RHEOLOGICAL PROPERTIES OF ENZYMATICALLY ISOLATED TOMATO FRUIT CUTICLE

Rheological properties were determined for cuticular membranes (CMs) e nzymatically isolated from mature tomato (Lycopersicon esculentum Mill . cv Pik Red) fruit. The cuticle responded as a viscoelastic polymer i n stress-strain studies. Both CM and dewaxed CM expanded and became mo re elastic and susceptible to fracture when hydrated, suggesting that water plasticized the cuticle. Dewaxing of the CM caused similar chang es in elasticity and fracturing, indicating that wax may serve as a su pporting filler in the cutin matrix. Exposure of the cuticle to the su rfactant Triton X-100 did not significantly affect its theological pro perties.