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Climatic factors affecting the occurrence of cloudy stain on the fruit skin of ‘Triumph’ Japanese persimmon
Author(s) -
Reig C.,
Mesejo C.,
MartínezFuentes A.,
Agustí M.
Publication year - 2010
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.2010.00399.x
Subject(s) - stain , biology , horticulture , cuticle (hair) , staining , relative humidity , botany , zoology , anatomy , genetics , physics , thermodynamics
Cloudy stain is a physiological disorder of the Japanese persimmon blemishing the skin and causing a great reduction of fruit quality, thus decreasing its commercial value. The stain starts at or just prior to the fruit colour‐break stage, coinciding with the presence of cuticular cracks which increase cuticle water permeability and expose subepidermal cells to air and water, causing oxidation of polyphenol substances of large skin areas that turn almost black. The incidence of the disorder examined over four consecutive years in two growing areas of Spain revealed significant differences from year to year, between areas and even the tree face examined. The data consistently showed that cooler groves and fruit located on the northern face of the canopy were more prone to develop the stain. During the 4 years of the study, the average daily minimum temperature of a period of 15–25 days prior to the onset of staining followed the same order as the yearly staining rate, and accumulated hours below 13°C correlated significantly with the percentage of fruit starting the disorder. No relationship was found between the time‐course of relative humidity (RH) and the onset of staining, but once the stain started the lower RH resulted in the lower percentage of affected fruit. Dew point, wind speed, rainfall and evapotranspiration did not correlate either with the onset of staining or with its incidence. Rind of cloudy‐stained fruit had higher concentration of N, K, Mg and Fe and lower concentration of Ca than that of healthy fruit, but it is not the cause of the disorder. Accordingly, we conclude that cloudy stain of Japanese persimmon starts after a period of low temperature (≤ 13°C) and, afterwards, RH is responsible for its development and severity.