Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation.

ABSTRACT: Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the main olive oil producer and exporter in the world. Fruit skin properties are very relevant for fruit and oil quality, water loss, and susceptibility to mechanical damage, rots, and infestations, but limited research focus has been placed on the cuticle of intact olive fruit. In this work, fruit samples from nine olive cultivars ("Arbequina," "Argudell," "Empeltre," "Farga," "Manzanilla," "Marfil," "Morrut," "Picual," and "Sevillenca") were harvested from an experimental orchard at three different ripening stages (green, turning, and ripe), and cuticular membranes were enzymatically isolated from fruit skin. The total contents of cuticular wax and cutin significantly differed among cultivars both in absolute a

SUBMITTER: Diarte C 

PROVIDER: S-EPMC6878217 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature