A focus on the biosynthesis and composition of cuticle in fruits

Cuticles are plant structures, composed mostly by lipidic layers, synthesized by nonwoody aerial plant organs and deposited on the surface of outer epidermal cell walls. Although its significance has been often disregarded, cuticle deposition modifies organ chemistry, influences mechanical propertie...

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Detalles Bibliográficos
Autores: Lara Ayala, Isabel, Belge, Burcu, Goulao, Luis F.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/59405
Acceso en línea:https://doi.org/10.1021/acs.jafc.5b00013
http://hdl.handle.net/10459.1/59405
Access Level:acceso abierto
Palabra clave:Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
Fruita
Biosíntesi
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spelling A focus on the biosynthesis and composition of cuticle in fruitsLara Ayala, IsabelBelge, BurcuGoulao, Luis F.Cold storagecuticlecutinPrunus avium L.PostharvestFruitaBiosíntesiCuticles are plant structures, composed mostly by lipidic layers, synthesized by nonwoody aerial plant organs and deposited on the surface of outer epidermal cell walls. Although its significance has been often disregarded, cuticle deposition modifies organ chemistry, influences mechanical properties, and plays a central role in sensing and interacting with the surrounding environment. Even though some research has been undertaken addressing cuticle biosynthesis and composition in vegetative plant tissues, comparatively less information is available regarding cuticle composition in the epidermis of fruits. However, recent work points to a role for cuticles in the modulation of fruit quality and postharvest performance, indicating that current models for the investigation of fruit development, metabolism, and quality need to integrate a comprehensive knowledge of the cuticle layer. This paper provides an overview of recent findings and observations regarding cuticle biosynthesis and composition in fruits from species of agronomic and economic relevance. Important, but often neglected differences in cuticle composition and biosynthesis patterns among diverse fruit species are described herein to generate an atlas of what is currently known about fruit cuticles and to highlight what remains to be explored. Emphasis is placed on the need to investigate each genetic background considering its own specificities, to permit correlations with the particular physiology of each species considered. Both specific composition and changes during maturation and ripening are reviewed.B.B. is the recipient of a FI-DGR grant from AGAUR (Generalitat de Catalunya). Financial support through the AGL2010-14801/ALI project, granted by the Ministerio de Ciencia e Innovación (MICINN) of Spain, is gratefully acknowledged.American Chemical Society2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1021/acs.jafc.5b00013http://hdl.handle.net/10459.1/59405reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MICINN//AGL2010-14801Versió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.5b00013Journal of Agricultural and Food Chemistry, 2015, vol. 63, num. 16, p. 4005-4019(c) American Chemical Society, 2015info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/594052026-06-24T12:42:17Z
dc.title.none.fl_str_mv A focus on the biosynthesis and composition of cuticle in fruits
title A focus on the biosynthesis and composition of cuticle in fruits
spellingShingle A focus on the biosynthesis and composition of cuticle in fruits
Lara Ayala, Isabel
Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
Fruita
Biosíntesi
title_short A focus on the biosynthesis and composition of cuticle in fruits
title_full A focus on the biosynthesis and composition of cuticle in fruits
title_fullStr A focus on the biosynthesis and composition of cuticle in fruits
title_full_unstemmed A focus on the biosynthesis and composition of cuticle in fruits
title_sort A focus on the biosynthesis and composition of cuticle in fruits
dc.creator.none.fl_str_mv Lara Ayala, Isabel
Belge, Burcu
Goulao, Luis F.
author Lara Ayala, Isabel
author_facet Lara Ayala, Isabel
Belge, Burcu
Goulao, Luis F.
author_role author
author2 Belge, Burcu
Goulao, Luis F.
author2_role author
author
dc.subject.none.fl_str_mv Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
Fruita
Biosíntesi
topic Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
Fruita
Biosíntesi
description Cuticles are plant structures, composed mostly by lipidic layers, synthesized by nonwoody aerial plant organs and deposited on the surface of outer epidermal cell walls. Although its significance has been often disregarded, cuticle deposition modifies organ chemistry, influences mechanical properties, and plays a central role in sensing and interacting with the surrounding environment. Even though some research has been undertaken addressing cuticle biosynthesis and composition in vegetative plant tissues, comparatively less information is available regarding cuticle composition in the epidermis of fruits. However, recent work points to a role for cuticles in the modulation of fruit quality and postharvest performance, indicating that current models for the investigation of fruit development, metabolism, and quality need to integrate a comprehensive knowledge of the cuticle layer. This paper provides an overview of recent findings and observations regarding cuticle biosynthesis and composition in fruits from species of agronomic and economic relevance. Important, but often neglected differences in cuticle composition and biosynthesis patterns among diverse fruit species are described herein to generate an atlas of what is currently known about fruit cuticles and to highlight what remains to be explored. Emphasis is placed on the need to investigate each genetic background considering its own specificities, to permit correlations with the particular physiology of each species considered. Both specific composition and changes during maturation and ripening are reviewed.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1021/acs.jafc.5b00013
http://hdl.handle.net/10459.1/59405
url https://doi.org/10.1021/acs.jafc.5b00013
http://hdl.handle.net/10459.1/59405
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN//AGL2010-14801
Versió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.5b00013
Journal of Agricultural and Food Chemistry, 2015, vol. 63, num. 16, p. 4005-4019
dc.rights.none.fl_str_mv (c) American Chemical Society, 2015
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) American Chemical Society, 2015
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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