Mechanism of Bruise Resistance in Pepino (Solanum muricatum) Fruit

Gould, Kevin S.; Hammett, K. R. W.; Steinhagen, Sigrun

doi:10.1093/oxfordjournals.aob.a088010

Cited by 11 publications

(7 citation statements)

References 14 publications

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“…The pepino fruit has been described as a berry that develops on a cymose inflorescence (Gould et al, 1990). The fruit presents a simple sigmoid growth curve, and its maximum fruit size is reached 60 d after anthesis, corresponding to morphological stage 8 according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und CHemische Industrie) numerical scale (Herraiz et al, 2015b), at which point the maximum sugar accumulation is also reached (Schaffer et al, 1989).…”

Section: Postharvest Physiology Of Pepino Fruitmentioning

confidence: 99%

“…Another parameter closely related to firmness is bruising. The propensity of pepino to show bruising after handling and transport also has become a limiting factor in its commercial development (Gould et al, 1990). Gould et al (1990) documented that pepinos show a dark ''waterlogged'' or ''soggy'' area after compressive force.…”

Section: Fruit Qualitymentioning

confidence: 99%

“…The propensity of pepino to show bruising after handling and transport also has become a limiting factor in its commercial development (Gould et al, 1990). Gould et al (1990) documented that pepinos show a dark ''waterlogged'' or ''soggy'' area after compressive force. These authors studied two cultivars (Suma and El Camino) and 16 selections of pepino, determining that softer fruit are more likely to show bruise injury than a firmer fruit.…”

Section: Fruit Qualitymentioning

confidence: 99%

“…Bruising is associated with the size and compactness of exocarp cells. For example, the 'Suma' fruit possesses larger air pockets, providing little resistance to an applied load, whereas for resistant selections, air spaces are smaller, and the stress is dispersed over a larger surface area, thus decreasing the average loading transmitted onto mesocarp cells (Gould et al, 1990). For shipping purposes, pepinos are harvested at an early ripening stage, because they are highly sensitive to bruising (Huyskens-Keil et al, 2006).…”

Section: Fruit Qualitymentioning

confidence: 99%

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A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Contreras

González-Agüero

Defilippi

2016

horts

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Many attempts have been made to introduce pepinos in several countries. These efforts have involved breeding programs designed to adapt pepino plants to the respective climates and consumer preferences. However, low yields and the relatively small amount of information on the crop have played a negative role for the expansion of the pepino. Information on other features of the fruit (e.g., quality, physiology, and sensory attributes) is also scarce. Only a few studies provide useful data on pepino handling and storage potential; hence, there is not an adequate postharvest strategy to store this species. The objective of this review is to provide and discuss the available literature, with an emphasis on postharvest physiology aspects, and present 1) breeding for quality and how this has led to the development of the cultivars known today, 2) fruit physiology and quality, 3) handling and physiological disorders of pepino, and 4) highlight challenges for future research.

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Section: Postharvest Physiology Of Pepino Fruitmentioning

confidence: 99%

Section: Fruit Qualitymentioning

confidence: 99%

Section: Fruit Qualitymentioning

confidence: 99%

Section: Fruit Qualitymentioning

confidence: 99%

See 2 more Smart Citations

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Contreras

González-Agüero

Defilippi

2016

horts

View full text Add to dashboard Cite

show abstract

“…Softening of the fleshy tissues of fruits is one of the most important changes that occur during ripening of pepino fruit9 and has a major influence on fruit appearance as it is related to bruise susceptibility. Gould et al 18 found considerable differences in bruise susceptibility among different pepino clones. These differences were related to the size and morphology of exocarp and mesocarp cells.…”

Section: Introductionmentioning

confidence: 98%