|
Title:
|
Chemical composition and water permeability of fruit and leaf cuticles of Olea europaea L.
|
|
Author:
|
Huang, Hua; Burghardt, Markus; Schuster, Ann-Christin; Leide, Jana; Lara Ayala, Isabel; Riederer, Markus
|
|
Notes:
|
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.
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. |
|
Subject(s):
|
-Cold storage
-cuticle
-cutin
-Prunus avium L.
-Postharvest |
|
Rights:
|
(c) American Chemical Society, 2017
|
|
Document type:
|
Article
Article - Accepted version |
|
Share:
|
|
