Calcium Level of Pear Tissues Affected with Cork and Black End1

Abstract

Abstract Low Ca level was found to be associated with the incidence of the fruit disorders “cork” or “pit” in ‘Beurre ‘d’Anjou’ (‘Anjou’) and “black end” in ‘Bartlett’ pear. Differences in the Ca level of normal and affected fruits were greatest in the peel and the stem portion of the core for ‘Anjou’ cork, and in the core portions for black end. Mg levels were not well correlated with either disorder. Affected fruit usually had higher levels of K and B than did normal fruit.