Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner

Relative humidity (RH) during conservation and the chemical composition of epicuticular wax layer are factors that determine fruit quality and weight loss. This study investigates the influence of RH on the epicuticular wax metabolism during citrus fruit storage, and how it is affected by abscisic a...

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Detalles Bibliográficos
Autores: Romero, Paco, Lafuente, María Teresa
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/250423
Acceso en línea:http://hdl.handle.net/10261/250423
Access Level:acceso abierto
Palabra clave:Citrus fruit
Cuticle permeability
Dehydration
Fruit quality
Hormone treatment
Wax chemical composition
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spelling Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent mannerRomero, PacoLafuente, María TeresaCitrus fruitCuticle permeabilityDehydrationFruit qualityHormone treatmentWax chemical compositionRelative humidity (RH) during conservation and the chemical composition of epicuticular wax layer are factors that determine fruit quality and weight loss. This study investigates the influence of RH on the epicuticular wax metabolism during citrus fruit storage, and how it is affected by abscisic acid (ABA). Low RH conditions increased alcohols and fatty acids abundance, mainly due to accumulation of docosanol and lignoceric and cerotic acids. Low RH also decreased terpenoids and nonacosane and hentriacontane contents, the most abundant alkanes. Consequently, the alkane/terpenoid ratio was decreased concomitantly with fruit weight loss and cuticle permeability increments. ABA treatment differently mediated wax compositional changes at high or low RH. At low RH, ABA attenuated the increase in fatty acids and enhanced the decrease in alcohols and the accumulation of terpenoids, mainly affecting lignoceric and cerotic acids, docosanol, α-amyrin, sitosterol, friedelin and friedelanone contents. These trends were inversed under high RH conditions.This work was supported by the 3F:FutureFreshFruit Project as part of the Marie Skłodowska-Curie Actions and the European Horizon 2020 programme (H2020-MSCA-IF-656127).Peer reviewedElsevierEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/250423reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/656127https://doi.org/10.1016/j.foodchem.2021.130946Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2504232026-05-22T06:33:51Z
dc.title.none.fl_str_mv Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
title Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
spellingShingle Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
Romero, Paco
Citrus fruit
Cuticle permeability
Dehydration
Fruit quality
Hormone treatment
Wax chemical composition
title_short Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
title_full Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
title_fullStr Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
title_full_unstemmed Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
title_sort Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner
dc.creator.none.fl_str_mv Romero, Paco
Lafuente, María Teresa
author Romero, Paco
author_facet Romero, Paco
Lafuente, María Teresa
author_role author
author2 Lafuente, María Teresa
author2_role author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Citrus fruit
Cuticle permeability
Dehydration
Fruit quality
Hormone treatment
Wax chemical composition
topic Citrus fruit
Cuticle permeability
Dehydration
Fruit quality
Hormone treatment
Wax chemical composition
description Relative humidity (RH) during conservation and the chemical composition of epicuticular wax layer are factors that determine fruit quality and weight loss. This study investigates the influence of RH on the epicuticular wax metabolism during citrus fruit storage, and how it is affected by abscisic acid (ABA). Low RH conditions increased alcohols and fatty acids abundance, mainly due to accumulation of docosanol and lignoceric and cerotic acids. Low RH also decreased terpenoids and nonacosane and hentriacontane contents, the most abundant alkanes. Consequently, the alkane/terpenoid ratio was decreased concomitantly with fruit weight loss and cuticle permeability increments. ABA treatment differently mediated wax compositional changes at high or low RH. At low RH, ABA attenuated the increase in fatty acids and enhanced the decrease in alcohols and the accumulation of terpenoids, mainly affecting lignoceric and cerotic acids, docosanol, α-amyrin, sitosterol, friedelin and friedelanone contents. These trends were inversed under high RH conditions.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/250423
url http://hdl.handle.net/10261/250423
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/656127
https://doi.org/10.1016/j.foodchem.2021.130946
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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