2013
DOI: 10.4067/s0718-58392013000100010
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Cracking in sweet cherries: A comprehensive review from a physiological, molecular, and genomic perspective

Abstract: Rain-induced cracking in fruits of sweet cherry (Prunus avium [L.]) is a problem in most producing areas of the world and causes significant economic losses. Different orchard management practices have been employed to reduce the severity of this problem, although a complete solution is not yet available. Fruit cracking is a complex phenomenon and there are many factors that seem to be involved in its development. During the last decade, genomic and biochemical approaches have provided new insights on the diff… Show more

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Cited by 70 publications
(44 citation statements)
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“…In certain years cracking may be as great as 90% in susceptible cultivars after rainfall in some orchards (Christensen, 1996). Considerable research effort has been devoted to identify the mechanism and practical solutions for rain-induced cracking of sweet cherries (Balbontín et al, 2013;Simon, 2006). Opara, Studman, and Banks (1997) reviewed splitting and cracking in fruits.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…In certain years cracking may be as great as 90% in susceptible cultivars after rainfall in some orchards (Christensen, 1996). Considerable research effort has been devoted to identify the mechanism and practical solutions for rain-induced cracking of sweet cherries (Balbontín et al, 2013;Simon, 2006). Opara, Studman, and Banks (1997) reviewed splitting and cracking in fruits.…”
Section: Introductionmentioning
confidence: 99%
“…Splitting pre-or postharvest in sweet cherries is assumed to be caused by a rapid water uptake resulting in a turgor pressure increase to a point beyond the expansion capability of the cherry cuticle (Christensen, 1996). While the water potential in the fruit is the major driving force for splitting, many factors confer susceptibility/resistance to splitting: genetic, physiological, and cell, tissue, and organ structures (Balbontín et al, 2013). Among the critical factors, the concentration of extracellular Ca that crosslinks adjacent pectin polymers may be an important determinant for splitting of fruit after water absorption (Demarty, Morvan, & Thellier, 1984;Lichter et al, 2002).…”
Section: Introductionmentioning
confidence: 99%
“…The sweet cherry genome and transcriptome sequencing information have provided new opportunities to study the expression and structure of genes involved in abiotic stresses such as cracking, with the aim to develop new tolerant cultivars (Balbontin et al, 2013). By performing RNA-seq and qPCR analyses on sweet cherry cultivars with diff erent susceptibility to cracking, Silva et al (2012) identifi ed diff erential expression of genes associated with alkene synthesis, suggesting that the diff erential expression of these genes may be associated with diff erential susceptibility to cracking.…”
Section: Sweet Cherrymentioning
confidence: 99%
“…A research team at Institut National de la Recherche Agronomique INRA-Bordeaux (France) has also recently initiated a research program using a classical quantitative trait locus approach to identify the genetic basis of fruit cracking tolerance (Balbontin et al, 2013). A genetic map was developed based on 125 full-sib hybrids of a cross between "Regina" (one of the most cracking-tolerant commercial cultivars) and "Lapins" (having intermediate tolerance to cracking).…”
Section: Sweet Cherrymentioning
confidence: 99%
“…The severity of this complex phenomenon has been associated with several physiological factors such as growing conditions, irrigation management, rootstock, fruit size, and flesh osmotic potential, however none of these factors have shown a consistent correlation with different cultivars or handling conditions (Simon, 2006;Balbontín et al, 2013). Even when there is no one cultivar completely tolerant to this problem, cultivar differences in cracking susceptibility are considerable (Christensen, 2000).…”
Section: Introductionmentioning
confidence: 99%