Chemical Treatments in “Golden Delicious Spur” Fruits in Relation to Russeting and Nutritional Status

Sánchez, Esteban; Soto, Juan Manuel; Uvalle, J. X.; Hernández, Adriana; Ruiz, Juan M.; Romero, Luís

doi:10.1081/pln-100000320

Cited by 19 publications

(8 citation statements)

References 20 publications

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“…Fungicide efficacy studies by others have reported the negative impact of elemental sulphur on fruit quality by reducing colouration (Drake, 1984; Scherm & Savelle, 2001; Lan et al , 2003; Palmer et al , 2003) and increasing fruit russeting (Basak et al , 1983; Sanchez et al , 2001; Steenkamp et al , 1984). In contrast, other studies revealed that elemental sulphur can reduce russeting of apple cv.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, micronised sulphur programmes were best for reducing fruit russet of apple cv. Golden Delicious compared to eight other chemical programmes (Sanchez et al , 2001; Steenkamp et al , 1984). Although effects of fungicide programmes on peach fruit russeting were not observed in this study, results on two cultivars (Table 4) indicated that sulphur‐based fungicide programmes do not have a consistent, negative impact on red skin colouration, background colour or flesh firmness.…”

Section: Discussionmentioning

confidence: 99%

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Micronised and non‐micronised sulphur applications control peach scab equally well with negligible differences in fruit quality

Schnabel

Layne

Holb

2007

Annals of Applied Biology

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In a 2-year study, micronised (finely ground) and non-micronised sulphur spray programmes were investigated for peach scab control and influence on peach fruit quality variables including fruit colouration, soluble solids content and flesh firmness. Both sulphur programmes, applied six or 11 times at 15 kg ha 21 , controlled scab equally well in both years on cultivars (cvs) Contender and Cresthaven. Six applications of a half dosage of both micronised and nonmicronised sulphur programmes were significantly less effective (P < 0.05) compared with all other programmes when scab incidence was >90% on cv. Contender. None of the sulphur programmes influenced significantly (P < 0.05) colouration and flesh firmness of harvested fruits compared with the industry standard (a chlorothalonil-captan programme). Only soluble solids concentrations showed significant differences among fungicide programmes (P < 0.05), but these differences were not consistent with either particle sizes of sulphur fungicide or reduced application fungicide programmes. In conclusion, our study showed that (a) micronised sulphur did not control peach scab more effectively compared to non-micronised sulphur; (b) six applications of sulphur were sufficient to control peach scab when disease pressure was low to medium; and (c) neither six nor 11 applications of sulphur-based products applied at 15 kg ha 21 had commercially relevant negative impacts on important peach fruit quality variables.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Micronised and non‐micronised sulphur applications control peach scab equally well with negligible differences in fruit quality

Schnabel

Layne

Holb

2007

Annals of Applied Biology

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“…Empirical evidence indicates that a range of factors may be involved. These include mechanical wounding [ 9 ], certain agrochemicals [ 10 , 11 , 12 ], epiphytic microorganism [ 13 ], insects (rust mites) [ 14 ] and diseases [ 15 ]. Of particular interest here is the effect of moisture on russeting in apple.…”

Section: Introductionmentioning

confidence: 99%

Russeting in Apple Is Initiated After Exposure to Moisture Ends—I. Histological Evidence

Chen

Straube

Khanal

et al. 2020

Plants

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Russeting (periderm formation) is a critical fruit-surface disorder in apple (Malus × domestica Borkh.). The first symptom of insipient russeting is cuticular microcracking. Humid and rainy weather increases russeting. The aim was to determine the ontogeny of moisture-induced russeting in ‘Pinova’ apple. We recorded the effects of duration of exposure to water and the stage of fruit development at exposure on microcracking, periderm formation and cuticle deposition. Early on (21 or 31 days after full bloom; DAFB) short periods (2 to 12 d) of moisture exposure induced cuticular microcracking—but not later on (66 or 93 DAFB). A periderm was not formed during moisture exposure but 4 d after exposure ended. A periderm was formed in the hypodermis beneath a microcrack. Russeting frequency and severity were low for up to 4 d of moisture exposure but increased after 6 d. Cuticle thickness was not affected by moisture for up to 8 d but decreased for longer exposures. Cuticular ridge thickness decreased around a microcrack. In general, moisture did not affect cuticular strain release. We conclude that a hypodermal periderm forms after termination of moisture exposure and after microcrack formation. Reduced cuticle deposition may cause moisture-induced microcracking and, thus, russeting.

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“…A wide range of external factors that impact russeting formation heavily have been identified, such as surface moisture and humidity [7], temperature [2], mechanical wounding [8], infection by pests or microorganisms [9], or the application of plant protection agents [10]. To date, few treatments are able to effectively limit russeting occurrence, including utilization of chemical agent, spraying fungicides, and fruit bagging [11,12].…”

Section: Introductionmentioning

confidence: 99%

An Integrated Transcriptome and Proteome Analysis Reveals New Insights into Russeting of Bagging and Non-Bagging “Golden Delicious” Apple

Yuan

Bian

Han

et al. 2019

IJMS

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Apple skin russeting naturally occurs in many varieties, particularly in “Golden Delicious” and its pedigree, and is regarded as a non-invasive physiological disorder partly caused by excessive deposition of lignin. However, the understanding of its molecular mechanism is still limited. In this study, we used iTRAQ (isobaric tags for relative and absolute quantitation) and RNA-seq to detect the changes in the expression levels of genes and proteins in three developmental stages of russeting formation, in russeted (non-bagging) and non-russeted (bagging) skin of “Golden Delicious” apple. 2856 differentially expressed genes and 942 differentially expressed proteins in the comparison groups were detected at the transcript level and protein level, respectively. A correlation analysis of the transcriptomics and proteomics data revealed that four genes (MD03G1059200, MD08G1009200, MD17G1092400, and MD17G1225100) involved in lignin biosynthesis are significant changed during apple russeting formation. Additionally, 92 transcription factors, including 4 LIM transcription factors, may be involved in apple russeting formation. Among them, one LIM transcription factor (MD15G1068200) was capable of binding to the PAL-box like (CCACTTGAGTAC) element, which indicated it was potentially involved in lignin biosynthesis. This study will provide further views on the molecular mechanisms controlling apple russeting formation.

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Chemical Treatments in “Golden Delicious Spur” Fruits in Relation to Russeting and Nutritional Status

Cited by 19 publications

References 20 publications

Micronised and non‐micronised sulphur applications control peach scab equally well with negligible differences in fruit quality

Micronised and non‐micronised sulphur applications control peach scab equally well with negligible differences in fruit quality

Russeting in Apple Is Initiated After Exposure to Moisture Ends—I. Histological Evidence

An Integrated Transcriptome and Proteome Analysis Reveals New Insights into Russeting of Bagging and Non-Bagging “Golden Delicious” Apple

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