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Changes in sterol and phospholipid composition of apples during storage at low temperature and low oxygen concentration
Author(s) -
Bartley Ian M.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370105
Subject(s) - phospholipid , phosphatidylcholine , chemistry , sterol , ripening , composition (language) , food science , chromatography , botany , horticulture , biochemistry , biology , cholesterol , membrane , linguistics , philosophy
Free sterol and phospholipid in the cortical tissue of apple were determined during storage of the fruits in air at 12 and 3.5°C and in 2 kPa O 2 (98 kPa N 2 ) at 3.5°C. In air at 12°C, the sitosterol content declined slightly (about 4%) during fruit ripening whilst phospholipid increased about 8%. At 3.5°C in air and 2 kPa O 2 , sitosterol content increased by 16% and phospholipid by 25–31%. The increase in phospholipid in 2 kPa O 2 occurred more slowly than in air. Transfer of apples to air after 33 or 64 days in 2 kPa O 2 led to rapid accumulation of phospholipid in the fruit (20% and 10%, respectively) compared with apples maintained in 2 kPa O 2 . An increase in concentration of phosphatidylcholine (PC) accounted for most of the change observed in total phospholipid.