The role of cuticle in fruit shelf-life

Fernández-Muñoz, Rafael; Heredia, Antonio; Domínguez, Ernesto Redondo

doi:10.1016/j.copbio.2022.102802

Cited by 39 publications

(16 citation statements)

References 51 publications

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“…33 Thus, a significant weight loss of the fruit or stems was found in 100% and 2% PR-treated 'Chelan' and 'Lapins' cherries (Figure 2). Although a recent study showed that fruit cuticle and wax layers could help withstand the driving force of the water vapour pressure deficit, 34 in this research, the SF fruit in either cultivar displayed a higher weight loss of fruit than the SO fruit with the same treatment (Figure 2); furthermore, the detached stems from SF cherries lost more weight than the stems connected with fruit (SO cherries), suggesting that a rapid loss in water could occur through the hole in the stem scar or through the wounded area of the stem. 8,27 However, the weight loss of fruit and stems was similarly suppressed by reducing PR from 2% to 0.05%.…”

Section: Discussionmentioning

confidence: 99%

Utilization of perforated zipper‐lock packaging bags to improve the quality of stem‐on and stem‐free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods

Zhi,

Dai,

Leisso

et al. 2023

Packag Technol Sci

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In the current domestic market, improper packaging systems cause a significant amount of food loss and waste of sweet cherry fruit from the packinghouse to the table. The purpose of this study was to assess whether reducing the commercial zipper‐lock bags' perforation ratio (PR) from 2% to 0.5% or 0.05% had the potential to improve the quality and resistance to postharvest disorders of stem‐on (SO) and stem‐free (SF) ‘Chelan’ and ‘Lapins’ cherries during a series of 14 days at 0°C, 2 days at 10°C and 2 days at 20°C (the storage and marketing periods). Regardless of whether the stem was attached to the fruit, reducing PR from 2% to 0.5% or 0.05% resulted in a high relative humidity, an increased CO2 with a decreased O2 in bags and reduced weight loss of fruit and stems in both cultivars during the entire storage and marketing periods; furthermore, higher fruit firmness, skin brightness and stem green color with lower rates of surface pitting and stem browning and relative leakage of stems were observed in either SO or SF of ‘Chelan’ and ‘Lapins’ cherries packaged with 0.5% and 0.05% PR bags compared to 100 (air) and 2% PR‐treated cherries. However, the 0.05% PR packaging system retained a significant amount of condensation water in the bag; as a result, the decay incidence of SF cherries statistically increased. Overall, packing SO and SF ‘Chelan’ and ‘Lapins’ cherries in bags with a 0.5% PR provided great benefits in delaying weight loss and pathogen infection and maintaining the high eating and storage quality during the storage and marketing periods.

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Section: Discussionmentioning

confidence: 99%

Utilization of perforated zipper‐lock packaging bags to improve the quality of stem‐on and stem‐free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods

Zhi,

Dai,

Leisso

et al. 2023

Packag Technol Sci

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“…Decreased alkane content has been reported to cause wax crystals to melt and form a wax film, resulting in substantial loss of wax crystals (Liu et al, 2012). The fruit cuticle is closely linked to the integrity of postharvest fruit, the tenderness, water loss, and resistance to pathogens and is therefore considered to be an effective modifier of postharvest fruit quality (Fernández-Muñoz et al, 2022). The research results of indicate that the resistance to cracking of jujube fruits is enhanced with the increase of their long-chain alkanes and aldehydes content.…”

Section: The Changes In Epicuticular Wax Crystal Morphologymentioning

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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“…Waxes are one of the major components of the cuticle, forming a protective whitish coating on fruit surface during fruit development. Cuticular waxes play critical roles in the restriction of fruit dehydration, prevention of pathogen infection, and modulation of fruit surface color [ 1–3 ]. Fruit cuticular waxes are a mixture of very-long-chain (VLC) aliphatic (e.g.…”

Section: Introductionmentioning

confidence: 99%

Cuticular wax biosynthesis in blueberries (Vaccinium corymbosum L.): Transcript and metabolite changes during ripening and storage affect key fruit quality traits

Yan,

Gagalova,

Gerbrandt

et al. 2024

Horticulture Research

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In fruits, cuticular waxes affect fruit quality traits such as surface color at harvest and water loss during postharvest storage. This study investigated the transcriptional regulation of cuticular wax deposition in northern highbush blueberries (Vaccinium corymbosum L.) in relation to fruit water loss and surface color during ripening and postharvest storage, as well as the effects of abscisic acid-mediated changes in cuticular wax deposition on these fruit quality traits. Total cuticular wax content (μg cm-2) decreased during fruit ripening and increased during postharvest storage. Transcriptome analysis revealed a transcript network for cuticular wax deposition in blueberries. Particularly, five OSC-Likes were identified as putative genes for triterpene alcohol production, with OSC-Like1 and OSC-Like2 encoding mixed amyrin synthases, OSC-Like3 encoding a lupeol synthase, and OSC-Like4 and OSC-Like5 encoding cycloartenol synthases. The expression of three CYP716A-like genes correlated to the accumulation of two triterpene acids oleanolic acid and ursolic acid, the major wax compounds in blueberries. Exogenous ABA application induced the expression of triterpenoid biosynthetic genes and the accumulation of β-amyrin and oleanolic acid, as well as increased the ratio of oleanolic acid to ursolic acid. These changes were associated with reduced fruit water loss. The content of β-diketones was also increased by ABA application, and this increase was associated with increased fruit lightness (measured as L* using CIELAB Color Space by a colorimeter). This study provided key insights on the molecular basis of cuticular wax deposition and its implications on fruit quality traits in blueberries.

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The role of cuticle in fruit shelf-life

Cited by 39 publications

References 51 publications

Utilization of perforated zipper‐lock packaging bags to improve the quality of stem‐on and stem‐free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods

Utilization of perforated zipper‐lock packaging bags to improve the quality of stem‐on and stem‐free ‘Chelan’ and ‘Lapins’ sweet cherries during the storage and marketing periods

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

Cuticular wax biosynthesis in blueberries (Vaccinium corymbosum L.): Transcript and metabolite changes during ripening and storage affect key fruit quality traits

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