Microscopic and metabolic investigations disclose the factors that lead to skin cracking in chili-type pepper fruit varieties  

作　　者：Ofir Marinov Gal Nomberg Sutanni Sarkar Gulab Chand Arya Eldad Karavani Einat Zelinger Ekaterina Manasherova Hagai Cohen 

机构地区：[1]Department of Vegetable and Field Crops,Institute of Plant Sciences,Agricultural Research Organization(ARO),Volcani Institute,Rishon LeZion 7505101,Israel [2]Department of Plant Pathology and Microbiology,The Robert H.Smith Faculty of Agriculture,Food and Environment,The Hebrew University of Jerusalem,Rehovot 7610001,Israel [3]Center for Scientific Imaging(CSI),The Robert H.Smith Faculty of Agriculture,Food and Environment,The Hebrew University of Jerusalem,Rehovot 7610001,Israel

出　　处：《Horticulture Research》2023年第4期211-224,共14页园艺研究（英文）

摘　　要：The hydrophobic cuticle encasing the fruit skin surface plays critical roles during fruit development and post-harvest.Skin failure often results in the fruit surface cracking and forming a wound-periderm tissue made of suberin and lignin.The factors that make the fruit skin susceptible to cracking have yet to be fully understood.Herein,we investigated two varieties of chili peppers(Capsicum annuum L.),Numex Garnet,whose fruit has intact skin,and Vezena Slatka,whose fruit has cracked skin.Microscopical observations,gas chromatography-mass spectrometry,biochemical and gene expression assays revealed that Vezena Slatka fruit form a thicker cuticle with greater levels of cutin monomers and hydroxycinnamic acids,and highly express key cutin-related genes.The skin of these fruit also had a lower epidermal cell density due to cells with very large perimeters,and highly express genes involved in epidermal cell differentiation.We demonstrate that skin cracking in the Vezena Slatka fruit is accompanied by a spatial accumulation of lignin-like polyphenolic compounds,without the formation of a typical wound-periderm tissues made of suberized cells.Lastly,we establish that skin cracking in chili-type pepper significantly affects fruit quality during post-harvest storage in a temperature-dependent manner.In conclusion,our data highlight cuticle thickness and epidermal cell density as two critical factors determining fruit skin susceptibility to cracking in chili-type pepper fruit.

关 键 词：VARIETIES PEPPER CRACKING 

分 类 号：S66[农业科学—果树学]