Articles
SOME POSSIBLE FACTORS AFFECTING FRUIT ROT RESISTANCE IN RED RASPBERRY
Article number
112_28
Pages
205 – 210
Language
Abstract
Fruit firmness, soluble solids (sugar), water content, calcium content, magnesium content, titratable acidity and alcohol insoluble residues (total pectin) were measured on several red raspberry (Rubus idaeus L.) cultivars and selections chosen for their susceptibility or resistance to the fruit rot organisms Botrytis cinerea Pers., Rhizopus stolonifer (Ehr. ex Fr.) Vuill and Penicillium spp.
Correlation coefficients among the possible rot-related variables and rot incidence in the various cultivars and selections were calculated.
Fruit firmness was the only variable to consistently correlate with rot incidence; the correlations being negative for all three organisms.
Correlation coefficients among the possible rot-related variables and rot incidence in the various cultivars and selections were calculated.
Fruit firmness was the only variable to consistently correlate with rot incidence; the correlations being negative for all three organisms.
Authors
H.S. Pepin, E.A. MacPherson
Keywords
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