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Induction of Callose Formation by Bruising and Aging of Red Tart Cherries
Author(s) -
DEKAZOS ELIAS D.,
WORLEY J. F.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01314.x
Subject(s) - callose , parenchyma , chemistry , deposition (geology) , fluorescence , cell wall , botany , biophysics , fluorescence microscope , biology , physics , optics , paleontology , sediment
SUMMARY— Callose formation in bruised red tart cherries was demonstrated by means of the aniline blue fluorescence method. Callose, as judged by the yellow fluorescence, varied in intensity and in the type of deposition. The fluorescence appeared as numerous small dots, presumably pit callose, covering the entire cell‐wall surface, as irregular patches adjacent to the cell wall of the parenchyma cells, or in the form of secondary cell walls of different thicknesses. This callose. formation is discussed in relation to the phenomenon known as firming which occurs when cherries are bruised and aged.