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Composition and micromorphological determination of blue honeysuckle fruit ( Lonicera caerulea L.) cuticular wax and its effects on fruit post-harvest quality

文献类型： 外文期刊

作者： Peng, Ze 1 ; Chen, Huizhi 1 ; Niu, Ben 1 ; Wu, Weijie 1 ; Chen, Hangjun 1 ; Farag, Mohamed A. 2 ; Ding, Yifan 1 ; Liu, Ruiling 1 ; Gao, Haiyan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, Zhejiang Key Lab Intelligent Food Logist & Proc, Key Lab Postharvest Handling Fruits,Minist Agr & R, Hangzhou 310021, Peoples R China

2.Cairo Univ, Coll Pharm, Pharmacognosy Dept, Kasr El Aini St, Cairo 11562, Egypt

关键词： Blue honeysuckle; Cuticular wax; GC-MS; SEM; Wax destruction; Postharvest quality

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 463 卷

页码：

收录情况： SCI

摘要： The chemical composition and structure of the cuticular wax in blue honeysuckle fruit were investigated using gas chromatography-mass spectrometry (GC-MS) and scanning electron microscopy (SEM). The results revealed that the cuticular wax was dense and uniform, taking on a tubular form. A total of 158 wax components were identified, including alkanes, terpenes, ketones, alcohols, fatty acids, and esters. The wax was found to be particularly rich in alkanes. After storage, the wax content decreased, whereas an increase in 1-undecanol. The destruction or reduction of cuticular wax resulted in a more rapid decline in storage quality, loss of nutrients, and a decrease in antioxidant phytochemicals. Meanwhile, wax metabolizing enzyme activity and gene expression increased. This study presents a deeper understanding of blue honeysuckle fruit cuticular wax composition and aids to developing effective measures to delay its postharvest fruit quality deterioration.

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