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Surface moisture increases microcracking and water vapor permeance of apple fruit skin.
Plant Biology ( IF 4.2 ) Pub Date : 2020-09-02 , DOI: 10.1111/plb.13178 B P Khanal 1 , Y Imoro 1 , Y H Chen 1 , J Straube 2 , M Knoche 1
中文翻译：
表面水分会增加苹果果皮的微裂纹和水蒸气透过率。
更新日期：2020-09-02
Plant Biology ( IF 4.2 ) Pub Date : 2020-09-02 , DOI: 10.1111/plb.13178 B P Khanal 1 , Y Imoro 1 , Y H Chen 1 , J Straube 2 , M Knoche 1
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- Surface moisture induces microcracking in the cuticle of fruit skins. Our objective was to study the effects of surface moisture on cuticular microcracking, the permeance to water vapour and russeting in developing ‘Pinova’ apple fruit.
- Surface moisture was applied by fixing to the fruit a plastic tube containing deionized water. Microcracking was quantified by fluorescence microscopy and image analysis following infiltration with acridine orange. Water vapour permeance was determined gravimetrically using skin segments (ES) mounted in diffusion cells.
- Cumulative water loss through the ES increased linearly with time. Throughout development, surface moisture significantly increased skin permeance. The effect was largest during early development and decreased towards maturity. Recovery time courses revealed that following moisture treatment of young fruit for 12 days, skin permeance continued to increase until about 14 days after terminating the moisture treatment. Thereafter, skin permeance decreased over the next 28 days, then approaching the control level. This behaviour indicates gradual healing of the impaired cuticular barrier. Nevertheless, permeance still remained significantly higher compared with the untreated control. Similar patterns of permeance change were observed following moisture treatments at later stages of development. The early moisture treatment beginning at 23 DAFB resulted in russeting of the exposed surfaces. There was no russet in control fruit without a tube or in control fruit with a tube mounted for 12 days without water.
- The data demonstrate that surface moisture increases microcracking and water vapour permeance. This may lead to the formation of a periderm and, hence, a russeted fruit surface.
中文翻译：
表面水分会增加苹果果皮的微裂纹和水蒸气透过率。
- 表面水分在果皮的表皮中引起微裂纹。我们的目标是研究表面水分对皮诺瓦苹果果实发育过程中表皮微裂纹，水蒸气透过率和赤褐色的影响。
- 通过将含有去离子水的塑料管固定在水果上来施加表面水分。用cra啶橙浸润后，通过荧光显微镜和图像分析对微裂纹进行定量。使用安装在扩散池中的皮肤段（ES）重量分析确定水蒸气的渗透率。
- 通过ES累积的水分损失随时间呈线性增加。在整个发育过程中，表面水分显着提高了皮肤的渗透力。该效应在早期发育期间最大，并随着成熟而降低。恢复时间过程显示，对幼果进行12天的水分处理后，皮肤渗透力持续增加，直到终止水分处理后约14天为止。此后，在接下来的28天内皮肤渗透性下降，然后达到对照水平。此行为表明受损的表皮屏障逐渐愈合。然而，与未处理的对照相比，通透性仍然仍然显着更高。在发育后期进行水分处理后，观察到相似的渗透率变化模式。从23 DAFB开始的早期湿气处理导致裸露的表面变红。在没有试管的对照水果中或在没有水的情况下放置了12天的对照水果中，没有赤褐色。
- 数据表明，表面水分增加了微裂纹和水蒸气渗透性。这可能导致皮毛的形成，从而使果实表面变红。
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