Cuticle properties, wax composition, and crystal morphology of Hami melon cultivars ( Cucumis melo L.) with differential resistance to fruit softening
文献类型： 外文期刊
作者： Zhang, Weida 1 ; Guo, Minrui 1 ; Guo, Huijing 2 ; Yang, Wanting 1 ; Wang, Zhouping 3 ; Cheng, Shaobo 1 ; Chen, Guogang 1 ;
作者机构： 1.Shihezi Univ, Coll Food Sci & Technol, Shihezi 832000, Xinjiang, Peoples R China
2.Xinjiang Acad Agr Reclamat Sci, Inst Agr Prod Proc, Shihezi 832000, Xinjiang, Peoples R China
3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
关键词： Hami melon; Wax layer; Chemical composition; Crystal morphology; Gas chromatography-mass spectrometry; Fruit softening
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 449 卷
页码：
收录情况： SCI
摘要： Cuticle wax chemicals are cultivar-dependent and contribute to storage quality. Few research reported on wax analysis between melting flesh-type (MF; 'Jinhuami 25') and nonmelting flesh-type (NMF; 'Xizhoumi 17' and 'Chougua') Hami melons. Chemicals and crystal structures of Hami melon cuticular wax, cell wall metabolism related to fruit melting, and fruit physiology were analyzed to observe wax functions. Results showed that Hami melon cuticle wax predominantly consists of esters, alkanes, alcohols, aldehydes, and terpenoids. MF-type has a lower alkane/terpenoid ratio, concomitant to its higher weight loss and cuticle permeability. Micromorphology of wax crystals appears as numerous platelets with irregular crystals, and the transformation of wax structure in NMF Hami melon is delayed. Waxy components affect cell wall metabolism and physiological quality, which results in the pulp texture difference between MF-type and NMF-type during storage. Results provide a reference for the regulation of wax synthesis in both types of melons.
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