Table I. Quantification of cutin monomer composition in fruit of SlMIXTA-like silenced lines and wild-type lines.

Cutin monomers quantified after boron trifluoride depolymerization of enzymatically isolated, dewaxed tomato fruit cuticles (red-stage fruit). Concentrations (micrograms per centimeter⁻²) are shown for lines silenced for SlMIXTA-like (SlMIXTA-RNAi) and the corresponding wild type. Extractions were performed on three independently transformed lines. Monomers that show significant changes (Student’s t test) from the wild type are indicated (*, P < 0.01; **, P < 0.05).

Cutin Monomers	Wild Type		SlMIXTA-RNAi
	Average	se	Average	se
Aromatic
cis-Coumaric acid	0.92	0.23	0.55	0.17
trans-Coumaric acid	50.52	1.57	11.26*	3.01
Subtotal	51.44	1.44	11.81*	2.84
Saturated fatty acids
C16:0 fatty acids	2.84	0.14	2.45	0.21
C18:0 fatty acids	5.51	0.26	4.89	0.2
Subtotal	8.35	0.4	7.33	0.41
DFA
C16:0 DFA	24.92	1.34	11.22*	1.14
C16-9,10 hydroxy-DFA	67.53	4.73	40.57*	4.3
Subtotal	92.46	4.78	51.79*	5.37
Midchain hydroxylated fatty acids
C16-9/10,16 DiHFA	797.66	43.11	640.48*	35.58
C18-9,18 DiHFA	2.97	0.33	2.77	0.2
C18:1-9,10,18-trihydroxylated fatty acid	1.0	0.27	0.32**	0.03
C18-9,10 DiHFA	43.69	3.72	30.18*	2.32
Subtotal	845.31	47.32	673.75*	37.7
ω-HFA
C16:1-ω-HFA	7.37	0.6	4.13*	0.93
C16-ω-HFA	142.55	1.82	77.46*	6.75
Subtotal	149.91	2.28	81.59*	7.58
Epoxy fatty acids
C18:1-9,10-epoxy-18-ω-HFA	2.34	0.24	2.38	0.07
C18-9,10-epoxy-18-ω-HFA	3.44	0.31	3.69	0.23
Subtotal	5.78	0.55	6.08	0.27
Other
Naringenin	22.58	4.89	27.66	13.45
Naringenin dimer	23.88	0.49	13.86**	4.37
Subtotal	46.46	4.66	41.52	12.8
Unknown
Subtotal	187.38	6.46	134.1*	19.26
Total	1,387.09	53.86	1,012.65*	70.94