THE EFFECT OF GYPSUM APPLICATION ON NUTRIENTS AND FRUIT QUALITY OF LONGKONG

B. Krisornpornsan, S. Sdoodee, C. Nilnond
Gypsum is normally used as a source of calcium that is essential for fruit quality. This study aimed to investigate the effect of gypsum on longkong fruit quality. This experiment was carried out during 2004 to 2007 at Kanchanadit District, Surat Thani Province, Thailand. The soil in the experimental area is ruso series (Typic Palehumults, fine-silty, mixed, semi-active, isohyperthermic). Thirty longkong trees were sampled using a stratified sampling method. The experiment was designed in RCB with 6 replicates. There were 4 treatments: 1) control; 2) 400 g gypsum/m2, 3) 800 g gypsum/m2, and 4) 1200 g gypsum/m2. At 15 weeks after fruit set longkong were harvested to determine titrable acidity (TA), total soluble solid (TSS) and fruit firmness. The results showed that 400 g gypsum/m2 around the canopy provided the highest TSS and TSS:TA. After the gypsum application, it was found that the increasing fruit firmness and potassium in the soil clearly were related to the quality of longkong fruits. Gypsum application increased Ca but decreased Mg in the soil at the same time caused a decrease in leaf K.
Krisornpornsan, B., Sdoodee, S. and Nilnond, C. (2014). THE EFFECT OF GYPSUM APPLICATION ON NUTRIENTS AND FRUIT QUALITY OF LONGKONG. Acta Hortic. 1024, 355-358
DOI: 10.17660/ActaHortic.2014.1024.48
https://doi.org/10.17660/ActaHortic.2014.1024.48
improvement, orchard, calcium sulphate, essential element
English

Acta Horticulturae