Kā tikt galā ar ķiršu augļu plaisāšanu | [How to deal with cherry fruit cracking]

Cherry cracking costs for growers expensive. Their main reasons are varieties and choice of rootstock, growing conditions, and seasons during, low transpiration and excessive moisture entering the fruit through the stalk or peel. There were quite a few such fruits this year as well. A team of specialists from Poland, The Netherlands and Portugal made extensive study on the processing of the cherry variety ‘Sweetheart’ with different substances and evaluated their effects on characteristics of fruit cracking (frequency of cracks and type, cuticle wax content and gene expression, cell wall modification). All substances used in the study (gibberellic acid — GA3, abscisic acid — ABA, salicylic acid — SA, glycine betaine — GB, Ascophyllum nodosum — AN in combinations with calcium chloride — CaCl2) reduced the cherry cracking as opposed to control where possible sprayed distilled water. The least gap was observed in variants abscisic acid + CaCl2 (thanks to for more intensive wax synthesis) and glycine betaine + CaCl2 (thanks to increased elasticity of the epidermis and its cell walls thickness). The diameter of the fruit was larger for the combination glycine betaine + CaCl2 (which is explained by the elasticity of the epidermis increase). In the tables show changes in fruit diameter, cracking and frequency of types of cracks in ‘Sweetheart’ cherries in different processing options. Glycine betaine is processed from sugar beets a by-product, sugar beet molasses a component that is obtained as a by-product in the sugar production process. Glycine betaine is a natural product, an osmoprotectant that, when sprayed on the leaves, plants absorb quickly, and helping to maintain cells water balance in the event of adverse events environmental conditions. For example, when starting for severe drought usually associated with heat, glycine betaine works in photosynthesis for protection by reducing dehydration tension, thus maintaining water balance in the cell, preventing its damage. Improves water and nutrients, especially calcium and intake of trace elements. It also reduces frost damage during flowering, improves fruit quality, reduces fruit cracking, and facilitates their storage and transportation. In the tables show changes in fruit diameter, cracking and frequency of types of cracks in ‘Sweetheart’ cherries in different processing options.