Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 562048
Title Effects of exogenous compound sprays on cherry cracking: skin properties and gene expression
Author(s) Correia, Sofia; Santos, Marlene; Glińska, Sława; Gapińska, Magdalena; Matos, Manuela; Carnide, Valdemar; Schouten, Rob; Silva, Ana Paula; Gonçalves, Berta
Source Journal of the Science of Food and Agriculture (2020). - ISSN 0022-5142
Department(s) PE&RC
Horticulture & Product Physiology
Publication type Refereed Article in a scientific journal
Publication year 2020
Abstract BACKGROUND Cherry fruit cracking is a costly problem for cherry growers. The effect of repeated sprayings (gibberellic acid – GA3; abscisic acid – ABA; salicylic acid – SA; glycine betaine – GB, and Ascophyllum nodosum – AN) combined with CaCl2, on ‘Sweetheart’ cherry fruit‐cracking characteristics was investigated. Cracking was quantified in terms of cracking incidence, crack morphology, confocal scanning laser microscopy, cuticular wax content, cell‐wall modification, and cuticular wax gene expression.RESULTS All spray treatments reduced cracking compared with an untreated control (H2O), with fewer cheek cracks. The least cracking incidence was observed for ABA + CaCl2‐ and GB + CaCl2‐treated fruits, indicating an added benefit compared to spraying with CaCl2 alone. In addition, GB + CaCl2‐treated fruits showed higher fruit diameter. ABA + CaCl2 and GB + CaCl2 sprays showed higher wax content and higher cuticle and epidermal thickness compared with the control, including increased expression of wax synthase (ABA + CaCl2) and expansin 1 (GB + CaCl2). CONCLUSION In general, factors that improve the cuticle thickness appear to be important at the fruit‐coloring stage. At the fruit‐ripening stage, larger cell sizes of the epidermis, hypodermis, and parenchyma cells lower cracking incidence, indicating the importance of flexibility and elasticity of the epidermis. © 2020 Society of Chemical Industry
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