Cuticles and postharvest life of tomato fruit: A rigid cover for aerial epidermis or a multifaceted guard of freshness?. (15th June 2023)

• Record Type: Journal Article
• Authors: Ji, Dongchao; Liu, Wei; Jiang, Libo; Chen, Tong
• Is Part Of: Food chemistry. Volume 411(2023)
• Publication Date: 2023-06-15
• Subjects: Cuticle -- Fruit -- Pathogen -- Postharvest -- Water loss; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135484
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Fruit cuticle is mainly composed of cutin, waxes, fatty acids, and polysaccharides. Cuticle plays an important role in fruit resistance to biotic and abiotic stress. Fruit cuticle biosynthesis is regulated by transcription factors and other important genes. Multiple strategies are used to evaluate the composition and structure of cuticle. Abstract: Fruit cuticle is a specialized cell wall hydrophobic architecture covering the aerial surfaces of fruit, which forms the interface between the fruit and its environment. As a specialized seed-bearing organ, fruit utilize cuticles as physical barriers, water permeation regulator and resistance to pathogens, thus appealing extensive research interests for its potential values in developing postharvest freshness-keeping strategies. Here, we provide an overview for the composition and functions of fruit cuticles, mainly focusing on its functions in mechanical support, water permeability barrier and protection over pathogens, further introduce key mechanisms implicated in fruit cuticle biosynthesis. Moreover, currently available state-of-art techniques for examining compositional diversity and architecture of fruit are also compared.