Pyruvate Kinase Activity and Protein Concentration in `d'Anjou' Pear Fruit with Cork Spot

in HortScience

An assay for pyruvate kinase (PK) was tested as a diagnostic tool for cork spot, a major physiological disorder in pear Pyrus communis L. cv. d'Anjou) fruit. PK activity and Ca and protein concentrations were measured in peel of normal and affected fruit during selected months in 2 years. Protein concentration was more closely associated with cork spot than PK activity or Ca concentration. These preliminary results suggested the PK assay was a poor diagnostic tool for cork spot.

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