Chemical composition and water permeability of fruit and leaf cuticles of Olea europaea L.
| dc.contributor.author | Huang, Hua | |
| dc.contributor.author | Burghardt, Markus | |
| dc.contributor.author | Schuster, Ann-Christin | |
| dc.contributor.author | Leide, Jana | |
| dc.contributor.author | Lara Ayala, Isabel | |
| dc.contributor.author | Riederer, Markus | |
| dc.date.accessioned | 2018-03-01T11:06:21Z | |
| dc.date.available | 2018-09-07T22:24:49Z | |
| dc.date.issued | 2017-09-07 | |
| dc.date.updated | 2018-03-01T11:06:21Z | |
| dc.description.abstract | The 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.sponsorship | This 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.mimetype | application/pdf | |
| dc.identifier.doi | https://doi.org/10.1021/acs.jafc.7b03049 | |
| dc.identifier.idgrec | 025918 | |
| dc.identifier.issn | 0021-8561 | |
| dc.identifier.uri | http://hdl.handle.net/10459.1/62725 | |
| dc.language.iso | eng | |
| dc.relation.isformatof | Versió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.7b03049 | |
| dc.relation.ispartof | Journal of Agricultural and Food Chemistry, 2017, vol. 65, núm. 40, p. 8790-8797 | |
| dc.rights | (c) American Chemical Society, 2017 | |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.subject | Cold storage | |
| dc.subject | cuticle | |
| dc.subject | cutin | |
| dc.subject | Prunus avium L. | |
| dc.subject | Postharvest | |
| dc.title | Chemical composition and water permeability of fruit and leaf cuticles of Olea europaea L. | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/acceptedVersion |