Waldemar TREDER, Krzysztof KLAMKOWSKI, Pawel WOJCIK

Changes in diameters of sweet cherry fruits during ripening process

Bu çalışmada, meyve çapındaki değişimlerin olgunlaşma üzerine etkisi ve sudan kaynaklanan meyve çatlama mekanizmasının belirlemesi amaçlanmıştır. Araştırma sonuçları, kabuk yüzeyinden su alımı yoluyla oluşan hacim artışının meyvede çatlamaya neden olan kritik bir faktör olmadığını göstermiş ve meyve olgunlaşması üzerindeki gözlemler, bu süreçte bazı düzensizliklerin olduğunu koymuştur. Meyve su içeriğindeki sabit değişimler, meyve içi lokal su dengesinde farklılıklar yaratmıştır. Bu durumun turgor basıncını etkileyebileceği düşünülmüş ve bu olayın çatlama mekanizması üzerine etkisi tartışılmıştır.

Anahtar Kelimeler:

mikromorfometri, olgunlaşma, meyve çatlaması, kiraz, su miktarı

Olgunlaşma süresince kiraz meyvelerinde çap değişimleri

The aim of this study was to learn the process of cherry fruit ripening, using analysis of changes in fruit diameter, and attempt to learn the mechanism of water-induced cracking of cherry fruit. It was found that an increase of ftuit volume as a result of water uptake through the fruit skin was not critical factor in fruit cracking. The investigations of the fruit ripening revealed irregularities of this process. Constant changes in fruit hydration manifesting themselves in its capacity changes influence the local water balance. It might affect the existing turgor pressure of the fruit. The role, this pressure play in fruit cracking mechanism is discussed.

Keywords:

micromorphometry, maturation, fruit cracking, cherries, water content,

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