Wax composition of ‘Red Fuji’ apple fruit during development and during storage after 1-methylcyclopropene treatment

Dong, Xiaohui; Rao, Jingping; Huber, Donald J.; Chang, Xiaoxiao; Fu-cun, Xin

doi:10.1007/s13580-012-0036-0

Cited by 68 publications

(55 citation statements)

References 45 publications

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“…39 Wax compositional changes were also found in 'Red Fuji' apples, where most wax compounds decreased significantly during cold storage, and a sharp decrease was found in the first 3 months of cold storage. 40 Similar Y Lv, II Tahir, ME Olsson results were observed in 'Autumn Gold' and 'Royal Gala', where the non-polar organic solvent-extractable wax decreased about 50% during the 100 days of cold storage, and this decrease was coincident with the ethylene production peak, leading to the suggestion that the ethylene production during storage might have some relationship to the changed wax amount. 32 Together these results confirm that the cuticular wax content may experience dynamic changes during cold storage.…”

Section: Discussionmentioning

confidence: 67%

Factors affecting the content of the ursolic and oleanolic acid in apple peel: influence of cultivars, sun exposure, storage conditions, bruising and Penicillium expansum infection

Tahir

Olsson

2015

J Sci Food Agric

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Section: Discussionmentioning

confidence: 67%

Factors affecting the content of the ursolic and oleanolic acid in apple peel: influence of cultivars, sun exposure, storage conditions, bruising and Penicillium expansum infection

Tahir

Olsson

2015

J Sci Food Agric

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“…1-MCP treated 'Pollock' fruits retained their glossiness significantly longer than non-treated fruits remaining unchanged until the end of shelf life (10 days after harvest), another quality affecting consumer preference. Delay in postharvest decline of epidermal wax content also occurs with other climacteric fruits such as apples upon 1-MCP treatment (Dong et al, 2012). Rate of loss of fresh weight in cv.…”

Section: Discussionmentioning

confidence: 85%

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Daulagala

Daundasekera

2016

Ceylon J. Sci. (Biol. Sci.)

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ABSTRACT1-MCP is a competitive, gaseous ethylene inhibitor, which binds irreversibly to ethylene receptors and thereby blocks effects of ethylene in plants. The potential for 1-MCP to delay ripening in avocado cv. 'Pollock' fruit was examined under tropical ambient storage conditions. Fruits harvested at commercial maturity were exposed to 300 nll -1 1-MCP gas for 20 h under 27± 2 ˚C and then stored under ambient conditions (27± 2 ˚C and relative humidity 65 ± 2%). Fruits were assessed daily for fresh weight, firmness, skin colour, fungal rot development and glossiness. The antifungal activity in diethylether extracts of fruit peel was assessed through thin layer chromatography (TLC) coupled with Cladosporium bioassay. Exposure to 1-MCP extended the shelf life up to 9 days of fruit by 2.2 fold as compared to the shelf life of 4 days of the controls. Stem end rot caused by Botryodiplodia theobromae was found to be the shelf-life determining factor of the fruits. 1-MCP treatment resulted in a significant (p< 0.05) delay in change in peel colour, softening and glossiness of fruit as compared to the controls. Bioassays using Cladosporium fungus revealed the presence of antifungal activity at Rf 0.75 in both 1-MCP treated and control fruits. 1-MCP treatment was effective in delaying the decline of antifungal activity in fruit apparently along with the delay of other ripening-related changes and minimizing losses encountered during storage under warmer ambient conditions.

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“…In many plant species, wax secondary alcohols were identified with hydroxyl groups exclusively on even-numbered carbon atoms, such as 10-nonacosanol on Malus domestica fruit [51], 10-heptacosanol, 10-nonacosanol and 12-nonacosanol on Osmunda regalis fronds [52], or C 23 -C 33 2-alkanols from Aloe arborescens leaves [19]. It has been proposed that such secondary alcohols, with functional groups on every other rather than adjacent carbons, may be derived from β-hydroxyacyl-CoA intermediates of fatty acid elongation instead of P450 hydroxylation [17,19].…”

Section: Discussionmentioning

confidence: 99%

Identification of In-Chain-Functionalized Compounds and Methyl-Branched Alkanes in Cuticular Waxes of Triticum aestivum cv. Bethlehem

Racoviţǎ

Jetter

2016

PLoS ONE

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In this work, cuticular waxes from flag leaf blades and peduncles of Triticum aestivum cv. Bethlehem were investigated in search for novel wax compounds. Seven wax compound classes were detected that had previously not been reported, and their structures were elucidated using gas chromatography-mass spectrometry of various derivatives. Six of the classes were identified as series of homologs differing by two methylene units, while the seventh was a homologous series with homologs with single methylene unit differences. In the waxes of flag leaf blades, secondary alcohols (predominantly C27 and C33), primary/secondary diols (predominantly C28) and esters of primary/secondary diols (predominantly C50, combining C28 diol with C22 acid) were found, all sharing similar secondary hydroxyl group positions at and around C-12 or ω-12. 7- and 8-hydroxy-2-alkanol esters (predominantly C35), 7- and 8-oxo-2-alkanol esters (predominantly C35), and 4-alkylbutan-4-olides (predominantly C28) were found both in flag leaf and peduncle wax mixtures. Finally, a series of even- and odd-numbered alkane homologs was identified in both leaf and peduncle waxes, with an internal methyl branch preferentially on C-11 and C-13 of homologs with even total carbon number and on C-12 of odd-numbered homologs. Biosynthetic pathways are suggested for all compounds, based on common structural features and matching chain length profiles with other wheat wax compound classes.

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Wax composition of ‘Red Fuji’ apple fruit during development and during storage after 1-methylcyclopropene treatment

Cited by 68 publications

References 45 publications

Factors affecting the content of the ursolic and oleanolic acid in apple peel: influence of cultivars, sun exposure, storage conditions, bruising and Penicillium expansum infection

Factors affecting the content of the ursolic and oleanolic acid in apple peel: influence of cultivars, sun exposure, storage conditions, bruising and Penicillium expansum infection

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Identification of In-Chain-Functionalized Compounds and Methyl-Branched Alkanes in Cuticular Waxes of Triticum aestivum cv. Bethlehem

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