Passion fruit ( Sims) is highly prone to water loss and shrinkage after harvesting. The fruit cuticle serves as a crucial barrier to prevent non-stomatal water loss. However, the impact of cuticle on water loss in passion fruit remains unclear. Therefore, the present study primarily focuses on the influence of the cuticle on postharvest water loss of passion fruit, specifically emphasizing the changes in cuticular wax components. Our results showed that both the thickness and content of cutin decreased during storage. The degradation of wax components exhibited a similar trend to fruit water loss. At the end of the storage, n-triacontane content was stored at 25 °C retained 2.8% of that at 7 °C. Follwed by stearic acid, palmitate, and so on, with amounts at 25 °C are 9.3% and 13.8% at 7 °C, respectively. Interestingly, the reduction of amides, erucamide and hexadecanamide lead to water loss in fruit. So far as we know, this is the first report demonstrating that cuticle amides influence water loss in fruit. This study provides new insights into the role of cuticle in the water loss of passion fruit.

中文翻译：

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揭示表皮蜡成分在百香果（Passiflora edulis Sims）采后失水中的关键作用。

百香果（Sims）在收获后极易失水和皱缩。果实角质层是防止非气孔水分流失的重要屏障。然而，角质层对百香果水分流失的影响仍不清楚。因此，本研究主要关注角质层对百香果采后失水的影响，特别强调角质层蜡质成分的变化。我们的结果表明，在储存过程中角质的厚度和含量均下降。蜡成分的降解表现出与果实失水相似的趋势。储存结束时，25℃下储存的正三十烷含量保留了7℃下的2.8%。其次是硬脂酸、棕榈酸酯等，25℃时含量分别为9.3%，7℃时含量为13.8%。有趣的是，酰胺、芥酸酰胺和十六酰胺的减少会导致水果水分流失。据我们所知，这是第一份证明角质层酰胺影响水果水分流失的报告。这项研究为角质层在百香果水分流失中的作用提供了新的见解。