Investigations upon Ca related Physiological Disorders

Bangerth, F.

doi:10.1111/j.1439-0434.1973.tb04108.x

Cited by 58 publications

(26 citation statements)

References 31 publications

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“…Therefore, the acidity in the plant cell is related to the series of reactions, which also induces PG enzyme activity and leads to cell wall softening. The data has supported the previous studies which showed the relation between the acid factor and increasing fruit cracking (Bangerth 1973;Köhler and Spatz 2002;Lichter et al 2002). Total soluble sugar mainly affects on osmotic potential and the total titratable acid affects on cell wall softening.…”

Section: Discussionsupporting

confidence: 90%

“…In addition, in some studies, treatment of tissues with H + has been reported to increase softening of the cell wall in <10 minutes (Clelend 1971) and promote fruit cracking (Bangerth 1973;Lichter et al 2002). In this study, we investigated the water relations of fruit to determine the role of sugars and titratable acid in fruit cracking of wax apple.…”

Section: Introductionmentioning

confidence: 99%

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Physiology of fruit cracking in wax apple (Syzygium samarangense)

Lin

2012

Botanica Orientalis

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The cause of fruit cracking can be diverse and the reasons vary among species. Wax apple (Syzygium samarangense) fruit is an economically valuable fruit in Southeast Asia and in Taiwan. The main problem in the production of wax apple is cracking which reduces its market value. The aim of this study is to identify the factors associated with fruit cracking in wax apple. Results showed that the contents of total soluble sugars and total titratable acid were both 20% higher in cracked fruits than in uncracked fruits, and the osmotic potential was 40% lower; water potential was similar; turgor pressure was 60% higher, and specific activity of polygalacturonase was 131% higher. Based on the above results, the physiological factors for fruit cracking in wax apple are hypothesized.The increase in total soluble sugars and total titratable acid during fruit maturation leads to decreased tissue osmotic potential. Water absorption in response to this decrease in osmotic potential can cause cells to swell, which increase the turgor pressure resulting in rupture of the cells and tissues. The increase in polygalacturonase activity weakens the cell walls. Those combined factors result in fruit cracking.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Physiology of fruit cracking in wax apple (Syzygium samarangense)

Lin

2012

Botanica Orientalis

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“…The application of auxin transport inhibitors such as 2,3,5 triiodobenzoic acid (TIBA) led to Ca-related deficiency disorders in tomatoes and apples (Bangerth, 1973(Bangerth, , 1976. Whitney et al (1986) found that avocado fruits on trees with reduced vegetative vigour accumulated more Ca.…”

Section: Introductionmentioning

confidence: 99%

The relationship between basipetal auxin transport and calcium allocation in vegetative and reproductive flushes in avocado

Cutting

Bower

1989

Scientia Horticulturae

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Indole-3-acetic acid (IAA) export and 45Ca uptake by excised avocado flower, fruitlet and shoots from the vegetative flush were determined in conditions which limited transpiration flow to a minimum. Treatments using auxin transport inhibitors were included to ascertain if IAA played a role in the allocation of Ca. IAA levels were determined using radioimmunoassay. IAA export and ~Ca uptake were strongest for the vegetative flush and weaker for the reproductive structures for the first 5 weeks after flowering. The competition for and control of Ca partitioning is discussed.

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“…A similar trend for bound calcium was also observed for RIN tomatoes at corresponding maturities. It is apparent that bound calcium is not distributed uniformily within the fruit, presumably due to immobility of the ion in phloem and nonvascular tissue (Bangerth, 1973, Ferguson, 1979.…”

Section: Calcium Distribution Of Soluble and Bound Forms According Tomentioning

confidence: 99%

“…Low levels of calcium at the blossom end of the fruit could play a role in promotion of blossom end rot, either through reduction of cellular cohesion or increased membrane permeability (Bangerth, 1973, Shear, 1975Simon, 1978).…”

Section: Calcium Distribution Of Soluble and Bound Forms According Tomentioning

confidence: 99%