Fruit Cuticle Composition of a Melting and a Nonmelting Peach Cultivar
Fruit Cuticle Composition of a Melting and a Nonmelting Peach Cultivar
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DOI：
10.1021/jf5003528
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发表时间：
2014-04-16
影响因子：
6.1
通讯作者：
Lara, Isabel
中科院分区：
文献类型：
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作者：
Belge, Burcu;Llovera, Montserrat;Lara, Isabel
尽管果实采后品质很大程度上受角质层组成、结构和特性的影响，但很少有研究从采后角度分析水果角质层组成。在这项工作中，对采收时和在 20 摄氏度下模拟 5 天保质期后从融化的桃（“October Sun”）和非融化的（“Jesca”）桃（Prunus persica L. Batsch.）品种分离的水果角质层样品中的蜡和角质（主要角质层成分）的化学成分进行了分析。角质成分以 18-羟基油酸为主，而三萜类熊果酸和在所鉴定的蜡化合物中，齐墩果酸以及烷烃正二十烷和正二十烷在数量上是突出的。在两个品种之间的特定化合物家族及其采后修饰中发现了一些数量差异。据作者所知，这是第一项表征桃子果实角质层成分并描述其收获后变化的研究。
Although postharvest quality of fruit is greatly affected by cuticle composition, structure, and properties, very few published studies have analyzed fruit cuticle composition from a postharvest perspective. In this work, the chemical composition of waxes and cutin, major cuticular components, was analyzed in fruit cuticle samples isolated from a melting ('October Sun') and a nonmelting ('Jesca') peach (Prunus persica L. Batsch.) cultivar at harvest and after a simulated shelf-life period of 5 days at 20 degrees C. Cutin composition was dominated by 18-hydroxyoleic acid, whereas the triterpenoid ursolic and oleanoic acids and the alkanes n-tricosane and n-pentacosane were quantitatively prominent among the wax compounds identified. Some quantitative differences were found between both cultivars for particular compound families and in their postharvest modifications. To the best of the authors' knowledge, this is the first study characterizing the composition of the cuticle of peach fruit and describing the changes therein after harvest.