Abstract
Water sorption by isolated tomato fruit cuticular membranes was measured over the whole range of relative humidities. Using the water sorption isotherm, the strength of water binding and the number of binding sites were estimated. Water clustering was predicted from the isotherm analysis and data obtained by differential scanning calorimetry suggested that the water does not plasticize the tomato fruit cuticle. Water sorption characteristics reflect the hydrophobic character of this biopolymer.
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