Surface Moisture Induces Microcracks in the Cuticle of ‘Golden Delicious’ Apple

Knoche, Moritz; Grimm, Eckhard

doi:10.21273/hortsci.43.6.1929

Cited by 52 publications

(45 citation statements)

References 9 publications

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“…Stress concentration, in turn, may occur 1) at a whole fruit level, e.g., caused by curvature of the fruit surface (Considine and Brown, 1981); 2) at a tissue level, e.g., as a consequence of lenticels (Brown and Considine, 1982); 3) at a cellular level, e.g., caused by irregular size and shape of cells of the fruit skin as proposed by Eccher (1975); and, possibly, 4) at a molecular level, e.g., resulting from strain amplification or strain fixation as a result of wax deposition within the cuticle polymer (Khanal et al, 2013). In addition, extended periods of surface wetness were shown to induce microcracking (Knoche and Grimm, 2008) and russeting in apple (Creasy, 1980;Knoche et al, 2011). Of these factors, stress concentration caused by curvature and prolonged wetness duration may account for the higher russet susceptibility of the calyx as compared with the cheek despite slightly lower relative growth rates.…”

Section: Discussionmentioning

confidence: 98%

“…Factors causing microcracking often stimulate russeting. Such factors include high humidity, prolonged surface wetness, exposure to freezing temperatures, mechanical injury, and colonization with certain microorganisms (Faust and Shear, 1972a;Gildemacher et al, 2006;Knoche and Grimm, 2008;Simons and Chu, 1978). Mechanical growth stresses of the expanding surface provide the driving force for microcracking (Curry, 2009;Skene, 1980Skene, , 1982.…”

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Russeting and Relative Growth Rate Are Positively Related in ‘Conference’ and ‘Condo’ Pear

Scharwies

Grimm

Knoche

2014

horts

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Russeting is an important surface disorder in fruit and mechanical growth stresses, among other factors, are considered causal in russet induction. To test this hypothesis, fruit development and russeting were monitored on a whole fruit level and also in the calyx, cheek, and neck region of developing 'Conference' and 'Condo' pear fruit (Pyrus communis L.). To quantify growth, the pear fruit was geometrically modeled as approximating to half of a prolate spheroid for the calyx region and two truncated cones for the cheek and neck regions, respectively. Mass and surface area of 'Conference' and 'Condo' fruit increased in a single sigmoidal pattern with time. Fruit volume, determined by buoyancy, using a hydrostatic balance, and the Archimedes' principle was closely related to that predicted by the model from fruit geometry. Growth rates of surface area in 'Conference' and 'Condo' peaked at ' '90 and 100 days after full bloom (DAFB), respectively, and were highest in the calyx followed by the cheek and neck regions. Relative growth rates, calculated by dividing growth rates by the absolute surface area present at that time, were at maximum during early development and thereafter continuously declined. In general, relative growth rates were highest for the cheek region, intermediate in the calyx, and lowest for the neck. 'Conference' fruit were always more russeted than 'Condo' with russeting generally decreasing from calyx to cheek and neck. Furthermore, russeting increased rapidly in 'Conference' during early development until ' '70 DAFB, particularly in the calyx and cheek regions and, to a lesser extent, in the neck region. There was little change in russeting after ' '70 DAFB. Plotting rates of russeting vs. relative growth rates in surface area indicate a positive and common relationship across regions where russeting increased when relative growth rates exceeded 0.03/day. Thus, differential growth rates between regions within 'Conference' or 'Condo', but not across the two cultivars, accounted for topical differences in russeting.

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Section: Discussionmentioning

confidence: 98%

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confidence: 99%

Russeting and Relative Growth Rate Are Positively Related in ‘Conference’ and ‘Condo’ Pear

Scharwies

Grimm

Knoche

2014

horts

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“…Previous studies established that surface moisture induces microcracks in the cuticle of sweet cherry (Knoche and Peschel, 2006) and apple fruit (Knoche and Grimm, 2008). The surfaces of both crops, however, lack a delicate fine structure in their epicuticular wax.…”

Section: Discussionmentioning

confidence: 99%

Characterizing Neck Shrivel in European Plum

Knoche¹,

Grimm²,

Winkler³

et al. 2019

J. Amer. Soc. Hort. Sci.

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Neck shrivel is a physiological disorder of european plum (Prunus ·domestica L.) fruit, characterized by a shriveled pedicel end and a turgescent stylar end. Affected fruit are perceived as of poor quality. Little is known of the mechanistic basis of neck shrivel, but microcracking of the cuticle has been implicated. The objective of our study was to quantify transpiration through the skin surfaces of european plums with and without symptoms of neck shrivel. Cumulative transpiration increased linearly with time and was greater in the susceptible european plum cultivar Hauszwetsche Wolff with neck shrivel, compared with fruit of the same cultivar but without neck shrivel and compared with fruit of the nonsusceptible unnamed clone P5-112. Cumulative transpiration of epidermal skin segments (ES) excised from symptomatic 'Hauszwetsche Wolff' from near the pedicel end exceeded that from ES excised from near the stylar end. The permeance of ES from near the pedicel end of 'Hauszwetsche Wolff' with neck shrivel (12.4 ± 2.6 · 10 L4 mÁs L1 ) exceeded that of ES from near the stylar end (2.9 ± 0.4 · 10 L4 mÁs L1 ) 4.3-fold. However, in the clone P5-112, the same difference was only 1.6-fold (1.3 ± 0.8 · 10 L4 mÁs L1 vs. 0.8 ± 0.3 · 10 L4 mÁs L1 ). Microscopy revealed numerous microcracks near the pedicel end of symptomatic 'Hauszwetsche Wolff' fruit but markedly fewer microcracks near the stylar end. The microcracks near the pedicel end were oriented parallel to the pedicel/style axis, whereas those near the stylar end were randomly oriented. Juices extracted from near the pedicel end of susceptible cultivars had consistently more negative osmotic potentials [c S (e.g., for Doppelte Hauszwetsche L5.1 ± 0.1 MPa)] than those from near the stylar end (e.g., for Doppelte Hauszwetsche L4.0 ± 0.1 MPa) or that from fruit without symptoms of neck shrivel (e.g., for pedicel end and stylar scar regions of Doppelte Hauszwetsche L3.8 ± 0.1 vs. L3.3 ± 0.1 MPa, respectively). Our results indicate that increased transpiration through microcracks near the pedicel end may contribute to neck shrivel but that the causes of neck shrivel are likely more complex.

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“…Maguire et al (2000) claim that microcracks are formed during development and growth of the fruit on the tree as well as during storage. In turn, Roy et al (1999) suggest that no new microcracks appear during storage, but the microcracks formed during fruit growth on the tree are deepened, which according to Knoche and Grimm (2008) takes place when the fruit surface is exposed to water or high humidity. The author of the present paper has observed formation of new microcracks during storage, especially on the Jonagold fruits, which did not exhibit any cuticle microcracks after harvest.…”

Section: Discussionmentioning

confidence: 99%

The structure of the fruit peel in two varieties of Malus domestica Borkh. (Rosaceae) before and after storage

Konarska

2012

Protoplasma

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The structure of fruit peel of two apple varieties ‘Szampion’ and ‘Jonagold’ was investigated using light microscopy as well as scanning and transmission electron microscopy. The samples were taken immediately after harvest and after 6-month controlled atmosphere storage. The Szampion and Jonagold fruit differed in terms of the surface type, number of lenticels, thickness of the cuticular epithelium, height of epidermal cells and thickness of the hypodermis as well as the amount of crystalline wax and the number of microcracks formed on the fruit surface. The 6-month storage resulted in fruit weight loss, increased numbers and depth of microcracks, thickening of the amorphous wax layer and enhanced production of platelet forms of crystalline wax, which filled the microcracks abundantly. Compared with Jonagold, the Szampion fruit exhibited a fewer lenticels, a bigger number of microcracks, smaller amounts of crystalline wax and more substantial weight loss. The apple varieties studied had a reticulate–lamellate cuticle, and at harvest, the epidermal and hypodermal cells contained numerous amyloplasts filled with starch grains, which were not found after the storage period. Additionally, after storage, the cell protoplasts in the apple peel displayed a disorganised structure, and their vacuoles contained fragments of cell membranes, intravacuolar precipitates and deposits, and spherical bodies. The results may facilitate better understanding of changes occurring in fruits of Szampion and Jonagold during storage and help choose the best storage conditions to reduce loss of weight and prevent impairment of fruit quality.

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Surface Moisture Induces Microcracks in the Cuticle of ‘Golden Delicious’ Apple

Cited by 52 publications

References 9 publications

Russeting and Relative Growth Rate Are Positively Related in ‘Conference’ and ‘Condo’ Pear

Russeting and Relative Growth Rate Are Positively Related in ‘Conference’ and ‘Condo’ Pear

Characterizing Neck Shrivel in European Plum

The structure of the fruit peel in two varieties of Malus domestica Borkh. (Rosaceae) before and after storage

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