Crucial contribution of membrane lipids’ unsaturation to acquisition of chilling-tolerance in peach fruit stored at 0 °С
作者： Changfeng Zhang , Shiping Tian
DOI: 10.1016/J.FOODCHEM.2008.12.021
关键词:
摘要: Abstract Peach fruits ( Prunus persica L.) were less prone to chilling injury (CI) when stored at 0 °С than 5 °С for 30 days. In order make known the mechanism involved, relationship between CI and membrane lipid unsaturation was investigated in this study. The results demonstrated that peach fruit manifested higher fluidity 5 °С. addition, a omega-3 fatty acid desaturase gene FAD ) mRNA level of linolenic (C18:3) found 0 °С. findings indicated beneficial maintaining enhancing tolerance low temperature stress, C18:3 could be regulated by .
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