Wound-Induced Membrane Lipid Breakdown in Potato Tuber

Freshly cut slices of potato tuber show an extensive loss of membrane lipid components which may be as great as 35% for phospholipids and 30% for glycolipids, in less than 15 minutes at 3 C. Phosphatidyl-choline, phosphatidyl-ethanolamine and mono- and di-galactosyl diglycerides comprise the bulk of the lipids that are degraded. Concomitantly, there is a pronounced loss of linoleic and linolenic acids. Whereas degradative events elicited by slicing proceed to a depth of at least 10 millimeters from the surface, phospholipid biosynthesis, as well as the development of the wound induced respiration and cyanide resistance on aging, are restricted to the superficial 1 millimeter.