POTASSIUM (K) FERTILIZER SOURCE EFFECTS ON CROP YIELD AND QUALITY: ADDING VALUE AND INCREASING END-PRODUCT RETURN ON INVESTMENT
Food Quality Laboratory
Project Number: 1245-43440-004-01
Start Date: Mar 01, 2012
End Date: Feb 28, 2014
The objective of this project is to conduct analysis on dry matter, starch, tannin and total protein contents, vitamin C and total capsaicin concentrations, color, and firmness on sorghum (grain) potato (tubers) and chili pepper (fruit) from plants fertilized with different potassium salts. In addition this project will address ARS goals: conducting research with Industry (Sirius Minerals Plc.) in collaboration with a minority scientist from a minority serving University (Texas A&M-Kingsville). This objective supports are in-house project which is to enhance post-harvest flavor and nutritional quality and overall marketability of important fruit and vegetable crops with specific reference to evaluating the effects of pre-harvest production (e.g. potassium fertilization) and post-harvest processing and storage treatments on fruit nutritional and quality maintenance and/or enhancement of Capsicum pepper and other selected horticultural crops.
ARS will acquire economic-yield (tissue) from three plant sources: grain sorghum (grain), chili peppers (fruit), and potatoes (tubers) from Texas A&M and perform quality analyses on fruit: firmness, surface color, K content, dry matter content, vitamin C, and total capsaicin; tuber: dry matter, K content, starch, protein and vitamin C; grain: dry matter, K content, starch, protein, and tannin contents, hardness, germinability, purity and color.