Sharma Naveen C, Verma Preetika, Verma Pramod, Kumar Pramod, Sharma Chuni L, Saini Simran
Department of Fruit Science, College of Horticulture, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, 173230, India.
Planta. 2025 Jan 21;261(2):41. doi: 10.1007/s00425-025-04614-3.
This review serves as a critical framework for guiding future research into the causes of russeting and the development of effective control strategies to enhance fruit quality. Russeting is a condition characterized by the formation of brown, corky patches on fruit skin which significantly impairs both the quality and market value of apples. This phenomenon arises from a complex interplay of various biotic and abiotic factors. Among the abiotic factors, environmental conditions, such as light, temperature, and relative humidity, as well as nutrient imbalances and the application of agrochemicals are important, whereas biotic factors include the influence of yeasts, fungi, viruses, and bacteria. The susceptibility of apple cultivars to russeting varies with yellow-fleshed varieties generally exhibiting higher incidences compared to red-fleshed ones. While russeting is partly determined by varietal and genetic factors, it can be mitigated through the implementation of effective cultural practices, nutrient management, plant growth regulators, biological agents, and pesticides. Understanding these dynamics provides valuable insights for developing future research strategies aimed at improving fruit quality and production.
本综述为指导未来关于果锈成因的研究以及制定提高果实品质的有效控制策略提供了一个关键框架。果锈是一种在果实表皮形成褐色、木栓化斑块的现象，这会显著损害苹果的品质和市场价值。这种现象源于各种生物和非生物因素的复杂相互作用。在非生物因素中，光照、温度和相对湿度等环境条件，以及养分失衡和农用化学品的施用都很重要，而生物因素包括酵母、真菌、病毒和细菌的影响。苹果品种对果锈的易感性各不相同，一般来说，黄肉品种的发病率高于红肉品种。虽然果锈部分由品种和遗传因素决定，但通过实施有效的栽培措施、养分管理、植物生长调节剂、生物制剂和农药可以减轻果锈。了解这些动态为制定旨在提高果实品质和产量的未来研究策略提供了宝贵的见解。
