Stomatal responses to humidity in isolated epidermes.

Plant Cell Environ

Biology Department, Utah State University, Logan, UT 84322-5305, USA.

Published: September 2008

AI Article Synopsis

  • The study focused on guard cells' ability to hydrate and dehydrate in response to water vapor in the air using isolated epidermes from two plant species.
  • Researchers found that the stomata were more sensitive to the water vapor pressure inside the epidermis and that guard cells could hydrate and dehydrate solely from water vapor, without significant water transfer from other epidermal cells.
  • It was concluded that while isolated stomatal responses depend on water potential equilibrium between guard cells and air, this might not be the case in whole leaves.

Article Abstract

The ability of guard cells to hydrate and dehydrate from the surrounding air was investigated using isolated epidermes of Tradescantia pallida and Vicia faba. Stomata were found to respond to the water vapour pressure on the outside and inside of the epidermis, but the response was more sensitive to the inside vapour pressure, and occurred in the presence or absence of living, turgid epidermal cells. Experiments using helium-oxygen air showed that guard cells hydrated and dehydrated entirely from water vapour, suggesting that there was no significant transfer of water from the epidermal tissue to the guard cells. The stomatal aperture achieved at any given vapour pressure was shown to be consistent with water potential equilibrium between the guard cells and the air near the bottom of the stomatal pore, and water vapour exchange through the external cuticle appeared to be unimportant for the responses. Although stomatal responses to humidity in isolated epidermes are the result of water potential equilibrium between the guard cells and the air near the bottom of the stomatal pore, stomatal responses to humidity in leaves are unlikely to be the result of a similar equilibrium.

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Source
http://dx.doi.org/10.1111/j.1365-3040.2008.01844.xDOI Listing

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