אסיף מאגר המחקר החקלאי

Effects of paclobutrazol and chilling temperatures on lipids, antioxidants and ATPase activity of plasma membrane isolated from green bell pepper fruits

Year:

1994

Source of publication :

Authors :

Volume :

91

Co-Authors:

Lurie, S., Dept of Postharvest Science, Volcani Center, ARO, POB 6, Bet Dagan, 50250, Israel
Ronen, R., Dept of Postharvest Science, Volcani Center, ARO, POB 6, Bet Dagan, 50250, Israel
Lipsker, Z., Dept of Postharvest Science, Volcani Center, ARO, POB 6, Bet Dagan, 50250, Israel
Aloni, B., Dept of Field Crops, Volcani Center, ARO, POB 6, Bet Dagan, 50250, Israel

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Abstract:

The effects of paclobutrazol treatment on plasma membrane lipid composition and ATPase activity of bell pepper fruit (Capsicum annuum) subjected to chilling temperatures were assessed. Application of the growth regulator paclobutrazol affected plant growth and fruit morphology. The plants were more compact and the fruits were less elongated than control fruits. There was about 60% more plasma membrane on a fresh weight basis from treated fruits. At harvest there was no difference in sterol to phospholipid ratio, or in phospholipid fatty acid composition of control compared with paclobutrazol treated fruit. However, plasma membrane ATPase acitivity of treated fruit was two times higher than that of control fruit. After storage at chilling temperature (2°C), the control fruit developed more chilling iniury, and had greater weight loss and a higher rate of K+ leakage than paclobulrazol treated fruit. Plasma membrane phospholipid content decreased and saturation of phospholipid fatty acids was higher than in control fruit. These two changes were largely absent in plasma membrane from treated fruit. At harvest antioxidant levels in the plasma membrane of paclobutrazol treated peppers were higher than in those of controls and changed little during storage, whereas levels in control fruit plasma membrane decreased 66%. ATPase activity increased and then decreased in control fruit held at low temperature, whereas in treated fruit activity was constant. The protective effect of paclobutrazol against chilling injury of pepper fruit may result from a combination of its effect on fruit morphology, and protection of the lipids against oxidative stress. Copyright © 1994, Wiley Blackwell. All rights reserved

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