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Chemical Composition of the Cuticle Membrane of Pitaya Fruits ( Hylocereus Polyrhizus )

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  • Hua Huang

    (Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
    Provincial Key Laboratory for Fruits and Vegetables Storage Processingand Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China)

  • Yueming Jiang

    (Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China)

Abstract

This study comprehensively analysed the chemical composition of the cuticle in pitaya fruits. The total coverage amount of the waxes versus cutin monomers accumulated at a ratio of 0.6, corresponding to masses per unit of 30.3 μg·cm −2 and 50.8 μg·cm −2 , respectively. The predominant wax mixtures were n -alkanes in homologous series of C 20 –C 35 , dominated by C 31 and C 33 ; as well as triterpenoids with an abundant amount of uvaol, lupenon, β-amyrinon, and β-amyrin. The most prominent cutin compounds were C 16 - and C 18 -type monomers, in which 9(10),16-diOH-hexadecanoic acid and 9,10-epoxy-ω-OH-octadecanoic acid predominated, respectively. The average chain length (ACL) of aliphates in pitaya fruit cuticle (30.5) was similar to that estimated in leaf waxes, and higher than that in most of the fruit and petal waxes that have been reported. We propose that the relatively high ACL and wax/cutin ratio might enhance the cuticular barrier properties in pitaya fruit cuticle to withstand drought.

Suggested Citation

  • Hua Huang & Yueming Jiang, 2019. "Chemical Composition of the Cuticle Membrane of Pitaya Fruits ( Hylocereus Polyrhizus )," Agriculture, MDPI, vol. 9(12), pages 1-11, November.
    • Handle: RePEc:gam:jagris:v:9:y:2019:i:12:p:250-:d:291563
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    Keywords

    pitaya fruit; cuticle; wax; cutin; ACL;
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