MySheen

Black heart disease of pear

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Brown plaques can appear on the pericarp at the initial stage of the lesion, and when the brown gradually expands to the whole core, the pulp will show blurred browning. The flavor of diseased fruit becomes worse, which seriously affects the fresh-keeping and storage life of Yali pear. According to the different storage period and conditions of this cause, it can be divided into early black heart disease and late black heart disease. The former occurs 30-50 days after entering the cold storage, which is considered to be caused by low temperature injury during the storage period, while the latter usually occurs under the storage conditions of earth kilns, mostly around the Spring Festival of the following year.

Brown plaques can appear on the pericarp at the initial stage of the lesion, and when the brown gradually expands to the whole core, the pulp will show blurred browning. The flavor of diseased fruit becomes worse, which seriously affects the fresh-keeping and storage life of Yali pear.

According to the different storage period and conditions of this cause, it can be divided into early black heart disease and late black heart disease. The former occurred 30-50 days after entering the cold storage, which was thought to be caused by low temperature injury during storage, while the latter usually occurred in soil kiln storage conditions, mostly around the Spring Festival of the following year, which may be related to the natural senescence of fruits. In addition, the higher concentration of CO2 in storage environment could also lead to the occurrence of black heart disease in Yali pear. The browning of the core of Yali pear is mainly caused by the increase of the activity of polyphenol oxidase, which leads to the oxidative progenitor reaction in the core and pulp tissue of Yali pear. Calcium is also the main mineral nutrient element affecting the black heart of Yali pear.

In prevention and treatment, when using cold storage, the temperature should be gradually reduced to 0 ℃ to reduce the early black heart disease caused by low temperature injury.

 
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