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Water Potential During Ripening and Storage

This investigation, produced by Science & Plants for Schools (SAPS), shows how students could investigate the changes in water potential of fruits and vegetables during ripening and storage.

Simple biomechanical and biochemical tests are described which can be used to measure the effects of osmosis, when placing plant tissues in solutions of different water potential.

The tests described include:
• compression test
• penetration test
• peeling fruit test
• thickness of fruit skin
• pectin assay
• starch grain assay

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