Variety traits

Peach fruit cracking

Prunus persica (L.) Batsch

A physiological disorder of peach fruit caused by water regime imbalance and a sharp increase in osmotic pressure during the ripening period. It manifests as ruptures of the fruit skin due to excessive moisture absorption.

In the reference 137 varieties crop Peach, where this is mentioned in the description.

The mechanism of cracking in peaches is linked to the accumulation of sugars during the ripening stage, which creates high osmotic pressure. During heavy rainfall, fog, or irregular irrigation, the fruit absorbs moisture intensively, causing the skin to lose its elasticity and fail to withstand the internal pressure, which leads to tissue rupture.

The risk of this pathology increases when using vigorous rootstocks that ensure an intensive flow of moisture to the fruits. Cracking results in a loss of market quality and triggers the development of secondary rot infections, including Monilinia rot, rendering the crop unsuitable for use.

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

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Prunus persica (L.) Batsch · Peach

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