Abstract
ABSTRACTChanges in composition and structure of orange cuticle during storage at 4°C or 25°C for 40 days were investigated. The total epicuticular wax content of fruits increased during storage at 4°C for 30 days and then decreased as storage time prolonged to 40 days, while it increased continuously at 25°C for 40 days. The total intracuticular wax content of fruits increased to 9.70 μg cm−2 stored at 4°C for 10 days and then decreased to 6.74 μg cm−2 for 40 days. The total intracuticular wax content of fruits was decreased to 5.17 μg cm−2 stored at 25°C for 10 days and then increased to 10.06 μg cm−2 for 30 days. Fatty acids were the most abundant component of the epicuticular wax and terpenoids were restricted to the intracuticular wax. Terpenoids were restricted to the intracuticular wax, and their amounts in the fruit stored at 4°C increased continuously during the first 20 days of storage at 4°C and then decreased as storage time increased up to 40 days. Although significant changes were found in the contents of the cutin monomer, their proportions did not change significantly during storage at 4°C or 25°C. Size of wax platelets crystals wax increased during storage of fruits at 4°C up to 30 days; however, the crystals were degraded and decreased as storage prolonged to 40 days. Furthermore, the shape of the fruit cuticle surface wax crystals changed from flattened platelets to small granulelike after storage at 25°C for 20–40 days. The obtained results provide detailed information about the changes in orange cuticle occur during storage at varying temperatures, which may help in preserving the quality of citrus fruits during storage.
Highlights
Plant cuticle synthesized by the epidermis provides a hydrophobic barrier between plants and the environment.[1]
Previous studies established that environmental temperature affects the epicuticular wax composition; more fatty acids and products of the reductive pathways are produced at a higher temperature and more decarbonylated products at a lower temperature of storage.[10,43]. Both fatty acids and decarbonylated products of the epicuticular wax are higher for fruits stored at 25°C than those of fruits stored at 4°C
This study investigated the changes in structure and chemical composition of sweet orange ‘Bingtang’ fruit cuticle during storage at 4°C or 25°C for 40 days
Summary
Plant cuticle synthesized by the epidermis provides a hydrophobic barrier between plants and the environment.[1] Despite their variable chemical compositions, plant cuticles consist of both cuticular waxes and cutin.[2,3] The primary functions of the plant cuticle are to minimize water loss, protect against physical, chemical, and biological attacks, as well as provide mechanical support to maintain organ integrity.[4] Plant cuticular wax is mainly composed of very-long-chain fatty acids and their derivatives.[5,6] Plant cuticular waxes can be divided into two wax layers: the intracuticular wax, embedded in the cutin polymer matrix, and the epicuticular wax on the outer surface of the cutin polymer matrix.[7,8] Cutin is a polyester matrix composed mainly of hydroxylated and epoxyhydroxylated C16 and C18 fatty acid monomers.[4] Self-assembling of plant epicuticular wax during its development introduces diverse crystal structures, and the most predominant structures are
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