Variety traits

Apricot fruit cracking

Prunus armeniaca L.

A physiological disruption of apricot fruit integrity caused by sharp changes in water availability, temperature fluctuations, and an imbalance of calcium and boron. This condition significantly reduces crop marketability and increases the risk of fruit infection by rot-causing pathogens.

In the reference 69 varieties crop Apricot, where this is mentioned in the description.

The primary cause of cracking is the loss of skin elasticity due to abrupt fluctuations in water supply, such as heavy rainfall following a drought period. Genetic predisposition of varieties plays a key role, as large-fruited forms often possess a less resilient structure of integumentary tissues, while calcium and boron deficiencies further weaken the fruit cell walls.

Assessment of resistance to this disorder is conducted through visual monitoring of the percentage of damaged fruit during the ripening period or by measuring skin firmness using a penetrometer. It has been established that higher skin tissue firmness values positively correlate with resistance to cracking under field conditions.

In addition to the direct loss of market appearance and shelf life, cracks in the fruit create a favorable environment for the penetration of pathogens causing Monilinia rot and other fungal diseases. Agrotechnical prevention includes regulating irrigation and utilizing balanced mineral fertilization to strengthen the fruit structure.

General information about the subject — on the page Fruit cracking.

Sources8

Varieties of Apricot mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.