Figure 1. Total soluble solids (TSS) (A), cell turgor (B), osmotic pressure determined by the vapor pressure method (C), vapor pressure method-based calculated water potential (D), osmotic pressure determined by the freezing point method (E) and freezing point method-based calculated water potential (F) in each tissue in the watercored apple fruit. (IMAGE)

Ehime University

Figure 1. Total soluble solids (TSS) (A), cell turgor (B), osmotic pressure determined by the vapor pressure method (C), vapor pressure method-based calculated water potential (D), osmotic pressure determined by the freezing point method (E) and freezing point method-based calculated water potential (F) in each tissue in the watercored apple fruit.

Caption

In contrast with normal apples, spatial differences in cell turgor (B) as well as total soluble solids (A) have been observed in watercored apples. Using single-cell analyses coupled with two principally different osmometers show the presence of a high concentration of volatile compounds in the watercore region and a steeper water potential gradient across the flesh (F). Different letters and asterisks indicate significant differences (p<0.05).

Credit

Ehime University

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