Wild Hawthorns as Hosts of Apple, Pear and Quince Pests

Tolerance to iron chlorosis in non-grafted quince seedlings and in pear grafted onto quince plants

Grafting is a technique that may affect plant tolerance to iron chlorosis in plants cultivated for their fruit. Therefore, the objective of this study was to evaluate the tolerance of non-grafted quince seedlings and pear grafted onto quince plants cultivated in pots with alkaline soil. The experiment was conducted in a greenhouse at the University of Cordoba, Spain, in pots (3 L) filled with a...

Managing pests, consumers, and commitments: the case of apple growers and pear growers in Belgium's Lower Meuse region

The authors analyse the construction of a seed fruit market. The conventional market had led to the `anonymousness' of the fruit and to disconnected temporalities. The process needs new types of coordination and components within the common information channels and actors' network. It also needs the construction of a new contract between producers and consumers, that the conventional market is ...

The colour degradation of pear and apple juice concentrates AP008

Oxidative stress responses and root lignification induced by Fe deficiency conditions in pear and quince genotypes.

We analysed Pyrus communis cv. Conference and Cydonia oblonga BA29, differently tolerant to lime-induced chlorosis, to identify the key mechanisms involved in their different performance under Fe deficiency induced by the absence of Fe (-Fe) or by the presence of bicarbonate (+FeBic). Under our experimental conditions, a decrease in root elongation was observed in BA29 under bicarbonate supply....

Colour Stability of Wild Cactus Pear Juice

Prickly pear (Opuntia spp) fruit has received renewed interest since it contains a betalain pigment that has an attractive purple colour for the production of juice. Prickly pear juice was prepared by homogenizing the fruit and treating the pulp with 48 g of pectinase from Aspergillus niger. Titratable acidity was determined by diluting 10 ml prickly pear juice with 90 ml deionized water and ti...