Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part F
Effect of soil Zn and B supplementation on yield and fruit quality traits of papaya cv. red lady
Author(s): Carlos Hernandez, Maria Gonzalez and Ahmed Al-Farsi
Abstract: Papaya (Carica papaya L.), a tropical fruit, is highly valued for its nutritional and medicinal properties. However, its yield and fruit quality are often limited by soil nutrient deficiencies, particularly those of Zinc (Zn) and Boron (B). This research aims to evaluate the effect of soil Zn and B supplementation on the yield and fruit quality traits of Papaya cv. Red Lady. A field experiment was conducted in a randomized block design, with treatments involving varying concentrations of Zn and B applied to the soil. The research measured key yield parameters, such as fruit weight, fruit size, and yield per plant, alongside quality traits including fruit firmness, total soluble solids (TSS), and ascorbic acid content. The results indicated a significant improvement in both yield and fruit quality traits with the supplementation of Zn and B. The highest yield was recorded with a combined application of Zn and B, which also enhanced fruit size and firmness. Furthermore, the TSS and ascorbic acid content were significantly higher in fruits treated with Zn and B, suggesting an improvement in nutritional quality. These findings suggest that soil supplementation with Zn and B can enhance papaya production, making it a potential strategy for improving papaya yield and quality in zinc- and boron-deficient soils. The research underscores the importance of micronutrient management in optimizing fruit production and quality in tropical agriculture.
DOI: 10.22271/foodsci.2025.v6.i1f.278
Pages: 501-504 | Views: 109 | Downloads: 44
Download Full Article: Click Here
How to cite this article:
Carlos Hernandez, Maria Gonzalez, Ahmed Al-Farsi. Effect of soil Zn and B supplementation on yield and fruit quality traits of papaya cv. red lady. J Curr Res Food Sci 2025;6(1):501-504. DOI: 10.22271/foodsci.2025.v6.i1f.278
