Filling gaps in our knowledge on the cuticle of mangoes (Mangifera indica) by analyzing six fruit cultivars: Architecture/structure, postharvest physiology and possible resistance to fruit fly (Tephritidae) attack

Camacho-Vázquez, Carolina; Ruiz‐May, Eliel; Guerrero‐Analco, José A.; Elizalde‐Contreras, José M.; Enciso-Ortiz, Erick J.; Rosas-Saito, Greta; López-Sánchez, Lorena; Kiel-Martínez, Ana L.; Bonilla‐Landa, Israel; Monribot‐Villanueva, Juan L.; Olivares‐Romero, José Luis; Gutiérrez-Martínez, Porfirio; Tafolla-Arellano, Julio C.; Tiznado‐Hernández, Martín Ernesto; Quiroz-Figueroa, Francisco Roberto; Birke, Andrea; Aluja, Martı́n

doi:10.1016/j.postharvbio.2018.10.006

Cited by 32 publications

(19 citation statements)

References 37 publications

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“…Wide variation in thickness values has also been found among fruit species. Similar cuticle thickness has been reported for ripe tomato ( S. lycopersicum L.), green and mature pepper ( Capsicum annuum L.), and apple ( Malus pumila L.) fruit in comparison with olive (Fernández et al, 1999), while that in mangoes ( Mangifera indica L.) is reportedly thinner (Camacho-Vázquez et al, 2019).…”

Section: Discussionsupporting

confidence: 71%

“…Even so, 9/10,16-dihydroxyhexadecanoic was quantitatively the main ω-hydroxyacid with midchain hydroxyl groups identified in cutin samples, and an important compound in quantitative terms in cutin composition of all the olive cultivars considered herein. This compound has been reported to be prominent in cutin composition of mango (Camacho-Vázquez et al, 2019), a number of berries (Kallio et al, 2006; Järvinen et al, 2010), sweet cherry (Peschel et al, 2007), tomato (Leide et al, 2007), and pepper ( Capsicum sp.) (Parsons et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Plant cuticles are hydrophobic layers covering the epidermis of aerial, non-lignified plant organs, including the intact fruit. The cuticle scaffold is composed of the polyester cutin, an insoluble polymer matrix mostly containing hydroxy-, carboxy-, and epoxy-C 16 and C 18 fatty acids (Lequeu et al, 2003; Franke et al, 2005; Domínguez et al, 2011; Camacho-Vázquez et al, 2019). Different types of cuticular waxes, both in amorphous and crystalline form, and a variable amount of phenolics are integrated within or accumulate onto the surface of the cutin matrix (Samuels et al, 2008; Yeast and Rose, 2013; Lara et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

et al. 2019

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Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the main olive oil producer and exporter in the world. Fruit skin properties are very relevant for fruit and oil quality, water loss, and susceptibility to mechanical damage, rots, and infestations, but limited research focus has been placed on the cuticle of intact olive fruit. In this work, fruit samples from nine olive cultivars (“Arbequina,” “Argudell,” “Empeltre,” “Farga,” “Manzanilla,” “Marfil,” “Morrut,” “Picual,” and “Sevillenca”) were harvested from an experimental orchard at three different ripening stages (green, turning, and ripe), and cuticular membranes were enzymatically isolated from fruit skin. The total contents of cuticular wax and cutin significantly differed among cultivars both in absolute and in relative terms. The wax to cutin ratio generally decreased along fruit maturation, with the exception of “Marfil” and “Picual.” In contrast, increased water permeance values in ripe fruit were observed uniquely for “Argudell,” “Morrut,” and “Marfil” fruit. The toluidine blue test revealed surface discontinuities on green samples of “Argudell,” “Empeltre,” “Manzanilla,” “Marfil,” and “Sevillenca” fruit, but not on “Arbequina,” “Farga,” “Morrut,” or “Picual.” No apparent relationship was found between water permeability and total wax coverage or the results of the toluidine blue test. The composition of cuticular waxes and cutin monomers was analyzed in detail, and sections of fruit pericarp were stained in Sudan IV for microscopy observations. Skin surface topography was also studied by means of fringe projection, showing large differences in surface roughness among the cultivars, “Farga” and “Morrut” fruits displaying the most irregular surfaces. Cultivar-related differences in cuticle and surface features of fruit are presented and discussed.

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Section: Discussionsupporting

confidence: 71%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

et al. 2019

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“…These analyses revealed continuous and substantial cuticle deposition throughout ripening and overripening, levels achieving as much as 2100 μg/cm 2 by the end of the storage period. Accordingly, very recent ultrastructural and compositional studies of six mango cultivars (‘Kent,’ ‘Tommy Atkins,’ ‘Manila,’ ‘Ataúlfo,’ ‘Criollo,’ and ‘Manililla’) showed that total cuticle and wax deposition increased over 15 days of post-harvest shelf life (Camacho-Vázquez et al, 2019), although noticeable cultivar-to-cultivar differences were observed as to cuticle architecture and post-harvest change dynamics. The different mango cultivars assessed differed in key traits such as water transpiration rates and firmness.…”

Section: Changes In Fruit Cuticles After Harvestmentioning

confidence: 99%

Shelf Life Potential and the Fruit Cuticle: The Unexpected Player

2019

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The plant cuticle is an extracellular barrier that protects the aerial, non-lignified parts of plants from the surrounding environment, and furthermore plays important functions in organ growth and development. The role of the cuticle in post-harvest quality of fruits is a topic currently driving a lot of interest since an increasing bulk of research data show its modulating influence on a number of important traits determining shelf life and storage potential, including water transpiration and fruit dehydration, susceptibility to rots, pests and disorders, and even firmness. Moreover, the properties of fruit cuticles keep evolving after harvest, and have also been shown to be highly responsive to the external conditions surrounding the fruit. Indeed, common post-harvest treatments will have an impact on cuticle integrity and performance that needs to be evaluated for a deeper understanding of changes in post-harvest quality. In this review, chemical and biophysical properties of fruit cuticles are summarized. An overview is also provided of post-harvest changes in cuticles and the effects thereupon of some post-harvest procedures, with the purpose of offering a comprehensive summary of currently available information. Identification of natural sources of variability in relevant quality traits would allow breeding for the improvement of post-harvest life of fruit commodities.

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“…& Sacc., the causative agent of anthracnose, 2 and infestation by tephritid fruit fly larvae 3 . Mango susceptibility to pathogens and fruit flies varies markedly among cultivars and largely depends on fruit characteristics such as the cuticle structure, 4 resin duct density, sap content, 5 tannin content and fruit ripeness stage 6 . Compared to other popular cultivars, such as ‘Tommy Atkins’ and ‘Ataulfo’, ‘Manila’ mangoes are highly susceptible to fruit fly attack 5,7,8 …”

Section: Introductionmentioning

confidence: 99%

Chitosan coatings reduce fruit fly (Anastrepha obliqua) infestation and development of the fungus Colletotrichum gloeosporioides in Manila mangoes

et al. 2020

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BACKGROUND Mangoes are tropical fruits appreciated worldwide but are extremely perishable, being susceptible to decay, pest infestation and fungal diseases. Using the flavorful and highly valued ‘Manila’ cultivar, we examined the effect of second‐generation chitosan coatings on shelf‐life, phenolic compound variation, phytohormones, pest infestation by fruit flies (Anastrepha obliqua) and anthracnose disease caused by the fungus Colletotrichum gloeosporioides. RESULTS We observed almost total elimination of A. obliqua eggs with 10 and 20 g L−1 chitosan in diluted acetic acid and a five‐ to sixfold reduction in anthracnose damage. Treatment with 20 g L−1 chitosan also extended the shelf‐life. External (skin) and internal (pulp) discoloration processes were delayed. Fruit firmness was higher when compared with control and acetic acid treatments, and total soluble solids were lower in chitosan‐treated fruit. Targeted and non‐targeted metabolomics analyses on chitosan‐coated fruit identified some phenolic compounds related to the tannin pathway. In addition, abscisic acid and jasmonic acid in the peel were downregulated in chitosan‐coated mango peels. Both phytohormones and phenolic content may explain the reduced susceptibility of mangoes to anthracnose development and A. obliqua egg eclosion or larval development. CONCLUSIONS We conclude that chitosan coatings represent an effective postharvest treatment that significantly reduces anthracnose disease, inhibits A. obliqua egg eclosion and significantly extends ‘Manila’ mango shelf‐life, a key factor currently inhibiting large‐scale commercialization of this valuable fruit. © 2020 Society of Chemical Industry

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Filling gaps in our knowledge on the cuticle of mangoes (Mangifera indica) by analyzing six fruit cultivars: Architecture/structure, postharvest physiology and possible resistance to fruit fly (Tephritidae) attack

Cited by 32 publications

References 37 publications

Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

Shelf Life Potential and the Fruit Cuticle: The Unexpected Player

Chitosan coatings reduce fruit fly (Anastrepha obliqua) infestation and development of the fungus Colletotrichum gloeosporioides in Manila mangoes

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