Department of Pomology, University of California, Davis, California 95616.
Plant Physiol. 1991 Oct;97(2):814-6. doi: 10.1104/pp.97.2.814.
The pressure microprobe was used to determine whether the turgor pressure in tomato (Lycopersicon esculentum Mill., variety "Castelmart") pericarp cells changed during fruit ripening. The turgor pressure of cells located 200 to 500 micrometers below the fruit epidermis was uniform within the same tissue (typically +/- 0.02 megapascals), and the highest turgors observed (<0.2 megapascals) were much less than expected, based on tissue osmotic potential (-0.6 to -0.7 megapascals). These low turgor values may indicate the presence of apoplastic solutes. In both intact fruit and cultured discs of pericarp tissue, a small increase in turgor preceded the onset of ripening, and a decrease in turgor occurred during ripening. Differences in the turgor of individual intact fruit occurred 2 to 4 days before parallel differences in their ripening behavior were apparent, indicating that changes in turgor may reflect physiological changes at the cell level that precede expression of ripening at the tissue level.
压力微探针被用于确定番茄（Lycopersicon esculentum Mill.，品种“Castelmart”）果皮细胞的膨压是否在果实成熟过程中发生变化。位于果皮下 200 至 500 微米处的细胞的膨压在同一组织内是均匀的（通常为 +/- 0.02 兆帕斯卡），并且观察到的最高膨压（<0.2 兆帕斯卡）远低于根据组织渗透压（-0.6 至-0.7 兆帕斯卡）预测的值。这些低膨压值可能表明存在质外体溶质。在完整的果实和培养的果皮组织圆盘上，在成熟开始之前，膨压略有增加，在成熟过程中，膨压下降。单个完整果实的膨压差异在其成熟行为出现平行差异的 2 至 4 天前就出现了，这表明膨压的变化可能反映了细胞水平上的生理变化，这些变化先于组织水平上的成熟表达。
