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dc.contributor.authorDiarte, Clara
dc.contributor.authorLai, Po-Han
dc.contributor.authorHuang, Hua
dc.contributor.authorRomero Aroca, Agustí
dc.contributor.authorCasero Mazo, Tomás
dc.contributor.authorGatius Cortiella, Ferran
dc.contributor.authorGraell i Sarle, Jordi
dc.contributor.authorMedina Piles, Vicente
dc.contributor.authorEast, Andrew
dc.contributor.authorRiederer, Markus
dc.contributor.authorLara Ayala, Isabel
dc.description.abstractOlive (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. Cultivarrelated differences in cuticle and surface features of fruit are presented and discussed.
dc.description.sponsorshipThis work was funded by grant AGL2015-64235-R from the Plan Nacional de I+D, Ministry of Education and Science, Spain. CD is the recipient of a predoctoral scholarship granted by the Universitat de Lleida. PH-L was recipient of a PhD scholarship from Zespri™ International. HH was supported by an Oversea Study Program, Guangzhou Elite Project, China.
dc.publisherFrontiers Media
dc.relation.isformatofReproducció del document publicat a:
dc.relation.ispartofFrontiers In Plant Science, 2019, vol. 10, article number 1484, p. 1-13
dc.rightscc-by (c) Diarte, Clara et al., 2019
dc.subjectGene expression
dc.subjectheat shock
dc.titleInsights into olive fruit surface functions: a comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation

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