Effects of Ca Measure on Browning Spot Incidence and Content of Calcium in Huangguan Pear Fruit

doi:10.7668/hbnxb.2016.S1.072

Abstract

Abstract: In order to understudy the relationship between calcium and browning spot,Ca(NO₃)₂ had been used to treat the Huangguan fruit before bagging and the rate of browning spot was counted and Ca compounds were determined.The results indicated that exogenous calcium supply in different treatment decreased the incidence of browning spot,dip fruit and spraying in the leaves of exogenous calcium were significant differences compared withthree layers bag fruits,but all of treatment were significantly higher than without bag fruit.After flower 40-80 d,the total calcium and water-soluble calcium content of calcium treatment fruit were higher than those in three layers bag fruits.At the same time,dip fruit and three layers bag fruits were significant differences.After flower 90 d to fruit maturity,the total calcium and water-soluble calcium content in Ca(NO₃)₂ treatment were lower than without bagfruit.All types of calcium treatment were significantly increase in NaCl-soluble calcium and hydrochloric acid-soluble calcium content,but did not affect the content of acetic acid-soluble calcium.In summary,calcium treatment increased total calcium and water-,NaCl-and hydrochloric acid-soluble calcium,and the changes of these calcium concentrations have closely related with reduction of browning spot.

Key words: Pear, Fruit bagging, Calcium, Browning spot

CLC Number:

S143.7

WANG Yongbo, LI Yong, LI Xiao, HAN Yanxiao, WANG Yaru, WANG Yingtao. Effects of Ca Measure on Browning Spot Incidence and Content of Calcium in Huangguan Pear Fruit[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(S1): 426-431. doi: 10.7668/hbnxb.2016.S1.072.

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