Water-soaking and cracking in strawberry: Mechanism and causes

草莓浸水、开裂的机理及原因

• 批准号: 426627435
• 负责人: Professor Dr. Moritz Knoche
• 金额: --
• 依托单位: Institut für Gartenbauliche Produktionssysteme
• 依托单位国家: 德国
• 项目类别: Research Grants
• 财政年份: 2019
• 资助国家: 德国
• 起止时间: 2018-12-31 至 2022-12-31
• 项目状态: 已结题
• 来源: https://gepris.dfg.de/gepris/projekt/426627435?language=en
• 关键词: Water; soaking; cracking; strawberry; Mechanism

Mature fruits of strawberry show very limited rainfastness. First, their wetted skins soon show signs of water-soaking and, second, this is quickly followed by a progressive disintegration of the underlying flesh tissues. Neither problem is at all reversible upon drying. Protected cultivation is the only measure currently available that reliably limits these problems but this significantly increases the cost of production. A third problem is the rapid softening of the fruit once maturity is reached – both pre- and post-harvest. These three factors dominate in the determination of fruit quality at point of sale. Here, we set out to investigate the hypothesis that all three phenomena are directly or indirectly related to fruit water relations. Our objectives are to identify the mechanistic bases of water soaking and cell rupture in the flesh. We will focus on: (1) characterising the cytology of the skins of strawberry fruit - with and without signs of rain damage, (2) determining the rate of water transport into the fruit through the stalk, (3) quantifying the rates of fruit water loss (transpiration) through the fruit surface and (4) establishing the effects of calcium and turgor on: (i) fruit firmness, (ii) cell-wall swelling, (iii) tissue fracture mode and (iv) susceptibility to rain damage. We expect to obtain the underpinning information required to understand the physiology of strawberry fruits and their quality and to determine how these are affected by fruit water relations. This information is required to develop strategies to mitigate rain damage (water soaking, flesh disintegration) and to help maintain fruit firmness via both altered production methods and fruit breeding.

首先，成熟的草莓果实的耐雨性非常有限，其次，在干燥后，下面的果肉组织很快就会逐渐分解。这是目前唯一可以可靠地限制这些问题的措施，但这会显着增加生产成本。第三个问题是果实成熟后会迅速软化——这三个因素在收获前和收获后都占主导地位。在这里，我们着手研究所有三种现象都与水果水分关系直接或间接相关的假设，我们的目标是确定水分浸泡和细胞破裂的机制基础。我们将重点关注：(1) 表征草莓果皮的细胞学特征 - 有或没有雨水损坏的迹象，(2) 确定水通过茎输送到水果中的速率，(3) 量化该速率。果实水分流失（蒸腾作用）通过果实表面，（4）确定钙和膨压对以下方面的影响：（i）果实硬度，（ii）细胞壁膨胀，（iii）组织断裂模式和（iv）对雨水损害的敏感性。获取了解草莓果实的生理学及其质量所需的基础信息，并确定果实与水的关系如何影响这些信息，以制定减轻雨水损害（水浸、果肉崩解）的策略并帮助维持。水果通过改变生产方法和水果育种来提高硬度。