Deposition of Triterpenoids and Steroids in Cuticular Waxes of Representative Fruits of Rosaceae Family during Their Development and Maturation | Chapter 9 | New Innovations in Chemistry and Biochemistry Vol. 5

 Many chemical changes occur during fruit ripening, not only in the mesocarp but also in the epicarp, such as changes in triterpenoid and steroid content of fruit cuticular waxes, which can alter pathogen susceptibility and mechanical qualities of the fruit surface. However, research into the links between fruit cuticular composition, ripening-related changes, and the consequent fruit attributes, such as post-harvest quality, is still in its early stages. Meanwhile, cuticular composition and developmental patterns may have a significant impact on cultivation and post-harvest methods, such as pesticide reduction and the use of artificial fruit coatings. The Rosaceae family is a large angiosperm family that includes several economically important fruit crops. The goal of this study was to determine the ripening-related variations in triterpenoid and steroid content of fruit cuticular waxes of three Rosaceae plant species: rugosa rose (Rosa rugosa), black chokeberry (Aronia melanocarpa var. "Galicjanka"), and apple (Malus domestica var. "Antonovka"). A GC-MS/FID method was used to assess the triterpenoid and steroid content in chloroform-soluble cuticular waxes at four different phenological stages. In chosen fruit samples with triterpenoids of ursane-, oleanane-, and lupane-type carbon skeletons, the prevalence of ursolic acid, and the composition of steroids, the profile of discovered chemicals was quite comparable. There was a steady enrichment of the content of triterpenoids and steroids in fruit cuticular wax, as well as an increasing accumulation of these chemicals. Modifications in metabolic pathways, particularly hydroxylation and esterification, resulted in alterations in triterpenoid concentration, which can modify interactions with complementary functional groups of aliphatic constituents and lead to significant changes in fruit surface quality.

Author(S) Details

Soyol Dashbaldan
Department of Plant Biochemistry, Institute of Biochemistry, Faculty of Biology, University of Warsaw, 1 Miecznikowa Street, 02-096 Warsaw, Poland and Mongolian University of Science and Technology, School of Industrial Technology, 8nd khoroo, Baga Toiruu 34, Sukhbaatar District, Ulaanbaatar 14191, Mongolia.

Cezary Paczkowski
Department of Plant Biochemistry, Institute of Biochemistry, Faculty of Biology, University of Warsaw, 1 Miecznikowa Street, 02-096 Warsaw, Poland.

Anna Szakiel
Department of Plant Biochemistry, Institute of Biochemistry, Faculty of Biology, University of Warsaw, 1 Miecznikowa Street, 02-096 Warsaw, Poland.

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