Abstract
Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of MaPLD1 and MaLOX2 and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature.
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Claims 8
Claim · model-written summary
After 4 days of storage at 6 C banana peel showed a marked chilling injury symptom compared with the day-0 control.
- Taxon
- bananae0
- Organ / stage
- peele0
- Treatment
- stored at 6 °Ce1
- Outcome
- chilling injury symptome0
- Comparator
- 0 (control)e1
Not reportedDirection
Verbatim
e0“After 4 days of storage, banana peel exhibited a marked chilling injury symptom”
e1“Banana fruit were stored at 6 °C for 0 (control) and 4 days”
Claim · model-written summary
45 lipid compounds, including glycerophospholipids, saccharolipids and glycerolipids, changed significantly in peel tissues of bananas stored for 4 days compared with control fruit.
- Taxon
- bananase0
- Organ / stage
- peel tissuese0
- Treatment
- stored for 4 dayse0
- Outcome
- lipid compoundse0
- Value
- 45e0
- Comparator
- the control fruite0
Not reportedDirection
Verbatim
e0“45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit”
Claim · model-written summary
Banana fruit with chilling injury had a higher DGDG to MGDG ratio than control fruit.
Verbatim
e0“higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG)”
e1“banana fruit with chilling injury in contrast to the control fruit”
Claim · model-written summary
Banana fruit with chilling injury had higher levels of phosphatidic acid and saturated fatty acids than control fruit.
Verbatim
e0“higher levels of phosphatidic acid (PA) and saturated fatty acids”
e1“banana fruit with chilling injury in contrast to the control fruit”
Claim · model-written summary
Banana fruit with chilling injury had lower levels of phosphatidylcholine, phosphatidylethanolamine and unsaturated fatty acids than control fruit.
Verbatim
e0“lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids”
e1“banana fruit with chilling injury in contrast to the control fruit”
Claim · model-written summary
Higher PLD and LOX activities were associated with significantly upregulated MaPLD1 and MaLOX2 expression in chilling injury-related bananas.
Verbatim
e0“higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of MaPLD1 and MaLOX2”
e1“chilling injury-related bananas”
Claim · model-written summary
Chilling injury-related bananas had higher malondialdehyde content.
Verbatim
e0“higher malondialdehyde (MDA) content in chilling injury-related bananas”
Claim · model-written summary
The authors conclude that membrane lipid degradation (reduced PC and PE, accumulated PA) and lipid peroxidation (elevated fatty acid saturation) damaged membranes and accelerated chilling injury in banana fruit.
Verbatim
e0“membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit”
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