Next Article in Journal
Thermotolerance and Physiological Traits as Fast Tools to Heat Tolerance Selection in Experimental Sugarcane Genotypes
Next Article in Special Issue
Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating
Previous Article in Journal
Floral Biology Studies in Habanero pepper (Capsicum chinense Jacq.) to Implement in a Cross-Breeding Program
Previous Article in Special Issue
Effects of Treatment with Electrolyzed Oxidizing Water on Postharvest Diseases of Avocado

Chemical Composition of the Cuticle Membrane of Pitaya Fruits (Hylocereus Polyrhizus)

by 1,2,* and 1
Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
Provincial Key Laboratory for Fruits and Vegetables Storage Processingand Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
Author to whom correspondence should be addressed.
Agriculture 2019, 9(12), 250;
Received: 27 October 2019 / Revised: 15 November 2019 / Accepted: 25 November 2019 / Published: 27 November 2019
(This article belongs to the Special Issue Postharvest Physiology and Technology of Fruits and Vegetables)
This study comprehensively analysed the chemical composition of the cuticle in pitaya fruits. The total coverage amount of the waxes versus cutin monomers accumulated at a ratio of 0.6, corresponding to masses per unit of 30.3 μg·cm−2 and 50.8 μg·cm−2, respectively. The predominant wax mixtures were n-alkanes in homologous series of C20–C35, dominated by C31 and C33; as well as triterpenoids with an abundant amount of uvaol, lupenon, β-amyrinon, and β-amyrin. The most prominent cutin compounds were C16- and C18-type monomers, in which 9(10),16-diOH-hexadecanoic acid and 9,10-epoxy-ω-OH-octadecanoic acid predominated, respectively. The average chain length (ACL) of aliphates in pitaya fruit cuticle (30.5) was similar to that estimated in leaf waxes, and higher than that in most of the fruit and petal waxes that have been reported. We propose that the relatively high ACL and wax/cutin ratio might enhance the cuticular barrier properties in pitaya fruit cuticle to withstand drought. View Full-Text
Keywords: pitaya fruit; cuticle; wax; cutin; ACL pitaya fruit; cuticle; wax; cutin; ACL
Show Figures

Figure 1

MDPI and ACS Style

Huang, H.; Jiang, Y. Chemical Composition of the Cuticle Membrane of Pitaya Fruits (Hylocereus Polyrhizus). Agriculture 2019, 9, 250.

AMA Style

Huang H, Jiang Y. Chemical Composition of the Cuticle Membrane of Pitaya Fruits (Hylocereus Polyrhizus). Agriculture. 2019; 9(12):250.

Chicago/Turabian Style

Huang, Hua, and Yueming Jiang. 2019. "Chemical Composition of the Cuticle Membrane of Pitaya Fruits (Hylocereus Polyrhizus)" Agriculture 9, no. 12: 250.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop