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Changes in Cuticular Wax Composition of Two Blueberry Cultivars during Fruit Ripening and Postharvest Cold Storage

文献类型： 外文期刊

作者： Chu, Wenjing 1 ; Gao, Haiyan 1 ; Chen, Hangjun 1 ; Wu, Weijie 1 ; Fang, Xiangjun 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, Key Lab Postharvest Handling Fruits, Minist Agr,Key Lab Fruits & Vegetables Postharves, 298 Middle Desheng Rd, Hangzhou 310021, Zhejiang, Peoples R China

关键词： cuticular wax; blueberry; fruit ripening; cold storage; gas chromatography-mass spectrometry

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2018 年 66 卷 11 期

页码：

收录情况： SCI

摘要： Cuticular wax plays an important role for the quality of blueberry fruits. In this study, the cuticular wax composition of two blueberry cultivars, 'Legacy' (Vaccinium corymbosum) and 'Brightwell' (Vaccinium ashei), was examined during fruit ripening and postharvest cold storage. The results showed that wax was gradually deposited on the epidermis of blueberry fruits and the content of major wax compounds, except that for diketones, increased significantly during fruit ripening. The total wax content was 2 fold greater in 'Brightwell' blueberries than that in 'Legacy' blueberries during fruit ripening. The total wax content of both cultivars decreased during 30 days of storage at 4 degrees C, and the variation of cuticular wax composition was cultivar-dependent. The content of diketones decreased significantly in 'Legacy' blueberries, while the content of triterpenoids and aliphatic compounds showed different fold changes in 'Brightwell' blueberries after 30 days of storage at 4 degrees C. Overall, our study provided a quantitative and qualitative overview of cuticular wax compounds of blueberry fruits during ripening and postharvest cold storage.

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