Universitat de Lleida
    • English
    • català
    • español
  • español 
    • English
    • català
    • español
  • Iniciar sesión
Repositori Obert UdL
Ver ítem 
  •   Inicio
  • Recerca
  • Química
  • Articles publicats (Química)
  • Ver ítem
  •   Inicio
  • Recerca
  • Química
  • Articles publicats (Química)
  • Ver ítem
JavaScript is disabled for your browser. Some features of this site may not work without it.

Fruit cuticle composition of a melting and a nonmelting peach cultivar

Thumbnail
Ver/Abrir
021188.pdf (182.7Kb)
Sol·licita una còpia
Fecha de publicación
2014-03-28
Autor/a
Belge, Burcu
Llovera i Arcas, Montserrat
Comabella, Eva
Graell i Sarle, Jordi
Lara Ayala, Isabel
Cita recomendada
Belge, Burcu; Llovera i Arcas, Montserrat; Comabella, Eva; Graell i Sarle, Jordi; Lara Ayala, Isabel; . (2014) . Fruit cuticle composition of a melting and a nonmelting peach cultivar. Journal of Agricultural and Food Chemistry, 2014, vol. 62, num. 15, p. 3488-3495. https://doi.org/10.1021/jf5003528.
Impacto


Logo de Web of Science    citaciones en Web of Science

Logo de Scopus    citaciones en Scopus

Logo de Google Académico  Google Académico
Compartir
Exportar a Mendeley
Metadatos
Mostrar el registro completo del ítem
Resumen
Although postharvest quality of fruit is greatly affected by cuticle composition, structure, and properties, very few published studies have analyzed fruit cuticle composition from a postharvest perspective. In this work, the chemical composition of waxes and cutin, major cuticular components, was analyzed in fruit cuticle samples isolated from a melting ("October Sun") and a nonmelting ("Jesca") peach (Prunus persica L. Batsch.) cultivar at harvest and after a simulated shelf-life period of 5 days at 20 °C. Cutin composition was dominated by 18-hydroxyoleic acid, whereas the triterpenoid ursolic and oleanoic acids and the alkanes n-tricosane and n-pentacosane were quantitatively prominent among the wax compounds identified. Some quantitative differences were found between both cultivars for particular compound families and in their postharvest modifications. To the best of the authors" knowledge, this is the first study characterizing the composition of the cuticle of peach fruit and describing the changes therein after harvest.
URI
http://hdl.handle.net/10459.1/47391
DOI
https://doi.org/10.1021/jf5003528
Es parte de
Journal of Agricultural and Food Chemistry, 2014, vol. 62, num. 15, p. 3488-3495
Proyectos de investigación europeos
Colecciones
  • Articles publicats (Química) [294]

Contacto | Sugerencias | Aviso legal
© 2022 BiD. Universitat de Lleida
Metadatos sujetos a 
 

 

Explorar

Todo el repositorioComunidades y coleccionesPor fecha de publicaciónAutoresTítulosMateriasEsta colecciónPor fecha de publicaciónAutoresTítulosMaterias

Estadísticas

Ver Estadísticas de uso

De interés

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contacto | Sugerencias | Aviso legal
© 2022 BiD. Universitat de Lleida
Metadatos sujetos a