Comparison of amylase activity and starch content in normal and cork spotted 'D'Anjou' pears
1999
Li, S.J. | Facteau, T.J. | Chen, P.M. | Mielke, E.A.
Amylase activity and starch content were measured in preharvest calcium treated and nontreated normal and cork spotted 'd'Anjou' pear fruit prior to and at commercial harvest maturity. Activity of amylase extracted from cork spotted fruit was about 1.8 fold higher as compared to amylase extracted from normal tissue during harvest. Starch contents were less in cork spotted than in normal fruit as evidenced either by a visible iodine stain technique or by quantitative analysis. Amylase activity from calcium-treated pears was greater than that extracted from normal pears. Fruit calcium levels were higher in normal as compared with cork spotted fruit but the calcium content of calcium-treated fruit was no different from their nontreated counterparts. Visible cork spot was not detected until 12 days prior to harvest.
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