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Crop Sheet Cherry

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Premise

The main losses in the production of cherries are damage caused by the cracking of fruits due to rain. Such fruits lose their market value as consumable and can only be used in the processing industry.

cherry fruit cracking

The main losses in the production of cherries are damage caused by the cracking of fruits due to rain. Such fruits lose their market value as consumable and can only be used in the processing industry.

There are many papers on this topic, but to this day, the main causes that lead to fruiting are not correctly identified. It is assumed that two group of factors can leading to this.
Fruit characteristics, such as: fruit size, anatomy of the skin, the firmness of the meat, the characteristics of the cuticle, the osmotic concentration of the fruit juice and the development phase of the fruits;
The effects of the external environment on the fruit burst: the amount and duration of rain and temperatures

 

Even there are a lot of factors that can lead to fruit cracking it has been found that the main cause of the fruit breakdown is exclusively penetration of water through the skin in the fruit itself.
According to this theory, the water from the fruit surface (rain drop) is brought inward, and this input is based on the difference in the hydrostatic pressure between the water on the surface of the fruit and the fluid within it.
Today we know that cuticle is a barrier that prevents the ingress of water in the fruit and water loss from the fruit.
About a month after fruit set small cuticular fractures invisible to the naked eye appear on the cherry fruits.
It is assumed that these are the main points through which water enters the fruit and from where the cracking of the limb begins.
High humidity of soil and air, as well as irregular supply of trees with water, stimulate their formation.

informations

In this period the quantity and duration of the rain and temperatures have a significant impact on the fruit cracking.

High temperatures combined with wind and dry air affect the reduction of fruit turges and thus reduce the risk of fetal falls.

Increasing the temperature in the range of 10-40 ° C linearly increases the cracking of the fruit.

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