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Chemical Composition and Water Permeability of Fruit and Leaf Cuticles of Olea europaea L.

Author:
Huang, Hua, Burghardt, Markus, Schuster, Ann-Christin, Leide, Jana, Lara, Isabel, Riederer, Markus
Source:
Journal of agricultural and food chemistry 2017 v.65 no.40 pp. 8790-8797
ISSN:
1520-5118
Subject:
Olea europaea, chemical composition, cutin, developmental stages, epicuticular wax, fruits, leaves, olives, permeability, plant cuticle
Abstract:
The plant cuticle, protecting against uncontrolled water loss, covers olive (Olea europaea) fruits and leaves. The present study describes the organ-specific chemical composition of the cuticular waxes and the cutin and compares three developmental stages of fruits (green, turning, and black) with the leaf surface. Numerous organ-specific differences, such as the total coverage of cutin monomeric components (1034.4 μg cm–² and 630.5 μg cm–²) and the cuticular waxes (201.6 μg cm–² and 320.4 μg cm–²) among all three fruit stages and leaves, respectively, were detected. Water permeability as the main cuticular function was 5-fold lower in adaxial leaf cuticles (2.1 × 10–⁵ m s–¹) in comparison to all three fruit stages (9.5 × 10–⁵ m s–¹). The three fruit developmental stages have the same cuticular water permeability. It is hypothesized that a higher weighted average chain length of the acyclic cuticular components leads to a considerably lower permeability of the leaf as compared to the fruit cuticle.
Agid:
5833276