Changes in the Ultrastructure of the Epicuticular Wax and Postharvest Calcium Uptake in Apples

Abstract

Structural changes in the cuticle could be partially responsible for the differences in uptake of infiltrated Ca in apple fruit. We examined the relationship between the surface structure of epicuticular wax of `Golden Delicious' apple and Ca uptake by the fruit. Apples were nontreated or pressure infiltrated with distilled water, or with 0.14 or 0.27 mol·L-1 CaCl2 solutions 2 weeks before optimum harvest time, at optimum harvest, or after 2, 4, or 6 months of storage at 0 °C. Examination of the fruit surface with low-temperature scanning electron microscopy revealed that cracks in the epicuticular wax became wider and deeper as storage duration increased. After 6 months of storage, the cracks extended through the cuticle. Uptake of Ca by the infiltrated fruit was greater after 6 months of storage than after shorter storage intervals. These data indicate that as storage duration increased, epicuticular wax cracks became deeper and Ca uptake by the fruit increased.