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פותח על ידי קלירמאש פתרונות בע"מ -
Fruit cuticle lipid composition and water loss in a diverse collection of pepper (Capsicum)
Year:
2013
Source of publication :
Physiologia Plantarum
Authors :
אלקלעי-טוביה, שרון
;
.
פארן, אילן
;
.
פופובסקי, סיגל
;
.
פליק, אלעזר
;
.
פרצלן, יעקב
;
.
Volume :
149
Co-Authors:
Parsons, E.P., Department of Horticulture, Purdue University, West Lafayette, IN, 47907, United States
Popopvsky, S., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel, Department of Vegetable Research, Volcani Center, Bet Dagan, 50250, Israel
Lohrey, G.T., Department of Horticulture, Purdue University, West Lafayette, IN, 47907, United States
Alkalai-Tuvia, S., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel
Perzelan, Y., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel
Bosland, P., Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces, NM, 88003, United States
Bebeli, P.J., Department of Plant Breeding and Biometry, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece
Paran, I., Department of Vegetable Research, Volcani Center, Bet Dagan, 50250, Israel
Fallik, E., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel
Jenks, M.A., United States Department of Agriculture, Agriculture Research Service, US Arid Land Agricultural Research Center, Maricopa, AZ, 85138, United States
Facilitators :
From page:
160
To page:
174
(
Total pages:
15
)
Abstract:
Pepper (Capsicum spp.) fruits are covered by a relatively thick coating of cuticle that limits fruit water loss, a trait previously associated with maintenance of postharvest fruit quality during commercial marketing. To shed light on the chemical-compositional diversity of cuticles in pepper, the fruit cuticles from 50 diverse pepper genotypes from a world collection were screened for both wax and cutin monomer amount and composition. These same genotypes were also screened for fruit water loss rate and this was tested for associations with cuticle composition. Our results revealed an unexpectedly large amount of variation for the fruit cuticle lipids, with a more than 14-fold range for total wax amounts and a more than 16-fold range for cutin monomer amounts between the most extreme accessions. Within the major wax constituents fatty acids varied from 1 to 46%, primary alcohols from 2 to 19%, n-alkanes from 13 to 74% and triterpenoids and sterols from 10 to 77%. Within the cutin monomers, total hexadecanoic acids ranged from 54 to 87%, total octadecanoic acids ranged from 10 to 38% and coumaric acids ranged from 0.2 to 8% of the total. We also observed considerable differences in water loss among the accessions, and unique correlations between water loss and cuticle constituents. The resources described here will be valuable for future studies of the physiological function of fruit cuticle, for the identification of genes and QTLs associated with fruit cuticle synthesis in pepper fruit, and as a starting point for breeding improved fruit quality in pepper. © 2013 Scandinavian Plant Physiology Society.
Note:
Related Files :
fatty acids
Genetics
Lipids
metabolism
stearic acid derivative
terpenes
water
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/ppl.12035
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
18971
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:25
You may also be interested in
Scientific Publication
Fruit cuticle lipid composition and water loss in a diverse collection of pepper (Capsicum)
149
Parsons, E.P., Department of Horticulture, Purdue University, West Lafayette, IN, 47907, United States
Popopvsky, S., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel, Department of Vegetable Research, Volcani Center, Bet Dagan, 50250, Israel
Lohrey, G.T., Department of Horticulture, Purdue University, West Lafayette, IN, 47907, United States
Alkalai-Tuvia, S., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel
Perzelan, Y., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel
Bosland, P., Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces, NM, 88003, United States
Bebeli, P.J., Department of Plant Breeding and Biometry, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece
Paran, I., Department of Vegetable Research, Volcani Center, Bet Dagan, 50250, Israel
Fallik, E., Department of Postharvest Science, Volcani Center, Bet Dagan, 50250, Israel
Jenks, M.A., United States Department of Agriculture, Agriculture Research Service, US Arid Land Agricultural Research Center, Maricopa, AZ, 85138, United States
Fruit cuticle lipid composition and water loss in a diverse collection of pepper (Capsicum)
Pepper (Capsicum spp.) fruits are covered by a relatively thick coating of cuticle that limits fruit water loss, a trait previously associated with maintenance of postharvest fruit quality during commercial marketing. To shed light on the chemical-compositional diversity of cuticles in pepper, the fruit cuticles from 50 diverse pepper genotypes from a world collection were screened for both wax and cutin monomer amount and composition. These same genotypes were also screened for fruit water loss rate and this was tested for associations with cuticle composition. Our results revealed an unexpectedly large amount of variation for the fruit cuticle lipids, with a more than 14-fold range for total wax amounts and a more than 16-fold range for cutin monomer amounts between the most extreme accessions. Within the major wax constituents fatty acids varied from 1 to 46%, primary alcohols from 2 to 19%, n-alkanes from 13 to 74% and triterpenoids and sterols from 10 to 77%. Within the cutin monomers, total hexadecanoic acids ranged from 54 to 87%, total octadecanoic acids ranged from 10 to 38% and coumaric acids ranged from 0.2 to 8% of the total. We also observed considerable differences in water loss among the accessions, and unique correlations between water loss and cuticle constituents. The resources described here will be valuable for future studies of the physiological function of fruit cuticle, for the identification of genes and QTLs associated with fruit cuticle synthesis in pepper fruit, and as a starting point for breeding improved fruit quality in pepper. © 2013 Scandinavian Plant Physiology Society.
Scientific Publication
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