Guido Rux

Responses of epidermal cell turgor pressure and photosynthetic activity of leaves of the atmospheric epiphyte Tillandsia usneoides (Bromeliaceae) after exposure to high humidity

It has been well-established that many epiphytic bromeliads of the atmospheric-type morphology, i.e., with leaf surfaces completely covered by large, overlapping, multicellular trichomes, are capable of absorbing water vapor from the atmosphere when air humidity increases. It is much less clear, however, whether this absorption of water vapor can hydrate the living cells of the leaves and, as a consequence, enhance physiological processes in such cells. The goal of this research was to determine if the absorption of atmospheric water vapor by the atmospheric epiphyte Tillandsia usneoides results in an increase in turgor pressure in leaf epidermal cells that subtend the large trichomes, and, by using chlorophyll fluorescence techniques, to determine if the absorption of atmospheric water vapor by leaves of this epiphyte results in increased photosynthetic activity. Results of measurements on living cells of attached leaves of this epiphytic bromeliad, using a pressure probe and of whole-shoot fluorescence imaging analyses clearly illustrated that the turgor pressure of leaf epidermal cells did not increase, and the photosynthetic activity of leaves did not increase, following exposure of the leaves to high humidity air. These results experimentally demonstrate, for the first time, that the absorption of water vapor following increases in atmospheric humidity in atmospheric epiphytic bromeliads is mostly likely a physical phenomenon resulting from hydration of non-living leaf structures, e.g., trichomes, and has no physiological significance for the plants living tissues.

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

Storing fresh-cut apple slices in suitable fruit juice or sugar syrup is a general practice. However, application of this approach is mainly based on empirical knowledge, while systematic and comprehensive analyses of the relevant effects of this storage technique on keeping quality-related physiological properties of fresh-cut products is still missing. Hence, the aim of this study was to evaluate the impacts of complete immersion of fresh-cut apples in sugar syrup and fruit juice solution on respiratory behaviour and other relevant quality attributes (colour, tissue strength, and soluble solid and acidity). Sugar syrup and pure orange juice showed a high potential to store and protect fresh-cut apples. Results showed that only pure orange juice positively affected the produce quality by preventing browning effects. In addition, sugar syrup of 13.4–20% most effectively prevented browning of apple slices and guaranteed high product quality retention during storage. The application of different liquid media provides a practical means to prevent browning and maintain product quality.