Fruit Cracking in Sweet Cherries - An Integrated Approach

Sekse, L.; Bjerke, K.L.; Vangdal, E.

doi:10.17660/actahortic.2005.667.68

Cited by 33 publications

(19 citation statements)

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“…Fruit shape is very important factor of fruit cracking in sweet cherry (Beyer et al 2002;Sekse et al 2005;Sekse 2008;Khadivi-Khub 2007). They thought that fruits can crack more easily when they have right angle to the curvature of the shape.…”

Section: Fruit Shapementioning

confidence: 99%

Physiological and genetic factors influencing fruit cracking

2014

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One of the main disorders that widely limit fruit quality and quantity is fruit cracking or splitting that is observed on the fruit skin and flesh in the preharvest phase. Besides, cracking can occur during postharvest in some fruits, mostly attributable to the environmental conditions of storage. Value of cracked fruits is reduced and these fruits are not marketable because of the poor fruit quality. Many fruits such as apple, sweet cherry, grape, plum, pomegranate, grape, persimmon, litchi, avocado, pistachio, citrus, banana as well as tomato can crack or split. There are many factors that influence fruit cracking. In this work, genetic, morphological, environmental and physiological aspects of fruit cracking are reviewed. Under the same environmental conditions, fruits from different cultivars show differences in cracking susceptibility. Some correlations have been observed between susceptibility of fruit cracking and some fruit traits (fruit shape, fruit size, fruit firmness; anatomy and strength of the fruit skin, stomata in fruit skin, cuticular properties, osmotic concentration, water capacity of the fruit pulp and growth stage of the fruit). Also, orchard management (such as irrigation and nutrition) and environmental condition (such as temperature, wind and light) can influence fruit cracking. Besides, fruit cracking is quantitative trait and is controlled by several genes. The best way to reduce fruit cracking at present would be a suitable orchard management that takes into account and try to minimize stress of the water, nutrition and physiological factors that contribute to fruit cracking. Also, the most resistant cultivars to fruit cracking that have desirable fruit quality can be selected for cultivation.

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Section: Fruit Shapementioning

confidence: 99%

Physiological and genetic factors influencing fruit cracking

2014

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“…Barsy et al (1988) found that GA 3 sprays thickened the cuticle and radial wall of epidermal cells, and concluded that the change in anatomical characteristics were responsible for reduced cracking. Sekse et al (2005) discusses the influence of cuticular fractures with respect to fruit cracking, and it is conceivable that GA 3 influences fruit cracking indirectly by influencing the permeability or elasticity of the fruit cuticle. A conflicting report by Dawood (1986) found that sprays of both GA 3 and paclobutrazol increased the thickness of the fruit cuticle and the epidermal layers but only cracking of fruit treated with GA 3 was reduced.…”

Section: Fruit Qualitymentioning

confidence: 99%

“…A conflicting report by Dawood (1986) found that sprays of both GA 3 and paclobutrazol increased the thickness of the fruit cuticle and the epidermal layers but only cracking of fruit treated with GA 3 was reduced. Looney (1985) found that GA 3 sprays reduced fruit decay, which may be directly related to direct changes in cuticle integrity and microcrack formation (Sekse et al 2005). The influence of GA 3 on anatomical features of the fruit, and in particular cuticular cracking, is an area for further research.…”

Section: Fruit Qualitymentioning

confidence: 99%

Effect of gibberellic acid on fruit cracking and quality of Bing and Sam sweet cherries

Cline

Trought²

2007

Can. J. Plant Sci.

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Cline, J. A. and Trought, M. 2007. Effect of gibberellic acid on fruit cracking and quality of Bing and Sam sweet cherries. Can. J. Plant Sci. 87: 545-550. Rain-induced cracking of sweet cherries (Prunus avium L.) is a major problem in many cherry growing regions throughout the world. One method to reduce cracking is to grow cracking resistant cultivars; however, no completely effective control measures are currently available to eliminate this problem. Studies conducted in New Zealand to test the ameliorating properties of gibberellic acid sprays to reduce cracking were examined. The results revealed that repeated or singular foliar applications at 10 or 40 mg L -1 gibberellic acid (GA 3 ), respectively, increased both fruit cracking, and fruit firmness, but delayed fruit colour development.

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“…Such physiological effect of these biostimulants may possibly result in preventing the cracking (Anand et al, 2003). Sekse et al (2005) reported that GA 3 influences fruit cracking indirectly by influencing the permeability or elasticity of the fruit cuticle. In addition, Byers et al (1990) also observed that GA 3 may be influencing cell wall strength or elasticity.…”

Section: Treatment Concentration (Ml/l) Fruit Cracking (%) Fruit Lengmentioning

confidence: 99%

Effect of plant biostimulants on fruit cracking and quality attributes of pomegranate cv. Kandhari kabuli

Abubakar¹,

Ashraf²,

Ashraf³

2013

Sci. Res. Essays

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Himachal Pradesh during the year 2008 to 2009. The experiment consisted of 19 treatments with three replications. The pomegranate trees cv. kandhari kabuli under investigation were subjected to foliar spray of biostimulants viz. vipul, spic cytozyme, homobrassinolides, biozyme crop plus, vipul + homobrassinolides and control. The study was conducted to determine the effect of plant biostimulants on cracking and quality of fruits. Cracking is a disorder where fruit surface cracks mainly due to heavy irrigation or rain after long dry spell. This may occur due to varietal characters, orchard soil management, inappropriate levels of water at maturity stage, light, temperature and micro-nutrient deficiency. The results revealed that the highest fruit length, diameter, weight, volume and minimum fruit cracking were recorded in trees treated with spic cytozyme (4 ml/l). The highest intensity in ground and over colour were observed with the application of Vipul 15 ml/l.

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Fruit Cracking in Sweet Cherries - An Integrated Approach

Cited by 33 publications

References 0 publications

Physiological and genetic factors influencing fruit cracking

Physiological and genetic factors influencing fruit cracking

Effect of gibberellic acid on fruit cracking and quality of Bing and Sam sweet cherries

Effect of plant biostimulants on fruit cracking and quality attributes of pomegranate cv. Kandhari kabuli

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