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dc.contributor.authorHuang, Hua
dc.contributor.authorBurghardt, Markus
dc.contributor.authorSchuster, Ann-Christin
dc.contributor.authorLeide, Jana
dc.contributor.authorLara Ayala, Isabel
dc.contributor.authorRiederer, Markus
dc.date.accessioned2018-03-01T11:06:21Z
dc.date.available2018-09-07T22:24:49Z
dc.date.issued2017-09-07
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/62725
dc.description.abstractThe plant cuticle, protecting against uncontrolled water loss, covers olive (Olea europaea) fruits and leaves. The present study describes the organ-specific chemical composition of the cuticular waxes and the cutin and compares three developmental stages of fruits (green, turning and black) with the leaf surface. Numerous organ-specific differences, such as the total coverage of cutin monomeric components (1034.4 µg/cm2 and 630.5 µg/cm2) and the cuticular waxes (201.6 µg/cm2 and 320.4 µg/cm2) among all three fruit stages and leaves, respectively, were detected. Water permeability as the main cuticular function was five-fold lower in adaxial leaf cuticles (2.1 x 10-5 m/s) in comparison to all three fruit stages (9.5 x 10-5 m/s). The three fruit developmental stages have the same cuticular water permeability. It is hypothesized that a higher weighted average chain length of the acyclic cuticular components leads to a considerably lower permeability of the leaf as compared to the fruit cuticle.
dc.description.sponsorshipThis project was supported by an Oversea Study Program of Guangzhou Elite Project (GEP, Approval No. Sui Jiaoke [2013]94) to H.H. and by a Chinese Academy of Sciences Visiting Professorship for Senior International Scientists Grant No. 2011T2S31 to M.R.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.7b03049
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2017, vol. 65, núm. 40, p. 8790-8797
dc.rights(c) American Chemical Society, 2017
dc.subjectCold storage
dc.subjectcuticle
dc.subjectcutin
dc.subjectPrunus avium L.
dc.subjectPostharvest
dc.titleChemical composition and water permeability of fruit and leaf cuticles of Olea europaea L.
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-03-01T11:06:21Z
dc.identifier.idgrec025918
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1021/acs.jafc.7b03049


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