Water Uptake Threshold of Rabbiteye (Vaccinium ashei) Blueberries and Its Influence on Fruit Splitting

Marshall, Donna; Spiers, James M.; Curry, Kenneth J.

doi:10.21273/hortsci.44.7.2035

Cited by 6 publications

(1 citation statement)

References 7 publications

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“…Such research includes the rain cracking of soft, fleshy fruits such as apples ( Malus × domestica Borkh.) [ 2 , 3 ], blueberries ( Vaccinium corymbosum L.) [ 4 ], plums ( Prunus domestica L.) [ 5 ], tomatoes ( Solanum lycopersicum L.) [ 6 ], citrus lemon ( Citrus × limon (L.) Burm. f.) [ 7 ], grape berries ( Vitis vinifera L.) [ 8 ], sweet cherries (P runus avium L.) [ 9 ], jostaberry ( Ribes nidigrolaria B.…”

Section: Introductionmentioning

confidence: 99%

Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss

et al. 2021

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Water movements through the fruit skin play critical roles in many disorders of strawberry (Fragaria × ananassa Duch.) such as water soaking, cracking and shriveling. The objective was to identify the mechanisms of fruit water loss (dry skin, transpiration) and water uptake (wet skin, osmosis). Fruits were held above dried silica gel or incubated in deionized water. Water movements were quantified gravimetrically. Transpiration and osmotic uptake increased linearly with time. Abrading the thin cuticle (0.62 g m-2) increased rates of transpiration 2.6–fold, the rates of osmotic uptake 7.9-fold. The osmotic potential of the expressed juice was nearly the same for green and for white fruit but decreased in red fruit stages. Fruit turgor was low throughout development, except for green fruit. There was no relationship between the rates of water movement and fruit osmotic potential. The skin permeance for transpiration and for osmotic uptake were both high (relative to other fruit species) but were two orders of magnitude greater for osmotic uptake than for transpiration. Incubating fruit in isotonic solutions of osmolytes of different sizes resulted in increases in fruit mass that depended on the osmolyte. The rate of osmotic uptake decreased asymptotically as molecular size of the osmolyte increased. When transpiration and osmotic uptake experiments were conducted sequentially on the same fruit, the rates of transpiration were higher for fruit previously incubated in water. Fluorescence microscopy revealed considerable microcracking in a fruit previously incubated in water. Our findings indicate that the high permeance for osmotic uptake is accounted for by an extremely thin cuticle and by viscous water flow through microcracks and along polar pathways.

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Section: Introductionmentioning

confidence: 99%

Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss

et al. 2021

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Water Uptake Through the Surface of Fleshy Soft Fruit: Barriers, Mechanism, Factors, and Potential Role in Cracking

Knoche

2014

Abiotic Stress Biology in Horticultural Plants

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Rain cracking of soft, fleshy fruits is thought to result from excessive water uptake through the wetted fruit surface and also through the vascular systems of the fruit pedicel. Significant new information has become available in recent years, particularly for sweet cherries and grapes. This information is reviewed with a particular focus on the mechanisms and pathways of water ingress and egress through the fruit skin and the vasculature of the fruit pedicel. The pathways of water movement through the cuticle, stomata, and lenticels are described in detail. The presence of cuticular microcracking on the fruit surface, and also of tiny areas of periderm that form in the scars created by floral part abscission (sepals, petals, anthers, styles), are discussed in relationship to their significant influences on overall fruit water balance.

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Post-harvest banana peel splitting as a function of relative humidity storage conditions

Brat¹,

Léchaudel²,

Segret³

et al. 2016

Acta Physiol Plant

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Peel splitting is a major physiological disorder affecting post-harvest banana quality. This phenomenon occurs only 3–6 days after ripening induction in specific cultivars such as cv. 925 when stored in saturating humidity conditions. In these conditions, Cavendish cultivars (Grande Naine, cv. GN) are not susceptible to splitting. Cvs. 925 and GN were thus investigated to detect possible determinants associated with splitting. Splitting intensity was tentatively found to be associated with an inverse water flux at high relative humidity (RH) through an osmotic peel to pulp water flux resulting from the higher sugar content in the pulp than in the peel. Rheological properties were measured, and although the peel resistance and elasticity in cv. 925 were surprisingly higher than in cv. GN, saturating humidity conditions (100 % RH) substantially reduced the peel resistance. However, the peel epicuticular wax in cv. 925 was clearly thinner than that in cv. GN, thus leading to limitation of peel hydration in cv. GN. Peel splitting in cv. 925 was also associated with a boost in respiration, an increase in oxidative stress markers (H2O2), resulting in an increase in cellular damage markers (MDA, PEL). Overall, our results suggest that peel splitting at high RH in cv. 925 is related to fast decrease peel water content and the induction of high oxidative stress damage. (Résumé d'auteur

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Water Uptake Threshold of Rabbiteye (Vaccinium ashei) Blueberries and Its Influence on Fruit Splitting

Cited by 6 publications

References 7 publications

Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss

Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss

Water Uptake Through the Surface of Fleshy Soft Fruit: Barriers, Mechanism, Factors, and Potential Role in Cracking

Post-harvest banana peel splitting as a function of relative humidity storage conditions

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