Cuticle wax chemicals are cultivar-dependent and contribute to storage quality. Few research reported on wax analysis between melting flesh-type (MF; ‘Jinhuami 25’) and nonmelting flesh-type (NMF; ‘Xizhoumi 17’ and ‘Chougua’) Hami melons. Chemicals and crystal structures of Hami melon cuticular wax, cell wall metabolism related to fruit melting, and fruit physiology were analyzed to observe wax functions. Results showed that Hami melon cuticle wax predominantly consists of esters, alkanes, alcohols, aldehydes, and terpenoids. MF-type has a lower alkane/terpenoid ratio, concomitant to its higher weight loss and cuticle permeability. Micromorphology of wax crystals appears as numerous platelets with irregular crystals, and the transformation of wax structure in NMF Hami melon is delayed. Waxy components affect cell wall metabolism and physiological quality, which results in the pulp texture difference between MF-type and NMF-type during storage. Results provide a reference for the regulation of wax synthesis in both types of melons.

中文翻译：

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不同抗软化能力的哈密瓜品种（Cucumis melo L.）的角质层特性、蜡成分和晶体形态

角质层蜡化学物质取决于品种，有助于提高储存质量。很少有研究报道融化肉型（MF；“金华米25”）和非融化肉型（NMF；“西周米17”和“丑瓜”）哈密瓜之间的蜡分析。对哈密瓜表皮蜡的化学成分和晶体结构、与果实融化相关的细胞壁代谢以及果实生理进行分析，观察蜡的功能。结果表明，哈密瓜角质层蜡主要由酯类、烷烃类、醇类、醛类和萜类化合物组成。 MF 型具有较低的烷烃/萜类化合物比例，同时具有较高的失重性和角质层渗透性。 NMF哈密瓜蜡晶微观形貌表现为大量不规则晶体片状，蜡结构转变延迟。蜡质成分影响细胞壁代谢和生理品质，导致MF型和NMF型在储存过程中果肉质地存在差异。研究结果为两类瓜类蜡合成调控提供参考。