ABSTRACT
The best ways to extend the shelf life of produce postharvest include reducing desiccation, lowering the rate of senescence and maturation, and reducing the rate of microbial infection [1]. The cuticle or the cuticular membrane plays an integral part in extending the shelf life of many different kinds of produce. The cuticle forms a continuous extracellular membrane over the epidermal cells of most aerial plant parts, including leaves and fruits [2-5]. The primary function of the cuticle is to minimize water loss [6] by mediating the wettability of the tissue surface and moisture vapor permeability [7]. Another important function of the cuticle is to prevent the loss of plant solutes through leaching [8,9]. In recent years, the cuticle has been found to possess other functions as well. It provides the first line of defense against pathogen invasion [10], acts as a shield against mechanical impact, facilitates the efficient exchange of gases, provides some protection from exposure to pesticide and fertilizer chemicals, and reduces damage from solar irradiation [11] and herbivores [6,7,12]. Some have viewed the cuticle as inert, nondynamic plant tissue because it is extracellular. In reality, the cuticle may constantly change during the lifespan of a particular fruit or vegetable.
