Formation and structure of cuticular bases: relationship with the processing and quality of plant products

It is made up of a polyester, cutin, waxes and polysaccharides. The cuticle controls both the interactions between the plant and its environment (resistance to biotic and abiotic stresses) and the development of plant organs (differentiation, growth). The cuticle also plays a decisive role in the quality (texture of fruits and grains, post-harvest preservation, retention of pollutants and xenobiotics) and processing (milling and malting of grains, pressing of fruits) of plant products. In this agri-food context, we are interested in the structure and formation of the cuticle in relation to the use value of fleshy fruits and cereal grains.