Dynamic changes in wax and cutin compounds and the relationship with water loss in 'Red Fuji' and 'Golden Delicious' apples during shelf life
Dynamic changes in wax and cutin compounds and the relationship with water loss in 'Red Fuji' and 'Golden Delicious' apples during shelf life
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DOI：
10.1111/ijfs.15369
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发表时间：
2021-09
影响因子：
3.3
通讯作者：
Di Chen;Zongyan Sun;Kunsheng Wu;Qiaoli Zhang;Yanping Song;Tingyu Wang;D. Fu;Jiankang Cao;Yunbo Luo;Guiqin Qu
中科院分区：
文献类型：
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作者：
Di Chen;Zongyan Sun;Kunsheng Wu;Qiaoli Zhang;Yanping Song;Tingyu Wang;D. Fu;Jiankang Cao;Yunbo Luo;Guiqin Qu
苹果在货架期内结合角质蜡和角质的动态成分变化知之甚少。因此，对红富士和金冠苹果在25 天的货架期内，每隔5 天进行一次表皮成分的GC-MS分析。苹果的水分损失也被评估了。角质蜡中总正构烷烃比例下降，总酸含量逐渐增加，角质单体含量在 的前5天发生显著变化。‘红富士’和‘金冠’苹果中的主要蜡类化合物二十九烷(C29)含量分别下降了40.13%和26.22%。角质单体10，16-二羟基十六烷酸(10，16-Dioh C16：0)和9，10，18-三羟基十八酸(9，10，18-TriOHC18：0)仅在两个品种的苹果货架期开始时检测到。回归分析表明，失水率与8个组分呈显著正相关。我们的结果扩大了对采后苹果中蜡质和角质化合物动态的理解，并有助于针对特定的化合物来保持苹果在整个货架期的质量。
Knowledge of the dynamic composition changes of combined cuticular wax and cutin in apples during their shelf life is scarce. Therefore, this issue was addressed using GC‐MS analyses of the respective epidermal components in 'Red Fuji' and 'Golden Delicious' apples at 5 days intervals during the shelf life of 25 days. Water loss from the apples was also assessed. The proportion of total n‐alkanes decreased in cuticular wax, whereas total acids increased gradually, and cutin monomer content significantly changed during the first 5 days. The predominant wax compound, nonacosane (C29), decreased by 40.13% and 26.22% in 'Red Fuji' and 'Golden Delicious' apples, respectively. The cutin monomers 10,16‐dihydroxy hexadecanoic acid (10,16‐diOH C16:0) and 9,10,18‐trihydroxyoctadecanoic acid (9,10,18‐triOH C18:0) were detected only at the beginning of shelf life in apples of both cultivars. Regression analysis indicated that the rate of water loss significantly correlated with eight components. Our results expand the understanding of the dynamics of both wax and cutin compounds in postharvest apples and help to target specific compounds to maintain the quality of apples throughout their shelf life.