Lipid metabolism of ripening apples |
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Authors: | Ian M Bartley |
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Institution: | East Malling Research Station, East Malling, Maidstone, Kent, ME19 6BJ, U.K. |
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Abstract: | Little change was observed in the concentration of sitosterol, the principal free sterol of apple, during ripening of the fruit in air at 12°. Phospholipid increased by ca 10% during the first 15–18 days and thereafter showed little change. Phosphatidylcholine increased during ripening whilst phosphatidylethanolamine exhibited a transitory increase in the first 7–18 days. Incorporation of 14C]acetate into free sterol by apple cortical discs showed little change during ripening but incorporation into phospholipids increased substantially between days 1 and 15 with a 27-fold increase in incorporation into phosphatidylcholine and an 8-fold increase into phosphatidylethanolamine and phosphatidylinositol. |
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Keywords: | apple fruit steryl lipids phospholipids lipid synthesis |
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