University of Oulu

Trivedi, P., Nguyen, N., Klavins, L., Kviesis, J., Heinonen, E., Remes, J., Jokipii-Lukkari, S., Klavins, M., Karppinen, K., Jaakola, L., & Häggman, H. (2021). Analysis of composition, morphology, and biosynthesis of cuticular wax in wild type bilberry (Vaccinium myrtillus L.) and its glossy mutant. Food Chemistry, 354, 129517. https://doi.org/10.1016/j.foodchem.2021.129517

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

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Author: Trivedi, Priyanka1; Nguyen, Nga1; Klavins, Linards2;
Organizations: 1Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland
2Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia
3Centre for Material Analysis, University of Oulu, FI-90014 Oulu, Finland
4Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037 Tromsø, Norway
5NIBIO, Norwegian Institute of Bioeconomy Research, NO-1431 Ås, Norway
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 4.4 MB)
Persistent link: http://urn.fi/urn:nbn:fi-fe2021041410442
Language: English
Published: Elsevier, 2021
Publish Date: 2021-04-14
Description:

Abstract

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.

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Series: Food chemistry
ISSN: 0308-8146
ISSN-E: 1873-7072
ISSN-L: 0308-8146
Volume: 354
Article number: 129517
DOI: 10.1016/j.foodchem.2021.129517
OADOI: https://oadoi.org/10.1016/j.foodchem.2021.129517
Type of Publication: A1 Journal article – refereed
Field of Science: 1183 Plant biology, microbiology, virology
Subjects:
Funding: This work was financially supported by I4 future doctoral program, hosted at the University of Oulu: Novel Imaging and Characterization Methods in Bio, Medical, and Environmental Research and Technology Innovations, which is the European Union’s Horizon 2020 Research and Innovation Programme under the Marie Sklodowska-Curie action co-funded by international, interdisciplinary and inter-sectoral doctoral programme (grant number 713606 to PT). The research was also funded by InterregNord (Natural Wax of Arctic Berries as Our Treasure – WAX project (number 20201089 to University of Oulu and grant IR16-020 and grant RMF16-026 to Troms Fylkeskommune and NIBIO).
EU Grant Number: (713606) I4FUTURE - Novel Imaging and Characterisation Methods in Bio, Medical, and Environmental Research and Technology Innovations
Copyright information: © 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
  https://creativecommons.org/licenses/by-nc-nd/4.0/