ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Lipid changes in microsomes and crude plastid fractions during storage of tomato fruits at chilling and nonchilling temperatures.

Whitaker, B.D.

Phytochemistry, Volume 32, Number 2, Jan 1993. Pages 265-271.

1993

บทคัดย่อ

Mature-green tomato fruits (Lycopersicon esculentum) were stored for four or 12 days at chilling (2 degrees) or nonchilling (15 degrees) temperature. Fruits stored for 12 days at 15 degrees ripened to the turning stage, whereas fruits at 2 degrees did not ripen. Lipids of plastid and microsomal membrane fractions from pericarp tissue were analysed at harvest and after four or 12 days of storage. After 12 days at either 15 degrees or 2 degrees, the ratio of phospholipids (PL) to protein in microsomes declined, with a concomitant increase in the ratios of total membrane sterols (TMS) and cerebrosides (CB) to PL. The TMS:PL and CB:PL ratios also increased in crude plastid fractions. In both microsomes and plastids, free sterols (FS) increased more at 2 degrees than at 15 degrees, and hence accounted for a larger percentage of the TMS (FS + acylated steryl glycosides + steryl glycosides). The ratio of stigmasterol to sitosterol in all steryl lipids, but particularly in FS, increased more at 15 degrees than at 2 degrees. The unsaturation index of fatty acids in PL and galactolipids generally increased slightly during storage at both 15 degrees and 2 degrees. The ratio of phosphatidylethanolamine to phosphatidylcholine increased in both membrane fractions at both temperatures. In plastids, the ratio of mono- to digalactosyldiacylglycerols declined substantially at 2 degrees but not at 15 degrees.