Articles
FRUIT CRACKING IN SWEET CHERRIES – SOME RECENT ADVANCES
Article number
795_96
Pages
615 – 624
Language
English
Abstract
Fruit cracking in sweet cherries (Prunus avium L.) causes serious losses in many production areas.
Researchers have been occupied with the problem since the 1930s.
Epochal work was carried out by developing the cracking index test in the 1950s and further with the comprehensive studies of many aspects of cherry fruit cracking in Denmark in the 1970s.
Over the last decade, particular interest has been paid to two fundamental aspects of cherry fruit cracking: 1) the morphology of the cuticle and outer epidermal layers of the fruit and their water conductive properties, and 2) the malfunction of the fruit cuticle when it forms fractures.
These recent works, together with more basic cracking-related studies in other fruit species such as apple (Malus domestica Borkh.), tomato (Lycopersicon esculentum L.) and grape (Vitis vinifera L.), have added valuable knowledge to the understanding of the mechanisms involved in cherry fruit cracking.
The development of the the cuticular membrane (CM) and of stomatal density on the cherry fruit have been studied thoroughly.
CM mass per unit area decreases in stage II and III of fruit development, while its wax content does not change.
The conductance of the CM differs by localisation on the fruit surface and by fruit development and is related negatively to its thickness.
However, the CM permeability coefficient did not show this relationship, which was explained by the strain rate associated with fruit growth that increased permeability.
Contents of substances that contribute to osmotic potential differed between cherry fruit tissue types and by cultivar.
The stomatal density of the cherry fruit surface differed by cultivar and localisation on the fruit surface.
Due to contact angles of water on the fruit surface and critical surface tension, Poiseuille-flow of water through the stomata was regarded as unlikely.
Potometric studies have revealed that water uptake into the fruit over the fruit pedicel was influenced by fruit development and fruit surface water status.
Other studies have dealt with the influence of cations on water transport over the fruit pedicel.
Cherry fruit developed cuticular fractures (CF), mainly in growth stage III, which have been well-documented by electron microscopy images resulting in suggested classifications.
Discontinuous water supply to the tree increased the amount of CF and their development was influenced by cultivar and rootstock.
CF was shown to promote postharvest fruit rot.
In summary, valuable contributions have been added to our understanding of cherry fruit cracking in recent years, though it remains a complicated phenomenon.
Researchers have been occupied with the problem since the 1930s.
Epochal work was carried out by developing the cracking index test in the 1950s and further with the comprehensive studies of many aspects of cherry fruit cracking in Denmark in the 1970s.
Over the last decade, particular interest has been paid to two fundamental aspects of cherry fruit cracking: 1) the morphology of the cuticle and outer epidermal layers of the fruit and their water conductive properties, and 2) the malfunction of the fruit cuticle when it forms fractures.
These recent works, together with more basic cracking-related studies in other fruit species such as apple (Malus domestica Borkh.), tomato (Lycopersicon esculentum L.) and grape (Vitis vinifera L.), have added valuable knowledge to the understanding of the mechanisms involved in cherry fruit cracking.
The development of the the cuticular membrane (CM) and of stomatal density on the cherry fruit have been studied thoroughly.
CM mass per unit area decreases in stage II and III of fruit development, while its wax content does not change.
The conductance of the CM differs by localisation on the fruit surface and by fruit development and is related negatively to its thickness.
However, the CM permeability coefficient did not show this relationship, which was explained by the strain rate associated with fruit growth that increased permeability.
Contents of substances that contribute to osmotic potential differed between cherry fruit tissue types and by cultivar.
The stomatal density of the cherry fruit surface differed by cultivar and localisation on the fruit surface.
Due to contact angles of water on the fruit surface and critical surface tension, Poiseuille-flow of water through the stomata was regarded as unlikely.
Potometric studies have revealed that water uptake into the fruit over the fruit pedicel was influenced by fruit development and fruit surface water status.
Other studies have dealt with the influence of cations on water transport over the fruit pedicel.
Cherry fruit developed cuticular fractures (CF), mainly in growth stage III, which have been well-documented by electron microscopy images resulting in suggested classifications.
Discontinuous water supply to the tree increased the amount of CF and their development was influenced by cultivar and rootstock.
CF was shown to promote postharvest fruit rot.
In summary, valuable contributions have been added to our understanding of cherry fruit cracking in recent years, though it remains a complicated phenomenon.
Publication
Authors
L. Sekse
Keywords
Prunus avium, microcracks, cuticle, plant water relations
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