ISHS Acta Horticulturae 343: Physiological Basis of Postharvest Technologies
MOLECULAR SPECIES PROFILE OF MEMBRANE LIPIDS OF TOMATO PERICARP DURING CHILLING |
| Authors: | G.P. L'Heureux, M. Bergevin, J.E. Thompson, C. Willemot |
| Abstract:
Chilling of mature-green tomato fruit, cv Caruso, at 1C for 22 days caused chilling injury (Cl) symptoms which developed only after rewarming. Electrolyte leakage (EL), an indirect measure of membrane damage, increased during chilling (Fig. 1). The decrease in EL after rewarming is an artifact and probably reflects extensive membrane damage. The small change in phospholipid (PL) content and degree of unsaturation during chilling and after rewarming cannot account for the enhanced membrane permeability and the appearance of Cl symptoms. | |
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