Induction of Changes in Internal Gas Pressure of Bulky Plant Organs by Temperature Gradients

Abstract

Water manometers were connected to fruits of tomato (Lycopersicon esculentum Mill.) and pepper (Capsicum annuum L.), and then fruits were submerged in water baths providing initial temperature gradients between fruit and water of 0 to 19C. Apple (Malus domestics Borkh.) fruits, carrot (Daucus carota L.) roots, witloof chicory (Cichorium intybus L.) roots, rhubarb Rheum rhabarbarum L.) petioles, and pokeweed (Phytolacca americana L.) stems were subjected to water bath temperature gradients of 5C. Internal partial vacuums developed in all organs within minutes of imposing the gradients. The maximum partial vacuums in tomato and pepper fruits increased with increasing temperature gradients. Uptake of water accompanied changes in internal pressure reaching maxima of 17% (w/w) and 2% (w/w) of pepper and tomato fruits, respectively, after 22 hours. Maximum pressure changes achieved in bulky organs deviated from those predicted by the ideal gas law, possibly due to concomitant changes in gas pressure upon replacement of intercellular spaces with water and dissolution of CO2. Partial vacuums also developed in pepper fruits, rhubarb petioles, and pokeweed stems following exposure to air 15C cooler than initial organ temperatures. Results point to the role of temperature gradients in the transport of liquids and gases in plant organs.