Produce Degradation Pathways and Prevention

Role of Cuticles in Produce Quality and Preservation 39

FIGURES 2.6 through 2.11FIGURE 2.6

Photograph of a cherry fruit before exposure to water. Note the stylar scar visible as a small circular mark. The high gloss on

the fruit

surface is due partially to the relatively small amount of epicuticular wax and the planar surface of the epidermal cell layer.FIGURE 2.7

Photomicrograph of the surface of a cherry fruit after being immersed in water for 30 minutes. The epidermal cells swelled and

appeared

stippled as water was absorbed through the fruit surface.FIGURE 2.8

Photomicrograph of the surface of a cherry fruit after being immersed in water for several hours. The cuticle had many cracks t

hat traversed

only the cuticle. No large

flesh cracks had developed even though some of the epidermal cells had ruptured and collapsed.

FIGURE 2.9

Photograph of a cherry fruit after exposure to water for several hours. The small cuticular cracks seen at higher magnication w

ere not

readily visible. No

flesh cracking occurred but internal damage to the fruit was apparent by the small drops of water and cell contents exuded onto t

he

fruit surface stemming from the high internal pressures.FIGURE 2.10

Photomicrograph of the surface of a cherry fruit after being immersed in water for several hours. The cuticular cracks in some

regions

of the fruit were oriented perpendicular to the long axis of the fruit.FIGURE 2.11

Photograph of a cherry fruit that had been exposed to 50% relatively humidity for 24 hours after exposure to water for several

hours.

The fruit developed a soft,

flaccid texture where cuticular cracking had occurred. Eventually, the tissue collapsed in regions where the epidermal cells

had collapsed or where extensive cuticular cracking occurred.