RHEOLOGICAL PROPERTIES OF ENZYMATICALLY ISOLATED TOMATO FRUIT CUTICLE

被引：105

作者：

PETRACEK, PD ^{[1
]}

BUKOVAC, MJ ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT HORT,E LANSING,MI 48824

来源：

PLANT PHYSIOLOGY | 1995年 / 109卷 / 02期

关键词：

D O I：

10.1104/pp.109.2.675

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

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 viscoelastic 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 theological properties.

引用

页码：675 / 679

页数：5

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