Shrinkage of cane (Arundo donax) I. Irregular shrinkage of green cane due to the collapse of parenchyma cells

Abstract

Shrinkage of green cane (Arundo donax L.) was measured during air-drying at room temperature. The cane began to shrink at 150% moisture content due to a remarkable collapse of parenchyma cells. The collapse recovered after boiling in water, but more serious collapse (recollapse) was induced by the following drying. On the other hand, the collapse recovered almost completely after steaming with saturated water vapor at 92°–96°C without recollapse. By comparing the thickness of cane specimens before and after steaming, the degree of cell collapse remaining in dry cane was evaluated. When the green cane was frozen prior to drying, the degree of collapse was reduced whereas the drying rate remained unchanged. The effect of prefreezing was interpreted as the generation of air bubbles in the cell lumen which hinder the effective loading of liquid tension on the cell wall. Even when the cane was carefully dried using a conventional method used by reed manufacturers, the degree of collapse was very large and it increased with elevating internode position.