Causes of flesh browning by suberification in pear fruit and its control in midwest Shandong province

Abstract：【Objective】Flesh browning by suberification is a common phenomenon in pear production, which has seriously affected the quality of pear fruit.In order to reveal the causes of flesh browning and provide theoretical basis for its prevention measures, we investigated and analyzed the typical orchards in the superior pear producing areas in midwest of Shandong province.【Methods】The typical orchards in Tengzhou, Yangxin and Taian were selected, and soil, leaf and fruit samples were collected respectively to analyze the symptoms of fruit diseases and the contents of calcium and boron in soil, leaves and fruits samples.【Results】The results showed that flesh browning of pear fruit mainly occurred in the mature period of fruit, and the pulp turned brown and spongy.The comparative analysis results of calcium and boron contents in soil, leaves and fruits showed that the absorption into fruit of calcium and boron were reduced significantly with decreased transpiration fluid in the mature period.Furthermore, the insufficient absorption of calcium and boron were aggravated by fruit-bagging treatment and weather, which ultimately led to the occurrence of flesh browning by suberification in pear fruit.【Conclusion】Finally, it is suggested to reduce or avoid the occurrence of flesh browning in pear fruit by increasing organic fertilizer, applying calcium and boron fertilizer as basic fertilizer and spraying calcium and boron water soluble fertilizer before harvest.