Russeting of Fruits: Etiology and Management
The skin of a fruit protects the vulnerable, nutrient-rich flesh and seed(s) within from the hostile environment. It is also responsible for the fruit’s appearance. In many fruitcrop species, russeting compromises fruit appearance and thus commercial value. Here, we review the literature on fruit ru...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/8/3/231 |
| _version_ | 1827648754120916992 |
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| author | Andreas Winkler Thomas Athoo Moritz Knoche |
| author_facet | Andreas Winkler Thomas Athoo Moritz Knoche |
| author_sort | Andreas Winkler |
| collection | DOAJ |
| description | The skin of a fruit protects the vulnerable, nutrient-rich flesh and seed(s) within from the hostile environment. It is also responsible for the fruit’s appearance. In many fruitcrop species, russeting compromises fruit appearance and thus commercial value. Here, we review the literature on fruit russeting, focusing on the factors and mechanisms that induce it and on the management and breeding strategies that may reduce it. 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, russeted fruit skins are more permeable to water vapor, so russeted fruits suffer higher postharvest water loss, reduced shine, increased shrivel and reduced packed weight (most fruit is sold per kg). Orchard factors that induce russeting include expansion-growth-induced strain, surface wetness, mechanical damage, freezing temperatures, some pests and diseases and some agrochemicals. All these probably act via an increased incidence of cuticular microcracking as a result of local concentrations of mechanical stress. Microcracking impairs the cuticle’s barrier properties. Potential triggers of russeting (the development of a periderm), consequent on cuticular microcracking, include locally high concentrations of O<sub>2</sub>, lower concentrations of CO<sub>2</sub> and more negative water potentials. Horticulturists sometimes spray gibberellins, cytokinins or boron to reduce russeting. Bagging fruit (to exclude surface moisture) is also reportedly effective. From a breeding perspective, genotypes having small and more uniform-sized epidermal cells are judged less likely to be susceptible to russeting. |
| first_indexed | 2024-03-09T19:45:27Z |
| format | Article |
| id | doaj.art-7a2f6e1ff0c14a9b9051533f58840730 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T19:45:27Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-7a2f6e1ff0c14a9b9051533f588407302023-11-24T01:25:42ZengMDPI AGHorticulturae2311-75242022-03-018323110.3390/horticulturae8030231Russeting of Fruits: Etiology and ManagementAndreas Winkler0Thomas Athoo1Moritz Knoche2Institute of Horticultural Production Systems, Leibniz University Hannover, Herrenhäuser Straße 2, 30419 Hannover, GermanyInstitute of Horticultural Production Systems, Leibniz University Hannover, Herrenhäuser Straße 2, 30419 Hannover, GermanyInstitute of Horticultural Production Systems, Leibniz University Hannover, Herrenhäuser Straße 2, 30419 Hannover, GermanyThe skin of a fruit protects the vulnerable, nutrient-rich flesh and seed(s) within from the hostile environment. It is also responsible for the fruit’s appearance. In many fruitcrop species, russeting compromises fruit appearance and thus commercial value. Here, we review the literature on fruit russeting, focusing on the factors and mechanisms that induce it and on the management and breeding strategies that may reduce it. 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, russeted fruit skins are more permeable to water vapor, so russeted fruits suffer higher postharvest water loss, reduced shine, increased shrivel and reduced packed weight (most fruit is sold per kg). Orchard factors that induce russeting include expansion-growth-induced strain, surface wetness, mechanical damage, freezing temperatures, some pests and diseases and some agrochemicals. All these probably act via an increased incidence of cuticular microcracking as a result of local concentrations of mechanical stress. Microcracking impairs the cuticle’s barrier properties. Potential triggers of russeting (the development of a periderm), consequent on cuticular microcracking, include locally high concentrations of O<sub>2</sub>, lower concentrations of CO<sub>2</sub> and more negative water potentials. Horticulturists sometimes spray gibberellins, cytokinins or boron to reduce russeting. Bagging fruit (to exclude surface moisture) is also reportedly effective. From a breeding perspective, genotypes having small and more uniform-sized epidermal cells are judged less likely to be susceptible to russeting.https://www.mdpi.com/2311-7524/8/3/231disorderperidermrepair mechanism |
| spellingShingle | Andreas Winkler Thomas Athoo Moritz Knoche Russeting of Fruits: Etiology and Management Horticulturae disorder periderm repair mechanism |
| title | Russeting of Fruits: Etiology and Management |
| title_full | Russeting of Fruits: Etiology and Management |
| title_fullStr | Russeting of Fruits: Etiology and Management |
| title_full_unstemmed | Russeting of Fruits: Etiology and Management |
| title_short | Russeting of Fruits: Etiology and Management |
| title_sort | russeting of fruits etiology and management |
| topic | disorder periderm repair mechanism |
| url | https://www.mdpi.com/2311-7524/8/3/231 |
| work_keys_str_mv | AT andreaswinkler russetingoffruitsetiologyandmanagement AT thomasathoo russetingoffruitsetiologyandmanagement AT moritzknoche russetingoffruitsetiologyandmanagement |