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Good phosphorus, magnesium and boron during fruit fill helps to improve the juice content of the fruit. But these need to be part of a balanced nutrition program to ensure best effects and maximize juice content.
Phosphorus has a positive effect on juice content of the fruit. These trials highlight its role in Balady Lime and Pineapple Orange.
Optimum use of magnesium - as shown across a range of fruit types and situations - boosts juice content of the fruit.
Adequate supplies of boron have a positive effect on juice content. They will also bring forward ripening and maturity, often improving crop marketability.