ArticleFoods (Basel, Switzerland)2020
Cuticular Wax Composition of Wild and Cultivated Northern Berries.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Spatiotemporal Multi-Omics and Compartment-Resolved Metabolomic Analyses Reveal the Mechanisms and Core Regulatory Networks of Cuticular Wax Formation in Blueberry Fruits.International journal of molecular sciences · 2026Article
- Review
- Integrated phenotype, endogenous hormones and transcriptome analysis revealed the mechanism of response of Phoebe bournei seedlings to shade signals.BMC genomics · 2026Article
- Variation in the Chemical Composition of Small Cranberry (International journal of molecular sciences · 2025Article
- Post-Harvest Quality Changes and Molecular Responses of Epidermal Wax in 'Munage' Grapes withInternational journal of molecular sciences · 2025Article
- Supercritical Fluid Extraction of Lipids from Rowanberry Pomace with Pure COMolecules (Basel, Switzerland) · 2025Article
- Grape berries biochemical shifts from vines under summer stress treated with kaolin and silicon mixtures.Frontiers in plant science · 2025Article
- Determination of Biologically Active Compounds and Antioxidant Capacity In Vitro in Fruit of Small Cranberries (Antioxidants (Basel, Switzerland) · 2024Article
- Cuticle deposition ceases during strawberry fruit development.BMC plant biology · 2024Article
- Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends.Foods (Basel, Switzerland) · 2023Review
- Peculiarities of the Variation of Biologically Active Compounds in Fruit ofMolecules (Basel, Switzerland) · 2023Article
- Fractionation and Characterization of Triterpenoids fromAntioxidants (Basel, Switzerland) · 2023Article
- Phytochemical Composition of the Fruit of Large Cranberry (Plants (Basel, Switzerland) · 2023Article
- The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery.Gels (Basel, Switzerland) · 2023Article
- Changes in the Composition of Biologically Active Compounds during the Ripening Period in Fruit of Different Large Cranberry (Plants (Basel, Switzerland) · 2023Article
- Development and Validation of the UPLC-DAD Methodology for the Detection of Triterpenoids and Phytosterols in Fruit Samples ofMolecules (Basel, Switzerland) · 2022Article
- Supercritical Fluid Chromatography-Tandem Mass Spectrometry for Rapid Quantification of Pentacyclic Triterpenoids in Plant Extracts.Pharmaceuticals (Basel, Switzerland) · 2022Article
- Molecular Biology, Composition and Physiological Functions of Cuticle Lipids in Fleshy Fruits.Plants (Basel, Switzerland) · 2022Review
- Responses of the growth, photosynthetic characteristics, endogenous hormones and antioxidant activity ofFrontiers in plant science · 2022Article
- Physical and Chemical Traits of Grape Varieties InfluenceFrontiers in plant science · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The outer-most layer of plant surface, the cuticle, consists of epi- and intra-cuticular wax. It protects the plant from dehydration, extreme temperatures and UV radiation, as well as attacks from pests such as molds and bacteria. Berry cuticular waxes are studied to understand the metabolism character (factors affecting wax layer composition in different berry species) and increase the microbial resistance and shelf life of berries. The aim of this study was analysis of the surface wax composition of nine species of wild and cultivated berries from Northern Europe. Cuticular wax analysis were done using gas chromatography-mass spectrometry. A total of 59 different compounds were identified belonging to nine groups of compounds, namely, alkanes, phytosterols, alcohols, fatty acids, phenolic acids, ketones, aldehydes, esters and tocopherols. The analyzed blueberries had the highest amount of wax present on their surface (0.9 mg berry
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