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  • Author or Editor: Hui Ma x
  • HortScience x
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‘Akizuki’ (Pyrus pyrifolia Nakai) is a dominant Asian pear cultivar with gradually increasing cultivation area in Shandong province. However, this cultivar is found susceptible to cork spot disorder in recent years. In this study, we explored the physiological-biochemical mechanism of cork spot disorder in pear fruit, and investigated the effectiveness of spraying calcium (Ca), boron (B) solution or prohexadione calcium (P-Ca) on cork spot incidence. Cork spotted fruit had the characteristics of significantly larger fruit size with shorter fruit pedicels. Compared with normal fruit, cork spotted fruit had lower content of total soluble solids, soluble and reducing sugar, and vitamin C. In addition, cork spotted fruit accumulated much higher levels of N and Mg, and lower levels of K and P. However, Ca deficiency was not observed in cork spotted fruit, on the contrary, we determined high concentrations of Ca and free Ca2+ in disordered fruit. At the same time, the ratios of K/Ca, Mg/Ca, and (K+Mg)/Ca were significantly lower in cork spotted fruit as compared with normal fruit. Among all treatments, spraying with 3500 times dilution of P-Ca at 15-day intervals from 30 to 90 days after full bloom showed promise for reducing cork spot incidence in ‘Akizuki’ pear without affecting fruit quality attributes. This research herein reveals the physiological-biochemical characteristic of cork spot disorder, and implicates P-Ca as a potential tool to reduce cork spot incidence in Asian pear cultivar Akizuki.

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Albino tea plants are mutants that grow albino young leaves owing to lack of chlorophylls under certain environmental conditions. There are two types of albino tea plants grown in production, i.e., light- and temperature-sensitive albino tea cultivars. The former grows albino leaves in yellow color under intensive sunlight conditions and the later grows albino leaves with white mesophyll and greenish vein as the environmental temperature is below 20 °C. Both albino teas attract great attention because of their high levels of amino acids and the “umami” taste. There have been many studies focusing on the temperature-sensitive albino tea plants, whereas little attention has been given to the light-sensitive albino tea cultivars. The characteristics of the albino tea cultivars and the mechanism underlying them were reviewed in the present article based on the published literatures, including chemical compositions, morphological characteristics, and molecular genetic mechanism.

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