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Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit Ripeness.
Vichi, Stefania; Cortés-Francisco, Nuria; Caixach, Josep; Barrios, Gonçal; Mateu, Jordi; Ninot, Antonia; Romero, Agustí.
Afiliación
  • Vichi S; Nutrition, Food Science and Gastronomy Department, Catalonian Reference Network on Food Technology (XaRTA), Institute for Research on Nutrition and Food Safety (INSA), University of Barcelona , Food and Nutrition Torribera Campus, Avenida Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.
  • Cortés-Francisco N; Laboratory of the Public Health Agency of Barcelona , Avenida de les Drassanes 13, 08001 Barcelona, Spain.
  • Caixach J; Mass Spectrometry Laboratory/Organic Pollutants, Institute of Environmental Assessment and Water Research (IDAEA), Spanish Council for Scientific Research (CSIC) , Jordi Girona 18-26, 08034 Barcelona, Spain.
  • Barrios G; Section of Agriculture and Plant Health, Territorial Service of Tarragona, Ministry of Agriculture, Livestock, Fisheries and Food, Catalonian Government , Avenida Catalunya 50, 3a, 43002 Tarragona, Spain.
  • Mateu J; Section of Agriculture and Plant Health, Territorial Service of Tarragona, Ministry of Agriculture, Livestock, Fisheries and Food, Catalonian Government , Avenida Catalunya 50, 3a, 43002 Tarragona, Spain.
  • Ninot A; Olive Production, Oil Processing and Nut Trees, Institute for Food and Agricultural Research and Technology (IRTA) , Mas de Bover, Carretera de Reus El Morell, 43120 Constantí, Tarragona, Spain.
  • Romero A; Olive Production, Oil Processing and Nut Trees, Institute for Food and Agricultural Research and Technology (IRTA) , Mas de Bover, Carretera de Reus El Morell, 43120 Constantí, Tarragona, Spain.
J Agric Food Chem ; 64(30): 5985-94, 2016 Aug 03.
Article en En | MEDLINE | ID: mdl-27403567
The epicuticular wax (EW) layer is located on the surface of most plant organs. It provides the cuticle with most of its properties and is the primary barrier against biotic and abiotic stress. Despite the importance of Olea europaea cultivation, few studies have characterized the EW covering leaves and olives, which could be involved in resistance to both infection and environmental conditions. In the present study, wide-ranging screening was carried out using direct-injection electrospray ionization coupled to high-resolution mass spectrometry to analyze EW in developing olives of nine varieties. The proportions of EW fractions [wax esters (WEs), diacylglycerols, triacylglycerols (TAGs), triterpenic acids, and aldehydes] strongly depended upon the olive cultivar and, in only a few cases, were influenced by the sampling date. The specific compositions of the major fractions, WEs and TAGs, were strictly related to the cultivar, while the degree of unsaturation and chain length of the WEs evolved throughout the 4 weeks prior to the olive turning color.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ceras / Olea / Frutas Idioma: En Revista: J Agric Food Chem Año: 2016 Tipo del documento: Article País de afiliación: España Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ceras / Olea / Frutas Idioma: En Revista: J Agric Food Chem Año: 2016 Tipo del documento: Article País de afiliación: España Pais de publicación: Estados Unidos