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The pressure microprobe was used to measure cell turgor (ψ p ) in tomato pericarp tissue, and also to sample vacuolar fluid for the measurement of cell osmotic potential (ψ s ) in a nanoleter freezing point osmometer. In fresh tissue, cell ψ s  agreed well with the ψ s  of frozen-thawed whole tissue measured with a vapor pressure osmometer. Under a wide range of ripeness conditions however, and for both intact fruit and discs of fruit tissue, fruit cell turgor was consistently lower than expected, based on the values of cell ψ s . When tissue discs were hydrated in aerated distilled water, disc fresh weight increased substantially (20 - 50 + %), and both cell turgor and tissue ψ s  increased. Cell ψ s  however, remained relatively constant. These and other observations suggest that the turgor increase during hydration was largely due to losses of solute from the apoplastic space, partly by direct losses from the tissue, and partly by cell solute accumulation.

INFLUENCE OF APOPLASTIC SOLUTES ON THE TURGOR OF TOMATO PERICARP CELLS