کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190680 963537 2010 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane
چکیده انگلیسی

Peach fruit (Prunuspersica L. cv. Beijing 33) did not show symptoms of chilling injury in 0 °C-Air or 0 °C-CA, but did in 5 °C-Air after 21 d. The mechanisms by which 0 °C storage could activate chilling tolerance of peach fruit were investigated by analysing characteristics of plasma membrane. We found that peach fruit stored in 0 °C-Air and 0 °C-CA had much higher linolenic acid content and unsaturation degree of plasma membrane than did that in 5 °C-Air. In addition, the fruits stored in 0 °C-CA showed a higher membrane fluidity and membrane integrity than did that in 0 °C-Air, which was related to the accumulation of N-acylphosphatidylethanolamine (NAPE) of peach fruits stored in 0 °C-CA. Based on these results, it appears that a higher unsaturation degree of membrane lipid and NAPE accumulation are beneficial for maintaining membrane fluidity, leading to an enhanced tolerance of peach fruit to chilling stress.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 120, Issue 3, 1 June 2010, Pages 864–872
نویسندگان
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