Previsão de bitter pit em maçãs por meio da infiltração de Mg2+ e da aplicação de ethephon nos frutos

Bitter pit is a physiological disorder that significantly reduces the quality of apples. Although it has been detected since the beginning of the last century, still there is little known about the mechanism of its occurrence. According to numerous studies, bitter pit is formed as a result of calcium deficiency in the fruit. Some authors cite the high concentration of gibberellins, later in the production season, most probably caused by excessive activity of the roots, as the chief causative factor. Beside Ca, there are several factors that can also contribute to its development, like imbalance among some mineral elements (N, P, K and Mg), cultivar, rootstock, the ratio of vegetative and generative growth, post-harvest treatments and the storage methods. There are some prediction models available that can estimate the risk of bitter pit in apples, but even those are not always reliable. The aim of this review was to encompass the pre and postharvest factors which cause bitter pit and point out the directions for solving this problem.

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Previsão de bitter pit em maçãs por meio da infiltração de Mg2+ e da aplicação de ethephon nos frutos

Cited by 2 publications

References 5 publications

Multivariate analysis of mineral content associated with flesh browning disorder in ‘Fuji’ apples produced in Southern Brazil

Multivariate analysis of mineral content associated with flesh browning disorder in ‘Fuji’ apples produced in Southern Brazil

Bitter pit in apples: pre- and postharvest factors: A review

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