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<p>Fruit cracking is one of the major disorders in sweet cherries, leading to significant economic losses. Herein, the effect of pre-cooling on fruit cracking was investigated using the cracking-tolerant ‘Jiahong’ and cracking-susceptible ‘Hongdeng’ cultivars. Skin and flesh tissue of these two sweet cherry varieties were separately used to analyze the reactive oxygen species (ROS) metabolism and cell wall metabolism-related indicators to explore the mechanisms involved in cracking inhibition. The results showed that after pre-cooling treatment, the cracking rates of ‘Hongdeng’ and ‘Jiahong’ decreased by 50.85% and 63.01%, respectively. It inhibited the increase of water-soluble pectin content in both the skin and flesh tissues, while maintaining the levels of ion-bound pectin and covalently-bound pectin. Additionally, pre-cooling treatment suppressed the expression of genes related to cell wall metabolism, such as <i>Xyloglucan endotransglycosylase/hydrolase</i>, <i>Plasma membrane intrinsic protein 2</i> and <i>Expansin A8</i>, and induced the expression of genes associated with ROS metabolism, including <i>Superoxide dismutase</i> and <i>Peroxidase</i>. Compared to the skin tissue, the effect of pre-cooling treatment on the flesh tissue was more pronounced. Pre-cooling treatment inhibited water-induced cracking of sweet cherries primarily by regulating cell wall metabolism and ROS metabolism in the fruit flesh tissue. This suggests that pre-cooling treatment may be an effective method for preventing fruit cracking in sweet cherries.</p>

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Effect of pre-cooling on water-induced cracking of sweet cherry (Prunus avium L.)

  • 期刊论文

  • 发表日期：

    2025年9月16日

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  • Ke Wu,
  • Jiani Xie,
  • Mingyu Wang,
  • Ruonan Guo,
  • Yujian Zhang,
  • Chen Chen

摘要

Fruit cracking is one of the major disorders in sweet cherries, leading to significant economic losses. Herein, the effect of pre-cooling on fruit cracking was investigated using the cracking-tolerant ‘Jiahong’ and cracking-susceptible ‘Hongdeng’ cultivars. Skin and flesh tissue of these two sweet cherry varieties were separately used to analyze the reactive oxygen species (ROS) metabolism and cell wall metabolism-related indicators to explore the mechanisms involved in cracking inhibition. The results showed that after pre-cooling treatment, the cracking rates of ‘Hongdeng’ and ‘Jiahong’ decreased by 50.85% and 63.01%, respectively. It inhibited the increase of water-soluble pectin content in both the skin and flesh tissues, while maintaining the levels of ion-bound pectin and covalently-bound pectin. Additionally, pre-cooling treatment suppressed the expression of genes related to cell wall metabolism, such as Xyloglucan endotransglycosylase/hydrolase, Plasma membrane intrinsic protein 2 and Expansin A8, and induced the expression of genes associated with ROS metabolism, including Superoxide dismutase and Peroxidase. Compared to the skin tissue, the effect of pre-cooling treatment on the flesh tissue was more pronounced. Pre-cooling treatment inhibited water-induced cracking of sweet cherries primarily by regulating cell wall metabolism and ROS metabolism in the fruit flesh tissue. This suggests that pre-cooling treatment may be an effective method for preventing fruit cracking in sweet cherries.