Articles
Impact of cuticular waxes on fruit water loss and color in blueberries: insights from transcriptional analysis
Article number
1440_16
Pages
113 – 120
Language
English
Abstract
Fruit quality in blueberries, including surface color at harvest and postharvest water loss, is significantly influenced by cuticular waxes.
This investigation delved into the transcriptional regulation of cuticular wax deposition in northern highbush blueberries (Vaccinium corymbosum L.), exploring its correlation with fruit water loss and surface color throughout ripening and postharvest storage.
We examined the contributions of the cuticle and stem scar to blueberry water loss across different cultivars.
Notably, a significant portion of water loss (55-69%) occurred through the cuticle, highlighting its pivotal role in restricting water loss.
The content and composition of cuticular waxes, particularly oleanolic and ursolic acid, varied among cultivars and were inversely related to water loss.
Total cuticular wax content exhibited a decrease during fruit ripening followed by an increase during postharvest storage.
Transcriptome analysis uncovered a network of transcripts associated with cuticular wax biosynthesis, highlighting the roles of various OSC-Like and CYP716A-like genes in triterpene alcohol and acid production, respectively.
Moreover, exogenous abscisic acid (ABA) application induced the expression of triterpenoid biosynthetic genes, leading to altered wax composition and reduced fruit water loss.
Concurrently, the content of β-diketones increased with ABA application, correlating with enhanced fruit lightness.
Collectively, these findings provide valuable insights into the molecular mechanisms underlying cuticular wax deposition and its impact on fruit quality traits in blueberries, as well as the contributions of the cuticle and stem scar to water loss regulation.
This investigation delved into the transcriptional regulation of cuticular wax deposition in northern highbush blueberries (Vaccinium corymbosum L.), exploring its correlation with fruit water loss and surface color throughout ripening and postharvest storage.
We examined the contributions of the cuticle and stem scar to blueberry water loss across different cultivars.
Notably, a significant portion of water loss (55-69%) occurred through the cuticle, highlighting its pivotal role in restricting water loss.
The content and composition of cuticular waxes, particularly oleanolic and ursolic acid, varied among cultivars and were inversely related to water loss.
Total cuticular wax content exhibited a decrease during fruit ripening followed by an increase during postharvest storage.
Transcriptome analysis uncovered a network of transcripts associated with cuticular wax biosynthesis, highlighting the roles of various OSC-Like and CYP716A-like genes in triterpene alcohol and acid production, respectively.
Moreover, exogenous abscisic acid (ABA) application induced the expression of triterpenoid biosynthetic genes, leading to altered wax composition and reduced fruit water loss.
Concurrently, the content of β-diketones increased with ABA application, correlating with enhanced fruit lightness.
Collectively, these findings provide valuable insights into the molecular mechanisms underlying cuticular wax deposition and its impact on fruit quality traits in blueberries, as well as the contributions of the cuticle and stem scar to water loss regulation.
Publication
Authors
S.D. Castellarin, M. Dossett, E.M. Gerbrandt, Y. Yan
Keywords
abscisic acid, β-diketones, fruit color, fruit water loss, triterpenoids, transcriptomics
Online Articles (74)