Academic Journal
3D (x-y-t) Raman imaging of tomato fruit cuticle: Microchemistry during development
| العنوان: | 3D (x-y-t) Raman imaging of tomato fruit cuticle: Microchemistry during development |
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| المؤلفون: | González Moreno, Ana, Domínguez, Eva, Mayer, Konrad, Xiao, Nannan, Bock, Peter, Heredia, Antonio, Gierlinger, Notburga |
| المساهمون: | Agencia Estatal de Investigación, Ministerio de Ciencia e Innovación, European Regional Development Fund, Austrian Science Fund, Spanish Ministerio de Educación y Formación Profesional |
| المصدر: | Plant Physiology ; volume 191, issue 1, page 219-232 ; ISSN 0032-0889 1532-2548 |
| بيانات النشر: | Oxford University Press (OUP) |
| سنة النشر: | 2022 |
| الوصف: | The cuticle is a protective extracellular matrix that covers the above-ground epidermis of land plants. Here, we studied the cuticle of tomato (Solanum lycopersicum L.) fruits in situ using confocal Raman microscopy. Microsections from cuticles isolated at different developmental stages were scanned to visualize cuticle components with a spatial resolution of 342 nm by univariate and multivariate data analysis. Three main components, cutin, polysaccharides, and aromatics, were identified, with the latter exhibiting the strongest Raman scattering intensity. Phenolic acids and flavonoids were differentiated within the cuticle, and three schematic cuticle models were identified during development. Phenolic acids were found across the entire cuticle at the earliest stage of development, i.e. during the formation of the procuticle layer. Based on a mixture analysis with reference component spectra, the phenolic acids were identified as mainly esterified p-coumaric acid together with free p-hydroxybenzoic acid. During the cell expansion period of growth, phenolic acids accumulated in an outermost layer of the cuticle and in the middle region of the pegs. In these stages of development, cellulose and pectin were detected next to the inner cuticle region, close to the epidermal cell where flavonoid impregnation started during ripening. In the first ripening stage, chalconaringenin was observed, while methoxylated chalcones were chosen by the algorithm to fit the mature cuticle spectra. The colocation of carbohydrates, esterified p-coumaric acid, and methoxylated chalconaringenin suggests that the latter two link polysaccharide and cutin domains. Elucidating the different distribution of aromatics within the cuticle, suggests important functions: (1) overall impregnation conferring mechanical and thermal functions (2) the outermost phenolic acid layer displaying UV-B protection of the plant tissue. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1093/plphys/kiac369 |
| DOI: | 10.1093/plphys/kiac369/45476112/kiac369.pdf |
| الاتاحة: | http://dx.doi.org/10.1093/plphys/kiac369 https://academic.oup.com/plphys/advance-article-pdf/doi/10.1093/plphys/kiac369/45476112/kiac369.pdf https://academic.oup.com/plphys/article-pdf/191/1/219/48449339/kiac369.pdf |
| Rights: | https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: | edsbas.CCE17BC8 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1093/plphys/kiac369 |
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