Insights into olive fruit surface functions: A comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation
Ver/Abrir
Autor/a
Diarte, Clara
Lai, Po-Han
Huang, Hua
Romero, Agustí
Casero, Tomás
Gatius, Ferran
Graell, Jordi
Medina, Vicente
East, Andrew
Riederer, Markus
Lara, Isabel
Fecha de publicación
2019-11-19ISSN
1664-462X
Resumen
Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the
main olive oil producer and exporter in the world. Fruit skin properties are very relevant
for fruit and oil quality, water loss, and susceptibility to mechanical damage, rots, and
infestations, but limited research focus has been placed on the cuticle of intact olive fruit.
In this work, fruit samples from nine olive cultivars (“Arbequina,” “Argudell,” “Empeltre,”
“Farga,” “Manzanilla,” “Marfil,” “Morrut,” “Picual,” and “Sevillenca”) were harvested from
an experimental orchard at three different ripening stages (green, turning, and ripe), and
cuticular membranes were enzymatically isolated from fruit skin. The total contents of
cuticular wax and cutin significantly differed among cultivars both in absolute and in
relative terms. The wax to cutin ratio generally decreased along fruit maturation, with
the exception of “Marfil” and “Picual.” In contrast, increased water permeance values in
ripe fruit were observed uniquely for “Argudell,” “Morrut,” and “Marfil” fruit. The toluidine
blue test revealed surface discontinuities on green samples of “Argudell,” “Empeltre,”
“Manzanilla,” “Marfil,” and “Sevillenca” fruit, but not on “Arbequina,” “Farga,” “Morrut,”
or “Picual.” No apparent relationship was found between water permeability and total
wax coverage or the results of the toluidine blue test. The composition of cuticular waxes
and cutin monomers was analyzed in detail, and sections of fruit pericarp were stained
in Sudan IV for microscopy observations. Skin surface topography was also studied
by means of fringe projection, showing large differences in surface roughness among
the cultivars, “Farga” and “Morrut” fruits displaying the most irregular surfaces. Cultivarrelated differences in cuticle and surface features of fruit are presented and discussed
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
633 - Cultivos y producciones
Páginas
14
Publicado por
Frontiers Media
Publicado en
Frontiers in Plant Science
Citación
Diarte, Clara, Po-Han Lai, Hua Huang, Agustí Romero, Tomás Casero, Ferran Gatius, and Jordi Graell et al. 2019. "Insights Into Olive Fruit Surface Functions: A Comparison Of Cuticular Composition, Water Permeability, And Surface Topography In Nine Cultivars During Maturation". Frontiers In Plant Science 10. Frontiers Media SA. doi:10.3389/fpls.2019.01484.
Número del acuerdo de la subvención
MINECO/Programa Estatal de I+D+I orientada a los retos de la Sociedad/AGL2015-64235-R/ES/ESTUDIOS SOBRE LA CUTICULA Y PAREDES CELULARES DEL FRUTO DE OLIVA: COMPOSICION, CAMBIOS DURANTE LA MADURACION, E INFLUENCIA DE FACTORES AGRONOMICOS/
Program
Fructicultura
Este ítem aparece en la(s) siguiente(s) colección(ones)
- ARTICLES CIENTÍFICS [2831]
Excepto si se señala otra cosa, la licencia del ítem se describe como http://creativecommons.org/licenses/by/4.0/