Nitrogen fertilization management and green pruning on the quality of peach fruits

Management adopted on orchards must consider external and internal quality fruit features, which are increasingly required by consumers. The purpose of this study was to evaluate the effect of nitrogen fertilization rates and green pruning on peach fruit chemical, physical, and sensorial properties, during three consecutive harvest seasons. 'Chimarrita' peach orchard was trained as a “Y” canopy and its plant spacing was 5×1 m. Treatments consisted of nitrogen rates (0, 40, 80, 120, 160, 200 and 240 kg ha^-1 year^-1) applied as urea, and two intensities of green pruning: annual green pruning (once per season) and continuous green pruning (four times per season), tested in a factorial scheme (7×2). Chemical (soluble solids content and titratable acidity), physical (flesh firmness and fruit skin color) and fruits sensorial features (flavor, aroma and succulence) were evaluated. Nitrogen fertilization does not affect 'Chimarrita' fruit quality. But continuous green pruning (four times per harvest) enhances the 'Chimarrita' fruit color (independent of N dose), whilst not affecting the chemical, sensorial features nor flesh firmness.