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Lipid changes in mature-green tomatoes during ripening, during chilling, and after rewarming subsequent to chilling.

Author(s) : WHITAKER B. D.

Type of article: Article

Summary

Lipid composition and pigment content were determined in pericarp of "Pik red" tomatoes (Lycopersicon esculentum Mill.) that were harvested when mature-green then ripened for 1 to 14 days at 20 deg C, chilled for 11 or 21 days at 2 deg C, or chilled for 21 days and transferred to 20 deg C for 4 days (rewarmed). The results indicate that chloroplast damage occurs during chilling, but phospholipid-rich cell membranes are not degraded, even upon rewarming. Changes in sterol composition and conjugation during chilling and after rewarming could result in membrane dysfunction.

Details

  • Original title: Lipid changes in mature-green tomatoes during ripening, during chilling, and after rewarming subsequent to chilling.
  • Record ID : 1995-3011
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 119 - n. 5
  • Publication date: 1994/09
  • Document available for consultation in the library of the IIR headquarters only.

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