Changes in strain and deposition of cuticle in developing sweet cherry fruit

Changes in surface area, deposition and elastic strain of the cuticular membrane (CM) were monitored during development of sweet cherry (Prunus avium L.) fruit. Fruit mass and surface area ('Sam') increased in a sigmoidal pattern between 16 and 85 days after full bloom (DAFB) with maximum rates of 0.35 g day(-1) and 0.62 cm(2) day(-1), respectively. Rates of total area strain, namely the sum of elastic plus plastic strain, were highest in cheek and stem cavity regions followed by stylar and suture regions. Rates of total uniaxial strain were higher in transverse, namely perpendicular to the stem/stylar axis, than in longitudinal direction, namely parallel to the stem/stylar axis. On a whole fruit basis CM mass remained essentially constant during fruit development. Mass of CM, dewaxed CM and wax per unit surface area decreased during development, particularly between 43 and 71 DAFB. There was no change in wax content of isolated CM. Up to 43 DAFB the surface area of isolated CM was similar to the area prior to excision indicating little elastic strain, but markedly decreased thereafter. Calculating elastic and plastic components of total strain of the CM revealed, that initial deformation up to 22 to 43 DAFB was mostly plastic. Thereafter, elastic strain was evident and both, elastic and plastic deformation, increased linearly with an increase in total strain. There was no consistent difference in the relative contribution of elastic strain to total strain between transverse and longitudinal directions, but both total and elastic strain were larger in the transverse direction. Abrading the CM had only little effect on fruit turgor. However, turgor decreased when the exocarp was cut indicating that the exocarp provided a significant structural shell of a mature sweet cherry fruit ('Regina'). Our data demonstrate, that (1) surface area expansion in sweet cherry fruit causes elastic and plastic strain of the CM, and (2) the onset of elastic strain coincided with the cessation of CM formation.     

Studies on water transport through the sweet cherry fruit surface: III. Conductance of the cuticle in relation to fruit size

Rain-cracking of sweet cherry fruit has been related to water absorption through the fruit surface and large fruit has been reported to be more susceptible to cracking than small fruit. Therefore, the effect of fruit size on water conductance of the cuticular membrane (CM) of exocarp segments excised from cheek, suture or stylar end region of mature sweet cherry fruit (Prunus avium L. cv. Sam) was investigated. Segments consisting of epidermis, hypodermis and several layers of mesocarp cells were mounted in diffusion cells filled with deionized water. Mass loss due to transpiration was monitored gravimetrically during an 8-h incubation period (25 +/- 2 degrees C) over dry silica in the dark. Conductance was calculated from the amount of water transpired per unit surface area and time divided by the difference in water vapour concentration across the segment. For an average size cv. Sam sweet cherry CM conductance was 1.06 x 10-4, 0.91 x 10-4 and 2.09 x 10-4 m s-1 in cheek, suture and stylar end region, respectively. Fruit size had no significant effect on conductance in cheek or suture regions, but for the stylar end region conductance was positively related to fruit size. Stomatal density in the cheek, but not the suture or stylar end region increased as fruit size increased. The area of the stylar scar was positively related to fruit size. Conductance of the stylar scar averaged 37.6 +/- 4.0 x 10-4 m s-1 and was 54-fold higher than that of the CM between stomata in the cheek region (mean 0.69 x 10-4 m s-1). Conductance calculated on a whole fruit basis is estimated to increase by 108% as fruit size increases from 6 to 12 g. Increased conductance on a whole fruit basis may be attributed to increased fruit surface area and increased conductance per unit fruit surface area, particularly in the stylar end region.     

Composition of the cuticle of developing sweet cherry fruit

The composition of wax and cutin from developing sweet cherry (Prunus avium) fruit was studied by GC-MS between 22 and 85 days after full bloom (DAFB). In this and our previous study, fruit mass and surface area increased in a sigmoidal pattern with time, but mass of the cuticular membrane (CM) per unit fruit surface area decreased. On a whole fruit basis, mass of CM increased up to 36 DAFB and remained constant thereafter. At maturity, triterpenes, alkanes and alcohols accounted for 75.6%, 19.1% and 1.2% of total wax, respectively. The most abundant constituents were the triterpenes ursolic (60.0%) and oleanolic acid (7.5%), the alkanes nonacosane (13.0%) and heptacosane (3.0%), and the secondary alcohol nonacosan-10-ol (1.1%). In developing fruit triterpenes per unit area decreased, but alkanes and alcohols remained essentially constant. The cutin fraction of mature fruit consisted of mostly C16 (69.5%) and, to a lower extent, C18 monomers (19.4%) comprising alkanoic, omega-hydroxyacids, alpha,omega-dicarboxylic and midchain hydroxylated acids. The most abundant constituents were 9(10),16-dihydroxy-hexadecanoic acid (53.6%) and 9,10,18-trihydroxy-octadecanoic acid (7.8%). Amounts of C16 and C18 monomers per unit area decreased in developing fruit, but remained approximately constant on a whole fruit basis. Within both classes of monomers, opposing changes occurred. Amounts of hexadecandioic, 16-hydroxy-hexadecanoic, 9(10)-hydroxy-hexadecane-1,16-dioic and 9,10-epoxy-octadecane-1,18-dioic acids increased, but 9,10,18-trihydroxy-octadecanoic and 9,10,18-trihydroxy-octadecenoic acids decreased. There were no qualitative and minor quantitative differences in wax and cutin composition between cultivars at maturity. Our data indicate that deposition of some constituents of wax and cutin ceased during early fruit development.     

Studies on water transport through the sweet cherry fruit surface: IX. Comparing permeability in water uptake and transpiration

Water uptake and transpiration were studied through the surface of intact sweet cherry (Prunus avium L.) fruit, exocarp segments (ES) and cuticular membranes (CM) excised from the cheek of sweet cherry fruit and astomatous CM isolated from Schefflera arboricola (Hayata) Hayata, Citrus aurantium L., and Stephanotis floribunda Brongn. leaves or from Lycopersicon esculentum Mill. and Capsicum annuum L. var. annuum Fasciculatum Group fruit. ES and CM were mounted in diffusion cells. Water (deionized) uptake into intact sweet cherry fruit, through ES or CM interfacing water as a donor and a polyethyleneglycol (PEG 6000, osmotic pressure 2.83 MPa)-containing receiver was determined gravimetrically. Transpiration was quantified by monitoring weight loss of a PEG 6000-containing donor (2.83 MPa) against dry silica as a receiver. The permeability coefficients for osmotic water uptake and transpiration were calculated from the amount of water taken up or transpired per unit surface area and time, and the driving force for transport. Permeability during osmotic water uptake was markedly higher than during transpiration in intact sweet cherry fruit (40.2-fold), excised ES of sweet cherry fruit (12.5- to 53.7-fold) and isolated astomatous fruit and leaf CM of a range of species (on average 23.0-fold). Partitioning water transport into stomatal and cuticular components revealed that permeability of the sweet cherry fruit cuticle for water uptake was 11.9-fold higher and that of stomata 56.8-fold higher than the respective permeability during transpiration. Increasing water vapor activity in the receiver from 0 to 1 increased permeability during transpiration across isolated sweet cherry fruit CM about 2.1-fold. Permeability for vapor uptake from saturated water vapor into a PEG 6000 receiver solution was markedly lower than from liquid water, but of similar magnitude to the permeability during self-diffusion of ³H₂O in the absence of osmotica. The energy of activation for self-diffusion of water across ES or CM was higher than for osmotic water uptake and decreased with increasing stomatal density. The data indicate that viscous flow along an aqueous continuum across the sweet cherry fruit exocarp and across the astomatous CM of selected species accounted for the higher permeability during water uptake as compared to self-diffusion or transpiration.     

Modelling the effect of fruit growth on surface conductance to water vapour diffusion

BACKGROUND AND AIMS: A model of fruit surface conductance to water vapour diffusion driven by fruit growth is proposed. It computes the total fruit conductance by integrating each of its components: stomata, cuticle and cracks. METHODS: The stomatal conductance is computed from the stomatal density per fruit and the specific stomatal conductance. The cuticular component is equal to the proportion of cuticle per fruit multiplied by its specific conductance. Cracks are assumed to be generated when pulp expansion rate exceeds cuticle expansion rate. A constant percentage of cracks is assumed to heal each day. The proportion of cracks to total fruit surface area multiplied by the specific crack conductance accounts for the crack component. The model was applied to peach fruit (Prunus persica) and its parameters were estimated from field experiments with various crop load and irrigation regimes. KEY RESULTS: The predictions were in good agreement with the experimental measurements and for the different conditions (irrigation and crop load). Total fruit surface conductance decreased during early growth as stomatal density, and hence the contribution of the stomatal conductance, decreased from 80 to 20 % with fruit expansion. Cracks were generated for fruits exhibiting high growth rates during late growth and the crack component could account for up to 60 % of the total conductance during the rapid fruit growth. The cuticular contribution was slightly variable (around 20 %). Sensitivity analysis revealed that simulated conductance was highly affected by stomatal parameters during the early period of growth and by both crack and stomatal parameters during the late period. Large fruit growth rate leads to earlier and greater increase of conductance due to higher crack occurrence. Conversely, low fruit growth rate accounts for a delayed and lower increase of conductance. CONCLUSIONS: By predicting crack occurrence during fruit growth, this model could be helpful in managing cropping practices for integrated plant protection.     

Studies on water transport through the sweet cherry fruit surface: characterizing conductance of the cuticular membrane using pericarp segments

Water conductance of the cuticular membrane (CM) of mature sweet cherry fruit (Prunus avium L. cv. Sam) was investigated by monitoring water loss from segments of the outer pericarp excised from the cheek of the fruit. Segments consisted of epidermis, hypodermis and several cell layers of the mesocarp. Segments were mounted in stainless-steel diffusion cells with the mesocarp surface in contact with water, while the outer cuticular surface was exposed to dry silica (22 ± 1 °C). Conductance was calculated by dividing the amount of water transpired per unit area and time by the difference in water vapour concentration across the segment. Conductance values had a log normal distribution with a median of 1.15 × 10⁻⁴ m s⁻¹ (n=357). Transpiration increased linearly with time. Conductance remained constant and was not affected by metabolic inhibitors (1 mM NaN₃ or 0.1 mM carbonylcyanide m-chlorophenylhydrazone) or thickness of segments (range 0.8–2.8 mm). Storing fruit (up to 42 d, 1 °C) used as a source of segments had no consistent effect on conductance. Conductance of the CM increased from cheek (1.16 ± 0.10 × 10⁻⁴ m s⁻¹) to ventral suture (1.32 ± 0.07 × 10⁻⁴ m s⁻¹) and to stylar end (2.53 ± 0.17 × 10⁻⁴ m s⁻¹). There was a positive relationship (r²=0.066**; n=108) between conductance and stomatal density. From this relationship the cuticular conductance of a hypothetical astomatous CM was estimated to be 0.97 ± 0.09 × 10⁻⁴ m s⁻¹. Removal of epicuticular wax by stripping with cellulose acetate or extracting epicuticular plus cuticular wax by dipping in CHCl₃/methanol increased conductance 3.6- and 48.6-fold, respectively. Water fluxes increased with increasing temperature (range 10–39 °C) and energies of activation, calculated for the temperature range from 10 to 30 °C, were 64.8 ± 5.8 and 22.2 ± 5.0 kJ mol⁻¹ for flux and vapour-concentration-based conductance, respectively. Received: 23 March 2000 / Accepted: 28 July 2000     

Tomato (Lycopersicon esculentum Mill.) fruit growth and ripening as related to the biomechanical properties of fruit skin and isolated cuticle

The control of growth rate and the mechanical integrity of the tomato (Lycopersicon esculentum Mill.) fruit has been attributed to the exocarp. This study focused on the biomechanics of the fruit skin (FS) comprising cuticle, epidermis and a few subdermal cell layers, and the enzymatically isolated cuticular membrane (CM) during fruit growth and ripening. Morphology and mechanical properties of the FS and the CM of three cultivars were analysed separately at three distinct ripening stages by scanning electron microscopy (SEM) and one-dimensional tension testing, respectively. Both were subject to significant cultivar-specific changes. Thickness of the CM increased during ripening from 7.8-8.6 to 9.9-15.7 microm and exceeded by far that of the epidermal cell wall. The mechanical properties, such as modulus of elasticity, strength, and failure strain, were highest in the FS for all cultivars at any stage, with only one exception; however, the cuticle largely mirrored these properties throughout fruit maturation. Stiffness of both isolated CM and FS increased from immature to fully ripe fruits for all cultivars, while failure stress and failure strain displayed a tendency to decrease for two of them. Stress-strain behaviour of the CM could be described as strain softening, mostly linear elastic throughout, and strain hardening, and was subject to growth-related changes. The FS displayed strain hardening throughout. The results indicate evidence for the cuticle to become increasingly important as a structural component for the integrity of the tomato fruit in addition to the epidermis. A supplementary putative model for tomato fruit growth is proposed.     

Surface moisture increases microcracking and water vapour permeance of apple fruit skin

• Surface moisture induces microcracking in the cuticle of fruit skins. Our objective was to study the effects of surface moisture on cuticular microcracking, the permeance to water vapour and russeting in developing ‘Pinova’ apple fruit.
• Surface moisture was applied by fixing to the fruit a plastic tube containing deionized water. Microcracking was quantified by fluorescence microscopy and image analysis following infiltration with acridine orange. Water vapour permeance was determined gravimetrically using skin segments (ES) mounted in diffusion cells.
• Cumulative water loss through the ES increased linearly with time. Throughout development, surface moisture significantly increased skin permeance. The effect was largest during early development and decreased towards maturity. Recovery time courses revealed that following moisture treatment of young fruit for 12 days, skin permeance continued to increase until about 14 days after terminating the moisture treatment. Thereafter, skin permeance decreased over the next 28 days, then approaching the control level. This behaviour indicates gradual healing of the impaired cuticular barrier. Nevertheless, permeance still remained significantly higher compared with the untreated control. Similar patterns of permeance change were observed following moisture treatments at later stages of development. The early moisture treatment beginning at 23 DAFB resulted in russeting of the exposed surfaces. There was no russet in control fruit without a tube or in control fruit with a tube mounted for 12 days without water.
• The data demonstrate that surface moisture increases microcracking and water vapour permeance. This may lead to the formation of a periderm and, hence, a russeted fruit surface.

     

Changes in jasmonic acid concentration during early development of apple fruit

Apple fruits ( Malus domestica Borkh.) were harvested from 24 to 136 days after full bloom (DAFB) and endogenous jasmonic acid was analyzed by GC-MS. There were two isomers of jasmonic acid in apple fruit with a ratio of 37:63 ( cis:trans ). The cis:trans ratio remained relatively constant throughout this period of fruit development. The endogenous jasmonic acid concentration was 138 ng g⁻¹ fresh weight 24 DAFB and decreased as fruit developed. Changes in jasmonic acid concentration were coincident with those of respiration, ethylene production, and anthocyanin accumulation in patterns consistent with the reported responses to exogenous jasmonates. Possible roles for jasmonic acid during early fruit development are discussed.     

Gibberellins Increase Cuticle Deposition in Developing Tomato Fruit

Effects of the gibberellins A₄₊₇(GA₄₊₇) and A₃(GA₃), benzyladenine (BA) and forchlorfenuron (CPPU) on deposition of the cuticular membrane (CM) in developing tomato (Lycopersicon esculentum L.) fruit were investigated. Growth regulators were applied when fruit development within trusses ranged from the flower to the mature stage. Developmental stage of fruit at the time of application was indexed by fruit diameter. Fruit were harvested at maturity, the CM isolated enzymatically on an individual fruit basis and mass of CM per unit fruit surface area calculated. In mature fruit, mass of CM per fruit increased with fruit size, but mass of CM per unit surface area was independent of fruit size, position within a truss and position of the truss on the plant. GA₄₊₇ and GA₃ increased CM mass per unit fruit surface area at concentrations up to 300 mg l⁻¹. Young fruit (5–10 mm diam. at time of application) was most responsive. Responsiveness decreased as fruit development at application progressed towards maturity. There was no consistent effect of GA₄₊₇ or GA₃ on fruit mass. BA (up to 100 mg l⁻¹) or CPPU (up to 3 mg l⁻¹) had no significant effect on CM mass per unit surface area regardless of developmental stage. Higher concentrations of BA or CPPU decreased CM mass per unit surface area. There was no effect of BA or CPPU on fruit mass. Potential mechanisms and benefits of a gibberellin induced increase in CM deposition are discussed.     

Water permeability of isolated cuticular membranes: The effect of cuticular waxes on diffusion of water

Summary The water permeability of astomatous cuticular membranes isolated from Citrus aurantium L. leaves, pear (Pyrus communis L.) leaves and onion (Allium cepa L.) bulb scales was determined before and after extraction of cuticular waxes with lipid solvents. In pear, the permeability coefficients for diffusion of tritiated water across cuticular membranes (CM) prior to extraction [P _d(CM)] decreased by a factor of four during leaf expansion. In all three species investigated P _d(CM) values of cuticular membranes from fully expanded leaves varied between 1 to 2×10^-7 cm^-3 s^-1·P _d(CM) values were not affected by pH. Extraction of cuticular waxes from the membranes increased their water permeability by a factor of 300 to 500. Permeability coefficients for diffusion of THO across the cutin matrix (MX) after extraction [P _d(MX)] increased with increasing pH. P _dvalues were not inversely proportional to the thickness of cuticular membranes. By treating the cutin matrix and cuticular waxes as two resistances acting in series it was shown that the water permeability of cuticles is completely determined by the waxes. The lack of the P _d(CM) values to respond to pH appeared to be due to structural effects of waxes in the cutin matrix. Cuticular membranes from the submerse leaves of the aquatic plant Potamogeton lucens L. were three orders of magnitude more permeable to water than the cuticular membranes of the terrestrial species investigated.Abbreviations CM cuticular membrane - MX cutin matrix - WAX waxes This study was supported by a grant from the Deutsche Forschungsgemeinschaft.     

Roles of jasmonic acid in the development of sweet cherries as measured from fruit or disc samples

The effect of jasmonic acid (JA) on callus formation was investigated ondiscs taken from the pulp of sweet cherry fruit (Prunusavium L.). The discs were sampled at 16 days after full bloom(DAFB),22 DAFB, and 29 DAFB and cultured on B5 medium involving different combinationsof 1-naphthaleneacetic acid (NAA), N⁶-benzyl adenine (BA), and JA.Only at 16 DAFB, 1.0 M JA concentration increased callusweightgain relative to discs incubated without hormonal additives, although JAinhibited, or had no effect on callus formation, at 22 and 29 DAFB. The weightof the callus, which was subcultured, was also increased by 0.45–1.0M JA, without hormonal additives. Although the number of cellsincreased until 15 DAFB, after this time it did not change. These resultsdemonstrate that endogenous JA may be related to cell division in sweet cherryfruit. The interactions between JA and abscisic acid (ABA) were alsoinvestigated. Discs from pulp at 20 DAFB (immaturity), 32 DAFB (beforematuration), and 48 DAFB (maturation) were placed in petri dishes containing 10ml 0.4 M mannitol with JA or ABA. In addition, at 48DAFB, JA or ABA solutions had been absorbed by the fruit for 7 days via theshoot. ABA treatment did not influence endogenous JA concentrations in discs,with few exceptions. Although the ABA concentration in the fruit increased to2.2 times that of the control by ABA the 7 day treatment, endogenous JA failedto increase. Thus, ABA may not influence the JA pathway in sweet cherry fruit.Although the increase of endogenous ABA was observed in discs at earlier timesafter JA treatment, ABA concentration decreased in the fruit treated for 7 dayswith JA. This implies that the concentration of JA may influence ABA levels. JAtreatment did not influence anthocyanin accumulation, in spite of the increaseof JA in the fruit by the treatment. JA may not play a role in anthocyaninaccumulation in sweet cherry fruit.     

皱皮木瓜果实发育后期品质变化及其成熟阶段的划分初探

以湖北长阳产皱皮木瓜为材料,测定果实发育后期果实鲜质量、果长、果径、果色、果实硬度以及果肉干物质量、可溶性糖含量、总酸含量和总黄酮含量等品质指标的动态变化,划分不同成熟阶段,为判断果实适宜采收期、实现优质生产提供理论参考。结果表明:(1)皱皮木瓜果实发育后期果实鲜质量、果长、果径、果肉干物质量和可溶性糖含量均呈现上升趋势;果色由绿色、黄绿色渐变为淡黄色到黄色;果实硬度、果肉总酸和总黄酮含量呈先上升后下降趋势。(2)各品质指标快速变化的时间区域存在差异,果实鲜质量在花后105~150d增加较快,果色在150d后逐渐变黄,果实硬度在花后135~165d快速下降,果肉总酸、总黄酮含量则在花后105~120d快速增加至峰值。(3)根据主成分分析结果和各品质指标的变化特点,可初步将皱皮木瓜果实发育后期划分为未成熟(花后105d之前)、早期成熟(花后120~150d)和成熟(花后165~180d)3个阶段。研究表明,随着果实成熟度的提高,皱皮木瓜果实鲜质量、果色、果肉干物质量、可溶性糖含量等指标不断升高,果实硬度逐渐下降,其食用加工品质不断提升,而在早期成熟阶段(花后120~150d)果实的药用品质则相对较高。     

Evidence for a radial strain gradient in apple fruit cuticles

Main conclusion

The morphological outer side of the apple fruit cuticle is markedly more strained than the inner side. This strain is released upon wax extraction. This paper investigates the effect of ablating outer and inner surfaces of isolated cuticular membranes (CM) of mature apple (Malus × domestica) fruit using cold atmospheric pressure plasma (CAPP) on the release of strain after extraction of waxes. Strain release was quantified as the decrease in area of CM discs following CAPP treatment and subsequent solvent extraction of wax. Increasing duration of CAPP treatment proportionally decreased CM mass per unit area. There was no difference in mass loss rate between CAPP treatments of outer or inner surfaces. Also, there was no difference in surface area of CMs before and after CAPP treatment. However, upon subsequent wax extraction, surface area of CMs decreased indicating the release of strain. Increasing the duration of CAPP treatment resulted in increasing strain release up to 47.7 ± 8.0 % at 20 min when CAPP was applied to the inner surface. In contrast, strain release was independent of CAPP duration averaging about 12.1 ± 0.6 % when applied to the outer surface of the CM. Our results provide evidence for a marked gradient of strain between the outer side (strained) and the inner side of the CM (not strained) of mature apple fruit.     

Biomechanics and anatomy of Lycopersicon esculentum fruit peels and enzyme-treated samples

We report the biomechanics and anatomy of fruit wall peels (before and after cellulase/pectinase treatment) from two Lycopersicon esculentum cultivars (i.e., Inbred 10 and Sweet 100 cherry tomatoes). Samples were tested before and after enzyme treatment in uniaxial tension to determine their rate of creep, plastic and instantaneous elastic strains, breaking stress (strength), and work of fracture. The fruit peels of both cultivars exhibited pronounced viscoelastic and strain-hardening behavior, but differed significantly in their rheological behavior and magnitudes of material properties, e.g., Inbred 10 peels crept less rapidly and accumulated more plastic strains (but less rapidly), were stiffer and stronger, and had a larger work of fracture than Sweet 100 peels. The cuticular membrane (CM) also differed; e.g., Sweet 100 CM strain-softened at forces that caused Inbred 10 to strain-harden. The mechanical behavior of peels and their CM correlated with anatomical differences. The Inbred 10 CM develops in subepidermal cell layers, whereas the Sweet 100 CM is poorly developed below the epidermis. Based on these and other observations, we posit that strain-hardening involves the realignment of CM fibrillar elements and that this phenomenon is less pronounced for Sweet 100 because fewer cell walls contribute to its CM compared to Inbred 10.     

Effects of local source-sink manipulations on fruits and leaves of young pear trees

The effects of modifying local source-sink relations on fruit and leaf characteristics of young pear trees were evaluated during the 1997 - 1998 growing season. The following treatments were applied: early spur ringing (ESR) from 27 days after full bloom (DAFB), late spur ringing (LSR) from 97 DAFB, early 15 % spur leaf area removal (ELAR) and late 15 % spur leaf area removal (LLAR). ESR and LSR significantly inhibited fruit growth, suggesting that the fruiting spurs were not fully autonomous in their carbon economy. ELAR and LLAR had little effect on fruit size; sink strength was demonstrated here, since the presence of the fruit caused an efficient transfer of photoassimilates. ESR treatment decreased specific leaf mass (SLM) by 23.84 % when measured 94 DAFB. ELAR did not significantly influence SLM. Treatments had no marked influence on fruit quality. This revised version was published online in July 2006 with corrections to the Cover Date.     

The developmental pattern of tomato fruit wax accumulation and its impact on cuticular transpiration barrier properties: effects of a deficiency in a beta-ketoacyl-coenzyme A synthase (LeCER6)

Cuticular waxes play a pivotal role in limiting transpirational water loss across the primary plant surface. The astomatous fruits of the tomato (Lycopersicon esculentum) 'MicroTom' and its lecer6 mutant, defective in a beta-ketoacyl-coenzyme A synthase, which is involved in very-long-chain fatty acid elongation, were analyzed with respect to cuticular wax load and composition. The developmental course of fruit ripening was followed. Both the 'MicroTom' wild type and lecer6 mutant showed similar patterns of quantitative wax accumulation, although exhibiting considerably different water permeances. With the exception of immature green fruits, the lecer6 mutant exhibited about 3- to 8-fold increased water loss per unit time and fruit surface area when compared to the wild type. This was not the case with immature green fruits. The differences in final cuticular barrier properties of tomato fruits in both lines were fully developed already in the mature green to early breaker stage of fruit development. When the qualitative chemical composition of fruit cuticular waxes during fruit ripening was investigated, the deficiency in a beta-ketoacyl-coenzyme A synthase in the lecer6 mutant became discernible in the stage of mature green fruits mainly by a distinct decrease in the proportion of n-alkanes of chain lengths > C(28) and a concomitant increase in cyclic triterpenoids. This shift in cuticular wax biosynthesis of the lecer6 mutant appears to be responsible for the simultaneously occurring increase of water permeance. Changes in cutin composition were also investigated as a function of developmental stage. This integrative functional approach demonstrates a direct relationship between cuticular transpiration barrier properties and distinct chemical modifications in cuticular wax composition during the course of tomato fruit development.     

Fine structure of plant cuticles in relation to water permeability: The fine structure of the cuticle of Clivia miniata reg. leaves

The fine structure of the upper cuticular membrane (CM) of Clivia miniata leaves was investigated using electron microscopy. The CM is made up of a thin (130 nm) lamellated cuticle proper (CP) and a thick (up to 7 m over periclinal walls) cuticular layer (CL) of marbled appearance. Evidence is presented to show that the electron lucent lamellae of the CP do not simply represent layers of soluble cuticular lipids (SCL). Instead, the lamellation is probably due to layers of cutin differing in polarity. It is argued that the SCL in the Cp are the main barrier to water. Thickening of the CM during leaf development takes place by interposition of cutin between the CM and the cellin wall. The cutin of young, expanding leaves has a high affinity for KMnO₄ and is therefore relatively polar. As leaves mature, the external CL underneath the CP becomes non-polar, as only little contrast can be obtained with permanganate as the post fixative.Abbreviations CM cuticular membrane - CP cuticle proper - CL cuticular layer - SCL soluble cuticular lipids (cuticular waxes)     

水分对有机基质栽培番茄生理特性、品质及产量的影响

以"齐粉"番茄品种为试材,研究了不同相对含水量对有机基质栽培番茄生长、生理特性、产量、品质和水分利用率的影响.结果表明:随着有机基质相对含水量的升高,番茄株高、茎粗、节间长和单株叶面积极显著增加,叶片色素含量、水势、渗透势及根系活力和果实产量显著增加,而番茄果实品质和水分利用率显著降低.从果实产量、品质和水分利用率方面综合考虑,80%基质相对含水量处理的果实产量达26 kg.m-2以上,可作为番茄有机基质栽培水分管理的量化指标;如果仅考虑果实品质,则50%基质相对含水量可以作为水分管理指标.