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PLANT PHYSIOLOGY , Vol 109, Issue 2 675-679, Copyright © 1995 by American Society of Plant Biologists
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WHOLE PLANT, ENVIRONMENTAL, AND STRESS PHYSIOLOGY |
Rheological Properties of Enzymatically Isolated Tomato Fruit Cuticle
P. D. Petracek and M. J. Bukovac
Department of Horticulture, Michigan State University, East Lansing, Michigan 48824
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 rheological properties.
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