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dc.contributor.authorViera, W.
dc.contributor.authorWinefield, Christopher S.
dc.date.accessioned2019-05-14T00:52:37Z
dc.date.available2019-04-01en
dc.date.issued2019-04-01
dc.date.submitted2019-03-15en
dc.identifier.issn0114-0671en
dc.identifier.urihttps://hdl.handle.net/10182/10645
dc.description.abstractThere is a lack of data and information on mineral content in pear fruit and none on the genetic parameters related to these individual elements. The aim of this research was to report mineral composition of pear fruit and to determine the quantitative genetic parameters of mineral content in fruit from interspecific pear populations. There was a high genetic component involved in the accumulation of boron and aluminium in the fruit, with heritabilities of as much as 0.72. Iron had a positive genetic correlation with accumulation of zinc (0.72) and sulphur (0.71), while chromium had a negative correlation with nickel (−0.77), phosphorus (−0.70) and magnesium (−0.4) accumulation. Parents of the same origin (Asian or European) had similar estimated breeding values for total mineral content. Macro element mineral content of fruit was: 4% calcium, 13% phosphorus, 76% potassium, 5% magnesium and 2% sulphur and for micro element mineral content 39% boron, 12% iron, 8% zinc, 4% manganese, 7% copper, 0.4% chromium, 9% nickel and 21% aluminium.en
dc.format.extent125-141en
dc.language.isoen
dc.publisherTaylor & Francis on behalf of the Royal Society of New Zealand
dc.relationThe original publication is available from - Taylor & Francis on behalf of the Royal Society of New Zealand - https://doi.org/10.1080/01140671.2019.1596958en
dc.relation.urihttps://doi.org/10.1080/01140671.2019.1596958en
dc.rights© 2019 The Royal Society of New Zealand
dc.subjectmacro elementsen
dc.subjectmicro elementsen
dc.subjectgenetic correlationen
dc.subjectheritabilityen
dc.subjectbreeding valueen
dc.subjectHorticultureen
dc.titleGenetic parameters for fruit mineral content in an interspecific pear (Pyrus spp.) populationen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1080/01140671.2019.1596958en
dc.relation.isPartOfNew Zealand Journal of Crop and Horticultural Scienceen
pubs.issue2en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume47en
dc.identifier.eissn1175-8783en
lu.identifier.orcid0000-0002-6262-6370


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