Chemical composition of the cuticular membrane in guava fruit (Psidium guajava L.) affects barrier property to transpiration

Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage

The plant cuticle plays a crucial role in modulating postharvest quality and extending shelf life of horticultural crops. Passion fruit often suffers from quality degradation primarily due to peel wrinkling after harvest. Tea polyphenols (TPs) hold potential for enhancing postharvest preservation. However, the specific effects of TPs coating on preservation of passion fruit, as well as the underlying mechanisms involving cuticle regulation, have not been thoroughly investigated. This study demonstrated that treating 'Qinmi no.9' passion fruit with TPs at a concentration of 0.1 g L-1 significantly mitigates weight loss, maintains firmness, and reduces cell membrane permeability during storage at 10 °C. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed that TPs treatment notably enhances cuticle thickness and structural integrity. Furthermore, gas chromatography-mass spectrometry (GC-MS) and metabolomics analyses indicated that TPs treatment obviously promotes the accumulation of palmitic acid, stearic acid, and their derivatives-primarily 12-Octadecenoic acid and 10(E)-Octadecenoic acid-as well as increases the levels of 11-Octadecenoic acid, primary alcohols such as 1-Eicosanol, and long-chain alkanes (including C31 and C32 alkanes) in the fruit peel cuticle. These biochemical changes contribute to the quality maintenance of passion fruit during cold storage. The findings suggest that TPs treatment is a promising biological strategy for extending shelf life and mitigating quality degradation by regulating cuticle metabolism in postharvest passion fruit.

Identification of long-chain acyl-CoA synthetase gene family reveals that SlLACS1 is essential for cuticular wax biosynthesis in tomato

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.

The dominant white color trait of the melon fruit rind is associated with epicuticular wax accumulation

MAIN CONCLUSION

Microscopic analyses and chemical profiling demonstrate that the white rind phenotype in melon fruit is associated with the accumulation of n-alkanes, fatty alcohols, aldehydes and wax esters. Serving as an indicator of quality, the rind (or external) color of fruit directly affects consumer choice. A fruit's color is influenced by factors such as the levels of pigments and deposited epicuticular waxes. The latter produces a white-grayish coating often referred to as "wax bloom". Previous reports have suggested that some melon (Cucumis melo L.) accessions may produce wax blooms, where a dominant white rind color trait was genetically mapped to a major locus on chromosome 7 and suggested to be inherited as a single gene named Wi. We here provide the first direct evidence of the contribution of epicuticular waxes to the dominant white rind trait in melon fruit. Our light and electron microscopy and gas chromatography-mass spectrometry (GC-MS) comparative analysis of melon accessions with white or green rinds reveals that the rind of melon fruit is rich in epicuticular waxes. These waxes are composed of various biochemical classes, including fatty acids, fatty alcohols, aldehydes, fatty amides, n-alkanes, tocopherols, triterpenoids, and wax esters. We show that the dominant white rind phenotype in melon fruit is associated with increased accumulation of n-alkanes, fatty alcohols, aldehydes and wax esters, which are linked with the deposition of crystal-like wax platelets on their surfaces. Together, this study broadens the understanding of natural variation in an important quality trait of melon fruit and promotes the future identification of the causative gene for the dominant white rind trait.

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

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.

The dynamic changes of mango (Mangifera indica L.) epicuticular wax during fruit development and effect of epicuticular wax on Colletotrichum gloeosporioides invasion

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.

Alteration of surface morphologies and chemical composition of cuticle in response to chilling injury in papaya (Carica papaya L.) after harvest

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.

Composition, metabolism and postharvest function and regulation of fruit cuticle: A review

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.

The role of cuticle in fruit shelf-life

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.

Molecular Biology, Composition and Physiological Functions of Cuticle Lipids in Fleshy Fruits

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.

Comparative profiles of the cuticular chemicals and transpiration barrier properties in various organs of Chinese flowering cabbage and Chinese kale

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.

Impact of Biodegradable Materials on the Quality of Plums

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.