The effect of wax components on cuticular transpiration-model experiments
- 28 February 1967
- journal article
- research article
- Published by Springer Nature in Planta
- Vol. 75 (1) , 23-27
- https://doi.org/10.1007/bf00380835
Abstract
The evaporation of water through a plastic membrane coated with plant was (30–70 μg cm2) from grape berries or fractions thereof was determined. The hydrocarbon, alcohol and aldehyde fractions caused the highest reduction of evaporation. Their effect was identical to the complete wax or to mineral paraffin wax. The main constituent of the grape cuticle wax, the triterpene oleanolic acid, had no effect on evaporation in the artificial system. Free docosanoic acid did not suppress evaporation whereas the mixture of free fatty acids (the main constituents are the C24 and C26 acids) from grape wax reduced evaporation slightly. The results from this artificial system suggest that the alcohol, hydrocarbon and aldehyde fractions are the active components of the grape cuticle which prevent water loss.Keywords
This publication has 8 references indexed in Scilit:
- Reduction of Loss of Moisture by the Cuticle Wax Components of GrapesNature, 1965
- The composition of grape cuticle waxAustralian Journal of Chemistry, 1965
- Studies of the Fine Structure of the Wax Layer of Sultana GrapesAustralian Journal of Biological Sciences, 1963
- Determination of the components of plant cuticlesJournal of the Science of Food and Agriculture, 1960
- The physical factors involved in the drying of sultana grapesAustralian Journal of Agricultural Research, 1957
- Influence of Monolayers on the Natural Rate of Evaporation of WaterNature, 1955
- The Isolation of Plant Cuticle with Pectic Enzymes.Plant Physiology, 1955
- Rates of evaporation of water through compressed monolayers on waterJournal of the Franklin Institute, 1943