Effect of Temperature on Fatty Acid Composition of Mitochondrial Membrane in Tomato Fruits during Storage

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  • トマト果実のミトコンドリア膜の脂肪酸組成におよぼす貯蔵温度の影響〔英文〕〔トマト果実の貯蔵温度に関する研究-5-〕
  • トマト カジツ ノ ミトコンドリア マク ノ シボウサン ソセイ ニ オヨボス
  • トマト果実のミトコンドリア膜の脂肪酸組成におよぼす貯蔵温度の影響

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緑白熟期のトマト果実を4, 33℃および室温にそれぞれ貯蔵し, ミトコンドリア膜の脂肪酸組成の変化を検討した.主な脂肪酸は, パルミチン酸, リノール酸, およびリノレイン酸であった.室温貯蔵の果実では, 追熟に伴い全脂肪酸に対する不飽和脂肪酸の割合は減少の傾向がみられ, 33℃貯蔵果実では, その減少傾向は室温貯蔵の果実より顕著であった.4℃貯蔵果実では対照的に不飽和脂肪酸の割合が大きくなる傾向が認められた.

Effect of temperature on fatty acid composition of mitochondrial membrane in tomato fruit during storage. Nagao OGURA, Yuko ABE, Hiroki NAKAGAWA and Hidetaro TAKEHANA Faculty of Horticulture, Chiba University, Matsudo, Japan. Tech. Bull. Fac. Hort. Chiba Univ., No.25: 35-38, 1977. Tomato fruits were harvested at mature green stage and stored at 4, 33℃ and room temperature. The changes in the fatty acid composition of mitochondrial membrane of these fruits during storage were studied. The fatty acid in the mitochondrial membrane was rich in palmitic, linoleic, and linolenic acid, and they occupied about 900f total fatty acid. The ratio of unsaturated fatty acid to total fatty acid (UFA/TFA ratio) was 66.2-1073764496n mature green stage of fruit. UFA/TFA ratio was progressively decreased during ripening at room temperature and this tendency was strengthened at 33℃. UFA/TFA ratio, however, was increased during storage at 4℃.

source:The technical bulletin of Faculty of Horticulture, Chiba University

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