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Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics

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...

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Autores principales: Liu, Juan, Li, Qingxin, Chen, Junjia, Jiang, Yueming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404481/
https://www.ncbi.nlm.nih.gov/pubmed/32650359
http://dx.doi.org/10.3390/foods9070894
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author Liu, Juan
Li, Qingxin
Chen, Junjia
Jiang, Yueming
author_facet Liu, Juan
Li, Qingxin
Chen, Junjia
Jiang, Yueming
author_sort Liu, Juan
collection PubMed
description 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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spelling pubmed-74044812020-08-11 Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics Liu, Juan Li, Qingxin Chen, Junjia Jiang, Yueming Foods Article 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. MDPI 2020-07-08 /pmc/articles/PMC7404481/ /pubmed/32650359 http://dx.doi.org/10.3390/foods9070894 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Juan
Li, Qingxin
Chen, Junjia
Jiang, Yueming
Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
title Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
title_full Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
title_fullStr Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
title_full_unstemmed Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
title_short Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
title_sort revealing further insights on chilling injury of postharvest bananas by untargeted lipidomics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404481/
https://www.ncbi.nlm.nih.gov/pubmed/32650359
http://dx.doi.org/10.3390/foods9070894
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