Variations of membrane fatty acids and epicuticular wax metabolism in response to oleocellosis in lemon fruit

文献类型： 外文期刊

第一作者： Zhou, Xianyan

作者： Zhou, Xianyan;Wang, Zhiquan;Yang, Hongbin;Xu, Rangwei;Deng, Xiuxin;Cheng, Yunjiang;Zhou, Xianyan;Wang, Zhiquan;Yang, Hongbin;Xu, Rangwei;Deng, Xiuxin;Cheng, Yunjiang;Zhou, Xianyan;Zhu, Chunhua;Yue, Jianqiang;Li, Jinxue;Gao, Junyan;Zhou, Xianyan;Wang, Zhiquan;Yang, Hongbin;Xu, Rangwei;Deng, Xiuxin;Cheng, Yunjiang

作者机构：

关键词： Oleocellosis; Green lemon; Fatty acid; Epicuticular wax; Constituents; Gene expression

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 338 卷

页码：

收录情况： SCI

摘要： Oleocellosis is a physiological disorder causing blemishes on fruit surface. This study investigated the influence of oleocellosis on the membrane fatty acids and wax in lemon fruit rinds at the morphological, physiological, metabolic and molecular levels by using a variety with a high incidence rate of oleocellosis (green lemon). Oleocellosis-damaged rinds showed loose and flaky wax layers with more fissures on the surface, as well as higher contents of C16 and C18 fatty acids and very long chain (VLC) fatty alkanes while lower contents of VLC fatty aldehydes. The main differentially expressed genes, including FabZ, FAD2 and SAD6 involved in the accumulation of C16 and C18 fatty acids and CER1 involved in the transformation of VLC fatty aldehydes to VLC fatty alkanes, were up-regulated by oleocellosis. These results indicate that oleocellosis accelerates the accumulation of membrane free fatty acids and transformation of VLC fatty aldehydes to VLC fatty alkanes.

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