PREPARED FOR THE REDUCTION OF FRUIT SHARPING.

摘要

Title: Prepared for the reduction of fruit cracking. This preparation is made by solutions of sodium chloride and other salts in pre and post harvest. It is based on the functioning of the epidermis of the fruit by applying a surface solution (example: water from the network). In this way, the epidermis acts as an osmotic membrane. If this epidermis is weak or not very elastic, it will break, causing cracking. To avoid this, the saline concentration of the water that we apply on the epidermis will be increased, approaching or equalizing the concentration of the interior, using sodium chloride or other salts in its defect. This technique is applicable for horticultural fruits such as tomatoes and fruits such as cherry, plum and loquat. Fruit to fruit is also applicable against cracking due to high humidity in the greenhouse outside. The crack can be corrected if it occurs when spraying.