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Wu P, Li S, Yu X, Guo S, Gao L. Identification of long-chain acyl-CoA synthetase gene family reveals that SlLACS1 is essential for cuticular wax biosynthesis in tomato. Int J Biol Macromol 2024; 277:134438. [PMID: 39098676 DOI: 10.1016/j.ijbiomac.2024.134438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 07/22/2024] [Accepted: 08/01/2024] [Indexed: 08/06/2024]
Abstract
Long-chain acyl-CoA synthetases (LACSs), belonging to the acyl-activating enzyme superfamily, play crucial roles in lipid biosynthesis and fatty acid catabolism. Here, we identified 11 LACS genes in the tomato reference genome, and these genes were clustered into six subfamilies. Gene structure and conserved motif analyses indicated that LACSs from the same subfamily shared conserved gene and protein structures. Expression analysis revealed that SlLACS1 was highly expressed in the outer epidermis of tomato fruits and leaves. Subcellular localization assay results showed that SlLACS1 was located in the endoplasmic reticulum. Compared with wild-type plants, the wax content on leaves and fruits decreased by 22.5-34.2 % in SlLACS1 knockout lines, confirming that SlLACS1 was involved in wax biosynthesis in both leaves and fruits. Water loss, chlorophyll extraction, water-deficit, and toluidine blue assays suggested that cuticle permeability was elevated in SlLACS1 knockout lines, resulting in reduction in both drought stress resistance and fruit shelf-life. Overall, our analysis of the LACSs in tomato, coupled with investigations of SlLACS1 function, yielded a deeper understanding of the evolutionary patterns of LACS members and revealed the involvement of SlLACS1 in wax accumulation contribute to drought resistance and extended fruit shelf-life in tomato.
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Affiliation(s)
- Pan Wu
- State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
| | - Shan Li
- State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
| | - Xiaofen Yu
- State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
| | - Sumin Guo
- State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
| | - Lei Gao
- State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China; Hubei Hongshan Laboratory, Wuhan 430070, China.
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2
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Wu S, Li X, Jiang J, Huang H, Cheng X, Li G, Shan Y, Zhu X. Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment. J Food Sci 2023; 88:4879-4891. [PMID: 37876294 DOI: 10.1111/1750-3841.16803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 09/08/2023] [Accepted: 09/29/2023] [Indexed: 10/26/2023]
Abstract
To investigate the influence of heat treatment (HT) on Satsuma mandarin fruit's postharvest quality and cuticle composition, we immersed the fruit for 3 min in hot water at 52°C and subsequently stored them at room temperature (25°C) for 28 days, and fruit quality parameters, such as good fruit rate, weight loss rate, firmness, total soluble solids, total titratable acidity, and ascorbic acid content, were monitored. Additionally, changes in the peel's cuticle composition were analyzed, and wax crystal morphologies on the fruit surface were examined using scanning electron microscopy (SEM). The findings revealed that appropriate HT effectively preserved fruit quality. The main compositions of wax and cutin on the fruit's surface remained consistent between the HT and the CK during storage. The total content of wax and cutin initially increased, peaking on the 14th day of storage, and then decreased, falling below the levels observed on day 0. Notably, the total amount of cutin in the HT group exceeded that of the control group. Specifically, ω-hydroxy fatty acids with mid-chain oxo groups and mid-oh-ω-hydroxy fatty acids constituted approximately 90% of the total cutin content. Moreover, the HT group exhibited higher (p < 0.05) total wax content in relation to the control. Fatty acids and alkanes were the predominant components, accounting for approximately 87.5% of the total wax. SEM analysis demonstrated that HT caused wax crystals to melt and redistribute, effectively filling wax gaps. It suggests that HT holds promising potential as a green, safe, and eco-friendly commercial treatment for preserving the postharvest quality of Satsuma mandarin. PRACTICAL APPLICATION: In this study, Satsuma citrus (Citrus unshiu) underwent heat treatment (HT) and was subsequently preserved at room temperature (25°C) for 28 days. The findings revealed that HT significantly improved fruit quality compared to the control group. These findings provide valuable insights into the advancement of eco-friendly and pollution-free citrus preservation methods, offering essential strategies and process parameters for their practical application.
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Affiliation(s)
- Sisi Wu
- Longping Branch, College of Biology, Hunan University, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Xiang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing Quality and Safety, Changsha, China
| | - Jing Jiang
- Longping Branch, College of Biology, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Hua Huang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Xiaomei Cheng
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing Quality and Safety, Changsha, China
| | - Xiangrong Zhu
- Longping Branch, College of Biology, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Laboratory on Fruits and Vegetables Processing Quality and Safety, Changsha, China
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3
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Wu J, You Y, Wu X, Liu F, Li G, Yin H, Gu C, Qi K, Wei Q, Wang S, Yao Q, Zhan R, Zhang S. The dynamic changes of mango ( Mangifera indica L.) epicuticular wax during fruit development and effect of epicuticular wax on Colletotrichum gloeosporioides invasion. FRONTIERS IN PLANT SCIENCE 2023; 14:1264660. [PMID: 37860233 PMCID: PMC10584308 DOI: 10.3389/fpls.2023.1264660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 09/18/2023] [Indexed: 10/21/2023]
Abstract
Mango fruits are susceptible to diseases, such as anthracnose, during fruit development, leading to yield reduction. Epicuticular wax is closely related to resistance of plants to pathogenic bacterial invasion. In this study, the effect of mango fruit epicuticular wax on the invasion of Colletotrichum gloeosporioides was investigated, followed by to understand the changes of wax chemical composition and crystal morphology during mango fruit development using GC-MS and SEM. Results showed that the epicuticular wax of mango fruits can prevent the invasion of C. gloeosporioides, and 'Renong' showed the strongest resistance to C. gloeosporioides. The wax content of four mango varieties first increased and then decreased from 40 days after full bloom (DAFB) to 120 DAFB. In addition, 95 compounds were detected in the epicuticular wax of the four mango varieties at five developmental periods, in which primary alcohols, terpenoids and esters were the main wax chemical composition. Furthermore, the surface wax structure of mango fruit changed dynamically during fruit development, and irregular platelet-like crystals were the main wax structure. The present study showed the changes of wax content, chemical composition and crystal morphology during mango fruit development, and the special terpenoids (squalene, farnesyl acetate and farnesol) and dense crystal structure in the epicuticular wax of 'Renong' fruit may be the main reason for its stronger resistance to C. gloeosporioides than other varieties. Therefore, these results provide a reference for the follow-up study of mango fruit epicuticular wax synthesis mechanism and breeding.
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Affiliation(s)
- Jingbo Wu
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Yuquan You
- Sanya Institute of Nanjing Agricultural University, Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
| | - Xiao Wu
- Sanya Institute of Nanjing Agricultural University, Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
| | - Feng Liu
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Guoping Li
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Hao Yin
- Sanya Institute of Nanjing Agricultural University, Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
| | - Chao Gu
- Sanya Institute of Nanjing Agricultural University, Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
| | - Kaijie Qi
- Sanya Institute of Nanjing Agricultural University, Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
| | - Qing Wei
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Sanya Research Institute, Chinese Academy of Tropical Agriculture Sciences, Sanya, China
| | - Songbiao Wang
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Quansheng Yao
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Rulin Zhan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Sanya Research Institute, Chinese Academy of Tropical Agriculture Sciences, Sanya, China
| | - Shaoling Zhang
- Sanya Institute of Nanjing Agricultural University, Center of Pear Engineering Technology Research, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
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4
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Huang H, Wang L. Alteration of surface morphologies and chemical composition of cuticle in response to chilling injury in papaya (Carica papaya L.) after harvest. Food Chem 2023; 416:135751. [PMID: 36870151 DOI: 10.1016/j.foodchem.2023.135751] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 01/12/2023] [Accepted: 02/17/2023] [Indexed: 03/02/2023]
Abstract
The alteration of surface microstructures and chemical composition in cuticle of papaya fruit in response to chilling stress were comparatively studied between cultivars of 'Risheng' and 'Suihuang' after harvest. Fruit surface was covered by fissured wax layers in both cultivars. The presence of granule crystalloids was cultivar dependent, with higher abundance in 'Risheng' and lower in 'Suihuang'. Various typical very-long-chain aliphatics i.e., fatty acids, aldehydes, n-alkanes, primary alcohols, and n-alkenes dominated waxes; and cutin monomers were prominently 9/10,16-dihydroxyhexadecanoic acid in papaya fruit cuticle. Chilling pitting symptom was accompanied by modification of granule crystalloids into flat appearance and decreased primary alcohols, fatty acids, and aldehydes in 'Risheng', but no evident changes in 'Suihuang'. The response of cuticle to chilling injury in papaya fruit might be not directly related to the overall amount of waxes and cutin monomers, but more likely to the alteration of appearance morphologies and chemical composition in cuticle.
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Affiliation(s)
- Hua Huang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, 510640, PR China.
| | - Ling Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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5
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Composition, metabolism and postharvest function and regulation of fruit cuticle: A review. Food Chem 2023; 411:135449. [PMID: 36669336 DOI: 10.1016/j.foodchem.2023.135449] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/19/2022] [Accepted: 01/07/2023] [Indexed: 01/15/2023]
Abstract
The cuticle of plants, a hydrophobic membrane that covers their aerial organs, is crucial to their ability to withstand biotic and abiotic stressors. Fruit is the reproductive organ of plants, and an important dietary source that can offer a variety of nutrients for the human body, and fruit cuticle performs a crucial protective role in fruit development and postharvest quality. This review discusses the universality and diversity of the fruit cuticle composition, and systematically summarizes the metabolic process of fruit cuticle, including the biosynthesis, transport and regulatory factors (including transcription factors, phytohormones and environmental elements) of fruit cuticle. Additionally, we emphasize the postharvest functions and postharvest regulatory technologies of fruit cuticle, and propose future research directions for fruit cuticle.
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6
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The role of cuticle in fruit shelf-life. Curr Opin Biotechnol 2022; 78:102802. [PMID: 36162185 DOI: 10.1016/j.copbio.2022.102802] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 08/16/2022] [Accepted: 08/26/2022] [Indexed: 12/14/2022]
Abstract
Ensuring the availability of high-quality fresh fruits requires the development of strategies to maintain prolonged shelf-life. The plant cuticle is a modification of the outer epidermal cell wall and, as such, acts as a barrier with the environment. Understanding how the cuticle naturally changes during postharvest is crucial to address the potential effect of different storage conditions on the cuticle biophysical properties. The impact of different cuticle traits in fruit water loss, its relevance in several fruit-skin disorders, and its participation in postharvest decay caused by pathogens are discussed. Future challenges to study in vivo the physicochemical properties of the cuticle are also addressed.
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7
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García-Coronado H, Tafolla-Arellano JC, Hernández-Oñate MÁ, Burgara-Estrella AJ, Robles-Parra JM, Tiznado-Hernández ME. Molecular Biology, Composition and Physiological Functions of Cuticle Lipids in Fleshy Fruits. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11091133. [PMID: 35567134 PMCID: PMC9099731 DOI: 10.3390/plants11091133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/09/2022] [Accepted: 04/12/2022] [Indexed: 05/27/2023]
Abstract
Fleshy fruits represent a valuable resource of economic and nutritional relevance for humanity. The plant cuticle is the external lipid layer covering the nonwoody aerial organs of land plants, and it is the first contact between fruits and the environment. It has been hypothesized that the cuticle plays a role in the development, ripening, quality, resistance to pathogen attack and postharvest shelf life of fleshy fruits. The cuticle's structure and composition change in response to the fruit's developmental stage, fruit physiology and different postharvest treatments. This review summarizes current information on the physiology and molecular mechanism of cuticle biosynthesis and composition changes during the development, ripening and postharvest stages of fleshy fruits. A discussion and analysis of studies regarding the relationship between cuticle composition, water loss reduction and maintaining fleshy fruits' postharvest quality are presented. An overview of the molecular mechanism of cuticle biosynthesis and efforts to elucidate it in fleshy fruits is included. Enhancing our knowledge about cuticle biosynthesis mechanisms and identifying specific transcripts, proteins and lipids related to quality traits in fleshy fruits could contribute to the design of biotechnological strategies to improve the quality and postharvest shelf life of these important fruit crops.
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Affiliation(s)
- Heriberto García-Coronado
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico;
| | - Julio César Tafolla-Arellano
- Laboratorio de Biotecnología y Biología Molecular, Departamento de Ciencias Básicas, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo 25315, Coahuila, Mexico;
| | - Miguel Ángel Hernández-Oñate
- CONACYT-Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico;
| | - Alexel Jesús Burgara-Estrella
- Departamento de Investigación en Física, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Hermosillo 83000, Sonora, Mexico;
| | - Jesús Martín Robles-Parra
- Coordinación de Desarrollo Regional, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico;
| | - Martín Ernesto Tiznado-Hernández
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico;
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Huang H, Hu Y, Wang L, Li F, Shan Y, Lian Q, Jiang Y. Comparative profiles of the cuticular chemicals and transpiration barrier properties in various organs of Chinese flowering cabbage and Chinese kale. PHYSIOLOGIA PLANTARUM 2022; 174:e13650. [PMID: 35175634 DOI: 10.1111/ppl.13650] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 02/07/2022] [Indexed: 06/14/2023]
Abstract
Plant cuticle as hydrophobic barrier covers almost all aerial plant organs. Herein the cuticular chemical components and the transpiration of various organs of Chinese flowering cabbage (CFC) and Chinese kale (CK) were comprehensively characterized. Numerous species- and organ-specific differences in morphological, chemical, and physiological levels were found. The various organs were relatively smooth in surface for CFC but glaucous with hollow tube- and plate-type crystals for CK. The chemical composition of cuticular waxes were very-long chain n-alkanes, ketones, secondary alcohols with a prominent carbon chain of C29 in CK, primary alcohols dominated by C26 , and aldehydes prominently C30 in CFC. Cutin monomers accumulated with similar levels as waxes and were dominated by α,ω-dicarboxylic acids and fatty acids without added groups. The minimum water conductance differed considerably among species and various organs ranging between 8.9 × 10-5 (CK leaf) and 3.7 × 10-4 m s-1 (CFC leaf petiole). These differences in transpiration properties were proposed to be largely related to the cuticular chemicals in various organs and species. The presented results provide further insights to link the transpiration barrier functions with surface characteristics and cuticular chemicals.
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Affiliation(s)
- Hua Huang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
| | - Ying Hu
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Ling Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China
| | - Fengjun Li
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Qiaoqiao Lian
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, Beijing, P. R. China
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9
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Impact of Biodegradable Materials on the Quality of Plums. COATINGS 2022. [DOI: 10.3390/coatings12020226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Edible starch-based materials have shown a positive impact on quality parameters. In this study, plums (Prunus domestica cv. Jojo) were divided into five groups: a control, two coating treatments (starch and starch-whey protein (80–20%), and two film systems (starch and starch-whey protein (80–20%). Biodegradable packaging, particularly the coating treatment, had no negative effect on color parameters. After 28 days of performed tests, firmness was boosted with starch and starch-whey protein (80–20%) films. With the coated materials, there was no significant difference compared to control group. The lowest transpiration velocity was of plums wrapped in starch films. In the case of respiration rate, no significant difference was observed between the packaging and control samples. After the conducted trials, the weight loss of untreated plums was at 10%, while 5% of weight loss was noticed for plums wrapped in starch materials, and around 6% was noticed for the other materials. Oxygen permeability was higher for S-WP films, the thickness of S and S-WP films were comparable and thickness of starch coating was around 60% higher than S-WP. Both films have an affinity to water and both show typical behavior of water vapor sensitive hydrophilic biopolymers. The starch film with the addition of 20% of proteins increased the resistance of gas exchanges, which represents one of its great benefits.
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