Improving Citrus Juice Content
Juice content is particularly important in processed oranges but also in fresh fruit. A crop nutrition program - backed by good irrigation and water supply to help stimulate nutrient uptake during fruit production and improve the juice content is important.
Crop Nutrition and Citrus Juice Content
Good phosphorus, magnesium and boron during fruit fill helps to improve the juice content of the fruit. But these need to be part of a balanced nutrition program to ensure best effects and maximize juice content.
Phosphorus
Phosphorus has a positive effect on juice content of the fruit. These trials highlight its role in Balady Lime and Pineapple Orange.
Magnesium
Optimum use of magnesium - as shown across a range of fruit types and situations - boosts juice content of the fruit.
Boron
Adequate supplies of boron have a positive effect on juice content. They will also bring forward ripening and maturity, often improving crop marketability.
Related articles
Managing TSS / Acid Ratio
The TSS/Acid ratio is a key characteristic determining the taste, texture and feel of fruit segments. It is the sugar/acid ratio which contributes towards giving many fruits their characteristic flavor. It is also an indicator of commercial and sensory...
Role of Phosphorus in Citrus Production
Phosphorus is a component of nucleic acids and lipids and is important in metabolism, energy transfer, and photosynthate transport during citrus production.
Role of Magnesium in Citrus Production
Magnesium is needed for many processes in the citrus tree, particularly chlorophyll production.
Role of Boron in Citrus Production
Boron is involved in various enzyme systems and in carbohydrate metabolism and translocation. Boron, like calcium also has an important role in cell structure and cell wall integrity.
