Russeting of Fruits

Etiology and Management

authored by: Andreas Winkler, Thomas Athoo, Moritz Knoche
Abstract: 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 O₂, lower concentrations of CO₂ 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 uniformsized epidermal cells are judged less likely to be susceptible to russeting.
Organisation(s): Institute of Horticultural Production Systems
Type: Review article
Journal: Horticulturae
Volume: 8
Publication date: 03.2022
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Plant Science, Horticulture
Electronic version(s): https://doi.org/10.3390/horticulturae8030231 (Access: Open)

BibTeX

@article{b709e91851de4b20a0660bcaf61c9af7,
title = "Russeting of Fruits: Etiology and Management",
abstract = "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{\textquoteright}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{\textquoteright}s barrier properties. Potential triggers of russeting (the development of a periderm), consequent on cuticular microcracking, include locally high concentrations of O2, lower concentrations of CO2 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 uniformsized epidermal cells are judged less likely to be susceptible to russeting.",
keywords = "Disorder, Periderm, Repair mechanism",
author = "Andreas Winkler and Thomas Athoo and Moritz Knoche",
note = "Funding Information: The study was funded by a grant (KN 402/21-1 from the Deutsche Forschungsgemeinschaft) to M.K. and a stipend from the German Academic Exchange Service (DAAD) to T.A. The publication of this article was funded by the Open Access fund of Leibniz Universit{\"a}t Hannover. Acknowledgments: We thank Alexander Lang for helpful comments on an earlier version of this manuscript, Martin Br{\"u}ggenwirth for permission to use images and the DFG and the DAAD for financial support. ",
year = "2022",
month = mar,
doi = "10.3390/horticulturae8030231",
language = "English",
volume = "8",
journal = "Horticulturae",
issn = "2311-7524",
publisher = "Molecular Diversity Preservation International",
number = "3",
}