Boron and calcium sprayed on 'Fuyu' persimmon tree prevent skin cracks, groove and browning of fruit during cold storage

Ferri, Valdecir Carlos; Rombaldi, César Valmor; Silva, Jorge Adolfo; Pegoraro, Camila; Nora, Leonardo; Antunes, Pedro Luiz; Girardi, C. L.; Tibola, Casiane Salete

doi:10.1590/s0103-84782008000800009

Cited by 9 publications

(4 citation statements)

References 11 publications

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“…In the case of the persimmons exposed to T1, softening could have been the consequence of the susceptibility of the fruit of persimmons 'Fuyu' to low temperatures in general, as suggested by other studies (Örvar et al, 2000). For each species, variety and organ, there is a combination of binomial time and temperature for which there is an associated increase in the content proteins involved in cold tolerance such as LEAs (late embryogenesis accumulated proteins), HSPs and molecules such sorbitol (Ferri et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Changes in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization

Souza¹,

Souza²,

Tiecher³

et al. 2011

Scientia Horticulturae

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a b s t r a c tOne of the major causes of 'Fuyu' persimmon loss after cold storage (CS) is the breakdown of its flesh, which results in the production of a translucent fruit (a water-soaked fruit). It is believed that the cause of this disturbance is linked to disorganization of the cytoskelet and endomembrane system, which changes the synthesis and transport of proteins and metabolites, resulting in incomplete ripening. To test this hypothesis, 'Fuyu' persimmon was subjected to three different postharvest treatments (T): Controlharvested and kept at 23 ± 3 • C and relative humidity (RH) of 85 ± 5% (room temperature, RT) for 12 days, T1 -harvested and kept under cold storage (CS) (1 ± 1 • C and RH of 85 ± 5%) for 30 days followed by RT storage for 2 days, T2 -kept under RT for 2 days (acclimatization) followed by CS for 30 days. Control and T2 resulted in fruit with decreased flesh firmness (FF), and increased soluble solids (SS) and ascorbic acid (AA) contents. In these fruit the activity of endo-1,4-ß-glucanase (endo-1,4-ß-gluc), pectin methylesterase (PME), polygalacturonase (PG) and ß-galactosidase (ß-gal) increased. T1 resulted in translucent fruit with decreased FF, without any enzymatic activity changes, probably due to the physical disruption of the cytoskeleton. Further, there was an increased content of proteins corresponding to expansins in fruit kept under Control and T2 conditions, which suggests that these conditions do contribute to the synthesis and/or transport of proteins involved in the process of solubilization of the cell wall. In these fruit, there was also a major accumulation of gene transcripts corresponding to heat shock proteins (HSPs) of organelles related to endomembrane, which suggests participation of these genes in the prevention of damage caused by cold conditions. These data proved the hypotheses that acclimatization contributes to the expression of HSPs, and synthesis and transportat of proteins involved in the solubilization of the cell wall. The expression of these genes results in the normal ripening of the persimmon, as confirmed by the evolution of ethylene production.

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Section: Discussionmentioning

confidence: 99%

Changes in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization

Souza¹,

Souza²,

Tiecher³

et al. 2011

Scientia Horticulturae

Self Cite

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“…However, B applied alone or in combination with Ca did reduce russeting in tomato [119,124]. Several studies have reported decreased microcracking of fruit following applications of B, with or without Ca [187][188][189][190]. Since the initial steps in fruit cracking (macrocracking) and russeting would seem to be the same, in that both processes first require cuticular microcracking [191], it would not seem unlikely that applications of B will also decrease microcracking and russeting.…”

Section: Foliar Sprays Of Fertilizers and Other Compoundsmentioning

confidence: 96%

Russeting of Fruits: Etiology and Management

2022

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The skin of a fruit protects the vulnerable, nutrient-rich flesh and seed(s) within from the hostile environment. It is also responsible for the fruit’s appearance. In many fruitcrop species, russeting compromises fruit appearance and thus commercial value. Here, we review the literature on fruit russeting, focusing on the factors and mechanisms that induce it and on the management and breeding strategies that may reduce it. Compared with a primary fruit skin, which is usually distinctively colored and shiny, a secondary fruit skin is reddish-brown, dull and slightly rough to the touch (i.e., russeted). This secondary skin (periderm) comprises phellem cells with suberized cell walls, a phellogen and a phelloderm. Russeted (secondary) fruit skins have similar mechanical properties to non-russeted (primary) ones but are more plastic. However, russeted fruit skins are more permeable to water vapor, so russeted fruits suffer higher postharvest water loss, reduced shine, increased shrivel and reduced packed weight (most fruit is sold per kg). Orchard factors that induce russeting include expansion-growth-induced strain, surface wetness, mechanical damage, freezing temperatures, some pests and diseases and some agrochemicals. All these probably act via an increased incidence of cuticular microcracking as a result of local concentrations of mechanical stress. Microcracking impairs the cuticle’s barrier properties. Potential triggers of russeting (the development of a periderm), consequent on cuticular microcracking, include locally high concentrations of O2, lower concentrations of CO2 and more negative water potentials. Horticulturists sometimes spray gibberellins, cytokinins or boron to reduce russeting. Bagging fruit (to exclude surface moisture) is also reportedly effective. From a breeding perspective, genotypes having small and more uniform-sized epidermal cells are judged less likely to be susceptible to russeting.

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“…The calcium nitrate, calcium chloride and boron application decrease skin cracking in fruit of 'Fuyu' cultivar. The effect of boron is additive when is used in successive years (Ferri et al 2008).…”

Section: Rainfallmentioning

confidence: 99%

Physiological and genetic factors influencing fruit cracking

Khadivi

2014

Acta Physiol Plant

135

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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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Boron and calcium sprayed on 'Fuyu' persimmon tree prevent skin cracks, groove and browning of fruit during cold storage

Abstract: IIIBoron and calcium sprayed on 'Fuyu' persimmon tree prevent skin cracks, groove and browning of fruit during cold storage

Cited by 9 publications

References 11 publications

Changes in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization

Changes in enzymatic activity, accumulation of proteins and softening of persimmon (Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization

Russeting of Fruits: Etiology and Management

Physiological and genetic factors influencing fruit cracking

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