate supply can significantly influence crop yield and quality. Fruit growth depends on the balance between xylem and phloem inflows and/or water losses due to transpiration and xylem backflow . In some fruits, assimilates move to the cell symplast through plasmodesmata, thanks to turgor pressure (mass flow) and/or concentration gradients (diffusion). However, when water potential gradients between phloem and sink cells is null or limited, an apoplasmic step is needed and phloem unloading is driven by an active mechanism, that relies on specific transmembrane carbohydrate transporters . F ruit xylem flow brings water and mineral elements to the fruit, based on both water potential gradients and the hydraulic conductance of the xylem-to-fruit pathway (K) In the event that leaves water requirements are so high to decrease the stem water potential to more negative values than those of the fruit, some species like apple kiwifruit and grapevine are subjected to water losses due to xylem backflows. This phenomenon occurs mainly during the mid-part of the season, when the xylem is still functional but subsequently it is reduced to 0 close to harvest due to a loss in xylem functionality Such a loss of functionality can be due to stretches in the fruit xylem tissues, as it occurs in apple or to other types of occlusions or embolisms, or simply to lack of water potential gradients . Nonetheless, the main fruit water losses are due to transpiration, which depends both on the water vapour permeability of the fruit epidermis (fruit surface conductance – g c ) and to the environmental conditions (Vapour Pressure Deficit – VPD) Despite transpiration water losses reduce the fruit water balance, they positively influence the fruit’s ability to attract xylem and phloem flows, since they reduce fruit pressure potential, thus potentially increasing stem-to-fruit .

3. Here are some key roles that water plays in the growth and development of fruit crops: Photosynthesis : Water is a key component of photosynthesis, the process by which plants convert light energy into chemical energy. Adequate water supply ensures that photosynthesis can proceed efficiently, leading to healthy plant growth. Nutrient Transport : Water helps in the dissolution and transport of essential nutrients from the soil to different parts of the plant. This ensures that the plant has access to the necessary nutrients required for growth and fruit development.

4. Cell Expansion and Growth : Water is vital for cell expansion, which is crucial for the growth of fruit crops. During cell expansion, water uptake causes cells to enlarge, leading to the overall growth of the plant and its fruits. Fruit Development and Quality : Sufficient water supply is essential for the development of fruits. It helps in maintaining the turgidity and size of the fruits. Proper irrigation ensures that fruits develop to their full potential in terms of size, weight, and quality. Temperature Regulation : Water plays a significant role in regulating the temperature of the plant. Through the process of transpiration, plants can cool themselves, which is particularly important in hot climates.

5. Turgor Pressure Maintenance : Turgor pressure, which is the pressure of the cell contents against the cell wall, is maintained by water. It helps in keeping the plant cells rigid and upright, which is essential for the structural integrity of the plant. Reducing Plant Stress : Adequate water supply reduces plant stress, making the plants more resilient to environmental factors such as drought and high temperatures. This resilience is crucial for the consistent production of high-quality fruits. Facilitating Enzyme Activity : Many biochemical processes in plants, including enzyme activities, require water. These processes are essential for the growth, development, and maturation of fruit crops.

6. Fruit Set and Retention : Adequate water supply during the flowering stage is crucial for fruit set and retention. Water stress during this critical period can lead to flower drop and poor fruit set, ultimately reducing the yield . Soil Health : Proper irrigation practices help in maintaining soil health by preventing soil compaction and ensuring the availability of nutrients in the soil. Healthy soil supports robust root systems, which are essential for the overall health of fruit crops. Osmotic Pressure and Water Uptake : Water enters the fruit cells primarily through osmosis, driven by osmotic pressure gradients. This inflow is essential for cell enlargement, which directly contributes to fruit growth. High osmotic pressure inside the cells attracts water from the surrounding tissues, ensuring that the fruit cells expand and the fruit increases in size.

7. Fruit Shape and Integrity : Adequate water inflow helps maintain the shape and integrity of the fruit. Insufficient water can lead to deformities, cracking, or shriveling , which negatively impact the fruit's appearance and market value. Ensuring a steady supply of water prevents these issues and supports the development of well-formed fruits. Preventing Physiological Disorders : Water stress can lead to various physiological disorders in fruits, such as blossom end rot in tomatoes and bitter pit in apples. These disorders are often related to imbalances in calcium and other nutrient levels, which are influenced by water availability. Proper water management can help prevent these issues, ensuring healthy fruit development. Yield and Productivity : Overall, the inflow of water directly influences the yield and productivity of fruit crops. Consistent and adequate water supply throughout the growing season is essential for achieving high yields and producing fruits that meet quality standards

8. Mineral Nutrition of Plants The term nutrition refers to the interrelated steps by which a living organism assimilates food and uses it for growth and replacement of tissue. The term nutrient implies essentiality, so it is redundant to call these elements essential nutrients. A plant nutrient is a chemical element that is essential for plant growth and reproduction. The term mineral nutrients generally used to refer as inorganic ions obtained from the weathering of soil and required for plant growth. Plant nutrients not as a product of soil mineralization are non-mineral nutrients . The Non-mineral nutrients are hydrogen (H), oxygen (O) and carbon (C). These non-mineral nutrients constitute about 96% of total dry matter of plants and therefore, also termed the basic nutrients . The process of supply, absorption, translocation and assimilation of essential mineral nutrients for the growth and the yield of crop plants is known as mineral nutrition. Minerals like K, Ca, Mg, Fe, Zn, Mn, Cu, and Mo are known as metal nutrients while N, P, S, B, and Cl are non-metal nutrients . The macronutrients are the essential minerals required in large quantities, like nitrogen, potassium, phosphorus, calcium, magnesium, and sulfur . The micronutrients are vital minerals needed in small amounts, such as manganese, copper, boron, iron, zinc, chlorine, sodium, molybdenum, and nickel. The effect of minerals on plant vegetative growth and yield is well known, but each mineral can also impact  fruit quality. Often, not just deficiency but also excess availability negatively impacts fruit quality. This article will discuss only the minerals that affect fruit quality.

9. Nitrogen Nitrogen is needed more during the initial stages of fruit development. The fruit quality attributes that nitrogen affects are fruit size, color , formation of total soluble solids (TSS), polyphenols, organic acids, anthocyanin, and  flavor . Nitrogen is usually added in abundant quantities as the primary macronutrient for vegetative plant growth. Therefore, more than deficiency, an excess of nitrogen often causes problems in fruit quality development. Fig : Sick yellow leaf of apple tree

10. Deficiency Symptoms: Nitrogen deficiency rapidly inhibits plant growth. If such a deficiency persists, plants show chlorosis , especially in the older leaves near the base of the plant. Severe deficiency lead to complete yellowing and falling of leaves. Younger leaves may not show these symptoms initially because nitrogen can be mobilized from older leaves. Carbohydrates not used in nitrogen metabolism may also be used in anthocyanin synthesis, leading to accumulation of that pigment. This condition is revealed as a purple coloration in leaves, petioles, and stems of nitrogen-deficient plants

11. Potassium P otassium is also used by fruits in the early stages. Potassium affects yield and fruit size by influencing cell division, cell turgor maintenance, and movement of solutes. The nutrient has been reported to influence the intensity of skin colour of several fruits like citrus, pears, peaches, etc. Potassium is responsible for fruit maturation. Potassium determines TSS content as it is needed for sugar synthesis and transporting solutes. Aroma is also influenced by potassium as it is involved in the synthesis of polyphenols. However, too much potassium can increase pH and lower total titrable acidity, affecting sensory and visual attributes. Juiciness in fruits like pears and citrus is also affected by potassium. A proper potassium-to-calcium ratio needs to be maintained; otherwise, fruits may show calcium deficiency symptoms like cork pit in pears.

12. Deficiency Symptoms: Stunted plant growth with marked shortening of internodes. Mottled or marginal chlorosis of leaves. Development of necrotic areas, primarily at the tip and margins of leaf, and between veins, which curve downward. Because potassium can be mobilized to the younger leaves, these symptoms appear initially on the more mature leaves toward the base of the plant.

13. Phosphorus Usually, there is enough phosphorus in the soil to meet plant requirements, so fruit development deficiency is unlikely. Phosphorous is found near the skin, and its concentration decreases toward the fruit interior. Phosphorus affects photosynthesis, skin colour, and sugar content. Phosphorus is necessary for flower development and ensuring fruit set, for example, in citrus. Sugar content in fruits is determined by phosphorus, which is involved in enzyme activation of its production, metabolism, and movement. Phosphorus foliar sprays  enhance skin colour  and marketability by increasing the anthocyanin concentrations in the skin, for example, in plums, apricots, and peaches. Phosphorus is vital for winemaking and should be present in adequate amounts; otherwise, the mineral also triggers the fermentation of must or grape juice to affect the aroma and taste of wine.

14. Deficiency Symptoms: Characteristic symptoms of phosphorus deficiency include stunted growth in young plants, premature leaf fall and dark to blue-green coloration of the leaves. Dead necrotic areas may also develop on leaves and fruits. As in nitrogen deficiency, some species may produce excess anthocyanins, giving the leaves a slight purple coloration.

15. Calcium Calcium transfer to fleshy fruit is lower than to leaves; therefore, even though there may be enough calcium in the soil, fruits will show deficiency disorders that can become a problem. Calcium accumulation is higher in the initial stages of fruit development and gradually decreases till harvest. In mature fruits, calcium concentration in the peels is nearly four times higher than in the pulp. C alcium affects colour by increasing anthocyanins in the skin. Calcium is vital for fruit quality during storage, especially for apples and pears. Fruit calcium concentrations contribute to fruit firmness. A potassium-to-calcium balance with adequate calcium is necessary to prevent pre-harvest disorders like the bitter pit in pears. Postharvest fruit storage disorders like internal breakdown and apple cork spot can be prevented by supplying calcium. Adequate fruit calcium levels increase tolerance to pathogens. A mineral deficiency makes fruits susceptible to pre- and postharvest fungal attacks such as brown spots, side rot, or superficial scald in pears.

16. Deficiency Symptoms: Characteristic symptoms of calcium deficiency include disintegration or necrosis of young meristematic regions of roots, stem and young leaves, where cell division and cell wall formations are most rapid. Necrosis in slowly growing plants may be preceded by a general chlorosis along the margins and downward hooking (malformation) of young leaves. The root system of a calcium-deficient plant may appear brownish, short, and highly branched.

17. Copper Copper affects fruit quality when it is present in excess. Applying copper sprays to control diseases leads to the accumulation of the element in the soil and causes toxicity. Soil texture, pH, clay, and hydrous oxide content will influence copper uptake by plants and the extent of toxicity. Excess copper affects fruit yield and composition. As a result, fruit juices’ composition changes; for example, in grapes, that will subsequently affect wine and must quality. By affecting composition, excess copper causes biochemical and physiological stress.

18. Deficiency Symptoms: The initial symptom of copper deficiency is the production of dark green leaves, which may contain necrotic spots. The necrotic spots appear first at the tips of young leaves and then extend toward the leaf base along the margins. Copper deficiency also causes die-back of citrus and other fruit trees and reclamation disease of cereal and leguminous plants.

19. Zinc Zinc deficiency can affect fruit quality and yield. However, deficiencies are taken care of by using zinc sprays to control diseases. Any further application is not necessary. Zinc is needed for auxin and chlorophyll formation, photosynthesis, enzyme activation, and metabolic processes. Zinc deficiency leads to fruits that are smaller or deformed and are prone to early maturation. Fruits suffering from zinc deficiency are also very sour.

20. Deficiency Symptoms: Zinc deficiency is characterized by a reduction in internodal growth, and as a result plants display a rosette habit of growth in which the leaves form a circular cluster radiating at or close to the ground. The leaves may also be small and distorted, with leaf margins having a puckered appearance. These symptoms may result from loss of the capacity to produce sufficient amounts of the auxin indole-3-acetic acid (IAA). Zn deficiency also causes chlorosis of the older leaves which starts from tips and the margins. Khaira disease of rice is a well known example of Zn deficiency. It causes mottle leaf disease in apple, citrus, walnut and other fruit trees.

21. Boron Boron is one of the most critical micronutrients for fruit quality, especially for pears with a high element requirement. Boron deficiency causes a reduction of fruit set and yield. Adequate boron levels promote flowering and fruit set and stable fruit production. Fruits can be small and deformed and suffer from physiological disorders like cracking and corking, for example, in pear; Adequate boron levels help in calcium mobility. The most appropriate application period for boron is the end of summer, especially for the Rosacea family (apples, pears, peaches, strawberries, loquat, quince, plum, and apricot). The mineral is stored in permanent tissues and used the following season for developing fruits.

22. Deficiency Symptoms: A characteristic symptom of boron deficiency is black necrosis of young leaves and terminal buds. The necrosis of the young leaves occurs primarily at the base of the leaf blade. Apical dominance may also be lost, causing the plant to become highly branched. Structures such as the fruits, fleshy roots, and tubers may exhibit necrosis or abnormalities related to the breakdown of internal tissues. In addition, boron deficiency causes suppressed flower formation, stunted root growth and coppery leaf texture. Fig: Boron deficiency in Citrus

23. Iron Iron has an important role as a component of enzymes involved in the transfer of electrons (redox reactions), such as cytochromes. It is essential for the synthesis of chlorophyll. It is an important constituent of ferredoxin which plays important role in biological nitrogen fixation and primary photochemical reaction in photosynthesis.

24. Deficiency Symptoms: As in magnesium deficiency, a characteristic symptom of iron deficiency is intervenous chlorosis. These symptoms, however, appear initially on younger leaves because iron, unlike magnesium, cannot be readily mobilized from older leaves. Under conditions of extreme or prolonged deficiency, the veins may also become chlorotic, causing the whole leaf to turn white.

25. Chlorine . Size and Weight : Adequate chlorine levels can lead to better fruit size and weight, as the nutrient supports overall plant and fruit development. Taste and Flavor : Healthy metabolic processes, supported by chlorine, contribute to the synthesis of sugars, acids, and other compounds that affect the taste and flavor of the fruit. Texture : Chlorine’s role in maintaining cell wall integrity and osmotic balance contributes to the firmness and texture of the fruit, making it more appealing to consumers. Shelf Life : Fruits from chlorine-sufficient plants are likely to have a longer shelf life due to better cellular health and disease resistance

26. Deficiency Symptoms: Wilting : The most common symptom is wilting of the plant leaves. This can occur even when soil moisture levels are adequate. Leaf Chlorosis : Leaves may turn yellow, starting from the tips and edges and progressing inward. Bronzing and Necrosis : Leaves can develop a bronze coloration, followed by necrotic spots and premature leaf drop. Reduced Growth : Overall plant growth can be stunted, with smaller leaves and fewer fruits. Root Symptoms : Roots may appear stunted and thickened.