Plant Nutrients and Fruit or Vegetable Taste

The flavor of fruits and vegetables is shaped by factors like the variety, ripeness, handling after harvest, and the environment. Nutrition is particularly vital to the quality, influencing key taste components like sugars, acids, and aromatic compounds. These foods are nutritional powerhouses that provide essential vitamins, minerals, antioxidants, and fiber. Yet, their taste can differ greatly due to differences in variety, farming practices, and how they are handled and processed afterward. Nutrients especially contribute to the development and mixture of flavor elements in our produce.?In this document, review the literature on how different plant nutrients affect the taste of fruits and vegetables, and provide some recommendations for optimal fertilization.

Plant Nutrients and Taste Components

The taste of fruits and vegetables is determined by the interaction of several components, such as sugars, acids, aromas, bitter compounds, and texture. The relative concentration and balance of these components can vary depending on the plant nutrient status, as well as the environmental and genetic factors. In general, plant nutrients can affect the taste of fruits and vegetables in two ways: directly, by influencing the biosynthesis and transport of taste components, and indirectly, by affecting the plant growth, development, and stress responses. In this section, we will discuss how some of the major plant nutrients, namely nitrogen, phosphorus, potassium, calcium, magnesium, iron, zinc, and boron, affect the taste components of fruits and vegetables.

Nitrogen:

Nitrogen is an essential element for plant growth and development, as it is a component of amino acids, proteins, nucleic acids, chlorophyll, and other metabolites. Nitrogen can affect the taste of fruits and vegetables by influencing the synthesis of sugars, acids, and aromas. Generally, low nitrogen availability can reduce the sugar and acid content, and increase the aroma intensity of fruits and vegetables, while high nitrogen availability can have the opposite effects. However, the optimal nitrogen level for taste quality may vary depending on the crop, cultivar, and growing conditions. For example, low nitrogen can enhance the sweetness and flavor of tomatoes, strawberries, and melons, but reduce the sweetness and flavor of apples, pears, and grapes. High nitrogen can improve the taste of leafy vegetables, such as lettuce and spinach, but impair the taste of root vegetables, such as carrots and radishes. High nitrogen levels have been reported to reduce the sweetness and aroma of tomato, strawberry, apple, peach, and grape, and increase the bitterness of lettuce, cabbage, and broccoli. Therefore, nitrogen fertilization should be optimized to balance the yield and quality of fruits and vegetables.

Phosphorus:

Phosphorus is another essential element for plant growth and development, as it is involved in energy metabolism, nucleic acid synthesis, membrane structure, and signal transduction. Phosphorus can affect the taste of fruits and vegetables by influencing the synthesis and transport of sugars and acids. Generally, low phosphorus availability can reduce the sugar and acid content, and increase the bitterness of fruits and vegetables, while high phosphorus availability can have the opposite effects. However, the optimal phosphorus level for taste quality may also vary depending on the crop, cultivar, and growing conditions. For example, low phosphorus can enhance the sweetness and flavor of grapes, but reduce the sweetness and flavor of tomatoes and peppers. High phosphorus can improve the taste of potatoes, but impair the taste of cucumbers and melons. Therefore, phosphorus fertilization should also be adjusted according to the crop type and the desired taste quality.

Potassium:

Potassium is a major cation in plant cells, and it is involved in osmoregulation, enzyme activation, membrane potential, and phloem transport. Potassium can affect the taste of fruits and vegetables by influencing the transport and accumulation of sugars, acids, and other flavor compounds. Generally, low potassium availability can reduce the sugar and acid content, and increase the bitterness of fruits and vegetables, while high potassium availability can have the opposite effects. However, the optimal potassium level for taste quality may also vary depending on the crop, cultivar, and growing conditions. For example, low potassium can enhance the sweetness and flavor of apples and pears, but reduce the sweetness and flavor of tomatoes and peppers. High potassium can improve the taste of bananas, but impair the taste of oranges and lemons. High phosphorus levels have been reported to increase the sweetness and aroma of tomato, strawberry, peach, and grape, and decrease the bitterness of lettuce and cabbage. However, excessive phosphorus fertilization can also cause environmental problems, such as eutrophication and soil acidification. Therefore, phosphorus fertilization should be applied according to the soil test and crop demand.

Calcium:

Calcium is a secondary messenger in plant cells, and it is involved in cell wall structure, membrane stability, signal transduction, and stress responses. Calcium can affect the taste of fruits and vegetables by influencing the cell wall integrity, membrane permeability, and enzyme activity. Generally, low calcium availability can reduce the firmness and crispness, and increase the susceptibility to decay and disorders of fruits and vegetables, while high calcium availability can have the opposite effects. However, the optimal calcium level for taste quality may also vary depending on the crop, cultivar, and growing conditions. For example, high calcium levels have been reported to increase the sourness and bitterness of tomato, strawberry, apple, and grape. However, calcium can also decrease the concentration of sugars and aroma compounds, which can reduce the sweetness and aroma of fruits and vegetables. For example, high calcium levels have been reported to decrease the sweetness and aroma of tomato, strawberry, peach, and grape. Therefore, calcium fertilization should be adjusted according to the crop and the consumer preference.

Magnesium:

Magnesium is the central atom of chlorophyll, and it is involved in photosynthesis, energy metabolism, enzyme activation, and signal transduction. Magnesium can affect the taste of fruits and vegetables by influencing the synthesis and transport of sugars, acids, and aromas. Generally, low magnesium availability can reduce the sugar and acid content, and increase the bitterness of fruits and vegetables, while high magnesium availability can have the opposite effects. However, the optimal magnesium level for taste quality may also vary depending on the crop, cultivar, and growing conditions. For example, low magnesium can enhance the sweetness and flavor of grapes and melons, but reduce the sweetness and flavor of tomatoes and peppers. High magnesium can improve the taste of cucumbers and zucchini, but impair the taste of apples and pears. Therefore, magnesium fertilization should also be adjusted according to the crop type and the desired taste quality.

Iron:

Iron is a cofactor of many enzymes and proteins, and it is involved in electron transport, nitrogen fixation, chlorophyll synthesis, and stress responses. Iron can affect the taste of fruits and vegetables by influencing the synthesis and transport of sugars, acids, and aromas. Generally, low iron availability can reduce the sugar and acid content, and increase the chlorosis and necrosis of fruits and vegetables, while high iron availability can have the opposite effects. However, the optimal iron level for taste quality may also vary depending on the crop, cultivar, and growing conditions. For example, low iron can enhance the sweetness and flavor of tomatoes and peppers, but reduce the sweetness and flavor of grapes and melons. High iron can improve the taste of spinach and kale, but impair the taste of potatoes and carrots. Therefore, iron fertilization should also be adjusted according to the crop type and the desired taste quality.

Zinc:

Zinc is a cofactor of many enzymes and proteins, and it is involved in protein synthesis, hormone regulation, chlorophyll synthesis, and stress responses. Zinc can affect the taste of fruits and vegetables by influencing the synthesis and transport of sugars, acids, and aromas. Generally, low zinc availability can reduce the sugar and acid content, and increase the chlorosis and stunting of fruits and vegetables, while high zinc availability can have the opposite effects. However, the optimal zinc level for taste quality may also vary depending on the crop, cultivar, and growing conditions. For example, low zinc can enhance the sweetness and flavor of tomatoes and peppers, but reduce the sweetness and flavor of apples and pears. High zinc can improve the taste of beans and peas, but impair the taste of cucumbers and melons. Therefore, zinc fertilization should also be adjusted according to the crop type and the desired taste quality.

Boron:

Boron is a micronutrient that is involved in cell wall structure, membrane function, sugar transport, and hormone regulation. Boron can affect the taste of fruits and vegetables by influencing the cell wall integrity, membrane permeability, and sugar transport. Generally, low boron availability can reduce the firmness and crispness, and increase the susceptibility to cracking and disorders of fruits and vegetables, while high boron availability can have the opposite effects. However, the optimal boron level for taste quality may also vary depending on the crop, cultivar, and growing conditions. For example, low boron can enhance the sweetness and flavor of apples and pears, but reduce the firmness and crispness of carrots and celery. High boron can improve the firmness and crispness of broccoli and cauliflower, but impair the sweetness and flavor of strawberries and raspberries. Therefore, boron fertilization should also be adjusted according to the crop type and the desired taste quality. [22][23][24]

Magnesium:

Magnesium is a central element of chlorophyll, and a cofactor of many enzymes involved in carbohydrate and nitrogen metabolism. Magnesium fertilization can influence the taste quality of fruits and vegetables, depending on the crop and the magnesium level. Magnesium can increase the concentration of sugars and acids, which can enhance the sweetness and sourness of fruits and vegetables. For example, high magnesium levels have been reported to increase the sweetness and sourness of tomato, strawberry, apple, and grape. However, magnesium can also decrease the concentration of aroma and phenolic compounds, which can reduce the aroma and bitterness of fruits and vegetables. For example, high magnesium levels have been reported to decrease the aroma and bitterness of tomato, strawberry, peach, and grape. Therefore, magnesium fertilization should be applied according to the crop and the soil condition.

Manganese:

Manganese is an important nutrient for plant growth and development, especially for chlorophyll synthesis, photosynthesis, and respiration. Manganese affects the taste of fruits and vegetables by influencing the synthesis and accumulation of sugars, organic acids, and volatile compounds. Generally, adequate manganese levels increase the sugar and acid content of fruits and vegetables, resulting in a balanced and flavorful taste. However, manganese deficiency can cause chlorosis, reduced photosynthesis, and impaired fruit quality. Therefore, sufficient manganese levels are required to achieve the best taste and quality of fruits and vegetables.

Copper:

Copper is a vital nutrient for plant growth and development, especially for chlorophyll synthesis, photosynthesis, and respiration. Copper affects the taste of fruits and vegetables by influencing the synthesis and accumulation of sugars, organic acids, and volatile compounds. Generally, adequate copper levels increase the sugar and acid content of fruits and vegetables, resulting in a balanced and flavorful taste. However, copper deficiency can cause chlorosis, reduced photosynthesis, and impaired fruit quality. Therefore, sufficient copper levels are required to achieve the best taste and quality of fruits and vegetables.

Conclusion

Plant nutrients are important factors that affect the taste of fruits and vegetables, as they influence the synthesis and accumulation of sugars, acids, aromas, and other flavor compounds. However, the optimal level of plant nutrients for taste quality may vary depending on the crop, cultivar, and growing conditions. Therefore, plant nutrient management should be tailored to the specific crop type and the desired taste quality, and balanced with other agronomic and environmental factors. By optimizing the plant nutrient status, the taste quality of fruits and vegetables can be improved, which can enhance the consumer preference and satisfaction, and promote the consumption of healthy and nutritious horticultural crops.

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