Association between the concentration of n-alkanes and tolerance to cracking in commercial varieties of sweet cherry fruits
Association between the concentration of n-alkanes and tolerance to cracking in commercial varieties of sweet cherry fruits
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DOI：
10.1016/j.scienta.2015.10.037
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发表时间：
2015-12-14
影响因子：
4.3
通讯作者：
Silva, Herman
中科院分区：
文献类型：
--
作者：
Carlos Rios, Juan;Robledo, Francisco;Silva, Herman
裂果是世界范围内樱桃生产的主要经济损失之一。品种间差异耐受性的影响因素尚不清楚。这一现象主要是由收获期降雨引起的，与渗透因子和果实透水性有关。角质层是一种疏水的细胞外膜，可溶性蜡代表脂肪族超长链脂肪酸、其衍生物和三萜类等环状化合物的混合物。对酶法分离的甜樱桃果实角质层蜡质的分析表明，其主要成分为三萜(76%)、烷烃(19%)和醇(1%)。去除角质层蜡质后，果实裂解明显增加。核磁共振分析(H-1和C-13核磁共振)表明，不同甜樱桃品种的果实主要含有29个碳的正构烷烃，不含异构烷烃。气相色谱-质谱联用(GC-MS)对正构烷烃进行了鉴定和定量。与低含量的品种(Bing和Rainier)相比，含量较高的品种(Kordia、Regina和Lapins)对裂解的耐性较高。我们推测，C29正构烷烃的含量与甜樱桃果实的裂解耐性有关。这一差异可能是解释甜樱桃品种果实耐裂性差异的一个重要因素。(C)2015爱思唯尔B.V.保留所有权利。
Fruit cracking is one of the major economic losses in cherry production worldwide. Factors involved in differential tolerance among varieties are unknown. This phenomenon is mainly caused by rainfall during the harvest period and is related to osmotic factors and fruit water permeability. The cuticle is a hydrophobic extracellular membrane and soluble waxes represent a mixture of aliphatic very long chain fatty acids, its derivatives and cyclic compounds like triterpenes. Analysis of waxes from enzymatic isolated sweet cherry fruit cuticles showed that the main components are triterpenes (76%), alkanes (19%) and alcohols (1%).Cracking in vitro was investigated in five sweet cherry varieties. After removal of cuticular wax fruit cracking was significantly increased. Nuclear magnetic resonance analysis (H-1 and C-13 NMR), revealed that fruits of different sweet cherry varieties contain primarily n-alkane with 29 carbons and no iso-alkane. Gas chromatography-mass spectrometry (GC-MS) enabled identification and quantification of n-alkanes. Varieties with significantly higher concentrations of nonacosane (Kordia, Regina and Lapins) were more tolerant to cracking compared to varieties with lower amounts (Bing and Rainier).We hypothesized that there is an association between the amount of C 29 n-alkane and cracking tolerance in sweet cherry fruits. This difference could be an important factor to explain the different tolerances to cracking in fruits of sweet cherry varieties. (C) 2015 Elsevier B.V. All rights reserved.