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Updated: May 19, 2026

Isolation and Biophysical Study of Fruit Cuticles
Published on: March 30, 2012
Sorption of chlorophenols onto fruit cuticles and potato periderm
Yungui Li1, Yingqing Deng, Baoliang Chen
1Department of Environmental Science, Zhejiang University, Hangzhou 310058, China. yungui2008@yahoo.com.cn
Abstract:
To better understand the interaction mechanisms of plant surfaces with polar organic compounds, sorption of 4-chlorophenol, 2,4-dichlorophenol, and 2,4,6-trichlorophenol by fruit cuticles (i.e., tomato, apple, and pepper), and potato tuber periderm were investigated. The roles of cuticular components (waxes, cutin, cutan and sugar) on sorption of chlorophenols are quantitatively compared. Cutin and waxes govern the sorption capacity of bulk apple cuticle by hydrophobic interactions. Potato periderm with highest sugar content exhibits the lowest sorption capability for the chlorophenols. With the increase of hydrophobicity (i.e., Kow ) of sorbate, the relative contribution of lipophilic components (wax, cutin and cutan) on total sorption increases, however, the ratios of Koc to Kow decreases due to increasing ionization degree of sorbates.
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