Changes of Lipoxygenase Activity and Memberane Fatty Acid Composition in Postharvest Ripening Peach (Prunus persica L.) Fruit

ACTA HORTICULTURAE SINICA ›› 2001, Vol. 28 ›› Issue (3): 218-222.

• 研究论文 • Previous Articles Next Articles

Changes of Lipoxygenase Activity and Memberane Fatty Acid Composition in Postharvest Ripening Peach (Prunus persica L.) Fruit

Wu Min^1,2, Chen Kunsong^1,2*, Zhang Shanglong², and Wu Ping¹

(¹Laboratory of Plant Molecular Physiology and Biotechnology , College of Life Sciences Zhejiang University , Hangzhou 310029;　² Department of Horticulture , Zhejiang University , Hangzhou 310029)

Received:1900-01-01 Revised:1900-01-01 Online:2001-06-25 Published:2001-06-25

Abstract

Abstract: A peach cultivar‘Hujingmilu’was used to investigate the changes of LOX activity , ethylene production and memberane fatty acid composition. It was found that the major fatty acids in the ripening peach fruit included palmitic acid (16∶0) , stearic acid (18∶0) , oleic acid (18∶1) , linoleic acid (18∶2) and linolenic acid (18∶3) . There were remarkable changes in the proportion of
oleic acid , linoleic acid and linolenic acid , especially linoleic acid and linolenic acid , while no such notable changes in the proportion of palmitic acid and stearic acid during fruit ripening at 20 ℃. Linolenic acid was mainly used as a LOX catalyzing substrate before LOX self-propagation during fruit
ripening at 20 ℃. LOX might play a role in memberane lipid peroxidation which participated in fruit ripening and softening. The significance of these results was discussed.

Key words: Prunus persica L., Fruit, Ripening, Softening, Fatty acids, Lipoxygenase, Ethylene

CLC Number:

Wu Min;Chen Kunsong;Zhang Shanglong;and Wu Ping. Changes of Lipoxygenase Activity and Memberane Fatty Acid Composition in Postharvest Ripening Peach (Prunus persica L.) Fruit[J]. ACTA HORTICULTURAE SINICA, 2001, 28(3): 218-222.

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Changes of Lipoxygenase Activity and Memberane Fatty Acid Composition in Postharvest Ripening Peach (Prunus persica L.) Fruit

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