Russeting

In apples and pears, russet results from micro-cracking of the cuticle, the outer epidermal layer of the fruit.

The cuticle is a natural waterproof barrier composed of a polymerized cutin matrix embedded with waxes, which protects the fruit from outside stresses, and helps maintain post-harvest preservation.

When the cuticle cracks, a corky suberized layer is formed on the fruit skin.

Many naturally-occurring varieties exhibit the feature consistently, while other cultivars may develop russet due to environmental stresses.

As a result, cuticular structure is impaired, leading to reduced strength of the peel, which impacts handling and post-harvest processing.