Fruit cracking disease in pomegranate is caused due to the deficiency of

• DOI: • Corpus ID: 225537701 Fruit Cracking in Pomegranate: Extent, Cause, and Management – A Review @article • A. Singh , A. Shukla , P. Meghwal • Published 2 July 2020 • Biology • International Journal of Fruit Science ABSTRACT Pomegranate (Punica granatum L.) is an economically important fruit crop of tropical and subtropical regions of the world. There has been enormous increase in area, production, and export worldwide over the past decades. But cracking of mature fruit is an important physiological disorder which causes great economic loss to pomegranate. As high losses as 65% have been reported in pomegranate. It is a general problem throughout its growing areas and among all varieties worldwide. Causes… Expand

It is major problem in pomegranate under arid and semi-arid regions and about 25-60% fruit cracking has been reported during maturity in different bazar. It also varies with variety, season and climate. The cracked fruits are sweeter with low keeping quality; highly liable to fruit rot and are unfit for transport. In fruit cracking, xylem and phloem tissue loss their ability to divide and enlarge. In summer, after dry spell (April-June) water supply is increased and meristematic tissue quickly resume growth but due to uneven growth rate fruit splitting occurs. while during winter fluctuating moisture and temperature causes cracking. Dry hot wind at the time of fruit ripening is the main cause of cracking during ambe bahar, rapid aril growth, temperature higher than 38°C combined with less than 60% humidity favoured cracking. Nutrients like boron, calcium, copper, zinc, molybdenum, manganese and potash are involved in different physiological activities during fruit growth and development. Deficiencies of nutrients along with imbalanced use of nutrients also cause cracking. In young orchard, fruit cracking is due boron deficiency while in old orchard moisture imbalance and fluctuating temperature are major factor associated with fruit cracking. Fruits split generally when rains come or irrigation is given after a long dry spell. For cracking management apply adequate and regular irrigation during fruiting season. Spray of gibberellic acid @ 20 ppm, calcium chloride 2% and bo...

When you plant a pomegranate tree, Punica granatum, you’re most likely hoping that it’ll be productive for a long time to come. It’s necessary to have patience, as it can take a few years before the plants begin to produce fruit. Each season, you’ll be waiting at least six months from the time they set fruit in spring or summer until they’re ready to harvest, typically in late summer or fall. While you’re playing the waiting game, there are several factors that not only affect how the fruit matures, but that can impact how successful the yield will ultimately be in terms of quality as well. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission . Some of these factors can lead to an unfortunately common outcome: cracked or split fruit. What was once a semi-round, leathery globe is suddenly a mess of exposed, decaying arils, still attached to the limb. Why does this happen? How can we prevent it? Let’s take a closer look. Why Pomegranate Fruits Split on the Tree • • • • • • 1. Water Stress Pomegranate trees or shrubs prefer to grow in semi-arid to arid conditions, where humidity is relatively low for the majority of the year. Obviously, regions that have an arid climate have little average annual rainfall. When the plants are blooming and producing fruit, which occurs simultaneously between spring and fall, they typically require more water. It’s necessary to provide one inch of water per week to maintain healthy fr...

One of the main disorders that widely limit fruit quality and quantity is fruit cracking or splitting that is observed on the fruit skin and flesh in the preharvest phase. Besides, cracking can occur during postharvest in some fruits, mostly attributable to the environmental conditions of storage. Value of cracked fruits is reduced and these fruits are not marketable because of the poor fruit quality. Many fruits such as apple, sweet cherry, grape, plum, pomegranate, grape, persimmon, litchi, avocado, pistachio, citrus, banana as well as tomato can crack or split. There are many factors that influence fruit cracking. In this work, genetic, morphological, environmental and physiological aspects of fruit cracking are reviewed. Under the same environmental conditions, fruits from different cultivars show differences in cracking susceptibility. Some correlations have been observed between susceptibility of fruit cracking and some fruit traits (fruit shape, fruit size, fruit firmness; anatomy and strength of the fruit skin, stomata in fruit skin, cuticular properties, osmotic concentration, water capacity of the fruit pulp and growth stage of the fruit). Also, orchard management (such as irrigation and nutrition) and environmental condition (such as temperature, wind and light) can influence fruit cracking. Besides, fruit cracking is quantitative trait and is controlled by several genes. The best way to reduce fruit cracking at present would be a suitable orchard management tha...

Shinsuke Agehara, Weining Wang, and Ali Sarkhosh Introduction Pomegranate ( Punica granatum) is a fruit-bearing deciduous shrub or tree in the family Lythraceae, originating in the region from Iran to northern India. It was cultivated in ancient Egypt, Babylon, India, Iran, and the Mediterranean region. Pomegranate was introduced into the United States probably by early Spanish settlers to their colony at St. Augustine, Florida. Today, California produces more than 90 percent of pomegranates in the United States. A pomegranate fruit is 3 to 5 inches in diameter with a tough leathery rind enclosing hundreds of juicy arils. In turn, small white seeds are enclosed within the arils and can be soft or hard, depending on the cultivar. Arils and seeds comprise the edible portion of pomegranate fruits. Arils of common pomegranate cultivars in the United States are dark red, although arils of other cultivars can appear red, light red, pink, light pink, yellow, or clear (Fernandes et al. 2017). The most common rind color is red, but it can also be yellow, orange, green, or black. The taste of pomegranate juice ranges from very acidic to very sweet. Pomegranate juice is a good source of folate, potassium (K), and vitamin K, and it is extremely rich in antioxidants (Gil et al. 2000). Pomegranate arils are also rich in fiber. In recent years, pomegranate aril and juice consumption has increased rapidly because of consumers' growing interest in healthy foods and antioxidants (Faria and ...