ISSN:
1399-3054
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Biology
Notes:
Mature green tomato fruit (Lycopersicon esculentum cv. Caruso) were stored at 1°C or 20°C and analyzed on day 0, 18 and 22 for electrolyte leakage, ripening-associated changes in pigmentation and phospholipid fatty acid composition. Chilled fruit were also analyzed 4 days after they were returned to 20°C. Fruit did not ripen significantly during chilling and subsequent storage at 20°C, and showed visible chilling injury symptoms only at 20°C. Electrolyte leakage increased in control and chilled fruit, indicating enhanced membrane permeability during both ripening and chilling. Returning the fruit to ambient temperature gave an apparent decrease in electrolyte leakage. Phospholipid and linolenic acid content and double bond index decreased during ripening at 20°C. The small changes in phospholipid fatty acid composition during chilling cannot account for the enhanced membrane permeability. The significant decrease in percentage of linolenic acid and in double bond index in the total lipids, but not in the phospholipids, upon returning the fruit to 20°C suggests loss of galactolipid polyunsaturated fatty acids
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1399-3054.1993.tb02502.x
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