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Analysis of composition, morphology, and biosynthesis of cuticular wax in wild type bilberry (Vaccinium myrtillus L.) and its glossy mutant

Permanent lenke
https://hdl.handle.net/10037/22100
DOI
https://doi.org/10.1016/j.foodchem.2021.129517
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article.pdf (4.454Mb)
Publisert versjon (PDF)
Dato
2021-03-09
Type
Journal article
Tidsskriftartikkel
Peer reviewed

Forfatter
Trivedi, Priyanka; Nguyen, Nga; Klavins, Linards; Kviesis, Jorens; Heinonen, Esa; Remes, Janne; Jokipii-Lukkari, Soile; Klavins, Maris; Karppinen, Katja; Jaakola, Laura; Häggman, Hely
Sammendrag
In this study, cuticular wax load, its chemical composition, and biosynthesis, was studied during development of wild type (WT) bilberry fruit and its natural glossy type (GT) mutant. GT fruit cuticular wax load was comparable with WT fruits. In both, the proportion of triterpenoids decreased during fruit development concomitant with increasing proportions of total aliphatic compounds. In GT fruit, a higher proportion of triterpenoids in cuticular wax was accompanied by a lower proportion of fatty acids and ketones compared to WT fruit as well as lower density of crystalloid structures on berry surfaces. Our results suggest that the glossy phenotype could be caused by the absence of rod-like structures in GT fruit associated with reduction in proportions of ketones and fatty acids in the cuticular wax. Especially CER26-like, FAR2, CER3-like, LTP, MIXTA, and BAS genes showed fruit skin preferential expression patterns indicating their role in cuticular wax biosynthesis and secretion.
Forlag
Elsevier
Sitering
Trivedi, Nguyen, Klavins, Kviesis, Heinonen, Remes, Jokipii-Lukkari, Klavins, Karppinen, Jaakola, Häggman. Analysis of composition, morphology, and biosynthesis of cuticular wax in wild type bilberry (Vaccinium myrtillus L.) and its glossy mutant. Food Chemistry. 2021;354
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  • Artikler, rapporter og annet (arktisk og marin biologi) [1632]
Copyright 2021 The Author(s)

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