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Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss

Water movements through the fruit skin play critical roles in many disorders of strawberry (Fragaria × ananassa Duch.) such as water soaking, cracking and shriveling. The objective was to identify the mechanisms of fruit water loss (dry skin, transpiration) and water uptake (wet skin, osmosis). Frui...

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Autores principales: Hurtado, Grecia, Grimm, Eckhard, Brüggenwirth, Martin, Knoche, Moritz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8118533/
https://www.ncbi.nlm.nih.gov/pubmed/33984039
http://dx.doi.org/10.1371/journal.pone.0251351
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author Hurtado, Grecia
Grimm, Eckhard
Brüggenwirth, Martin
Knoche, Moritz
author_facet Hurtado, Grecia
Grimm, Eckhard
Brüggenwirth, Martin
Knoche, Moritz
author_sort Hurtado, Grecia
collection PubMed
description Water movements through the fruit skin play critical roles in many disorders of strawberry (Fragaria × ananassa Duch.) such as water soaking, cracking and shriveling. The objective was to identify the mechanisms of fruit water loss (dry skin, transpiration) and water uptake (wet skin, osmosis). Fruits were held above dried silica gel or incubated in deionized water. Water movements were quantified gravimetrically. Transpiration and osmotic uptake increased linearly with time. Abrading the thin cuticle (0.62 g m(-2)) increased rates of transpiration 2.6–fold, the rates of osmotic uptake 7.9-fold. The osmotic potential of the expressed juice was nearly the same for green and for white fruit but decreased in red fruit stages. Fruit turgor was low throughout development, except for green fruit. There was no relationship between the rates of water movement and fruit osmotic potential. The skin permeance for transpiration and for osmotic uptake were both high (relative to other fruit species) but were two orders of magnitude greater for osmotic uptake than for transpiration. Incubating fruit in isotonic solutions of osmolytes of different sizes resulted in increases in fruit mass that depended on the osmolyte. The rate of osmotic uptake decreased asymptotically as molecular size of the osmolyte increased. When transpiration and osmotic uptake experiments were conducted sequentially on the same fruit, the rates of transpiration were higher for fruit previously incubated in water. Fluorescence microscopy revealed considerable microcracking in a fruit previously incubated in water. Our findings indicate that the high permeance for osmotic uptake is accounted for by an extremely thin cuticle and by viscous water flow through microcracks and along polar pathways.
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spelling pubmed-81185332021-05-24 Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss Hurtado, Grecia Grimm, Eckhard Brüggenwirth, Martin Knoche, Moritz PLoS One Research Article Water movements through the fruit skin play critical roles in many disorders of strawberry (Fragaria × ananassa Duch.) such as water soaking, cracking and shriveling. The objective was to identify the mechanisms of fruit water loss (dry skin, transpiration) and water uptake (wet skin, osmosis). Fruits were held above dried silica gel or incubated in deionized water. Water movements were quantified gravimetrically. Transpiration and osmotic uptake increased linearly with time. Abrading the thin cuticle (0.62 g m(-2)) increased rates of transpiration 2.6–fold, the rates of osmotic uptake 7.9-fold. The osmotic potential of the expressed juice was nearly the same for green and for white fruit but decreased in red fruit stages. Fruit turgor was low throughout development, except for green fruit. There was no relationship between the rates of water movement and fruit osmotic potential. The skin permeance for transpiration and for osmotic uptake were both high (relative to other fruit species) but were two orders of magnitude greater for osmotic uptake than for transpiration. Incubating fruit in isotonic solutions of osmolytes of different sizes resulted in increases in fruit mass that depended on the osmolyte. The rate of osmotic uptake decreased asymptotically as molecular size of the osmolyte increased. When transpiration and osmotic uptake experiments were conducted sequentially on the same fruit, the rates of transpiration were higher for fruit previously incubated in water. Fluorescence microscopy revealed considerable microcracking in a fruit previously incubated in water. Our findings indicate that the high permeance for osmotic uptake is accounted for by an extremely thin cuticle and by viscous water flow through microcracks and along polar pathways. Public Library of Science 2021-05-13 /pmc/articles/PMC8118533/ /pubmed/33984039 http://dx.doi.org/10.1371/journal.pone.0251351 Text en © 2021 Hurtado et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Hurtado, Grecia
Grimm, Eckhard
Brüggenwirth, Martin
Knoche, Moritz
Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss
title Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss
title_full Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss
title_fullStr Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss
title_full_unstemmed Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss
title_short Strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss
title_sort strawberry fruit skins are far more permeable to osmotic water uptake than to transpirational water loss
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8118533/
https://www.ncbi.nlm.nih.gov/pubmed/33984039
http://dx.doi.org/10.1371/journal.pone.0251351
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