Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St, Cairo P.O. 11562, Egypt.
Food Chem. 2025 Jan 15;463(Pt 3):141330. doi: 10.1016/j.foodchem.2024.141330. Epub 2024 Sep 21.
The chemical composition and structure of the cuticular wax in blue honeysuckle fruit were investigated using gas chromatography-mass spectrometry (GC-MS) and scanning electron microscopy (SEM). The results revealed that the cuticular wax was dense and uniform, taking on a tubular form. A total of 158 wax components were identified, including alkanes, terpenes, ketones, alcohols, fatty acids, and esters. The wax was found to be particularly rich in alkanes. After storage, the wax content decreased, whereas an increase in 1-undecanol. The destruction or reduction of cuticular wax resulted in a more rapid decline in storage quality, loss of nutrients, and a decrease in antioxidant phytochemicals. Meanwhile, wax metabolizing enzyme activity and gene expression increased. This study presents a deeper understanding of blue honeysuckle fruit cuticular wax composition and aids to developing effective measures to delay its postharvest fruit quality deterioration.
采用气相色谱-质谱联用技术（GC-MS）和扫描电子显微镜（SEM）对蓝靛果果实表皮蜡的化学组成和结构进行了研究。结果表明，表皮蜡致密均匀，呈管状。共鉴定出 158 种蜡质成分，包括烷烃、萜烯、酮、醇、脂肪酸和酯。蜡质中烷烃含量特别丰富。贮藏后，蜡质含量下降，而 1-十一醇含量增加。表皮蜡的破坏或减少导致贮藏品质更快下降，营养物质损失，抗氧化植物化学物质减少。同时，蜡代谢酶活性和基因表达增加。本研究深入了解了蓝靛果果实表皮蜡的组成，有助于开发延缓其采后果实品质劣变的有效措施。
