Agriculture Reference
In-Depth Information
According to our researches and other data [24, 25], it consists of such lipid acids
as trioxystearine, oxystearine, and dioxypalmitin. A layer of soft wax is located under
cutin (Figure 14.5(В)), when a detailed increase is seen (Figure 14.5(С)); fi rm wax
grains are fi xed on an uneven surface.
The analysis of the cuts and surface of the apple fruits shows that dense sub-
epidermal tissue is developed in external layers; its cells have thick walls and form “a
skin.” Such cultivars as 'Mantuaner' (350 μκ), 'Rubinove Duky' (220 μκ), 'Johnathan'
(180 μκ) have especially thick layer. 'Golden Delicious' fruits have the thinnest “skin”
(about 110 μκ); in fact, cuticular layer is not observed; soft wax layer is uneven with a
great number of gaps. Such structure of superfi cial layers of apple fruits (ctv. 'Golden
Delicious') explains its characteristic ability to lose moisture during long harvesting,
and as a result, its marketable properties decrease. It has been recorded [24] that cya-
nide is located in a colored part of apple fruit epidermis, which is one of the most
widely known anthocyanins.
Anthocyanins have violet coloring; however, with ions of metals К, Na, Fe they
create compounds of blue color; red coloring is due to the formation of complex
compounds anthocyanins with acids (phosphoric and others) [14, 24]. The analysis
of cell layers are cross-cut, and superfi cial part of colored and achromatic apple
fruits shows that coloring ranges from light green, green-yellow, pink, to light-red,
red, dark red, light-violet. Such spectrum mostly likely results from the condition
of complex anthocyanin compounds and adaptive changes of membrane cells due
to the increase of protoplast cell surface when fruits accumulate and deposit various
substances.
Thorough studying of epidermis cell structure proves that by changing the color-
ing from light-green to red structural, changes occur in chloroplasts, which have a
specifi c lamellar system. The comparison of colored and achromatic cells (Figure
14.6) shows that when anthocyanins accumulate, changes of internal cell structure
occur.
The data received when cell structure of apple fruit skin were increased maxi-
mally with help of light microscope (Figure 14.6), and photographs taken by an elec-
tronic microscope [14] show that when fruits mature, tilakoides gran and tilakoide
strome get wider due to the accumulation of osmiophilic material.
In addition, the
majority of components with various electronic density, form, and size have triangle
and trapezoidal shape. Sometimes, tilakoides widen at the ends and obtain the shape
of a barbell.
Certain thickening is observed in cell walls of 'Idared' apple skin (up
to 6 μκ).
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