Plant Tissue Maceration Research Articles

Maceration of Plant-tissues with Ethylene-diamine-tetra-acetic Acid

FOR many years plant anatomists have used macerating techniques1–3 which subject plant-tissues to either destructive oxidizing agents (usually chromic acid), concentrated acid or alkali, or high temperature. These procedures can cause change in volume of the cells. Macerating media containing chromic acid have been found to destroy cell-walls3 and the other media referred to above would also be very damaging to plant-cells.

Application of Pectic Enzymes to Maceration of Plant Tissues for Microscopic Study

A new method of maceration of relatively soft plant parts, such as petioles, fruits, and fruit skins, which depends upon the treatment of the material with pectic enzyme solutions is described. The commerical preparation Pectinol W, (manufactured by Rohm and Haas Co., Washington Square, Philadelphia S, Pa.) as well as pectic enzymes secreted by growing Aspergillus species upon pectin-containing media were effective in macerating a variety of plant materials.