Abstract
It has long been known that cherries are very liable to crack when it is rainy during their harvest time. And, in the case of that they are injured so severely, their unpleasant appearance, poor taste and increased susceptibility to fungus infection render them almost worthless for sale. It has been a matter of common observation among growers of sweet cherries while its prevention methods were not found in their practices. Then, present experiments were carried out in order to find the prevention methods of cracking of cherries on the Horticultural Branch of Yamanashi Agr. Exp. Sta. during 1950 to 1952. The results were as follows:
1. In the adjuvants immersion tests in the laboratory in 1950 and 1951, it was found that Ca-caseinate decreased the percentages of cracking in sweet cherries and in response to more and more increase its concentrations.
2. Sprayings of 2.5 and 5% Ca-caseinate solution* on the cherry fruits 8 to 14 days before the harvest time for Napoleon and 15 days for Rockport Bigarreau greatly decreased the percentages of cracking of cherries. And it is the promising material as regards to not leave the spray residue on the surface of fruit, in reducing the percentage of cracked fruit on the trees. Bordeaux mixture seems to decrease the percentages in some degrees.
3. In sprayings of Rino and Ester adjuvants, it showed harmful results in worthless for sale, the former injured on fruit surface and the latter both on fruit surface and leaf in some degrees.
* For the prevention of spray residue, we used Ca-caseinate solution which was compound with casein and upper clear solution of CaO dissolved in water.
