In this article:

To determine which of the chemical components of cuticular wax are most important in reducing water loss the cuticular transpiration was simulated in model experiments.

The effect of isolated and purified soft wax fractions of cuticular wax of grape berries on prevention of evaporation was determined and compared with known chemical compounds.

The results from this artificial system suggest that the alcohol, hydrocarbon and aldehyde fractions are the active components of the grape cuticle which prevent water loss.

The Effect of Wax Components on Cuticular Transpiration – Model Experiments

1967, Planta, vol 75, issue 1, pages 23 – 27

csiro 080

Please note accessing PDF may be slow, thank you.