Physiological Mechanisms of Citrus Fruit Cracking: Study on Cell Wall Components, Osmoregulatory Substances, and Antioxidant Enzyme Activities.

Changes in Pectin Content As shown in Figure 3 a, before the occurrence of cracking (75–115 days after flowering), the WSP content in the pericarp of both ‘Mingrijian’ and ‘Daya’ showed an increasing trend at 35.46% and 40.43%, respectively.

also in 63,971 other papers

From the peak to end stage of fruit cracking (150–180 days after flowering), the WSP content in the pericarp of both ‘Mingrijian’ and ‘Daya’ showed a decreasing trend, with similar rates of decrease.

also in 47,180 other papers

The rate of fruit cracking exhibited either a significant or highly significant negative correlation with hemicellulose and lignin (R 2 ≤ −0.888 *), indicating that the occurrence of fruit cracking in ‘Mingrijian’ was associated with the degradation of hemicellulose and lignin. 3.2.

also in 132,142 other papers