Plant cuticle under global change: Biophysical implications

Heredia‐Guerrero, José A.; Guzmán-Puyol, Susana; Benı́tez, José J.; Athanassiou, Athanassia; Heredia, Antonio; Domínguez, Ernesto Redondo

doi:10.1111/gcb.14276

Cited by 35 publications

(24 citation statements)

References 10 publications

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“…The pericarp is covered by a layer of cuticle that is composed of two major components including cutin and cuticular waxes (Benítez et al., 2019; Zhao et al., 2019). Plant cuticles perform diverse biological functions, such as regulation of gas exchange, interaction with pathogens and insects, and protection against different abiotic and biotic stresses (Heredia‐Guerrero et al., 2018). The present results by SEM observations showed that the coverage of wax on the areca nut skin decomposed gradually with the extension of storage time.…”

Section: Discussionmentioning

confidence: 99%

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Yingjie

Guo

Huang

et al. 2021

Food Science & Nutrition

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Previous study indicates that kernel of areca nut is susceptible to enzymatic browning caused by phenolic oxidation, which involves the ingression of oxygen into interior tissue. However, the reason for permeation of oxygen into the interior of areca nut and its possible influencing factors (e.g., temperatures) are little known. In the present study, we set three storage temperatures (25, 10, and 5°C) and investigated the effects on kernel browning and related physic‐biochemical and tissue morphological changes. The results showed that the most severe kernel browning was observed in areca nut stored at 25°C, followed by 5°C. Comparatively, a slower browning development was found in areca nut stored at 10°C. More serious kernel browning at 25 and 5°C might be attributed to increased membrane permeability and aggravated tissue damage in view of morphological observations on pericarp, mesocarp, and kernel shell. Higher lignin content and phenylalanine ammonia‐lyase activity were observed in mesocarp of areca nuts stored at 25 and 5°C as compared to 10°C, indicating that mesocarp lignification could facilitate the permeability of oxygen. Furthermore, the data showed that storage at 25 and 5°C induced the higher polyphenol oxidase activity while accelerating the decline in total phenolic content in areca nut kernel, which could contribute to higher occurrence of enzymatic browning reaction compared to that at 10°C. These results suggest that natural senescence at 25°C and severe chilling stress at 5°C could be influencing factors triggering the permeation of oxygen, leading to internal kernel browning in areca nut.

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Section: Discussionmentioning

confidence: 99%

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Yingjie

Guo

Huang

et al. 2021

Food Science & Nutrition

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“…Huth and colleagues mechanically removed the epicuticular waxes found on the surface of Eucalyptus leaves and used AFM to show those structures are capable to regenerate their original morphology—interestingly the process work regardless of leaf age ( Huth et al., 2018 ). Environmental factors associated with global warming, such as temperature increases, and frequent droughts can significantly modify the composition and properties of the cuticle (reviewed in Heredia-Guerrero et al., 2018 ; Suseela and Tharayil, 2018 ). Those modifications are thought to improve plants protection and their ability to buffer the impact of climate change, and it will be important for future studies to investigate how these affect the topography of the cuticle.…”

Section: Combining Physics Chemistry and Mathematics To Understand Pattern Formation And Propertiesmentioning

confidence: 99%

Sculpting the surface: Structural patterning of plant epidermis

2021

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Summary Plant epidermis are multifunctional surfaces that directly affect how plants interact with animals or microorganisms and influence their ability to harvest or protect from abiotic factors. To do this, plants rely on minuscule structures that confer remarkable properties to their outer layer. These microscopic features emerge from the hierarchical organization of epidermal cells with various shapes and dimensions combined with different elaborations of the cuticle, a protective film that covers plant surfaces. Understanding the properties and functions of those tridimensional elements as well as disentangling the mechanisms that control their formation and spatial distribution warrant a multidisciplinary approach. Here we show how interdisciplinary efforts of coupling modern tools of experimental biology, physics, and chemistry with advanced computational modeling and state-of-the art microscopy are yielding broad new insights into the seemingly arcane patterning processes that sculpt the outer layer of plants.

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“…Fruit cuticle analyses have been carried out in a significant number of crops. The cuticle has been shown to respond to environmental changes modifying its quantitative and qualitative composition together with its biophysical performance (Heredia-Guerrero et al, 2018). Nevertheless, exploration of different cultivars, varieties, naturally occurring mutants, related wild-species as well as segregant and mutagenized populations has uncovered a significant degree of variability in cuticle thickness, amount, chemical composition, biophysical properties, etc.…”

Section: The Fruit Cuticlementioning

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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Plant cuticle under global change: Biophysical implications

Abstract: Climatic stressors due to global change induce important modifications to the chemical composition of plant cuticles and their biophysical properties. In particular, plant cuticles can become heavier, stiffer and more inert, improving plant protection.

Cited by 35 publications

References 10 publications

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Sculpting the surface: Structural patterning of plant epidermis

Shelf Life Potential and the Fruit Cuticle: The Unexpected Player

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