To understand the role of lipids in Citrus fruit adaptation to chilling stress, we examined changes in fatty acid composition in the flavedo of the cv. Fortune under cold storage. Fruits were stored at 2.5 or 12°C and 80-90% RH. Dry weight, total lipids, fatty acid composition of total lipids and, subsequently, of the neutral, polar, and galactolipid fractions of same were analysed after harvest, after 20 and 40 days of storage, and after 40 days storage plus a shelf-life period of 3 days at 20°C and 60% RH. Flavedo water content decreased more in fruit stored at 12°C than in those stored at 2.5°C. Moreover, total lipid extract increased more in the part stored at 2.5°C. Linoleic acid was the most abundant fatty acid. The percentage of linolenic acid in the galactolipid fraction was considerably higher than in the other fractions. At 12°C, a general decrease in fatty acid content in the composition of neutral and galactolipid fractions occurred. A decrease in palmitic, linoleic, and linolenic acid and an increase in oleic acid were the main modifications accompanying fruit senescence at the non-chilling temperature. At 2.5°C, on the contrary, mandarins showed a total fatty acid increase. A decrease of linolenic acid in galactolipids and an increase in polar lipids, as well as an increase of oleic and linoleic acids in polar lipids were the main modifications that determined a more unsaturated fatty acid profile in flavedo polar lipids of chilled fruits.

Chilling effects on fatty acid composition of flavedo lipids in stored 'Fortune' mandarins / Mulas, Maurizio; Lafuente, Mt; Zacarias, L.. - In: ADVANCES IN HORTICULTURAL SCIENCE. - ISSN 0394-6169. - 2(1996), pp. 85-90.

Chilling effects on fatty acid composition of flavedo lipids in stored 'Fortune' mandarins

MULAS, Maurizio
Membro del Collaboration Group
;
1996-01-01

Abstract

To understand the role of lipids in Citrus fruit adaptation to chilling stress, we examined changes in fatty acid composition in the flavedo of the cv. Fortune under cold storage. Fruits were stored at 2.5 or 12°C and 80-90% RH. Dry weight, total lipids, fatty acid composition of total lipids and, subsequently, of the neutral, polar, and galactolipid fractions of same were analysed after harvest, after 20 and 40 days of storage, and after 40 days storage plus a shelf-life period of 3 days at 20°C and 60% RH. Flavedo water content decreased more in fruit stored at 12°C than in those stored at 2.5°C. Moreover, total lipid extract increased more in the part stored at 2.5°C. Linoleic acid was the most abundant fatty acid. The percentage of linolenic acid in the galactolipid fraction was considerably higher than in the other fractions. At 12°C, a general decrease in fatty acid content in the composition of neutral and galactolipid fractions occurred. A decrease in palmitic, linoleic, and linolenic acid and an increase in oleic acid were the main modifications accompanying fruit senescence at the non-chilling temperature. At 2.5°C, on the contrary, mandarins showed a total fatty acid increase. A decrease of linolenic acid in galactolipids and an increase in polar lipids, as well as an increase of oleic and linoleic acids in polar lipids were the main modifications that determined a more unsaturated fatty acid profile in flavedo polar lipids of chilled fruits.
1996
Chilling effects on fatty acid composition of flavedo lipids in stored 'Fortune' mandarins / Mulas, Maurizio; Lafuente, Mt; Zacarias, L.. - In: ADVANCES IN HORTICULTURAL SCIENCE. - ISSN 0394-6169. - 2(1996), pp. 85-90.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/45370
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