Reduction of Loss of Moisture by the Cuticle Wax Components of Grapes

Abstract

THE grape cuticle serves as an effective barrier to the loss of water; but the cuticle layer or layers responsible for this property have not been identified. The chemical composition of the cuticular layers and their morphological structures, which are probably not independent, could both be important in determining the rate of cuticular transpiration, since there appears to be no correlation between the thickness of the cuticular walls and cuticular transpiration rate. This has recently been confirmed by Sitte and Rennier¹ for the transpiration of Prunus, Agave and Sanseveria. This would imply that qualitative differences in the composition of cuticles are important in the regulation of water loss.