Molecular Biology, Composition and Physiological Functions of Cuticle Lipids in Fleshy Fruits

Heriberto García-Coronado, Julio César Tafolla-Arellano, Miguel Ángel Hernández-Oñate, Alexel Jesús Burgara-Estrella, Jesús Martín Robles-Parra, Martín Ernesto Tiznado-Hernández*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


Fleshy fruits represent a valuable resource of economic and nutritional relevance for humanity. The plant cuticle is the external lipid layer covering the nonwoody aerial organs of land plants, and it is the first contact between fruits and the environment. It has been hypothesized that the cuticle plays a role in the development, ripening, quality, resistance to pathogen attack and postharvest shelf life of fleshy fruits. The cuticle’s structure and composition change in response to the fruit’s developmental stage, fruit physiology and different postharvest treatments. This review summarizes current information on the physiology and molecular mechanism of cuticle biosynthesis and composition changes during the development, ripening and postharvest stages of fleshy fruits. A discussion and analysis of studies regarding the relationship between cuticle composition, water loss reduction and maintaining fleshy fruits’ postharvest quality are presented. An overview of the molecular mechanism of cuticle biosynthesis and efforts to elucidate it in fleshy fruits is included. Enhancing our knowledge about cuticle biosynthesis mechanisms and identifying specific transcripts, proteins and lipids related to quality traits in fleshy fruits could contribute to the design of biotechnological strategies to improve the quality and postharvest shelf life of these important fruit crops.

Original languageEnglish
Article number1133
Issue number9
StatePublished - 1 May 2022

Bibliographical note

Funding Information:
Funding: This research was funded by the Mexican National Council of Science and Technology (CONACYT), PhD. Scholarship.

Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.


  • cuticle biosynthesis
  • cuticle composition
  • cutin
  • fruit cuticle
  • genes
  • plant lipids
  • wax


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