چكيده لاتين :
Many factors including climate, type of rootstock, soil properties, geological factors, plant nutrition and irrigation affect
the quantity and quality of orange fruit. In this study, the relations between citrus orchards conditions, their soil
properties and leaf elements concentration and fruit quality were evaluated. The experiment was conducted as a
randomized complete block design and soil, fruit and leaf samples were collected from six different regions of Darab,
Fars, Iran. After fruit sampling, land properties such as physiographic features, slope, gravel, altitude and soil physical
and chemical properties such as percent of sand, silt, clay, organic matter, calcium carbonate, pH and electrical
conductivity and also N, P, K, Fe and Zn availability were determined. Several morphological and qualitative
characteristics of fruit including, rind and flesh weight, rind thickness, length, diameter, fruit granulation, flavor, sugar
and fruit juice acidity were determined. The contents of N, P, K, Fe and Zn in the collected leaves were determined.
Three random samples were taken for each orchard and each replicate consisted of one tree. Results showed that fruit
weight was correlated with the land slope, soil pH, electrical conductivity, soil organic matter content, soil N, P and K
and leaf K content. Rind thickness showed a significant positive correlation with parameters such as land slope,
electrical conductivity, organic matter, silt, clay and soil N, P and Zn and leaf N and K content. However, there was a
significant negative correlation between rind thickness and soil gravel and sand contents. The relations between fruit
granulation and soils calcium carbonate, gravel, organic matter content and soil K concentration were significant. TSS
to TA ratio in fruit juices had significant negative correlation with land altitude, soils silt, calcium carbonate contents
and leaf K content. Generally, many soil properties had significant effects on fruit quality but it seems that soil texture,
organic matter, pH, P and K were more effective on fruit quality.
