芒果果实成熟和冷害对线粒体氧化活性及脂肪酸组成的影响发生率
Incidence of ripening and chilling injury on the oxidative activities and Fatty Acid compositions of the mitochondria from mango fruits.
作者信息
Kane O, Marcellin P
机构信息
Laboratoire de Physiologie des Organes Végétaux après Récolte, C.N.R.S. 4 ter, Route des Gardes, 92190 Meudon, France.
出版信息
Plant Physiol. 1978 Apr;61(4):634-8. doi: 10.1104/pp.61.4.634.
The succinate oxidation capacities of mitochondria isolated from mango fruits (Mangifera indica L.) stored at 4, 8, 12, and 20 C were investigated during storage. In normally ripening fruits (at 12 and 20 C) the oxidative capacities increased during the first 10 days and then decreased slowly. At lower temperatures (4 and 8 C), the fruits showed chilling injury symptoms, after about 10 days of storage and the succinate oxidation capacities of mitochondria decreased progressively. Plots of succinate oxidation capacities as against storage temperature showed a marked discontinuity between 12 and 8 C, only when chilling injury was observed on fruits stored at low temperature.The variations of mitochondrial fatty acid composition during the storage of fruits at different temperatures were also investigated. A marked decrease of the molar ratio palmitoleic acid/palmitic acid, the predominant fatty acids in mitochondrial lipids, was observed to accompany both the succinate oxidation decrease and the induction of chilling injury.
研究了在4、8、12和20℃下储存的芒果（芒果属印度种）果实中分离出的线粒体的琥珀酸氧化能力。在正常成熟的果实（12和20℃）中，氧化能力在前10天增加，然后缓慢下降。在较低温度（4和8℃）下，果实储存约10天后出现冷害症状，线粒体的琥珀酸氧化能力逐渐下降。只有当低温储存的果实出现冷害时，琥珀酸氧化能力与储存温度的关系图才显示在12和8℃之间存在明显的不连续性。还研究了不同温度下果实储存期间线粒体脂肪酸组成的变化。观察到线粒体脂质中主要脂肪酸棕榈油酸/棕榈酸的摩尔比显著下降，同时伴随着琥珀酸氧化减少和冷害的诱导。
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