Abstract Plant cuticular wax is the first barrier to resist biotic and abiotic stress. However, little is known about the compositional differences between the epicuticular and intracuticular wax in grape berry. The compositional, morphological and functional features of cuticular wax in grape berries of Vitis vinifera cv. ‘Kyoho’, ‘Muscat Hamburg’, ‘Redglobe’, and ‘Zuijinxiang’ were investigated. The total and epicuticular wax of four berries were mainly composed of terpenoids, hydrocarbons, alcohols, fatty acids and esters. Oleanolic acid was the most abundant terpenoid among the four cultivars. Scanning electron microscopy revealed the crystalline flakes structure of the cuticular wax. Additionally, the removal of epicuticular wax accelerated the weight loss, browning, and softening of grape berries, indicating the plastic-wrap-like effect of the cuticular wax on postharvest quality. This study provided the theoretical basis for further application of the fruit wax or waxy analogue.

中文翻译：

---

四种鲜食葡萄品种表皮和表皮内蜡的化学成分和潜在作用

摘要 植物表皮蜡是抵御生物和非生物胁迫的第一道屏障。然而，人们对葡萄浆果中表皮和表皮内蜡之间的成分差异知之甚少。Vitis vinifera cv. 葡萄浆果表皮蜡的组成、形态和功能特征。调查了“巨峰”、“汉堡马斯喀特”、“红球”和“醉金香”。四种浆果的总蜡和表皮蜡主要由萜类化合物、烃类、醇类、脂肪酸和酯类组成。齐墩果酸是四个品种中含量最多的萜类化合物。扫描电子显微镜揭示了角质层蜡的结晶薄片结构。此外，去除表皮蜡加速了葡萄浆果的重量减轻、褐变和软化，表明表皮蜡对采后质量的塑料包装样作用。本研究为果蜡或蜡质类似物的进一步应用提供了理论依据。