Fig. 2.

Scanning electron (A–D) and fluorescence light micrographs (E–L) of the enzymatically isolated CM (A, B, F, G and K) and PM (C, D, E, H, I and L) excised and isolated from non-russeted and russeted regions of apple (A, C, F, G and L) and pear fruit surfaces (B, D, E, H, I and K). Cross-sections obtained by freeze fracture of the CM and PM (A–E), the CM and PM viewed from above (F, H, K and L) and below (G and I) under incident UV light (filter U-MWU; E, F, G, H and I; filter GFP-plus, L), and transmitted (F–I) and incident (K) white light. Upper and lower edges of the freeze-fractured surface are indicated by arrows. Scale bars: (A–E) 0.05 mm; (F–I) 0.1 mm; (K and L) 2 mm.