Water uptake through sweet cherry (Prunus avium L.) fruit pedicels: Influence of fruit surface water status and intact fruit skin

Abstract

A modified potometer consisting of a water-filled glass tube mounted in parallel with a metric scale and connected to a fruit was used to study water uptake into detached fruits of sweet cherry. Results describing quantities of imported water from some introductory studies were in the same range as in previously published studies conducted with alternative methods. Water uptake was measured in fruits of four cultivars kept in air of approximately 50±5% RH followed by immersion in water 1–2 h into the experimental period. This caused a significant decrease in water uptake. However, the fruits continued to accumulate water at a reduced rate. When the fruits were dried, the water uptake immediately increased to the same level as before the immersion in water. The fruit skin of two cultivars was exposed to normal air after being ruptured with four shallow cuts to simulate cuticular fractures or shallow cracks. These two treatments did not give statistically different water uptake through the pedicel, although there was a tendency to an increased rate of water uptake in fruits with ruptured fruit skin.