Erweiterte Suche der Leibniz Universität Hannover

Compared with a primary fruit skin, which is usually distinctively colored and shiny, a secondary fruit skin is reddish brown, dull and slightly rough to the touch i.e., russeted . This secondary skin periderm comprises phellem cells with suberized cell walls, a phellogen and a phelloderm. Russeted secondary fruit skins have similar mechanical properties to non russeted primary ones but are more plastic. However,

The brown paper bags were selected because of their high permeance to water vapor. At harvest maturity, bagged fruit were larger, less russeted and had smaller lenticels than un bagged control fruit. Staining with aqueous acridine orange in conjunction with fluorescence microscopy revealed numerous microcracks and larger lenticels on un bagged control fruit but these were not evident on bagged fruit.

Russet was positively correlated with altitude, the number of rainy days, and the number of cold nights but negatively correlated with minimum, maximum, and mean daily temperatures, dew point temperature, and heat sum. Russeted fruit had higher transpiration rates than non russeted fruits and higher skin permeance to water vapour. Russet in Apple mango is due to periderm formation that is initiated at lenticels.

The 1max and Fmax values of the CM and PM were lower than those of nonrusseted and russeted whole fruit skin segments, which included adhering tissue. Conclusions In russeting, stiff CM are replaced by more plastic PM. Further, the cell layers underlying the CM and PM represent the load bearing structure in the fruit skin in apple and pear.

In general, relative growth rates were highest for the cheek region, intermediate in the calyx, and lowest for the neck. Conference fruit were always more russeted than Condo with russeting generally decreasing from calyx to cheek and neck. Furthermore, russeting increased rapidly in Conference during early development until 70 DAFB, particularly in the calyx and cheek regions and, to a lesser extent, in the neck region.

The data demonstrate that surface moisture increases microcracking and water vapour permeance. This may lead to the formation of a periderm and, hence, a russeted fruit surface. Organisation s Institute of Horticultural Production Systems Section Molecular Plant Breeding Type Article Journal Plant Biology Volume 23 Pages 74 82 No. of pages 9 ISSN 1435 8603 Publication date 26.12.2020 Publication status Published Peer reviewed Yes ASJC...

The data demonstrate that surface moisture increases microcracking and water vapour permeance. This may lead to the formation of a periderm and, hence, a russeted fruit surface. Organisationseinheit en Institut für Gartenbauliche Produktionssysteme Abteilung Molekulare Pflanzenzüchtung Typ Artikel Journal Plant Biology Band 23 Seiten 74 82 Anzahl der Seiten 9 ISSN 1435 8603 Publikationsdatum 26.12.2020 Publikationsstatus Veröffentlich...

Where this occurs on a fruit it is referred to as russeting . Russeting occurs in many fruit crops worldwide. While a russeted skin is a characteristic of some fruit species and cultivars e.g. Beurr Bosc pears, Cantaloupe melons for most fruits it is viewed by the consumer as unattractive, so the fruit s value is compromised.