EFFECT OF COLD STORAGE ON THE LIPIDOME OF TOMATO FRUIT WITH DIFFERENT TOLERANCES TO CHILLING INJURY

MARIELA R. ESCOBAR; ESTELA M. VALLE; CORNELIA HERRFURTH; SILVANA B. BOGGIO; MA. LAURA SOSSI; IVO FEUSSNER

Montpellier

Congreso; International Plant Molecular Biology; 2018

To understand the mechanisms of chilling injury generation, the effect of cold storage (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, stored for four weeks at 4ºC and transferred to a shelf for ripeningat 25 ºC. The fruit pericarp lipid composition was analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS).The results show that the primary effect of CS wason the unsaturation degree of fruit glycerolipids. They increased in both varieties, but they returnedonly to their initial values when Micro-Tom fruit was removed from CS.The average acyl chain length decreased in Micro-Tom glycolipids and increased in Minitomato phospholipids. The relative content of mono- and digalactosyldiacylglycerols diminished and increased in both varieties, respectively, and reached the initial values when fruits were removed from CS, although Minitomato recovering was slower; and the relative content of phosphatidylethanolamine and phosphatidylcholinethat increased and decreased, respectively, only in Minitomato. The differences in membrane lipid remodeling between the varieties could be relatedto a differential adjustment of fruit membrane fluidity. Thesedata enable a better understanding of the contribution of the lipidome in determining the ability to tolerate CS.