Produce Degradation Pathways and Prevention

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© 2005 by CRC Press

2

Role of Cuticles

in Produce Quality

and Preservation

Gregory M. Glenn, Bor-Sen Chiou, Syed H. Imam,

Delilah F. Wood, and William J. Orts

United States Department of Agriculture, Agricultural Research

Service, Western Regional Research Center, Albany, CA

CONTENTS

2.1 Introduction .................................................................................................... 20
2.2 General Structure and Composition of Plant Cuticles .................................. 20
2.2.1 Cuticle Model..................................................................................... 21
2.2.2 Cuticle Composition .......................................................................... 21
2.2.2.1 Cutin.................................................................................... 21
2.2.2.2 Waxes .................................................................................. 24
2.3 Cuticular Structure and Composition in Produce ......................................... 24
2.3.1 Cuticular Growth and Development .................................................. 24
2.3.2 Variability in Cuticle Structure and Composition ............................. 25
2.4 Barrier Properties of the Cuticle.................................................................... 26
2.4.1 Barrier to Liquids and Gases ............................................................. 26
2.4.2 Barrier to Pathogens........................................................................... 29
2.5 Role of Cuticle in Host/Pathogen Response ................................................. 30
2.6 Role of Cuticle on Mechanical Properties Related to Quality ..................... 32
2.7 Role of Cuticle in Aesthetic Quality ............................................................. 33
2.8 Role of Cuticle on Physiological Disorders .................................................. 34
2.8.1 Chilling Injury.................................................................................... 34
2.8.2 Browning ............................................................................................ 35
2.8.3 Purple Spot ......................................................................................... 35
2.8.4 Scald ................................................................................................... 35
2.8.5 Cuticular Cracking ............................................................................. 36
2.8.5.1 Cherry ................................................................................. 36
2.8.5.2 Apple................................................................................... 41
2.8.5.3 Tomato ................................................................................ 43
2.8.5.4 Other Produce ..................................................................... 43
2.9 Summary ........................................................................................................ 45
References................................................................................................................ 46