Ethylene-driven changes in epicuticular wax metabolism in citrus fruit

被引:17
作者
Romero, Paco [1 ]
Teresa Lafuente, Maria [1 ]
机构
[1] Inst Chem & Food Technol IATA CSIC, Dept Food Biotechnol, Ave Dr Catedrat Agustin Escardino 7, Valencia 46980, Spain
基金
欧盟地平线“2020”;
关键词
Alcohols; Cuticle permeability; Orange; Postharvest; Terpenoids; CHEMICAL-COMPOSITION; CUTICULAR WAX; CRYSTAL MORPHOLOGY; OXIDATIVE STRESS; CUTICLE; CONSTITUENTS; NEWHALL; QUALITY; GENES; PEAR;
D O I
10.1016/j.foodchem.2021.131320
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Epicuticular waxes are important natural compounds that influence cuticle properties and can protect fruit from factors that harm its external quality. We demonstrated that, at a dose that reduces postharvest citrus fruit quality loss (4 d 2 mu L L-1), ethylene redirected epicuticular wax metabolism towards the synthesis of primary alcohols, mostly behenyl alcohol, by favouring the acyl-reduction pathway. This treatment also reduced the synthesis of terpenoids by redirecting the mevalonate pathway towards farnesol accumulation to the detriment of the accumulation of most triterpenoids, but not of their precursor squalene. Moreover, the 4 d ethylene treatment sharply increased the synthesis of docosane and lignoceric acid and lowered that of cerotic acid. Longer ethylene exposure (8 d) reversed some of these effects by lowering the contents of most alcohols, lignoceric acid and squalene, while increasing that of its derivative sitosterol. The 8 d ethylene treatment also increased farnesol and docosane contents.
引用
收藏
页数:10
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