Abstract
Fruit cracking is a physiological disorder in many plant species that leads to severe economic losses. The aim of this study was to investigate the effect of calcium on fruit cracking and explore the underlying mechanisms. We studied the effect of exogenous calcium on grape berry cracking, calcium absorbance and distribution, and cell wall metabolism in the cracking-susceptible cultivar 'Xiangfei'. Calcium significantly reduced the frequency of fruit cracking, increased the break force of the berry skin, and stimulated storage of calcium. In addition, calcium increased the content of protopectin and inhibited the increase in content of water-soluble pectin, by regulating the transcription and activities of enzymes associated with cell wall metabolism. Taken together, the results indicated that dipping grape berries in calcium solution is effective in preventing fruit cracking by stimulating calcium uptake, inhibiting cell wall disassembly, and promoting cell wall strengthening.
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Claims 8
Claim · model-written summary
Exogenous calcium significantly reduced the frequency of fruit cracking in grape berries.
- Taxon
- grapet0
- Material
- Xiangfeit1
- Treatment
- Calciume0
- Outcome
- frequency of fruit crackinge0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“Calcium significantly reduced the frequency of fruit cracking, increased the break force of the berry skin, and stimulated storage of calcium”
t0“grape”
t1“Xiangfei”
Claim · model-written summary
Exogenous calcium increased the break force of the grape berry skin.
- Taxon
- grapet0
- Material
- Xiangfeit1
- Treatment
- Calciume0
- Outcome
- break force of the berry skine0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“Calcium significantly reduced the frequency of fruit cracking, increased the break force of the berry skin, and stimulated storage of calcium”
t0“grape”
t1“Xiangfei”
Claim · model-written summary
Exogenous calcium stimulated storage of calcium in grape berries.
Not reportedComparator
Verbatim
e0“Calcium significantly reduced the frequency of fruit cracking, increased the break force of the berry skin, and stimulated storage of calcium”
t0“grape”
t1“Xiangfei”
Claim · model-written summary
Calcium increased the content of protopectin in grape berries.
Not reportedComparator
Verbatim
e0“calcium increased the content of protopectin and inhibited the increase in content of water-soluble pectin”
t0“grape”
Claim · model-written summary
Calcium inhibited the increase in content of water-soluble pectin in grape berries.
- Taxon
- grapet0
- Treatment
- calciume0
- Outcome
- increase in content of water-soluble pectine0
- Direction
- inhibitede0
Not reportedComparator
Verbatim
e0“calcium increased the content of protopectin and inhibited the increase in content of water-soluble pectin”
t0“grape”
Claim · model-written summary
Calcium changed pectin content by regulating the transcription and activities of enzymes associated with cell wall metabolism.
Verbatim
e0“calcium increased the content of protopectin and inhibited the increase in content of water-soluble pectin, by regulating the transcription and activities of enzymes associated with cell wall metabolism”
t0“grape”
Claim · model-written summary
The authors conclude that dipping grape berries in calcium solution is effective in preventing fruit cracking.
Verbatim
e0“dipping grape berries in calcium solution is effective in preventing fruit cracking”
Claim · model-written summary
The authors attribute the effect of calcium dipping to stimulating calcium uptake, inhibiting cell wall disassembly and promoting cell wall strengthening.
Verbatim
e0“dipping grape berries in calcium solution is effective in preventing fruit cracking by stimulating calcium uptake, inhibiting cell wall disassembly, and promoting cell wall strengthening”
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.