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The pit membrane of xylem parenchyma of peach plays an important role in deep supercooling. Enzyme hydrolysis of xylem tissue indicated that the pit membrane is rich in pectin. The objective of the present study was to determine if removal of calcium from the cell wall would effect deep supercooling by loosening the cell wall. Current year shoots of `Loring' peach were infiltrated with oxalic acid, EGTA, or sodium phosphate buffer for 24-48 hours and then prepared for either ultrastructural analysis or differential thermal analysis. The use of 5-50 mM oxalic acid resulted in a distinct reduction in the size of the low-temperature exotherm (LTE) with increasing concentration. Oxalic acid also produced a loosening and swelling of the pit membrane. The use of EGTA (100 mM) or NaP0 4  (150 mM) produced only a slight shift in the LTE to warmer temperatures when compared to fresh tissues. Heat treatments (30-100°C) also resulted in a gradual shift of the LTE to warmer temperatures. The data indicate that cross-linking of pectins may play a role in defining the pore structure of the pit membrane and that this area of the cell wall plays an integral role in deep supercooling of peach wood.

EFFECT OF CALCIUM CHELATORS ON WALL STRUCTURE AND DEEP SUPERCOOLING OF XYLEM PARENCHYMA OF PEACH