Abstract
The texture of fruits is closely related to their mechanical properties (e.g., elastic modulus), which is largely influenced by the osmotic stress. As known to all, the turgor pressure changes under osmotic stress. However, it is unclear how osmotic stress quantitatively changes the turgor pressure and deforms the cells, which further affects the mechanical properties of fruits. In the current study, combining the van't Hoff theory of osmotic pressure with the self-consistent method, we developed a cross-scale theoretical model by considering the osmotic equilibrium, mechanical balance and substance conservation. We found that increasing the external osmotic stress changes the osmotic equilibrium, decreases the turgor pressure, shrinks the cells, enlarges the intercellular space, and softens the fruit tissue. The estimated Young's modulus under osmotic stress agrees with the experimental results.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.