Changes in cuticle compositions and crystal structure of "Bingtang' sweet orange fruits (Citrus sinensis) during storage
Changes in cuticle compositions and crystal structure of "Bingtang' sweet orange fruits (Citrus sinensis) during storage
复制标题
「冰糖」甜橙果实贮藏过程中角质层组成及晶体结构的变化
DOI：
10.1080/10942912.2018.1528272
复制
发表时间：
2018-01-01
影响因子：
2.9
通讯作者：
Shan, Yang
中科院分区：
文献类型：
--
作者：
Ding, Shenghua;Zhang, Ding;Shan, Yang
研究了橙子在4 ℃和25 ℃贮藏40天后角质层组成和结构的变化。4 ℃贮藏30 d时，果实表皮总蜡含量呈上升趋势，40 d后下降，25 ℃贮藏40 d时，果实表皮总蜡含量呈上升趋势。4 ℃贮藏10天，果皮总蜡质含量增加到9.70 g cm（-2），40天后下降到6.74 g cm（-2）。25 ℃贮藏10天，果皮总蜡质含量下降到5.17 g cm（-2），30天后上升到10.06 g cm（-2）。脂肪酸是最丰富的组分的表皮蜡和萜类化合物仅限于内的表皮蜡。萜类化合物仅存在于果皮蜡质中，在4 ℃贮藏的前20 d内，萜类化合物的含量不断增加，然后随着贮藏时间的延长而减少，直至40 d。虽然发现角质单体的含量发生了显著变化，但在4 ℃或25 ℃下储存期间，它们的比例没有显著变化。果实在4 ℃贮藏30天内，蜡晶片的大小增加，但随着贮藏时间的延长，蜡晶片的大小逐渐减少。在25 ℃贮藏20- 40 d后，果皮表面蜡晶由扁平的小片状变为小颗粒状。研究结果为不同贮藏温度下橙子果皮的变化提供了详细的信息，为柑橘贮藏品质的保持提供了依据。
Changes in composition and structure of orange cuticle during storage at 4 degrees C or 25 degrees C for 40days were investigated. The total epicuticular wax content of fruits increased during storage at 4 degrees C for 30days andthen decreased as storage time prolonged to 40days, while it increased continuously at 25 degrees C for 40days. The total intracuticular wax content of fruits increased to 9.70 g cm(-2) stored at 4 degrees C for 10daysand then decreased to 6.74 g cm(-2) for 40days. The total intracuticular wax content of fruits was decreased to 5.17 g cm(-2) stored at 25 degrees C for 10days andthen increased to 10.06 g cm(-2) for 30days. 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 degrees C increased continuously during the first 20days of storage at 4 degrees Cand then decreased as storage time increased up to 40days. Although significant changes were found in the contents of the cutin monomer, their proportions did not change significantly during storage at 4 degrees C or 25 degrees C. Size of wax platelets crystals wax increased during storage of fruits at 4 degrees C up to 30days; however, the crystals were degraded and decreased as storage prolonged to 40days. Furthermore, the shape of the fruit cuticle surface wax crystals changed from flattened platelets to small granulelike after storage at 25 degrees C for 20-40days. 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.