Abstract
AbstractThe initial heat induced increase in permeability of beet (Beta vulgaris L.) root cell membranes, as measured by betacyanin efflux, is reversible. The leakage of betacyanin stopped when tissue held for 90 min at 45°C was transferred to 27°C.Stronger heat treatments, 10 min at 60°C or 150 min at 45°C, resulted in a continuous release of betacyanin indicating an irreversible change in membrane structure.Calcium ions inhibited the heat induced betacyanin efflux only if this was due to a reversible increase in permeability.
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