Effect of cold storage on the lipidome of tomato fruit with different tolerances to chilling injury

ESCOBAR M; VALLE EM; HERRFURTH C; BOGGIO SB; SOSSI ML; FEUSSNER I

Montpellier

Congreso; International Plant Molecular Biology 2018; 2018

EFFECT OF COLD STORAGE ON THE LIPIDOME OF TOMATO FRUIT VARIETIES WITH DIFFERENT TOLERANCES TO CHILLING INJURYCold storage (CS) is limited by the risk of chilling injury. To understand the mechanisms chilling injury generation, the effect of CS on the lipidome of tomato fruits in two contrasting varieties was analyzed: Micro-Tom (tolerant) and Minitomato (susceptible). Fruits were harvested at the mature green stage, refrigerated for four weeks at 4ºC and then transferred to a shelf in the growing cabinet. The pericarp lipid composition was analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS).By effect of CS: a) the unsaturation degree of fruit glycerolipids increased in both varieties, but only returned to its initial values when Micro-Tom fruit was removed from CS. b) The average acyl chain longitude decreased in Micro-Tom glycolipids and increased in Minitomato phospholipids. c) The relative content of monogalactosyldiacylglycerol diminished and the relative content of digalactosyldiacylglycerol increased in both varieties, these values reached the initial values when fruits were removed from CS, however, Minitomato recovered slower. d) Phosphatidylethanolamine relative levels increased and phosphatidylcholine decreased only in Minitomato.This data enables a better understanding of the contribution of the lipidome in determining the ability to tolerate postharvest CS.