THE STUDY OF THE ANATOMICAL STRUCTURE OF APPLE-TREE TISSUES AND APPLE FRUITS (MALLUS MILL.) - Ecological Consequences of Increasing Crop Productivity - page 137

FIGURE 14.7 Structure of apple fruit mesocarpy of various cultivars: MR—'Melrose'; IR—
'Idared'. The value of one mark is 100 μκ.
Studying apple fruit epidermis of different diameter cv. 'Rubinove Duky' demon-
strates that its thickness, when apple fruit diameter is 55 … 78 mm, does not differ as
to size and structure. Differences are observed only in sizes of parenchyma cells of
pulp: fruits of bigger diameter have larger sizes.
14.4 CONCLUSIONS
Using the method of improved copulation between rootstock and scion facilitates the
formation of the system of leading elements, which ensures a reliable joint of rootstock
and scion and sufficient movement of nutrition elements and water. In this technology
of grafting, water supply occurs via a narrow canal of leading elements in the lower
part of grafting, whereas in the upper part nonproductive area of a protective tissue is
formed. Probably the improvement of the grafting technology (a detailed control over
weakening and removing of isolating material) will result in eliminating the identified
drawbacks and getting planting material of better quality; finally, it will lead to the
increase of productive potential of apple tree plantations.
Thus, anatomical researches of apple fruits proved that epidermis structure and
that of parenchyma cells could be explained by “variety” peculiarities. Epidermis
thickness did not depend on the size of apple fruit. Flavor properties of fresh cut apple
fruits depended on anatomical structure of parenchyma cells.
ACKNOWLEDGMENT
We thank Tetiana Suhomeilo, a senior teacher of Uman National University of Horti-
culture, for her technical assistance in translating this chapter.