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פותח על ידי קלירמאש פתרונות בע"מ -
Permeability, microviscosity and chemical changes in the plasma membrane during storage of apple fruit
Year:
1987
Source of publication :
Scientia Horticulturae
Authors :
בן-אריה, רות
;
.
לוריא, סוזן
;
.
סונגו, ליליאן
;
.
Volume :
32
Co-Authors:
Lurie, S., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Sonego, L., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Ben-Arie, R., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Facilitators :
From page:
73
To page:
83
(
Total pages:
11
)
Abstract:
Apple fruits (Malus sylvestris cultivar 'Calville de San Sauveur') were examined during storage at 0°C in air and in a controlled atmosphere for up to 6 months. Their viscosity and the lipid components of the microsomal membrane fraction changed as the storage period progressed. The viscosity decreased at the beginning of storage, and this was correlated with an increase in the amount of phospholipids in the membranes. Phospholipid fatty acids and sterol levels also showed changes during the course of storage. After removal from storage and simulated shelf-life at 20°C for 5 days, the membrane viscosity increased as well as membrane permeability to electrolytes. The membrane phospholipids showed a decrease in the degree of unsaturation of the fatty acids, and there was an increase in the ratio of sterols to phospholipids. It is suggested that primary adaptive change during low-temperature storage is an increase in phospholipid content, while during ripening changes occur in the fatty acid composition of the phospholipids and in the sterol:phospholipid ratio. © 1987.
Note:
Related Files :
Apple
food storage
Lipids
low temperature
Malus sylvestris
Microviscosity
permeability
Plasma membrane
technology and storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/0304-4238(87)90018-5
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23593
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:00
Scientific Publication
Permeability, microviscosity and chemical changes in the plasma membrane during storage of apple fruit
32
Lurie, S., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Sonego, L., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Ben-Arie, R., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Permeability, microviscosity and chemical changes in the plasma membrane during storage of apple fruit
Apple fruits (Malus sylvestris cultivar 'Calville de San Sauveur') were examined during storage at 0°C in air and in a controlled atmosphere for up to 6 months. Their viscosity and the lipid components of the microsomal membrane fraction changed as the storage period progressed. The viscosity decreased at the beginning of storage, and this was correlated with an increase in the amount of phospholipids in the membranes. Phospholipid fatty acids and sterol levels also showed changes during the course of storage. After removal from storage and simulated shelf-life at 20°C for 5 days, the membrane viscosity increased as well as membrane permeability to electrolytes. The membrane phospholipids showed a decrease in the degree of unsaturation of the fatty acids, and there was an increase in the ratio of sterols to phospholipids. It is suggested that primary adaptive change during low-temperature storage is an increase in phospholipid content, while during ripening changes occur in the fatty acid composition of the phospholipids and in the sterol:phospholipid ratio. © 1987.
Scientific Publication
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