Abstract
Reeve, R. M. (U.S.D.A., Albany, California.) Histological and histochemical changes in developing and ripening peaches. I. The catechol tannins. Amer. Jour. Bot. 46(3) : 210‐217. Illus. 1959.—Selective histochemical tests for catechol derivatives revealed marked changes in tannin contents during the development and ripening of peaches. The principal test used was a nitroso reaction found to be colorimetrically selective for catechol and derivatives such as chlorogenic acid. Intensities of color produced by this test were photometrically measured. Increases in catechol derivatives, so indicated in situ, were associated with early maturation and lignification of the endocarp sclereids and particularly with cessation of cell divisions and early cell enlargement of the mesocarp parenchyma. Characteristic progressive localizations of tannins in patches of enlarging mesocarp parenchyma cells, as revealed by staining with iron salts as well as by the nitroso reaction, were observed in green fruits approaching maturity. The insoluble tannin color complexes produced by these tests remained coarsely granular and intense in green fruit. Upon ripening of the fruit color intensity produced by the nitroso reaction decreased and the insoluble tannin complexes were more finely divided. The association of phenols with cellular differentiation, lignification and suberization are briefly discussed.
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