Changes in Lipid Composition in the Flavedo Tissues of Naruto (<i>Citrus medioglobosa</i>) during Storage, and the Effects of Growth Regulators and Storage Temperature

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  • ナルトミカンのフラベド組織の脂質組成の貯蔵中の変化並びに生長調節物質及び貯蔵温度の影響
  • ナルトミカンのフラベド組織の脂質組成の貯蔵中の変化並びに生長調節質及び貯蔵温度の影響〔英文〕
  • ナルト ミカン ノ フラベド ソシキ ノ シシツ ソセイ ノ チョゾウチュウ
  • Changes in Lipid Composition in the Flavedo Tissues of Naruto (Citrus medioglobosa) during Storage, and the Effects of Growth Regulators and Storage Temperature

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Naruto fruit was sampled at the beginning of maturation period, and lipid composition in their rind (flavedo) tissues was determined during storage. Effects of gibberellin (GA) and ethephon, and different storage temperatures were also investigated.<br>During storage of the fruits at 18°C, decreases in glycolipid total fatty acid, particularly linolenic acid (18:3) content, and in mono- (MGDG) and di-galactosyldiglyceride (DGDG) contents were paralleled by a loss of chlorophyll content. Neutral and phospholipid total fatty acid contents, and phosphatidylcholine (PC), phosphatidylethanol-amine (PE) and phosphatidylinositol (PI) showed no consistent tendency during storage, although there was a decrease in phospholipid 18:3 content. Free sterol content and sterol/phospholipid ratio increased markedly at a later stage of storage. GA treatment delayed the reduction of total (assessed by fatty acids) and major glycolipid contents. In neutral, phospho- and glycolipids, GA delayed the reduction of their 18:3 composition at the expense of oleic (18:1) and linoleic acid (18:2), while ethephon enhanced it by reducing a desaturation of 18:2 to 18:3. PC/PE ratio was increased slightly by GA and reduced by ethephon.<br>Fruits were stored at 5, 10 and 20°C for about a month. Total fatty acid content of phospho- and glycolipid, and MGDG, DGDG, PC, PE, and PI content were negatively correlated with storage temperature. Free sterol content decreased as the temperature increased, but the sterol/phospholipid ratio remained unchanged. Lower temperature retained more 18:3 composition for all lipid fractions, similar to the effect of GA.

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