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  • Author or Editor: B. J. Skelton x
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Abstract

The changes of amino acid compositions of peach proteins from the Alcohol Insoluble Solids of peaches (Prunus persica (L.) Batsch cvs. Redhaven and Redskin at 5 stages of maturation were investigated by gas-liquid chromatography. Most amino acids in the peach proteins showed gradual increases, as percent of total amino acid, throughout the maturation periods except aspartic acid in both peach cultivars and arginine in the ‘Redskin’ peaches. The amino acid profiles of the ripe fruits from both cultivars were nearly identical.

Open Access

Abstract

Soils, and leaf and fruit tissues were collected from 200 peach orchard sites during the 1970 growing season. Results obtained were not markedly different from those obtained in an earlier survey in 1962. Most of the soils were quite acid and the peach leaf N levels were below optimum. Most growers appeared to be overfertilizing with P but applying adequate K. Peach fruit were quite high in K, accounting for a sizeable removal of K from the soil.

Open Access