Rheological properties of enzymatically isolated tomato fruit cuticle

Rheological properties were determined for cuticular membranes (CMs) enzymatically isolated from mature tomato (Lycopersicon esculentum Mill. cv Pik Red) fruit. The cuticle responded as a visoelastic polymer in stress-strain studies. Both CM and dewaxed CM expanded and became more elastic and suscep...

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Bibliographic Details
Published in:Plant physiology (Bethesda) 1995-10, Vol.109 (2), p.675-679
Main Authors: Petracek, P.D. (Florida Department of Citrus, Lake Alfred, FL.), Bukovac, M.J
Format: Article
Language:English
Subjects:
Animal cuticle
Biological and medical sciences
Cell biochemistry
Cell physiology
CERAS
CIRE
Epicuticular wax
Fruits
Fundamental and applied biological sciences. Psychology
HIDRATACION
HYDRATATION
LYCOPERSICON ESCULENTUM
MEMBRANA
MEMBRANE
PERMEABILIDAD
PERMEABILITE
Plant cuticle
Plant physiology and development
Plants
Polymers
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
Rheology
Sorption
SURFACTANT
SURFACTANTES
Surfactants
Waxes
Whole Plant, Environmental, and Stress Physiology
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Summary:Rheological properties were determined for cuticular membranes (CMs) enzymatically isolated from mature tomato (Lycopersicon esculentum Mill. cv Pik Red) fruit. The cuticle responded as a visoelastic polymer in stress-strain studies. Both CM and dewaxed CM expanded and became more elastic and susceptible to fracture when hydrated, suggesting that water plasticized the cuticle. Dewaxing of the CM caused similar changes in elasticity and fracturing, indicating that wax may serve as a supporting filler in the cutin matrix Exposure of the cuticle to the surfactant Triton X-100 did not significantly affect its rheological properties
ISSN:0032-0889
1532-2548
DOI:10.1104/pp.109.2.675