Application of salts to reduce cracking in grapes

Fruit cracking is a common phenomenon that occurs during its development. It is a physical disorder caused by various factors, including external factors (weather and soil conditions) and internal factors (size, shape, skin stiffness, and resistance), with mineral composition and water content being crucial. Cracking is commonly observed in fleshy fruits such as cherries, apples, pomegranates, grapes, and tomatoes. It affects their appearance, shortens the storage period, and shelf life. Furthermore, mature cracked fruit can be invaded by certain fungi or bacteria, causing deterioration and significant economic losses to producers and distributors. Cracking in grapesGrapes (Vitis vinifera L.) are a globally consumed fruit with a variety of applications in the food industry, whether fresh or in the production of wine, juice, jam, and raisins. They are rich in bioactive compounds such as proanthocyanidins, anthocyanins, flavonols, and phenolic acids, making them highly valued. Currently, there are few grape varieties resistant to cracking, and the breeding cycle for these varieties is extremely long. Therefore, finding other ways to control cracking is crucial for successful and profitable production. Application of salts to reduce crackingCurrently, exogenous spraying with calcium (Ca) and other microelements is a highly effective method used to prevent fruit cracking. Exogenous Ca increases pericarp resistance. A study demonstrated the effects of different compounds on grape cracking and fruit quality. Treatment with a mixture of salts such as calcium chloride (CaCl2) 0.20% + magnesium sulfate (MgSO4) 0.20% + ferrous sulfate (FeSO4) 0.20% + boric acid H3BO3 0.10% resulted in a significant reduction in cracking rate, and treatment with ammonium nitrate (NH4NO3) 0.3% supplemented with sodium dibasic phosphate (Na2HPO4) 0.30% and potassium oxide (K2O) 0.10% was highly effective. Texture analysis of the fruit showed that pericarp resistance and hardness improved significantly with this treatment; the application of elements such as phosphorus, potassium, calcium, magnesium, and boron was negatively correlated with fruit cracking. This finding can be used to prevent fruit cracking and improve grape production quality. SourceZhang, W.; Song, P.; Li, G.; Wang, E.; Lv, Z.; Zhang, Y.; Zhang, Q.; Liang, F.; Yang, J. (2023). Exogenous application of nutrient elements effectively reduces grape cracking and improves fruit quality. Scientia Horticulturae, 319: 112157. Picture:?Tany Nature