חיפוש מתקדם
Scientia Horticulturae
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
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.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Permeability, microviscosity and chemical changes in the plasma membrane during storage of apple fruit
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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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