Water Potential Modulates Extensibility of Rye Coleoptile Cell Walls

Extensibility of walls of frozen/thawed rye (Secale cereale) coleoptile segments as a function of the water potential of the incubation solution (Ψ₀) was analyzed employing the creep test method. Negative Ψ₀ exerts an inhibiting effect on extension of isolated walls. The lower the Ψ₀ of polyethylene glycol 6000 (PEG), the less the walls of frozen/thawed segments extended under load. This inhibiting effect of Ψ₀ on wall creep was reversible and independent of the preincubation temperature of the segments. An increase in Ψ₀ resulted in increased extension rate within 2–4 min, whereas a decrease in Ψ₀ resulted in gradually decreasing extension rate after 8–12 min. This finding implies that wall extension changes during growth induced by changes of Ψ₀ in vivo are not only due to changes of turgor pressure but also due to a direct influence by negative Ψ₀ on physical wall properties. The results are discussed with respect to the regulation of extension growth during conditions of water stress.