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

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Autorschaft

  • Moritz Knoche
  • Stefanie Peschel
  • Matthias Hinz
  • Martin J. Bukovac

Externe Organisationen

  • Martin-Luther-Universität Halle-Wittenberg
  • Michigan State University (MSU)
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Seiten (von - bis)127-135
Seitenumfang9
FachzeitschriftPLANTA
Jahrgang212
Ausgabenummer1
PublikationsstatusVeröffentlicht - Dez. 2000
Extern publiziertJa

Abstract

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 ± °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 x 10-4 m s-1) to ventral suture (1.32 ± 0.07 × 10-4m 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.

ASJC Scopus Sachgebiete

  • Biochemie, Genetik und Molekularbiologie (insg.)
  • Genetik
  • Agrar- und Biowissenschaften (insg.)
  • Pflanzenkunde

Zitieren

Studies on water transport through the sweet cherry fruit surface: Characterizing conductance of the cuticular membrane using pericarp segments. / Knoche, Moritz; Peschel, Stefanie; Hinz, Matthias et al.
in: PLANTA, Jahrgang 212, Nr. 1, 12.2000, S. 127-135.

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Knoche, Moritz ; Peschel, Stefanie ; Hinz, Matthias et al. / Studies on water transport through the sweet cherry fruit surface : Characterizing conductance of the cuticular membrane using pericarp segments. in: PLANTA. 2000 ; Jahrgang 212, Nr. 1. S. 127-135.
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abstract = "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 ± °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 x 10-4 m s-1) to ventral suture (1.32 ± 0.07 × 10-4m 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.",
keywords = "Cracking (cherry fruit), Cuticle, Prunus (fruit), Stomata, Transpiration, Water permeability",
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TY - JOUR

T1 - Studies on water transport through the sweet cherry fruit surface

T2 - Characterizing conductance of the cuticular membrane using pericarp segments

AU - Knoche, Moritz

AU - Peschel, Stefanie

AU - Hinz, Matthias

AU - Bukovac, Martin J.

PY - 2000/12

Y1 - 2000/12

N2 - 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 ± °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 x 10-4 m s-1) to ventral suture (1.32 ± 0.07 × 10-4m 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.

AB - 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 ± °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 x 10-4 m s-1) to ventral suture (1.32 ± 0.07 × 10-4m 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.

KW - Cracking (cherry fruit)

KW - Cuticle

KW - Prunus (fruit)

KW - Stomata

KW - Transpiration

KW - Water permeability

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U2 - 10.1007/s004250000404

DO - 10.1007/s004250000404

M3 - Article

C2 - 11219577

AN - SCOPUS:0034477121

VL - 212

SP - 127

EP - 135

JO - PLANTA

JF - PLANTA

SN - 0032-0935

IS - 1

ER -