Nitrogen partitioning in orchard-grown Macadamia integrifolia

Nut yield is highly variable in commercial macadamia production, and to ensure that nitrogen (N) Supply does not limit yield, high rates of N fertilizer are generally applied. To elucidate N source and sink relations in mature Macadamia integrifolia Maiden et Betche trees, we traced (15)N label after injection into individual branches and, after soil application, analysed xylem sap and examined the effects of hedging on tree N relations. Xylem sap N and sugar composition and concentration changed in relation to phenology and tree management. Canopy position did not affect xylem sap N concentration but sampling date had a significant effect. Hedging in spring was associated with a rapid and dramatic reduction of the concentration of xylem sap N until the following autumn, but unhedged trees were not available to unequivocally assess the significance of the results. Following (15)N-branch injection in winter, most (15)N label was incorporated into flushing leaves and into bark. After (15)N injection in spring, flushing leaves and flowers were most strongly (15)N-labelled. In late spring, (15)N label was equally incorporated by developing nuts that were retained or later abscised. Soil (15)N application in summer resulted in (15)N-labelling of outer and mid-canopy leaves. In the following spring, (15)N label was translocated to flushing leaves, flowers and developing nuts. The results indicate that outer and mid-canopy leaves are the main N sink for soil-derived N during the vegetative phase and a N Source for developing tissues during the reproductive phase. Our study provides evidence that N supply to developing nuts is not a primary cause for nut abscission, supporting the notion that high N fertilizer application rates do not improve nut retention. We propose that current orchard design and hedging practices should be reviewed in context of the role of outer canopy leaves as a source of N for reproductive tissues

Recent trends in the analysis of amino acids in fruits and derived foodstuffs

The amino acid content of fruit and fruit-derived foods is intensely studied, because of their contribution to nutritional value, aroma, taste and health-promoting effects and their possible use as markers of origin and authenticity. In this review, based on 101 references, the most recent trends in the analysis of amino acids are presented: the most important techniques, the different sample treatment procedures (including derivatisation) and the most frequent applications are described and compared. Pertinent publications were retrieved from Scopus and Web of Knowledge database searches lastly performed in February 2012 with the keywords "amino acid", "analysis", "liquid chromatography", "gas chromatography", "electrophoresis", "fruit", "vegetables"; the time limit was set from the year 2000 onwards. Although amino acids have been analysed in foods for decades, new technical possibilities and advancements have allowed ever increasing accuracy and targeting of the methods, in order to overcome the challenges posed by the complex plant matrices and by their high intrinsic variability