食品科学2018，Vol.39Issue(7)：131-138,8.DOI:10.7506/spkx1002-6630-201807020
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
Analysis of Cuticle Components and Microstructure of Satsuma Mandarin(Citrus unshiu Marc.)and Bingtang Sweet Orange(Citrus sinensis Osbeck)
摘要
Abstract
The surface of citrus peel is covered with a layer of wax, exerting multiple important physiological functions. The qualitative and quantitative analysis of cuticular components in the fruit peel of Satsuma mandarin(Citrus unshiu Marc.) and Bingtang sweet orange(Citrus sinensis Osbeck)were carried out by gas chromatography-mass spectrometry(GC-MS). Scanning electron microscopy (SEM) was used to observe the difference in the cuticle microstructure of Satsuma mandarin and Bingtang sweet orange. GC-MS results showed that the epicuticular wax contents of Satsuma mandarin and Bingtang sweet orange were 3.7 and 2.2 μg/cm2, respectively, and the intracuticular wax contents were 13.9 and 18.4 μg/cm2, respectively. The major aliphatic components of epicuticular and intracuticular wax in two citrus cultivars were identical, including alkanes, fatty acids, and primary alcohols, but their proportions and carbon number distribution were dependent on cultivars. Farnesol was found to be exclusively present in the epicuticular wax of Bingtang sweet orange. Moreover, triterpenoid compounds were detected only in the intracuticular wax. The cutin contents of Satsuma mandarin and Bingtang sweet orange were 44.00 and 70.00 μg/cm2, respectively, being significantly different. SEM showed irregular platelet flattened platelet waxes to be deposited on the surface of Satsuma mandarin and Bingtang sweet orange, respectively.The removal of epicuticular wax could cause a significant increase of water loss rate in Satsuma mandarin and Bingtang sweet orange (P < 0.05). Compared with fatty acids, alkanes played a more significant role in water retention in fruits. The differences in the chemical composition and microstructure of cuticle between citrus varieties may contribute to the differences in postharvest storage characteristics, which will provide important evidence for improving the storage quality of different citrus varieties.关键词
柑橘果实/角质层/扫描电子显微镜/气相色谱-质谱联用/水分损失Key words
citrus fruits/cuticle/scanning electron microscopy/gas chromatography-mass spectrometry/water loss分类
轻工纺织引用本文复制引用
张静,丁胜华,谢秋涛,付复华,王蓉蓉,李高阳,单杨..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):131-138,8.基金项目
湖南省自然科学基金项目(2016JJ6077) （2016JJ6077）
国家自然科学基金青年科学基金项目(31501543) （31501543）
公益性行业(农业)科研专项(201303076) （农业）
农业科研杰出人才及其创新团队项目(农办人[2012]64号) （农办人[2012]64号）
"万人计划"领军人才项目(财教[2014]412号) （财教[2014]412号）
