Fruit cracking in sweet cherries (Prunus avium L.) : some physiological aspects : a mini review
Fruit cracking in sweet cherries (Prunus avium L.) : some physiological aspects : a mini review
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DOI：
10.1016/0304-4238(95)00806-5
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发表时间：
1995-09
影响因子：
4.3
通讯作者：
L. Sekse
中科院分区：
文献类型：
--
作者：
L. Sekse
模型的基础上描述的结构和功能的不同组织类型发生在甜樱桃果实的细胞和细胞壁结构的最新进展进行了讨论，就果实开裂。组织包括果实角质层、真皮层和薄壁组织。通过维管系统提供的水分，水果的薄壁细胞从水果内部建立起作用于皮肤的张力。来自湿润水果表面的额外的粘性移动的水引起真皮细胞壁的降解。这导致空泡内容物的浸出和真皮层的封闭结构的损失。果实角质层在此过程中起着半透膜的作用，而具有渗透活性的溶液是质外体液。从水果内部作用在水果表面上的张力和水果表皮的承载结构的损失的组合导致水果开裂。这个模型提供了许多矛盾的结果，在实验中得到的解释有关甜樱桃果实开裂，并建议知识的基础上，进一步研究的问题。
Models based on recent advances in cell and cell wall structure describing the structure and function of the different tissue types occurring in the sweet cherry fruit are discussed with regard to fruit cracking. Tissues include the fruit cuticle, the dermal layers and the parenchymatous tissue. From water supplied through the vascular system, the fruits' parenchymatous cells build up tensile forces acting on the skin from inside the fruit. Additional osmotically moved water from a wetted fruit surface brings about degradation of the dermal cell walls. This causes leaching of the vacuolar contents and loss of the enclosing structure of the dermal layers. The fruit cuticle acts as a semipermeable membrane in this process, while the osmotically active solution is the apoplast fluid. A combination of the tensile forces acting on the fruit surface from inside the fruit and the loss of bearing structure of the fruit skin causes fruit cracking. This model offers explanations for many of the contradictory results obtained in experiments relating to sweet cherry fruit cracking, and suggests knowledge on which further studies of the problem should be based.