Cuticular wax removal on reactive oxygen species-related mechanisms and on the quality of Hami melon cultivars

Epicuticular wax is the outermost protective layer of fruit against abiotic stress. It is easily removed or destroyed during the postharvest transportation and handling of fruit. In this study, the effects of wax layer removal on the postharvest quality of Hami melon fruit and its possible mechanism were explored. The results showed that wax removal accelerated fruit softening, water loss, and decay, reduced sensory and nutritional quality, and shortened shelf life. At the end of storage, the antioxidant enzyme activity and non-enzymatic antioxidant content of wax-removed fruit were reduced, while the accumulation of reactive oxygen species and lipid peroxidation were accelerated. Moreover, the organelle membrane structure and plastids were destroyed. Therefore, epicuticular wax layer plays an important role in maintaining postharvest fruit quality. This study will improve our understanding of the biological function of Hami melon fruit epicuticular wax and helpful for developing effective preservation measures to delay fruit decay.

Automated summary

This study demonstrates the importance of the epicuticular wax layer in preserving the postharvest quality of Hami melon fruit. Removal of the wax layer leads to fruit softening, water loss, decay, reduced sensory and nutritional quality, and shortened shelf life. The study also highlights the impact of wax removal on antioxidant enzyme activity, non-enzymatic antioxidant content, reactive oxygen species accumulation, lipid peroxidation, and organelle membrane structure.