Relationship between water vapour permeance of apples and micro-cracking of the cuticle

Maguire, K. M.; Lang, Alexander; Banks, Nigel H.; Hall, A. J.; Hopcroft, D. H.; Bennett, R.K.

doi:10.1016/s0925-5214(99)00046-0

Cited by 72 publications

(57 citation statements)

References 14 publications

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“…Similar changes in stored apple fruits have been described in other work (Hatfield and Knee, 1988;Jenks et al, 1994;Fellman et al, 2003;Link et al, 2004, Konarska, 2013. According to Maguire et al (1999) the total number of lenticels is not correlated with the quantity of water lost by fruits, as transpiration proceeds only and to a small extent through open lenticels. Most water transpires through the cuticle and its microcracks.…”

Section: Discussionsupporting

confidence: 74%

“…Maguire et al (1999) and Curry (2009) reported similar observations. Roy et al (1994) and Knoche et al (2004) suggested that the microcracks occur on apple fruits as a result of their intensive growth and in particular the enlargement of their volume and surface area, while the mass of the cuticular membrane per fruit remains constant.…”

Section: Discussionmentioning

confidence: 62%

“…However, many of them were further enlarged by rupture (open lenticels), which increased the transpiration area. Other authors have described this role and structure of lenticels (Miller, 1984;Maguire et al, 1999;Veraverbake et al, 2003a). Lenticel cells in the Ligol fruits exhibited dark brown coloration of protoplasts, probably due to the presence of tannin compounds in these cells.…”

Section: Discussionmentioning

confidence: 86%

“…The deepening of microcracks results from shrinkage of the fruits during storage, associated with water loss from their cells. According to Maguire et al (1999) the presence of microcracks with depth equal to half the thickness of the cuticle results in 12-15-fold higher permeability than in intact cuticle. Veraverbake et al (2003a) state that microcracks in different apple varieties may cover even up to 10% of the fruit surface area.…”

Section: Discussionmentioning

confidence: 99%

“…During volume growth the epidermal cuticle is ruptured by the formation of lenticels and microcracks, which lowers the fruit's resistance to adverse external conditions (Riederer and Schreiber, 1995;Maguire et al, 1999;Veraverbake et al, 2003a). These changes accelerate fruit aging, reflected in loss of firmness and reduction of fruit weight due to transpiration (Hõhn, 1990;Lau and Lane, 1998;De Bellie, 2000;Link at al., 2004).…”

Section: Introductionmentioning

confidence: 99%

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Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Konarska¹

2015

Acta Biologica Cracoviensia S. Botanica

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Fruit quality is closely related to the structure of the fruit peel, especially the epidermis and cuticle which form a barrier between its internal and external environments. This study used light, scanning and transmission electron microscopy to examine changes in the epidermal structures of fruits of the Polish apple cultivar Malus domestica Borkh. cv. Ligol at three maturity stages. The single-layered epidermis was covered with cuticle and crystalline wax platelets. In the fruit set stage the fruit surface exhibited numerous nonglandular trichomes, stomata, microcracks and crystalline wax platelets. The surface of fruits at harvest and after 6-month controlledatmosphere storage exhibited lenticels and horizontally or vertically oriented wax platelets. During fruit development there was an increase in epidermal cuticle thickness and a reduction in epidermal cell convexity and number of lenticels. After the storage period fruit weight declined, microcracks deepened and widened, and cuticular waxes accumulated. The cuticle was made up of two layers, lamellar and reticulate. In successive fruit development stages the width of the lamellar layer increased considerably. In the fruit set and harvest maturity stages the epidermal cells contained numerous mitochondria and plastids with starch grains. After the storage period there were fewer amyloplasts and the cell vacuoles contained flocculent residue and dark deposits.K Ke ey y w wo or rd ds s: : Epicuticular wax, epidermis and cuticle, fruit, Malus, microcracks, micromorphology, plant surface, ultrastructure.

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Section: Discussionsupporting

confidence: 74%

Section: Discussionmentioning

confidence: 62%

Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Konarska¹

2015

Acta Biologica Cracoviensia S. Botanica

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Irrigation Scheduling and Evaluation of Tree Water Status in Deciduous Orchards

Naor

2006

Horticultural Reviews

131

100

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Effects of cuticular wax on the postharvest physiology in fragrant pear at different storages

Mao¹,

Chen

et al. 2022

J Sci Food Agric

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BACKGROUND Epidermal wax is an important factor affecting the storage quality of fruits and vegetables. Previous studies have shown that the epidermal wax of fruits undergoes significant changes during storage, but there are few studies on the effects of different storage methods on the changes in waxes and the relationship with storage quality. To investigate the effect of cuticular wax on the postharvest physiology in fragrant pear, equal numbers of fragrant pear fruits were stored in room temperature storage (control), cold storage and controlled atmosphere (CA) storage environs, respectively. RESULTS Gas chromatography‐mass spectrometry analysis revealed that the prevailing compositions of cuticular wax of fragrant pear were alkanes, alkenes, alcohols, aldehydes, esters and fatty acids. Compared with the control, cold storage and CA storage significantly inhibited changes in postharvest physiology, total wax contents and wax compositions of fragrant pear, and the effects of CA storage were more pronounced than cold storage. Under different storage methods, total wax contents and wax compositions show different correlations with various physiological indicators. CONCLUSION The results obtained in the present study indicate that cold storage and CA storage altered the fragrant pear cuticular wax contents and constituents, thus changing the postharvest physiology quality. The changes in the metabolism of wax components caused by the changes in storage environment mainly affect the changes in the hardness of fragrant pears. The present study provides a theoretical basis for the preservation and storage of fruits. © 2022 Society of Chemical Industry

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Relationship between water vapour permeance of apples and micro-cracking of the cuticle

Cited by 72 publications

References 14 publications

Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Irrigation Scheduling and Evaluation of Tree Water Status in Deciduous Orchards

Effects of cuticular wax on the postharvest physiology in fragrant pear at different storages

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