Incidence of ripening and chilling injury on the oxidative activities and fatty acid compositions of the mitochondria from mango fruits.
Kane O., Marcellin P.
Author Affiliation: Laboratoire de Physiologie des Organes Vegetaux apres Recolte, CNRS, 92190 Meudon, France.
Plant Physiology 61 : 634-638
Abstract : The succinate oxidation capacities of mitochondria isolated from mango fruits stored at 4 deg , 8 deg , 12 deg and 20 deg C were investigated during storage. In normally ripening fruits (at 12 deg and 20 deg ) the oxidative capacities increased during the first 10 days and then decreased slowly. At lower temperatures (4 deg and 8 deg ), the fruits showed chilling injury symptoms after about 10 days of storage and the succinate oxidation capacities of mitochondria decreased progressively. A marked decrease of the molar ratio palmitoleic acid:palmitic acid, the predominant fatty acids in mitochondrial lipids, accompanied both the succinate oxidation decrease and the induction of chilling injury.