Effects of Different Postharvest Treatments on Cuticle Microstructure and Components of 'Nanfeng' Mandarins (<i>Citrus reticulata </i>Blanco<italic/> cv. <i>Kinokuni</i>) During Cold Storage

CHEN Sheng; GE Shuai; LUO Yaohua; YANG Lüzhu; HE Shuang; WANG Rongrong; DING Shenghua

doi:10.13386/j.issn1002-0306.2022010054

Volume 43 Issue 22

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(22): 365-378. > DOI: 10.13386/j.issn1002-0306.2022010054

CHEN Sheng, GE Shuai, LUO Yaohua, et al. Effects of Different Postharvest Treatments on Cuticle Microstructure and Components of 'Nanfeng' Mandarins (Citrus reticulata Blanco cv. Kinokuni) During Cold Storage[J]. Science and Technology of Food Industry, 2022, 43(22): 365−378. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010054.

Citation:

PDF (13469 KB)

Effects of Different Postharvest Treatments on Cuticle Microstructure and Components of 'Nanfeng' Mandarins (Citrus reticulata Blanco cv. Kinokuni) During Cold Storage

CHEN Sheng^{1, 2,},
GE Shuai^{1, 2},
LUO Yaohua^{1, 2},
YANG Lüzhu^{1, 2},
HE Shuang²,
WANG Rongrong³,
DING Shenghua^{1, 2, ,}

1.
Longping Branch Graduate School, Hunan University, Changsha 410125, China
2.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
3.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

More Information

Received Date: January 09, 2021
Available Online: September 04, 2022

Graphical Abstract

Abstract

Abstract

The cuticle plays an important role in postharvest physiology of fruit, and its microstructure and components could be affected by different postharvest storage conditions. Heat shock (HT) and chitosan (CS) treatment have been proved to be effective in delaying fruit decay. In this study, 'Nanfeng' mandarins (Citrus reticulata Blanco cv. Kinokuni) were treated with HT, CS and HT combined with CS (HT+CS), and changes in cuticle microstructure and components during cold storage for 75 d were carried out by scanning electron microscopy (SEM) and gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that irregular platelets waxes were deposited on the surface of 'Nanfeng' mandarins. The epicuticular wax redistributed and filled the cracks on the epidermis of the fruit induced by HT. Totally, 38 different components were identified in the epicuticular wax while 50 different components in intracuticular wax. Epicuticular wax and intracuticular wax for all groups were mainly composed of alkanes, acids, esters, and terpenoids. And all the cutin monomers were acids, including 7 different components. Hexadecanoic acid was the main component in cuticle of 'Nanfeng' mandarins. In general, there was no obvious regular change in the amounts of epicuticular wax, while intracuticular wax decreased firstly and then increased. And the amounts of cutin monomers decreased all the time during cold storage. All 3 treatments significantly inhibited the decline of epicuticular wax and intracuticular wax after 45 d, and effectively inhibited the reduction of cutin monomers all along, especially for the heat shock. In summary, heat shock can maintain the storage quality of 'Nanfeng' mandarins by changing the microstructure and regulating the components of cuticle, which shed new light on improving its postharvest storage quality.
- 'Nanfeng' mandarins,
- cuticle,
- heat shock,
- chitosan,
- morphological structure,
- chemical composition

FullText(HTML)

References (41)

References

[1]	WANG X, KONG L, ZHI P, et al. Update on cuticular wax biosynthesis and its roles in plant disease resistance[J]. International Journal of Molecular Sciences,2020,21(15):5514. doi: 10.3390/ijms21155514
[2]	BERHIN A, DE BELLIS D, FRANKE R B, et al. The root cap cuticle: A cell wall structure for seedling establishment and lateral root formation[J]. Cell,2019,176(6):1367−1378. doi: 10.1016/j.cell.2019.01.005
[3]	QIAO P, BOURGAULT R, MOHAMMADI M, et al. A maize LIPID TRANSFER PROTEIN may bridge the gap between PHYTOCHROME-mediated light signaling and cuticle biosynthesis[J]. Plant Signaling and Behavior,2020,15(9):e1790824. doi: 10.1080/15592324.2020.1790824
[4]	杨绿竹, 王馨雨, 王蓉蓉, 等. 柑橘果皮角质层及其对采后贮藏保鲜影响的研究进展[J]. 食品科学,2020,41(7):234−244. [YANG L Z, WANG X Y, WANG R R, et al. Progress in the knowledge of the cuticle of citrus fruits and its effect on postharvest fruit quality during storage[J]. Food Science,2020,41(7):234−244. doi: 10.7506/spkx1002-6630-20190324-300
[5]	宿胜男, 赵文启, 陈国刚, 等. 库尔勒香梨表皮蜡质组分的变化与其生理变化的关系[J]. 食品工业科技,2018,39(12):284−289. [SU S N, ZHAO W Q, CHEN G G, et al. Effects of changes in waxy components of Korla fragrant pear on its physiological changes[J]. Science and Technology of Food Industry,2018,39(12):284−289.
[6]	ZHANG Y, CHEN X B, DU Z H, et al. A proposed method for simultaneous measurement of cuticular transpiration from different leaf surfaces in Camellia sinensis[J]. Frontiers in Plant Science,2020,11:420. doi: 10.3389/fpls.2020.00420
[7]	LARA I, BELGE B, GOULAO L F. The fruit cuticle as a modulator of postharvest quality[J]. Postharvest Biology and Technology,2014,87:103−112. doi: 10.1016/j.postharvbio.2013.08.012
[8]	CHEN D, SUN Z Y, WU K S, et al. Dynamic changes in wax and cutin compounds and the relationship with water loss in 'Red Fuji' and 'Golden Delicious' apples during shelf life[J]. International Journal of Food Science and Technology,2021,56(12):6335−6344. doi: 10.1111/ijfs.15369
[9]	WANG Y, SU S, CHEN G, et al. Relationship between cuticular waxes and storage quality parameters of korla pear under different storage methods[J]. Journal of Plant Growth Regulation,2021,40:1152−1165. doi: 10.1007/s00344-020-10176-3
[10]	DING S H, ZHANG J, YANG L Z, et al. Changes in cuticle components and morphology of 'Satsuma' mandarin (Citrus unshiu) during ambient storage and their potential role on Penicillium digitatum infection[J]. Molecules,2020,25(2):412. doi: 10.3390/molecules25020412
[11]	ZHU M, JI J, WANG M, et al. Cuticular wax of mandarin fruit promotes conidial germination and germ tube elongation, and impairs colony expansion of the green mold pathogen, Penicillium digitatum[J]. Postharvest Biology and Technology,2020,169:111296. doi: 10.1016/j.postharvbio.2020.111296
[12]	徐呈祥, 郑福庆, 马艳萍, 等. 贮藏温度对耐贮性不同的柑橘品种果皮蜡质含量及其化学组成的影响[J]. 食品科学,2021,42(13):223−232. [XU C X, ZHENG F Q, MA Y P, et al. Effect of storage temperature on peel wax content and chemical composition of citrus cultivars with different storability[J]. Food Science,2021,42(13):223−232. doi: 10.7506/spkx1002-6630-20190617-167
[13]	徐呈祥, 吴秀兰, 马艳萍, 等. 贮藏温度对砂糖橘果皮表面结构及蜡质的影响[J]. 园艺学报,2019,46(6):1057−1067. [XU C X, WU X L, MA Y P, et al. Effect of storage temperature on the peel surface structure and wax content of 'Shatangju' mandarin (Citrus reticulate) fruit[J]. Acta Horticulturae Sinica,2019,46(6):1057−1067.
[14]	马亚琴, 贾蒙, 周心智. 柑橘采后贮藏保鲜技术研究进展[J]. 食品与发酵工业,2019,45(22):290−297. [MA Y Q, JIA M, ZHOU X Z. Research advances in postharvest preservation techniques of citrus fruits[J]. Food and Fermentation Industries,2019,45(22):290−297.
[15]	杨冲, 彭珍, 熊涛. 南丰蜜桔汁乳酸菌发酵过程中品质的变化[J]. 食品工业科技,2018,39(11):1−5,11. [YANG C, PENG Z, XIONG T. Quality changes of Nan Feng orange juice during lactic acid bacteria fermentation[J]. Science and Technology of Food Industry,2018,39(11):1−5,11.
[16]	KAHRAMANOLU B, CHEN C, CHEN Y, et al. Improving storability of ''Nanfeng'' mandarins by treating with postharvest hot water dipping[J]. Journal of Food Quality,2020,2020:1−12.
[17]	CHEN C, NIE Z, WAN C, et al. Preservation of xinyu tangerines with an edible coating using Ficus hirta vahl. fruits extract-incorporated chitosan[J]. Biomolecules,2019,9(2):46. doi: 10.3390/biom9020046
[18]	SILVA Y C R D, ALVES R M, SILVA B M P D, et al. Chitosan and hot water treatments reduce postharvest green mould in 'Murcott' tangor[J]. Journal of Phytopathology,2020,168(9):542−550. doi: 10.1111/jph.12932
[19]	江靖, 朱向荣, 苏东林, 等. 热激结合臭氧熏蒸对“涟红”蜜桔采后品质的影响[J]. 食品与机械,2018,34(12):120−123, 171. [JIANG J, ZHU X R, SU D L, et al. The effect on the postharvest qualities of 'Lianhong' citrus fruit by using heat shock combined with ozone fumigation[J]. Food and Machinery,2018,34(12):120−123, 171.
[20]	耿红兰, 刘亚平, 王晓闻, 等. 壳聚糖涂膜处理对冷藏砂糖橘冷害和品质影响[J]. 核农学报,2016,30(10):1952−1958. [GENG H L, LIU Y P, WANG X W, et al. Effect of chitosan treatments on storage quality and membrane lipid peroxidation of Shatangju under chilling temperature[J]. Journal of Nuclear Agricultural Sciences,2016,30(10):1952−1958. doi: 10.11869/j.issn.100-8551.2016.10.1952
[21]	LIU D C, LI Y, ZHENG Q, et al. Analysis of cuticular wax constituents and genes that contribute to the formation of 'glossy Newhall', a spontaneous bud mutant from the wild-type a navel 'Newhall' orange[J]. Plant Molecular Biology,2015,88(6):573−590. doi: 10.1007/s11103-015-0343-9
[22]	WANG J Q, LI S, LI X, et al. Regulation of cuticle formation during fruit development and ripening in 'Newhall' navel orange (Citrus sinensis Osbeck) revealed by transcriptomic and metabolomic profiling[J]. Plant Science,2016,243:131−144. doi: 10.1016/j.plantsci.2015.12.010
[23]	CAJUSTE J F, GONZÁLEZ-CANDELAS L, VEYRAT A, et al. Epicuticular wax content and morphology as related to ethylene and storage performance of 'Navelate' orange fruit[J]. Postharvest Biology and Technology,2010,55(1):29−35. doi: 10.1016/j.postharvbio.2009.07.005
[24]	PALMA A, AQUINO S D, VANADIA S, et al. Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments[J]. Postharvest Biology and Technology,2013,78:24−33. doi: 10.1016/j.postharvbio.2012.12.002
[25]	XU D, QIN H R, REN D. Prolonged preservation of tangerine fruits using chitosan/montmorillonite composite coating[J]. Postharvest Biology and Technology,2018,143:50−57. doi: 10.1016/j.postharvbio.2018.04.013
[26]	DONG X, RAO J, HUBER D J, et al. Wax composition of 'Red Fuji' apple fruit during development and during storage after 1-methylcyclopropene treatment[J]. Horticulture, Environment, and Biotechnology,2012,53(4):288−297. doi: 10.1007/s13580-012-0036-0
[27]	WANG J Q, HAO H H, Liu R S, et al. Comparative analysis of surface wax in mature fruits between Satsuma mandarin (Citrus unshiu) and 'Newhall' navel orange (Citrus sinensis) from the perspective of crystal morphology, chemical composition and key gene expression[J]. Food Chemistry,2014,153:177−185. doi: 10.1016/j.foodchem.2013.12.021
[28]	王敏力, 刘德春, 杨莉, 等. 不同种类柑橘的蜡质结构与成分比较[J]. 园艺学报,2014,41(8):1545−1553. [WANG M L, LIU D C, YANG L, et al. Comparative analysis of different citrus wax morphological structure and composition[J]. Acta Horticulturae Sinica,2014,41(8):1545−1553.
[29]	LIU D C, MA Q L, YANG L, et al. Comparative analysis of the cuticular waxes and related gene expression between 'Newhall' and 'Ganqi 3' navel orange during long-term cold storage[J]. Plant Physiology and Biochemistry,2021,167:1049−1060. doi: 10.1016/j.plaphy.2021.09.032
[30]	YIN Y, BI Y, CHEN S J, et al. Chemical composition and antifungal activity of cuticular wax isolated from Asian pear fruit (cv. Pingguoli)[J]. Scientia Horticulturae,2011,129(4):577−582. doi: 10.1016/j.scienta.2011.04.028
[31]	张静, 丁胜华, 谢秋涛, 等. 温州蜜柑和冰糖橙果实表面角质层组分及微观结构差异分析[J]. 食品科学,2018,39(7):131−138. [ZHANG J, DING S H, XIE Q T, et al. Analysis of cuticle components and microstructure of Satsuma mandarin (Citrus unshiu Marc.) and Bingtang sweet orange (Citrus sinensis Osbeck)[J]. Food Science,2018,39(7):131−138. doi: 10.7506/spkx1002-6630-201807020
[32]	TRIVEDIA P, NGUYENA N, KLAVINS L, et al. Analysis of composition, morphology, and biosynthesis of cuticular wax in wild type bilberry (Vaccinium myrtillus L.) and its glossy mutant[J]. Food Chemistry,2021,354:129517. doi: 10.1016/j.foodchem.2021.129517
[33]	YANG Y Q, ZHOU B, WANG C, et al. Analysis of the inhibitory effect of 1-methylcyclopropene on skin greasiness in postharvest apples by revealing the changes of wax constituents and gene expression[J]. Postharvest Biology and Technology,2017,134:87−97. doi: 10.1016/j.postharvbio.2017.08.013
[34]	李湘, 江靖, 李高阳, 等. GC-IMS结合化学计量学分析不同采后处理对柑橘果皮挥发性化合物的影响[J]. 食品科学,2021,42(20):128−134. [LI X, JIANG J, LI G Y, et al. GC-IMS combined with chemometrics to analyze the effects of different post harvest treatments on citrus peel volatile compounds[J]. Food Chemistry,2021,42(20):128−134. doi: 10.7506/spkx1002-6630-20200808-110
[35]	王金秋, 何义仲, 徐坤洋, 等. 三种类型柑橘成熟果实表面蜡质分析[J]. 中国农业科学,2016,49(10):1936−1945. [WANG J Q, HE Y Z, XU K Y, et al. Characterization of mature fruit surface waxes of three cultivated citrus species[J]. Scientia Agricultura Sinica,2016,49(10):1936−1945. doi: 10.3864/j.issn.0578-1752.2016.10.010
[36]	DING S H, ZHANG J, WANG R R, et al. Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage[J]. International Journal of Food Properties,2018,21(1):2411−2427. doi: 10.1080/10942912.2018.1528272
[37]	NAZIRI E, MANTZOURIDOU F, TSIMIDOU M. Enhanced squalene production by wild-type Saccharomyces cerevisiae strains using safe chemical means[J]. Journal of Agricultural and Food Chemistry,2011,59(18):9980−9989. doi: 10.1021/jf201328a
[38]	BELGE B, GOULAO L F, COMABELLA E, et al. Postharvest heat and CO₂ shocks induce changes in cuticle composition and cuticle-related gene expression in 'October Sun' peach fruit[J]. Postharvest Biology and Technology,2019,148:200−207. doi: 10.1016/j.postharvbio.2018.11.005
[39]	RIIKKA J, MIKA K, HEIKKI K. Cutin composition of selected northern berries and seeds[J]. Food Chemistry,2010,122:137−144. doi: 10.1016/j.foodchem.2010.02.030
[40]	MARGA F, PESACRETA T C, HASENSTEIN K H. Biochemical analysis of elastic and rigid cuticles of Cirsium horridulum[J]. Planta,2001,213(6):841−848. doi: 10.1007/s004250100576
[41]	张静, 王蓉蓉, 单杨, 等. 冷藏过程中温州蜜柑角质层组分变化及其对指状青霉生长的影响[J]. 食品科学,2019,40(1):233−239. [ZHANG J, WANG R R, SHAN Y, et al. Change of cuticle components in mature Satsuma mandarin fruits (Citrus unshiu) during cold storage and their effects on the growth of Penicillium digitatum[J]. Food Science,2019,40(1):233−239. doi: 10.7506/spkx1002-6630-20170928-411

[1]	CUI Yanru, PANG Rizhao, CEN Qiuyu, WEI Juanfang, ZHANG Anren. Research Progress on the Effect and Mechanism of Probiotics in Relieving Parkinson's Disease Related Symptoms[J]. Science and Technology of Food Industry, 2023, 44(9): 475-481. DOI: 10.13386/j.issn1002-0306.2022070268
[2]	HUANG Yanyan, LIANG Yantong, WU Jiamin, ZENG Xin'an, ZENG Qiaohui, CAO Shilin, LIAO Lan, WANG Langhong. A Review of the Mechanism of Probiotics Controlling Obesity through Intestinal Flora[J]. Science and Technology of Food Industry, 2023, 44(8): 1-8. DOI: 10.13386/j.issn1002-0306.2022080280
[3]	TANG Manyu, WANG Wanqing, QIANG Jingwen, HUA Wei, WU Shuang, LI Yali, ZHEN Xin, LI Chungeng, CHENG Yanling. Interaction and Mechanism of Probiotics with Gut Flora and Immune Regulation: A Review[J]. Science and Technology of Food Industry, 2022, 43(16): 486-493. DOI: 10.13386/j.issn1002-00306.2022030025
[4]	GUO Zichen, LIU Qian, WANG Yunting, WANG Han, ZHAO Jiangyan, ZHAO Yaxin, SUN Yaxuan, DAI Xueling. Effects of Probiotic Compound Preparations on Antioxidant Indexes, Cytokines and Intestinal Flora in Mice Treated with Ceftriaxone Sodium[J]. Science and Technology of Food Industry, 2022, 43(15): 383-391. DOI: 10.13386/j.issn1002-0306.2021110359
[5]	DUAN Hao, LV Yanni, YAN Wenjie. Application Progress of Probiotics in Functional Food in China[J]. Science and Technology of Food Industry, 2022, 43(3): 384-394. DOI: 10.13386/j.issn1002-0306.2020100077
[6]	XIAO Xue-jun, XINHUA·Na-bi. Research Progress on Immunomodulation and Antitumor Effect of Probiotics[J]. Science and Technology of Food Industry, 2020, 41(10): 321-326. DOI: 10.13386/j.issn1002-0306.2020.10.054
[7]	ZHONG Qian-gui, QIU Ming-meng, YANG Juan, YANG Li-zhi, GE Yong-kun, JIANG Yu-ji, CHEN Bing-zhi. Effects of Hericium erinaceus Polysaccharides on the Growth of Gastrointestinal Probiotics[J]. Science and Technology of Food Industry, 2019, 40(19): 301-304,309. DOI: 10.13386/j.issn1002-0306.2019.19.052
[8]	LU Jing-jing, WANG Na-na, JIAO Wen-shu, HUO Gui-cheng. The Mechanism and Research Progress of Probiotics in Relieving Obesity[J]. Science and Technology of Food Industry, 2019, 40(3): 296-299,306. DOI: 10.13386/j.issn1002-0306.2019.03.047
[9]	ZHU Zong-tao, HAN Bing, WAN Feng, MENG Xiang-chen. Research progress on the interventional effects of probiotics on diabetes[J]. Science and Technology of Food Industry, 2017, (22): 321-324. DOI: 10.13386/j.issn1002-0306.2017.22.062
[10]	XUE Chao-hui, ZHANG Lan-wei, WANG Shu-mei, LI Hong-bo. Research progress in probiotics for the prevention and treament of Clostridium difficile-associated diarrhoea[J]. Science and Technology of Food Industry, 2013, (22): 358-362. DOI: 10.13386/j.issn1002-0306.2013.22.090

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	黄延莉，张焕新，吕民琪，吴平，罗靖，吴红霞，刘萍. 低血糖生成指数玉米淀粉添加量对饼干品质及其体外淀粉消化率的影响. 食品安全质量检测学报. 2025(03): 249-257 .
2.	杨乐，刘丽莉，丁玥，程伟伟，肖枫 . 茶多酚-卵白蛋白可食膜对冷鲜猪肉品质的影响及微生物生长模型的构建. 食品与发酵工业. 2025(06): 103-111 .
3.	周亚峰，王影. 小麦品质对中西面点制作工艺的影响研究. 南方农机. 2024(23): 78-81 .