Changes in the lipid composition of ripening banana fruits and evidence for an associated increase in cell membrane permeability

Wade, N.L.; Bishop, David G.

doi:10.1016/0005-2760(78)90089-9

Cited by 36 publications

(25 citation statements)

References 26 publications

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“…Thus, the data given in Table 2 represent typical glycolipid contents of commercial plant foodstuffs available in Japan from summer to winter. However, the present data compare well with those of previous studies (3)(4)(5)(6)(7)(8)(9)(10) in light of probable differences in cultivar, locality, and harvest time of plants. The HPLC-ELSD condition as described here seems useful for the quantitation of plant glycolipids.…”

Section: Discussionsupporting

confidence: 90%

“…These glycolipids are widely distributed in edible plants such as cereals, legumes, vegetables, and fruits (1,2). In previous studies (3)(4)(5)(6)(7)(8)(9)(10), plant glycolipids have been quantified gravimetrically or colorimetrically after separating and isolating them with column chromatography or with thin-layer chromatography (TLC); however, these techniques are time-consuming and labor intensive.…”

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confidence: 99%

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Separation and determination of glycolipids from edible plant sources by high‐performance liquid chromatography and evaporative light‐scattering detection

Sugawara

Miyazawa

1999

Lipids

194

162

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Glycolipids from edible plant sources were accurately quantified by silica-based, normal-phase high-performance liquid chromatography using an evaporative light-scattering detector. Five major glycolipid classes (acylated steryl glucoside, steryl glucoside, ceramide monohexoside, monogalactosyldiacylglycerol, and digalactosyldiacylglycerol) were separated and determined with a binary gradient system consisting of chloroform and methanol/water (95:5, vol/vol) without any interference from other lipid classes and pigments. The described method was applied to 48 edible plants available in Japan including cereals, legumes, vegetables, and fruits. Examined plant species contained glycolipids in wide concentration ranges, such as 5-645 mg/100 g tissue.

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Section: Discussionsupporting

confidence: 90%

mentioning

confidence: 99%

Separation and determination of glycolipids from edible plant sources by high‐performance liquid chromatography and evaporative light‐scattering detection

Sugawara

Miyazawa

1999

Lipids

194

162

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“…The ultimate effect of delaying storage is to alter the stage of ripening at which the commodity enters cold storage (Wade 1979;Chen and Paul1 1986). In general, as ripening proceeds in nonclimacteric commodities, CS is reduced (Lipton 1978; Autio and Bramlage 1986).…”

Section: Manipulation Of Storage Conditionsmentioning

confidence: 99%

Chilling Injury. A Review of Quality Aspects

Jackman

Yada

Marangoni

et al. 1988

Journal of Food Quality

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ABSRACTThe various quality aspects of chilling injury (Ct) serve as the focus of this review in which symptoms, occurrence and its alleviation are discussed. CI is a term used to describe the physiological damage that occurs in many plants and plant products, particularly those of tropical and subtropical origin, as a result of their exposure to low but nonfreezing temperatures. The substantial economic consequences of CZ have provided the impetus for studying/developing effective means of alleviating symptoms which manifest this disorder. A diversity in plant responses to low temperature stress exists, including alterations in ethylene biosynthesis, increased respiration rates, cessation of protoplasmic streaming, increased solute leakage, and uncoupling of oxidative phosphorylation. These various responses ultimately give rise to an array of visual symptoms (e.g., surface pitting, water rot, poor color development, general loss of structural integrity) which can render severe losses in product quality borh pre-and postharvest. A number of different methods are available by which to alleviate symptom development, including manipulation of storage conditions (e.g. , temperature cycling, hypobaric and modijed atmosphere storage), exogenous chemical treatments (e. g. , application of phospholipids, antioxidants, calcium) and genetic modijcation of chill sensitive species. These are discussed with respect to their effectiveness and possible control mechanisms.

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“…Kalra and Brooks (1973) found a change in lipid content of tomato membranes, and Knee et al (1977) a degradation of strawberry fruit membranes during ripening. In a later study of ripening bananas, Wade and Bishop (1978) showed that properties such as viscosity and permeability do change, but in a controlled manner, and that the membrane remains intact. Thomson and Platt-Aloia (1976) found citrus fruit cell membranes degenerated only after ripening was complete.…”

Section: B Structural Changesmentioning

confidence: 99%