Characterization of the Epidermis and Cuticle of the Cashew Pseudofruit during Its Development and Maturation
The epidermis and cuticle play an important role in reducing dehydration and protecting the cashew pseudofruit in both the production environment and the postharvest stage. This study analyzes the alterations on the epidermis and cuticle of CCP 76 cashew pseudofruits harvested in five development...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8857 https://www.mdpi.com/2223-7747/12/2/293 |
| Sumario: | The epidermis and cuticle play an important role in reducing dehydration and protecting
the cashew pseudofruit in both the production environment and the postharvest stage. This study
analyzes the alterations on the epidermis and cuticle of CCP 76 cashew pseudofruits harvested in
five developmental and maturation stages (S1, S2, S3, S4, and S5). The epidermis and cuticle of
the samples were analyzed under light microscopy (LM) (quantitative analysis), scanning electron
microscopy (SEM), and transmission electron microscopy (TEM). The epidermal cells at S3 reached
maximum outer periclinal wall thickness, which reduced during ripening (S4 and S5), while the
cuticle increased in thickness during the same period. These changes coincided with the rapid initial
growth of the cashew pseudofruit when the epidermis and cuticle need to accompany the expansion
of internal tissues. At the ultrastructural level, lipid material is transported via vesicles through the
cell wall to the cuticle, increasing its thickness. Epicuticular waxes, previously deposited as plates
and globules, began to develop an amorphous shape during maturation. This process possibly occurs
due to changes in wax composition that can be related to the development of greasiness on the fruit
skin. These findings provide a better understanding of cashew pseudofruit skin, which will aid future
studies and strategies to preserve quality during the postharvest stage. |
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