Composition and variability of epicuticular waxes in apple cultivars
Composition and variability of epicuticular waxes in apple cultivars
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DOI：
10.21273/jashs.123.3.348
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发表时间：
1998-05-01
影响因子：
1.9
通讯作者：
Leidy, RB
中科院分区：
文献类型：
--
作者：
Belding, RD;Blankenship, SM;Leidy, RB
采用气相色谱、薄层色谱、气相色谱-质谱联用技术对苹果（Malus xdomestica Borkh.）品种表皮蜡含量和成分的变化进行了研究。不同品种间的蜡质量在366 ~ 1038 μ g.cm之间。采收前30天，蜡质减少。熊果酸占构成表皮蜡的碳氢化合物的32%到70%。烷烃，主要是29个碳的壬烷，占16.6%至49%。其中烃类的伯醇含量在0% ~ 14.6%之间，次生醇含量最高，占“美味”菌表皮蜡含量的20.4%，而“金冠”菌表皮蜡含量仅为1.9%。烃类的醛类和酮类占总蜡的少量，在0% ~ 6.0%之间。果皮蜡中初级醇的百分比随着果实的发育而增加。其他成分在果实发育过程中无明显变化趋势。利用扫描电镜对其表皮蜡质超微结构进行观察，揭示了不同品种间的结构差异。
Variation in amount and composition of epicuticular wax among several apple (Malus xdomestica Borkh.) cultivars was characterized by gas chromatography, thin-layer chromatography, and gas chromatography-mass spectroscopy. Across cultivars, wax mass ranged from 366 to 1038 mu g.cm(2). Wax mass decreased during the 30 days before harvest. Ursolic acid accounted for 32% to 70% of the hydrocarbons that make up the epicuticular wax. Alkanes, predominantly 29-carbon nonacosane, comprised 16.6 % to 49 %. Primary alcohols of the hydrocarbons ranged from 0 % to 14.6% of the epicuticular wax, Secondary alcohols of the hydrocarbons were the most cultivar specific, making up 20.4% of the epicuticular wax in 'Delicious' and only 1.9% 'Golden Delicious' strains. Aldehydes and ketones of the hydrocarbons represented a small amount of total wax, ranging from 0 % and 6.0 %. Percentage of primary alcohol in the epicuticular wax increased as fruit developed. Other components showed no distinct trends with fruit development. Examination of the ultrastructure of cuticular wax using scanning electron microscopy revealed structural differences among cultivars.