Low temperature storage alleviates internal browning of 'Comte de Paris' winter pineapple fruit by reducing phospholipid degradation, phosphatidic acid accumulation and membrane lipid peroxidation processes

文献类型： 外文期刊

第一作者： Hong, Keqian

作者： Hong, Keqian;Yao, Quansheng;Zhang, Xiumei;Hou, Xiaowan;Chen, Li;Song, Kanghua;Yuan, Debao;Chen, Jiao;Golding, John B.;Pristijiono, Penta;Li, Yongxin;Li, Yongxin;Song, Kanghua

作者机构：

关键词： Pineapple fruit; Internal browning; Phospholipid; Fatty acid; Lipid peroxidation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 404 卷

页码：

收录情况： SCI

摘要： To uncover the mechanism underlying membrane lipid metabolism of low temperature induced internal browning tolerance in pineapple, membrane phospholipid alterations of harvested 'Comte de Paris' winter pineapple fruit stored at either 10 degrees C or 25 degrees C was investigated. Fruit stored at 10 degrees C developed low levels of internal browning as compared to fruit stored at 25 degrees C and was associated with high contents of phosphati-dylcholine, phosphatidylglycerol, phosphatidylinositol, phosphatidylserine, and phosphatidylethanolamine, and low levels of phosphatidic acid. Storage at 10 degrees C down-regulated the expression levels of phospholipase As. Fruit stored at 10 degrees C also exhibited high ratio of unsaturated fatty acid to saturated fatty acid and index of unsaturated fatty acid level. These findings suggest that maintenance phospholipid abundance, reduction in phosphatidic acid accumulation and membrane lipid peroxidation may have contributed to the enhanced internal browning tolerance in 'Comte de Paris' winter pineapple fruit at low temperature storage.

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