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Effect of Selenium Treatment on the Quality of 'Wonwhang' Pear Fruit  

Kim, Hyun-Ji (Chonnam Agriculture Research & Extension Service)
Kim, Wol-Soo (Chonnam National University, Department of Horticulture)
Choi, Hyun-Sug (University of Arkansas, Department of Horticulture)
Publication Information
Food Science and Preservation / v.16, no.6, 2009 , pp. 838-842 More about this Journal
Abstract
We explored how 'Wonwhang' pear fruit quality was affected by selenium (Se) application. The fruit skin color and fruit type differed between Se-treated trees and controls. Se-treated fruits had higher potassium and Se concentrations, more fruit soluble solids, and lower acidity, compared to the controls. All Se treatments improved fruit firmness during cold temperature storage compared to the controls. Also, Se-treated fruits had greater specific gravity and minuteness, which reduced fruit pithiness and rendered test fruits denser than the controls. Overall, Se foliar application improved fruits marketability compared to the Se fertilization or Se trunk injection.
Keywords
Selenium; pear; fertigation; trunk injection; fruit quality;
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