A STUDY OF THE HYDRATION PROCESS OF ISOLATED CUTICULAR MEMBRANES

Water sorption by isolated tomato fruit cuticular membranes was measur ed over the whole range of relative humidities. Using the water sorpti on isotherm, the strength of water binding and the number of binding s ites were estimated. Water clustering was predicted from the isotherm analysis and data obtained by differential scanning calorimetry sugges ted that the water does not plasticize the tomato fruit cuticle. Water sorption characteristics reflect the hydrophobic character of this bi opolymer.