In recent years, public interest in the disease-preventive and health-regulatory roles of fruits and vegetables has grown dramatically. The components that support these roles are termed functional food ingredients or phytochemicals. Fertility management for fruit and vegetable production has not been oriented towards maximizing these phytochemicals and secondary metabolites. Preliminary work has shown an association between P compounds in apples and phytochemicals that prevent development of superficial scald in storage. The purpose of this project is to determine the effect of P nutrition on a range of secondary metabolites and phytochemicals in apples and tomatoes.