Dry Matter and Water Import Rates in the Tomato Fruit: a Model Incorporating the Changes in Sap Viscosity and Osmotic Potential with Temperature

The change in water import rate in tomato fruit was modelledby incorporating into a previously-published model the changesin sap viscosity and osmotic potential into fruit with temperature.An experimental relationship between water and dry matter importrates was used to compare the model to dry matter import ratesin fruit measured by Walker and Thornley (Annals of Botany 41:977-985, 1997) at different temperatures. The effect of temperatureon the water import rate, calculated from the model, was alsocompared with the effect of temperature on the fruit growthrate measured by Pearce, Grange and Hardwick (Journal of HorticulturalScience 68: 1-11 and 13-23, 1993). The model accounted for alarge part of these temperature effects. It was concluded that resistances in sap transfer pathways inthe tomato fruit could be due to viscosity. These results supported,on the one hand, the hypothesis that the progressive decreaseof water import rate during fruit growth could result partlyfrom the progressive increase in transfer pathway length, and,on the other hand, the hypothesis that the ratio between waterand dry matter import rates could depend on flow conditionsin transfer pathways. The equations of the model could be usedto simulate tomato fruit growth, mass and dry matter contentin relation to fruit size, to nutrient solution salinity andto fruit temperature.Copyright 1995, 1999 Academic Press Dry matter, fruit, growth, model, resistance, sap, temperature, tomato, transfer, viscosity, water