Lara Isabel, Belge Burcu, Goulao Luis F
†Departament de Quı́mica, Unitat de Postcollita-XaRTA, Universitat de Lleida, Rovira Roure 191, 25198 Lleida, Spain.
§Agri4Safe/BioTrop, Instituto de Investigação Cientı́fica Tropical (IICT), Polo Mendes Ferrão - Pavilhão de Agro-Indústrias e Agronomia Tropical, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
J Agric Food Chem. 2015 Apr 29;63(16):4005-19. doi: 10.1021/acs.jafc.5b00013. Epub 2015 Apr 16.
Cuticles are plant structures, composed mostly by lipidic layers, synthesized by nonwoody aerial plant organs and deposited on the surface of outer epidermal cell walls. Although its significance has been often disregarded, cuticle deposition modifies organ chemistry, influences mechanical properties, and plays a central role in sensing and interacting with the surrounding environment. Even though some research has been undertaken addressing cuticle biosynthesis and composition in vegetative plant tissues, comparatively less information is available regarding cuticle composition in the epidermis of fruits. However, recent work points to a role for cuticles in the modulation of fruit quality and postharvest performance, indicating that current models for the investigation of fruit development, metabolism, and quality need to integrate a comprehensive knowledge of the cuticle layer. This paper provides an overview of recent findings and observations regarding cuticle biosynthesis and composition in fruits from species of agronomic and economic relevance. Important, but often neglected differences in cuticle composition and biosynthesis patterns among diverse fruit species are described herein to generate an atlas of what is currently known about fruit cuticles and to highlight what remains to be explored. Emphasis is placed on the need to investigate each genetic background considering its own specificities, to permit correlations with the particular physiology of each species considered. Both specific composition and changes during maturation and ripening are reviewed.
角质层是植物结构，主要由脂质层组成，由非木质地上植物器官合成并沉积在外层表皮细胞壁表面。尽管其重要性常常被忽视，但角质层的沉积会改变器官的化学性质，影响机械性能，并在感知周围环境和与之相互作用中发挥核心作用。尽管已经开展了一些关于营养植物组织中角质层生物合成和组成的研究，但关于果实表皮角质层组成的信息相对较少。然而，最近的研究表明角质层在调节果实品质和采后性能方面发挥作用，这表明目前用于研究果实发育、代谢和品质的模型需要整合对角质层的全面了解。本文概述了有关具有农业和经济相关性的果实角质层生物合成和组成的最新发现和观察结果。本文描述了不同果实种类之间角质层组成和生物合成模式中重要但常被忽视的差异，以生成一份关于目前已知的果实角质层的图谱，并突出有待探索的内容。重点强调了需要考虑每个遗传背景的特异性进行研究，以便与所考虑的每个物种的特定生理学建立关联。本文综述了特定组成以及成熟和成熟过程中的变化。
