When disks of apple tissue are placed in water, 90% of their electrolytes and soluble carbohydrates leak out in 2–3 h, and cells initially intact and able to exclude Evan's Blue become coloured by the dye. Molar glycerol and 0.5M potassium chloride largely protect the cells from these changes. It is suggested that apple cells burst in water, but not in hypertonic media. Leakage from the tissues of other soft fruits (grape, tomato, plum, banana, melon) when placed in water is as rapid and extensive as from apple; but leakage is very much slower from tissues such as potato tuber, beetroot, onion bulb, lettuce leaf, and the fruits of marrow and cucumber. Leakage from apple fruit tissue becomes more extensive as the apple develops towards maturity.