Chemical Composition of the Cuticle Membrane of Pitaya Fruits (Hylocereus Polyrhizus)

Huang, Hua; Jiang, Yueming

doi:10.3390/agriculture9120250

Cited by 13 publications

(7 citation statements)

References 25 publications

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“…Similar results were also reported in blueberry ( 20 ), apple ( 24 ), peach ( 25 ), and sweet cherry ( 26 ). The dominant components in fruit wax could be alkanes in pitaya ( 27 ) and tomato ( 28 ), fatty acids in bog bilberry ( 19 ), aldehydes in citrus ( 15 , 29 ), primary alcohols in pear ( 12 ), octacosanol in wheat ( 16 ), etc. Due to high amounts of triterpenoids in investigated cultivars ( Figures 2 , 3 ), the cuticular wax of grape berry could be a promising source of biological activities.…”

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Cuticular Wax in Various Grape Cultivars During Berry Development and After Storage

Zhang

et al. 2021

Front. Nutr.

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Cuticular wax covering the surface of fleshy fruit is closely related to fruit glossiness, development, and post-harvest storage quality. However, the information about formation characteristics and molecular mechanisms of cuticular wax in grape berry is limited. In this study, crystal morphology, chemical composition, and gene expression of cuticular wax in grape berry were comprehensively investigated. Morphological analysis revealed high density of irregular lamellar crystal structures, which were correlated with the glaucous appearances of grape berry. Compositional analysis showed that the dominant wax compounds were triterpenoids, while the most diverse were alkanes. The amounts of triterpenoids declined sharply after véraison, while those of other compounds maintained nearly constant throughout the berry development. The amounts of each wax compounds varied among different cultivars and showed no correlation with berry skin colors. Moreover, the expression profiles of related genes were in accordance with the accumulation of wax compounds. Further investigation revealed the contribution of cuticular wax to the water preservation capacity during storage. These findings not only facilitate a better understanding of the characteristics of cuticular wax, but also shed light on the molecular basis of wax biosynthesis in grape.

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Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Cuticular Wax in Various Grape Cultivars During Berry Development and After Storage

Zhang

et al. 2021

Front. Nutr.

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“…The cutin matrix was constructed by numerous monomers dominated by 9/10,16-dihydroxy fatty acids, varying from 38.9% in yellow “Tianhuangpi” to 50.3% in green “Jixin” of total monomers ( Figure 3 and Supplementary Materials —cutin monomers). Monomers of ω-, mid-dihydroxy fatty acids as the main cutin components have been reported in many other fruits, especially in tomatoes (Leide et al, 2007 ), peppers (Parsons et al, 2013 ), pitayas (Huang and Jiang, 2019 ), olives (Huang et al, 2017 ), and selected northern berries (Järvinen et al, 2010 ). However, the main monomer components in the wampee fruit cuticle were different from those of the citrus fruit (species in the same family as wampee), in which ω-hydroxy fatty acids with mid-chain oxo-group dominated in cutin monomers (Wang et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

“…At each developmental stage, 15 individual fruits were selected to determine the transpiration, and at least 10 fruits were used to isolate the cuticular membranes for further chemical analysis. All the experimental reagents used were in analytical grade and were prepared following the methods given in the previous reports (Huang and Jiang, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

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Chemical Composition of Cuticle and Barrier Properties to Transpiration in the Fruit of Clausena lansium (Lour.) Skeels

Huang

Qiu

2022

Front. Plant Sci.

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The plant cuticle, as a lipid membrane covering aerial plant surfaces, functions primarily against uncontrolled water loss. Herein, the cuticle chemical composition and the transpiration of wampee fruit (Clausena lansium (Lour.) Skeels) at the green, turning, and yellow stages in cultivars of “Jixin” and “Tianhuangpi” were comprehensively studied. The coverage of wax and cutin monomers per unit of fruit surface area at the green stage was lower in “Jixin” than in “Tianhuangpi” and increased gradually during development. Cutin monomers accumulated ranging from 22.5 μg cm−2 (green) to 52.5 μg cm−2 (turning) in “Jixin” and from 36.5 μg cm−2 (green) to 81.7 μg cm−2 (yellow) in “Tianhuangpi.” The total composition of waxes ranged between 6.0 μg cm−2 (green) and 11.1 μg cm−2 (turning) in “Jixin,” while they increased from 7.4 μg cm−2 (green) to 16.7 μg cm−2 (yellow) in “Tianhuangpi.” Cutin monomers were dominated by ω-, mid-dihydroxy fatty acids (over 40%), followed by multiple monomers of α,ω-dicarboxylic acids with or without added groups, α-monocarboxylic acids with or without ω- or mid-chain hydroxy or mid-epoxy groups, primary alcohols, and phenolics. The very-long-chain (VLC) aliphatic pattern of cuticular waxes was prominently composed of n-alkanes (ranging from 21.4% to 39.3% of total wax content), fatty acids, primary alcohols, and aldehydes. The cyclic waxes were dominated by triterpenoids (between 23.9 and 51.2%), sterols, and phenolics. Water loss in wampee fruit exhibited linear changes over time, indicating an overall monofunctional barrier to transpiration. Permeance for water in wampee fruit was higher at the green stage than at the yellow stage in both “Jixin” and “Tianhuangpi,” which showed a negative correlation with the changes of VLC n-alkanes. The results showed the cuticular chemicals, including cutin monomers and waxes, in wampee fruit and further indicated the potential contributions of the cuticular chemical composition to the physiological functions in fruits.

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“…Cuticular membranes (CMs) were enzymatically isolated from Satsuma mandarin peel according to the steps as explained by Huang and Jiang (2019). Four holes were punched from the equatorial part of each fruit with a 1.7 cm inner diameter puncher, and the small pieces of peel were collected.…”

Section: Methodsmentioning

confidence: 99%

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

Wu,

Li,

Jiang

et al. 2023

Journal of Food Science

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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 ApplicationIn 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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Chemical Composition of the Cuticle Membrane of Pitaya Fruits (Hylocereus Polyrhizus)

Cited by 13 publications

References 25 publications

Comparative Analysis of Cuticular Wax in Various Grape Cultivars During Berry Development and After Storage

Comparative Analysis of Cuticular Wax in Various Grape Cultivars During Berry Development and After Storage

Chemical Composition of Cuticle and Barrier Properties to Transpiration in the Fruit of Clausena lansium (Lour.) Skeels

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

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