Comparative analysis of the chemical composition and water permeability of the cuticular wax barrier in Welsh onion (Allium fistulosum L.).

Abstract

Cuticular wax is a hydrophobic barrier between the plant surface and the environment that effectively reduces the loss of water. The surface of Welsh onion leaves is covered with wax. To explain the relationship between wax composition and water loss, we conducted this experiment. The water permeability and wax composition of leaves were determined by chemical and GC-MS methods. We performed a comparative analysis of the differences between the two cultivars and analyzed the relationship between water permeability and waxy components. Overall, the permeability to water was higher in 'Zhangqiu' than in 'Tenko'. The wax amount of 'Tenko' was 1.28-fold higher than that of 'Zhangqiu' and was primarily explained by the much larger amounts of ketones and alcohols in the former. Among the waxy components, C29 ketones were most abundant. There were substantial discrepancies in wax composition, total wax content, and water permeability between the two cultivars. The main reason for the discrepancy in water permeability may be the significantly lower aliphatic fraction in 'Zhangqiu' than in 'Tenko'. This study makes a vital contribution to drought resistance research on allium plants.