Physiological Disorders and Their Control

Yahia, Elhadi M.; Carrillo‐López, Armando; Sañudo, Adriana

doi:10.1016/b978-0-12-813276-0.00015-8

Cited by 4 publications

(7 citation statements)

References 45 publications

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“…This phenomenon is associated with localized calcium deficiency, occurring between the fourth and sixth week after anthesis during the stage of cell division and elongation (Griffith & Einhorn, 2023). The decrease in Ca levels leads to an increase in the concentration of potassium and magnesium, affecting membrane permeability and potentially resulting in cell death (Yahia et al, 2019). Similarly, Ranjbar et al (2020) note that apple fruits treated with nano-calcium exhibit reduced sensitivity to bitter spots, as measured by the K/Ca ratio.…”

Section: Bitter Pitmentioning

confidence: 99%

“…Cracking involves the fissuring of the fruit peel and outer pulp during cell expansion (Yahia et al, 2019), occurring in the final stage of fruit growth where the layer of newly enlarged cells exhibits weak elasticity, in addition to the biochemical changes that the exocarp undergoes, leading to cracking (Santos et al, 2023). This phenomenon occurs in fruits of the crops such as cape gooseberry (Fischer et al, 2021), nectarines (Zhu et al, 2023), grapevines (Yu et al, 2020), pears (Seo et al, 2022), melons (López-Zaplana et al, 2020), and others.…”

Section: Crackingmentioning

confidence: 99%

“…The main symptoms involve the appearance of round, sunken spots on the fruit peel, followed by subsequent browning and lignification of the pulp beneath the damaged area (Zhang & Cui, 2023). In apples, the spots acquire a bitter taste and impact the fruit size, with their occurrence being more frequent in larger fruits (Yahia et al, 2019). Cui et al (2021), inducing Ca deficiency with nitrendipine in pear fruits, find a 12% higher incidence of corky spots than in the control.…”

Section: Cork Spotmentioning

confidence: 99%

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Effect of calcium on fruit quality: A review

Jaime-Guerrero,

Álvarez-Herrera,

Fischer

2024

Agron. Colomb.

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Calcium (Ca) plays a crucial role as a nutrient influencing the ripening, post-harvest duration, and quality of fruits. Its impact on the cell wall and its function as a secondary messenger at the cellular level underscore its significance. While recently there has been an increase in studies examining the effects of Ca on fruit quality, there remains a need to consolidate and expand the literature on pre-harvest and post-harvest applications of Ca concerning the physical-chemical properties of fruits. This review aims to compile information on the mechanisms of Ca absorption by plants, as well as the interaction of Ca with the cell wall in fruit development and growth; the review also aims to synthesize literature on the effects of calcium on the physical and chemical properties of fruits that ultimately influences their quality. The review considers a comprehensive analysis of studies published in reputable scientific publishers (Elsevier, Springer, Frontiers, Wiley, MDPI, Hindawi, SciELO) over the last ten years, encompassing various relevant topics. Calcium proves effective in retarding the loss of firmness in fruits, increasing their mass, mitigating mass loss during storage, and extending postharvest life, thereby enhancing marketability. Furthermore, Ca demonstrates a role in decreasing the activity of enzymes responsible for cell wall degradation. Additionally, it reduces ethylene production in fruits, delaying the climacteric peak and reducing its intensity. Its application results in delayed color changes in fruits. For soluble solids, Ca diminishes sugar values and postpones their peak during the post-harvest period while maintaining high total acidity values. Notably, Ca applications contribute to a decreased incidence of certain physiological disorders.

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Section: Bitter Pitmentioning

confidence: 99%

Section: Crackingmentioning

confidence: 99%

Section: Cork Spotmentioning

confidence: 99%

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Effect of calcium on fruit quality: A review

Jaime-Guerrero,

Álvarez-Herrera,

Fischer

2024

Agron. Colomb.

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“…[9,10]. They are usually initiated before harvest, but appear after harvest, commonly during the storage period [11]. Physiological disorders also occur due to genetic susceptibility, enzymatic activities, over ripeness, aging, or due to cultural practices [12,13].…”

Section: Physiological Disorders In Radishmentioning

confidence: 99%

Role of Different Abiotic Factors in Inducing Pre-Harvest Physiological Disorders in Radish (Raphanus sativus)

Manzoor

Bashir

Naveed

et al. 2021

Plants

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Radish, one of the important root vegetables, is widely grown in the world due to its easy cultivation, short duration, growing habit, and adaptability to various growing conditions. However, it is still extremely difficult to produce good quality radish roots due to its vulnerability to different preharvest physiological disorders. Important physiological disorders that significantly reduce the yield and quality of radish are forking, pithiness/sponginess, cracking/splitting, hollowness, and internal browning. Different abiotic factors like moisture stress, temperature fluctuation, growing medium, nutrient imbalance, plant density and harvesting time cause a disturbance in the metabolic activities of root tissues that produce non-marketable roots. Therefore, this review provides a detail insight on the causes, physiology of these disorders, and the management practices to prevent them to produce commercial quality roots. This comprehensive knowledge will not only help the growers, but it will provide relative information for researchers as well to control these disorders through breeding innovations and biotechnological tools.

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“…Similar physiological disorders related to localized Ca deficiency are observed in other horticultural crops, such as tipburn in Chinese cabbage (Brassica rapa ssp. pekinensis) (Wang et al 2019) and brussels sprouts (Brassica oleracea) (Drost and Johnson 2020), black heart in celery (Apium graveolens) (Yahia et al 2019), bitter pit in apple (Malus domestica) (De Freitas et al 2010), spongy tissue in mango (Mangifera indica) (Ma et al 2023), and blossom end rot in tomato (Solanum lycopersicum) (Hagassou et al 2019).…”

mentioning

confidence: 99%

Nutrient Solution Application of a Calcium-mobilizing Biostimulant Mitigates Tipburn without Decreasing Biomass of Greenhouse Hydroponic Lettuce

Biradar,

Meng

2024

horts

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Lettuce tipburn is a physiological disorder characterized by marginal necrosis and curling of inner, younger leaves caused by localized calcium deficiency, especially in low evapotranspiration environments that restrict mass flow and thus calcium mobility. Severe tipburn negatively affects the marketability and quality of greenhouse-grown hydroponic lettuce. We aimed to assess the effectiveness of a chemical-based, calcium-mobilizing biostimulant for mitigating lettuce tipburn when applied in hydroponic nutrient solutions. Butterhead lettuce (Lactuca sativa ‘Rex’) was grown indoors under warm-white light-emitting diodes at a mean photosynthetic photon flux density of 300 μmol⋅m−2⋅s−1 for 11 days. Subsequently, we transplanted seedlings into deep-water-culture hydroponic trays in a greenhouse at an air temperature of 24.6 ± 1.2 °C, relative humidity of 76.2% ± 7.4%, and 20-hour photoperiod with supplemental lighting from high-pressure sodium lamps. The plants were grown in nutrient solutions with and without the biostimulant codenamed CC US-2105 at two concentrations (22 and 220 μL⋅L−1). Data were collected from plant samples at three harvests at 14, 21, and 28 days after transplant (DAT). At 14 DAT, there was no tipburn under any treatments. Compared with the control, the biostimulant at 22 μL⋅L−1 increased shoot dry mass by 31%. At 21 DAT, the biostimulant at 220 μL⋅L−1 eliminated tipburn, and the biostimulant increased shoot fresh weight by 28%, irrespective of the concentration. At 28 DAT, despite sufficient calcium in the whole plant and the remaining nutrient solution, severe tipburn still occurred in plants that did not receive the biostimulant (control). Compared with the control, the biostimulant at the higher concentration of 220 μL⋅L−1 decreased the tipburn rating by 88% and the number of leaves with tipburn by 85%, increased the plant diameter by 11%, increased the total leaf number by six, and accumulated higher levels of manganese and zinc. In contrast, these parameters remained unaffected at the lower biostimulant concentration of 22 μL⋅L−1. At 28 DAT, shoot biomass was unaffected by the biostimulant. In conclusion, the calcium-mobilizing biostimulant is an effective strategy to mitigate hydroponic lettuce tipburn without decreasing biomass accumulation in greenhouse conditions.

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Physiological Disorders and Their Control

Cited by 4 publications

References 45 publications

Effect of calcium on fruit quality: A review

Effect of calcium on fruit quality: A review

Role of Different Abiotic Factors in Inducing Pre-Harvest Physiological Disorders in Radish (Raphanus sativus)

Nutrient Solution Application of a Calcium-mobilizing Biostimulant Mitigates Tipburn without Decreasing Biomass of Greenhouse Hydroponic Lettuce

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