绿色番茄(Physalisixocarpa)是墨西哥的原产物种,它被称为“番茄”或“果壳番茄”。水果含有维生素,矿物,酚类化合物,和类固醇内酯,具有抗菌活性和抗癌作用。因此,它不仅用于传统的墨西哥美食,而且在传统医学中也可以缓解一些不适,例如发烧,咳嗽,和杏仁炎.然而,这是一种易变质的水果,保质期很短。作为果皮的一部分,角质层,表皮蜡是植物保护中最重要的部分,具体的组成和结构表征对于了解这种保护性生物聚合物如何保持新鲜水果的质量特性具有重要意义。通过酶处理(纤维素酶,半纤维素,和果胶酶)和不同浓度的TFA,并通过交叉极化魔角旋转核磁共振(CPMAS13CNMR)进行了研究,超高效液相色谱-质谱联用技术(UHPLC-MS),并通过共聚焦激光扫描显微镜(CLSM)和扫描电子显微镜(SEM)进行了形态学表征。UHPLC-MS分析确定的主要成分为9,10,18-三羟基十八烷酸和9,10-环氧-18-羟基十八烷酸,分别为44.7和37.5%,分别。C16不存在且酚类化合物的发生率低,除了腺毛体的存在,这不允许水果表面有连续的一层,与其他常见水果如番茄(Solanumlycopersicum)相比,可能与较低的保质期有关。
Green tomato (Physalis ixocarpa) is a specie native to Mexico, and it is known as \"tomatillo\" or \"husk tomato\". The fruit contains vitamins, minerals, phenolic compounds, and steroidal lactones, presenting antimicrobial activity and antinarcotic effects. Therefore, it is not only used in traditional Mexican cuisine, but also in traditional medicine to relieve some discomforts such as fever, cough, and amygdalitis. However, it is a perishable fruit whose shelf life is very short. As a part of the peel, cuticle, and epicuticular waxes represent the most important part in plant protection, and the specific composition and structural characterization are significant to know how this protective biopolymer keeps quality characteristics in fresh fruits. P. ixocarpa cutin was obtained by enzymatic treatments (cellulase, hemicellulose, and pectinase) and different concentrations of TFA, and studied through Cross Polarization Magic Angle Spinning Nuclear Magnetic Resonance (CPMAS 13C NMR), Ultra-High Performance Liquid Chromatography coupled to Mass Spectrometry (UHPLC-MS), and was morphologically characterized by Confocal Laser Scanning Microscopy (CLSM) and Scanning Electron Microscopy (SEM). The main constituents identified under the basis of UHPLC-MS analysis were 9,10,18-trihydroxy-octadecanoic acid and 9,10-epoxy-18-hydroxy-octadecanoic acid with 44.7 and 37.5%, respectively. The C16 absence and low occurrence of phenolic compounds, besides the presence of glandular trichomes, which do not allow a continuous layer on the surface of the fruit, could be related to a lower shelf life compared with other common fruits such as tomato (Solanum lycopersicum).