Institute of Horticultural Production Systems, Leibniz University Hanover, Herrenhäuser Straße 2, 30419, Hannover, Germany.
Sci Rep. 2021 May 27;11(1):11142. doi: 10.1038/s41598-021-90727-0.
Calcium is beneficial to sweet cherry physiology. The objective was to investigate factors affecting uptake of Ca into mature sweet cherry fruit through their skins. Penetration of Ca-salts was monitored using whole fruit or excised fruit skins mounted in diffusion cells. Penetration of CaCl into intact fruit and through excised skins increased with time. Sealing the pedicel/fruit junction decreased penetration, but sealing the stylar scar had no effect. There was little difference in permeances of the fruit skin to CaCl, Ca(NO), Ca-formate, Ca-acetate, Ca-lactate or Ca-propionate. Only Ca-heptagluconate penetrated at a slower rate. Increasing temperature markedly increased Ca-penetration. Penetration was most rapid at 35 °C, intermediate at 22 °C and slowest at 12 °C. Increasing relative humidity (RH) from 0, 28, 75 to 100% increased penetration of CaCl, but penetration of Ca-formate was restricted to 100% RH. Increasing the RH from 50 to 100% at 96 h after droplet application had no effect on penetration of CaCl, but increased penetration of Ca-formate. The results reveal that: (1) the fruit/pedicel junction is a site of preferential Ca-uptake and (2) Ca-penetration is limited by the mobility of the Ca ion in the dried-down droplet residue when the point of deliquescence of the applied salt exceeds the ambient RH.
钙对甜樱桃的生理有益。本研究旨在探讨影响成熟甜樱桃果实通过果皮吸收钙的因素。采用整果或离体果皮安装在扩散池中监测钙盐的渗透。CaCl2 渗透进入完整果实和离体果皮随时间增加而增加。密封果柄/果实连接处会降低渗透，但密封花柱疤痕没有影响。果实皮对 CaCl2、Ca(NO3)2、Ca 甲酸盐、Ca 醋酸盐、Ca 乳酸盐或 Ca 丙酸盐的渗透率差异不大。只有 Ca 庚糖酸盐渗透速度较慢。提高温度会显著增加钙的渗透。35°C 时渗透最快，22°C 时中等，12°C 时最慢。相对湿度（RH）从 0、28、75 增加到 100%会增加 CaCl2 的渗透，但 Ca 甲酸盐的渗透受到 100% RH 的限制。在施液后 96 小时，将 RH 从 50%增加到 100%对 CaCl2 的渗透没有影响，但增加了 Ca 甲酸盐的渗透。结果表明：（1）果柄/果实连接处是钙吸收的优先部位；（2）当所施盐的潮解点超过环境 RH 时，干燥液滴残留物中 Ca 离子的迁移性限制了钙的渗透。
