Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (17): 3661-3668.doi: 10.3864/j.issn.0578-1752.2012.17.025

• RESEARCH NOTES • Previous Articles     Next Articles

Effects of Preharvest Bagging Treatment on the Micro-Structure and Chemical Composition of Cuticular Wax in Pingguoli Pear Fruit

 LI  Yong-Cai, YIN  Yan, CHEN  Song-Jiang, BI  Yang, GE  Yong-Hong   

  1. 1.甘肃农业大学食品科学与工程学院，兰州 730070
  • Received:2012-03-09 Online:2012-09-01 Published:2012-04-25

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Abstract: 【Objective】 The objective of this study is to further explore the effect of preharvest bagging on micro-structure and chemical composition of cuticular wax in Pingguoli pear fruit (Pyrus bretschneideri Rehd. cv. Pingguoli). 【Method】 Pear fruits were bagged with two-layer paper at 60 days after petal fall, ultrastructure and chemical composition of cuticular wax in Pingguoli pear were measured by scanning electron microscope and gas chromatography-mass spectrometry (GC-MS) respectively. 【Result】No significant differences in cuticular wax content per surface area between bagging and non-bagging fruits were observed. Ultrastructure of cuticular wax in bagged fruit was rougher, uneven, more cracks and no wax crystals formation compared with that in control fruits. Different numbers and kinds of chemical compounds in cuticular wax of bagged and non-bagged fruits were detected. The relative content of alkanes in cuticular wax of bagged pear was higher than the control, on the contrary, the content of alkanoic acids was lower, and the relative content of alkanes, alhydes and triterpenoids had no difference between bagged and the control fruits. Chain-length distribution of saturated n-alkanoic acids made a difference, alkanoic acids with chain lengths of C26 and C28 were present in higher amounts in cuticular wax of bagged and non-bagged fruits, but C30 alkanoic acids were not detected in the wax of bagged fruits.【Conclusion】These results suggested that preharvest bagging significantly influenced micro-structure, and kinds and their chain-length distribution of chemical composition of cuticular wax in Pingguoli pear, but the mechanism of action needs to be further studied.

Key words: Pingguoli pear, bagging, cuticular wax, ultrastructure, chemical composition

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