บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes in galactolipid and phospholipid levels of tomato fruits stored at chilling and nonchilling temperatures.

Whitaker, B.D.

Phytochemistry. Volume 31, Number 8, Aug 1992. Pages 2627-2630.

1992

บทคัดย่อ

Changes in galactolipid and phospholipid levels of tomato fruits stored at chilling and nonchilling temperatures.

Mature-green stage two (MG2) and mature-green four to breaker-stage (MG4/BK) tomato (Lycopersicon esculentum) fruits (harvested 30 and 36 days postanthesis, respectively) were stored at chilling (2 degrees) or nonchilling (15 degrees) temperature for zero, four or 12 days. Lipids extracted from pericarp tissue were analysed for mono- and digalactosyldiacylglycerols (MGDG and DGDG) and total phospholipids (PL). Results were similar for MG2 and MG4/BK fruits. At 2 degrees, PL increased approximately 7-11% during the first four days in storage, declining slightly by day 12. In contrast, PL declined approximately 10-15% during storage at 15 degrees, mostly over the first four days. Total galactolipids (GL) declined at both 2 degrees and 15 degrees, but losses were greater (approximately 25-35%) at 15 degrees. Loss of GL at 15 degrees was more rapid for MG4/BK compared with MG2 fruits, reflecting the more advanced stages of ripening after four and 12 days of storage. The ratio of MGDG to DGDG had dropped after 12 days at either 2 degrees or 15 degrees. The decline was greatest (from approximately 1.8:1 to 1.2:1) in MG4/BK fruit stored at 15 degrees, which had ripened to the pink stage. These results conflict with a recent report that loss of MGDG is associated with chilling, but not with ripening, of tomato fruits.