Abstract
Abstract The effects of pH and temperature were determined on NAA sorption by enzymatically isolated tomato (Lycopersicon esculentum Mill. cv. Sprinter) fruit cuticles. Both cuticular membranes (CM) and dewaxed CM (DCM) sorbed more NAA at pH 2.2 than at pH 6.2. At each pH, increasing temperature (15° to 35°C) decreased NAA sorption by both CM and DCM. The same qualitative temperature (5° to 25°) response was observed with 2,4-D for CM at low (0.8) pH. Chemical names used: 2-(1-naphthyl)acetic acid (NAA); (2,4-dichlorophenoxy)acetic acid (2,4-D).
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