Articles
FRUIT CRACKING IN SWEET CHERRIES – AN INTEGRATED APPROACH
Article number
667_68
Pages
471 – 474
Language
English
Abstract
Sap import through the sweet cherry fruit stem has been measured and is suggested to be the main source for developing turgor pressure in the fruit, which is the driving force for fruit cracking.
Similarly, water loss from the surface of the fruit has been measured, and can moderate the turgor pressure (to a greater extent in dry than in humid air surrounding the fruit). Water uptake through the fruit surface adds significantly to the internal turgor pressure, but can also have a devastating effect on epidermal cells and the cuticle.
Cuticular fractures occur commonly in sweet cherries.
Calcium salt applications to cherry fruits can lower cracking incidence.
These factors suggest that the modelling of fruit cracking can be complicated.
Hence, the mechanisms involved in sweet cherry fruit cracking are complex and can best be modelled using an integrated approach that includes both fruit water balance and morphological features.
Similarly, water loss from the surface of the fruit has been measured, and can moderate the turgor pressure (to a greater extent in dry than in humid air surrounding the fruit). Water uptake through the fruit surface adds significantly to the internal turgor pressure, but can also have a devastating effect on epidermal cells and the cuticle.
Cuticular fractures occur commonly in sweet cherries.
Calcium salt applications to cherry fruits can lower cracking incidence.
These factors suggest that the modelling of fruit cracking can be complicated.
Hence, the mechanisms involved in sweet cherry fruit cracking are complex and can best be modelled using an integrated approach that includes both fruit water balance and morphological features.
Publication
Authors
L. Sekse, K.L. Bjerke, E. Vangdal
Keywords
Prunus avium, cracking mechanisms, cuticle, water transport
Online Articles (80)