Changes in the Ultrastructure of the Epicuticular Wax and Postharvest Calcium Uptake in Apples
Changes in the Ultrastructure of the Epicuticular Wax and Postharvest Calcium Uptake in Apples
复制标题
苹果表皮蜡超微结构的变化及采后钙吸收
DOI：
10.21273/hortsci.34.1.121
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发表时间：
1999
期刊：
影响因子：
1.9
通讯作者：
W. Wergin
中科院分区：
文献类型：
--
作者：
Stéphane Roy;W. Conway;A. E. Watada;C. Sams;E. Erbe;W. Wergin
角质层结构的变化可能是苹果果实对渗透钙吸收差异的部分原因。研究了‘金冠’苹果果皮蜡质层表面结构与果实钙吸收的关系。苹果在最佳采收期前2周、最佳采收期或在0℃下贮藏2个月、4个月或6个月后，用蒸馏水、0.14或0.27 mol.L-1CaCl2溶液进行未处理或压力浸泡处理，果实表面的低温扫描电子显微镜观察表明，随着贮藏时间的延长，果皮蜡质层裂隙变宽变深。储存6个月后，裂缝从角质层延伸出来。渗入果实在贮藏6个月后对钙的吸收大于较短的贮藏间隔。这些数据表明，随着贮藏时间的延长，果皮蜡裂变深，果实对钙的吸收增加。
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 CaCl 2 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.