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 |
2018-03-01T11:06:21Z |
dc.date |
2018-09-07T22:24:49Z |
dc.date |
2017-09-07 |
dc.date |
2018-03-01T11:06:21Z |
dc.identifier |
0021-8561 |
dc.identifier |
http://hdl.handle.net/10459.1/62725 |
dc.identifier |
https://doi.org/10.1021/acs.jafc.7b03049 |
dc.identifier.uri |
http://hdl.handle.net/10459.1/62725 |
dc.description |
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 |
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 |
application/pdf |
dc.language |
eng |
dc.relation |
Versió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.7b03049 |
dc.relation |
Journal of Agricultural and Food Chemistry, 2017, vol. 65, núm. 40, p. 8790-8797 |
dc.rights |
(c) American Chemical Society, 2017 |
dc.rights |
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 |
info:eu-repo/semantics/acceptedVersion |