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Fatty acid metabolic flux and lipid peroxidation homeostasis maintain the biomembrane stability to improve citrus fruit storage performance.

Authors :
He, Yizhong
Li, Zhuoran
Tan, Fengquan
Liu, Hai
Zhu, Man
Yang, Hongbin
Bi, Guanglin
Wan, Haoliang
Wang, Jinqiu
Xu, Rangwei
Wen, Weiwei
Zeng, Yunliu
Xu, Juan
Guo, Wenwu
Xue, Shaowu
Cheng, Yunjiang
Deng, Xiuxin
Source :
Food Chemistry. Sep2019, Vol. 292, p314-324. 11p.
Publication Year :
2019

Abstract

• A navel orange mutant 'Gannan No.1' has higher biomembrane stability and fruit quality during storage. • Higher unsaturation degree of fatty acids contributes to the membrane stability of citrus fruit. • The ascorbic acid-glutathione-tocopherol triad contributes to the anti-peroxidation of membrane lipids in citrus fruit. Little is known about the variations of fresh fruit biomembrane and its physiological and biochemical characteristics during storage. A navel orange mutant 'Gannan No.1' (Citrus sinensis Osbeck) showed higher membrane stability and titratable acid while lower calyx senescence compared with wild-type 'Newhall'. The membrane damage was significantly reduced in 'Gannan No.1' under 10% polyethylene-glycol (41.16% vs. 8.77%) and 30% polyethylene-glycol (52.59% vs. 16.11%) treatments on day 45 after harvest. Consistently, membrane electrolyte leakage and malondialdehyde were significantly decreased in 'Gannan No.1', and superoxide dismutase and glutathione reductase were activated. A metabolic analysis was performed to evaluate membrane fatty acid unsaturation and peroxidation. Linolenic acid and hexadecylenic acid contributed to the higher degree of unsaturated fatty acids in 'Gannan No.1'. Furthermore, 'Gannan No.1' accumulated stress-resistant metabolites such as proline, α-tocopherol and glutathione. Correlation analysis of membrane homeostasis indexes with quality parameters showed the importance of biomembrane stability in maintaining citrus fruit quality. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
292
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
136155713
Full Text :
https://doi.org/10.1016/j.foodchem.2019.04.009