CAUSES AND CONTROL OF FRUIT CRACKING IN POMEGRANATE: A REVIEW

Abstract

Pomegranate is an ancient fruit and is under cultivation through prehistoric times. Ancient and modern medical sciences have acknowledged and utilized the medicinal capabilities of pomegranate. One of the major factors limiting yield in pomegranate production is fruit splitting/cracking, losses due to fruit cracking could be as high as 40-60 percent in a given production year. Appearance of splits/cracks on fruit skin greatly reduce the yield and quality of produce. Cracked skin exposes arils to severity of environment, inset/pests, birds, microorganisms and bacterial/fungal pathogens. Stage of cracking is also an important factor as premature cracking greatly reduces yield and cracking at harvest stage reduces fruit quality, post-harvest life. This review highlights causes of fruit cracking in pomegranate and attempt is made for suggesting the best possible control for fruit cracking. In pomegranate environmental, genetic, diseases, physiological, and nutritional factors influence cracking. Varieties show variant intensity of cracking in same environmental and cultural conditions, genes responsible for cracking are reported in many fruit crops. Improper cultural practices and severity in environmental conditions, increased air temperature, moisture imbalance, hot dry winds, heavy rainfall following a dry spell and difference in day and night temperature also influence cracking. It can be reduced by selecting best suitable plants, using good orchard management and advanced production technology. This review addresses both researchers and growers as it provides necessary information about recent studies and points out the areas that need to be explored. For growers it suggests the best possible control and awareness about selection of right cultivars.